Description
Fantastic complimentary flavors.
Ingredients
Scale
Pastry for double crust pie
6 medium baking apples, peeled, cored, thinly sliced
1 small fennel bulb, thinly sliced, then chopped (1 cup), fronds reserved for garnish
½ cup dried sweetened cranberries
1-tablespoon fresh lemon juice
½ cup sugar
½ teaspoon cinnamon
2 tablespoons all purpose flour
pinch of salt
Instructions
- Heat oven 425F. Roll out half of pie dough to fit 9-inch pie plate.
- In large bowl, toss apples, fennel and cranberries with lemon juice.
- Mix sugar, cinnamon, flour and salt; sprinkle over apple mixture and gently toss again.
- Spoon filling into prepared crust.
- With the tip of your finger moisten the edge of crust with some water.
- Roll out remaining pie dough. Top pie with second crust wrapping any excess top crust under bottom crust edge pressing to seal. Flute edges.
- Cut several slits in top crust with the tip of a knife to vent steam.
- Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling.
- During last 15 minutes of baking time cover fluted edge of pie with a crust protector or foil to prevent excessive browning, if needed.
- Cool before serving. Garnish with fennel fronds.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: dessert
- Method: baking
- Cuisine: American