This is my spring apple pie when the apples get sort of sad; they are not as crisp or flavorful by spring so I add some berries to brighten up the mixture. This recipe uses cranberries. I used frozen ones I had saved at Christmas time. They taste like cherries in this pie! My guy was sure these were tart cherries!! Yay; that means they are a good addition. I bet you could use other berries or cherries from the freezer case.
I have made this pie before but with a rolled out crust cutout with big circles. That version had ginger in it. This one is a bit more traditional in the flavors and easier without rolling out a second crust.
The filling is cooked briefly on the stove top to keep the pie from settling too much in the oven. There are three main components but don’t be scared; this is an easy pie to create.
1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)
2 Tbsp sweet rice flour
1 Tbsp. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbsp. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a pie bag or on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the crumbs and the filling. I have a wonderful pie bag made by OXO that is non stick, sturdy construction and just awesome! I have used nothing else but that bag since it was gifted to me a year and 3 months ago.
¾ c brown rice flour mix
½ c sugar
½ tsp xanthan gum
5 Tbsp. cold butter cut into 6-8 chunks
Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.
4-5 cups sliced fresh baking apples
1/2 cup 2/3 c sugar (use the higher amount if you like it sweeter)
2 cups fresh or frozen cranberries
1/4 tsp cinnamon
1 tsp. fresh orange rind and a Tbsp orange juice
2 tbsp. butter at room temp
2 tbsp. instant tapioca or tapioca or rice flour
Raw or big/fancy crystal sugar to sprinkle on top
Directions: Mix the fruit, spices and sugar in a large bowl, Add the butter to a large sauce pan and melt; dump in the fruit mixture, cook about 6-8 minutes until apples soften and the cranberries are bursting. Then add the rind, juice and tapioca or rice flour, stir. Let cool a few minutes to room temperature.
Heat oven to 400 degrees.
Pour cooled filling into pie shell, top with crumbs; use them all; sprinkle with your fingers. Top with a Tbsp big crystal sugar if you have any – a nice finishing touch.
Place on baking sheet to catch drips (I have a pie drip pan I love!) Bake for 30 min and turn down the oven to 375 degrees and bake 20-25 more minutes: until crust is golden and you can see the filling bubbling. Cut it short or lower temperature if crumbs are browning too much. Cool on rack for at least 1-2 hours before serving. Enjoy!