These pies were made for the bake sale and they were similar to what was called galette. I’ve made galette before and when I made that I used all butter crust. This time I used half butter half shortening. Even though I’m not a fan of shortening in baking, I found that the crust is usually crisper and flakier.
The flavor combination is pretty much spell fall, with cranberries starting to come in the market this pie would be perfect to make anytime this year. Tart, not overly sweet, and crumble in the mouth the minute you bite into it. And when I look at the color of the pie I couldn’t help but wonder why I’ve always loved fall season.
Cranberry-Apple-Orange Freeform Pie
Makes about 4 small pies
Crust:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
1/4 cup cold vegetable shortening, cut into pieces
1/4 cup cold water
Filling:
2 cups fresh cranberries
2/3 cup sugar
3 large firm apples, peeled, quartered, cored, and sliced crosswise
1/3 cup orange juice
Grated zest of 1 orange
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
8 teaspoons unsalted butter, divided up
Glaze:
1 egg yolk, lightly beaten
Coarse sugar
To make the crust: Put the flour, sugar, and salt in a food processor. Pulse several times to mix. Scatter the butter over the dry ingredients and pulse the machine 5 to 6 times to cut it in. Scatter the shortening over the flour and pulse 5 to 6 times. Drizzle half of the water over the flour mixture and pulse 5 to 6 times. Fluff the mixture from the bottom of the bowl, then sprinkle on the remaining water. Pulse 5 to 6 times more, until the dough starts to form clumps and resembles coarse crumbs. Dump the contents into the a large bowl. If it’s a bit dry, sprinkle with a teaspoon of cold water and work it with fingertips. Pack the pastry into a ball, knead the ball once or twice, divide the ball into four small balls, then flatten each ball into 3/4-inch thick disk on a floured work surface. Wrap the disks in plastic and refrigerate at least an hour or overnight before rolling.
To make the filling: Combine the cranberries and sugar in a food processor and pulse until the cranberries are coarsely chopped. Transfer to a large bowl and add all the remaining filling ingredients, tossing well to combine. Set the mixture aside for 30 minutes. Preheat the oven to 400 degree F a few minutes before you start to assemble the pie.
On a lightly floured surface, roll one ball into an approximately 6 to 8 inches circle with a floured rolling pin. Spoon 1/4 of the filling into the center of the crust. Fold the edges of the dough in overlapping pattern, exposing the filling, don’t worry if they’re not very neat. Do the same with the rest of the ball of crust and filling.
Transfer the pies to a baking pan lined with parchment paper or silicone baking mat. Brush the edges of the pies with the beaten egg yolk, and sprinkle them with coarse sugar. Dot the filling on each pie with two teaspoons of butter.
Bake the pies for 15 minutes on the center oven rack. Reduce the oven temperature to 375 degree F and rotate the pan 180 degrees. Continues baking until the juices bubble thickly up through the center of pies, about 15 minutes more.
Transfer pies to a wire rack and let cool at least 30 minutes before serving.
Source: adapted from Pie by Ken Haedrich