Summary: With their sweet-tart filling of apples and cranberries, these handheld pies make a perfect after-school treat and a wonderful dessert for autumn gatherings.
Ingredients:
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 2 Tbs. granulated sugar
- 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
- 6 to 8 Tbs. ice water
For the apple-cranberry filling:
- 1 1/2 lb. Pink Lady or McIntosh apples, peeled, cored and cut into 1/2-inch dice
- 1/3 cup firmly packed light brown sugar
- 1 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 1/8 tsp. salt
- 1/8 tsp. freshly grated nutmeg
- 2 tsp. cornstarch
- 2 Tbs. unsalted butter
- 1 1/2 tsp. fresh lemon juice
- 5 oz. fresh cranberries
- 1/4 cup granulated sugar
- 2 Tbs. water
For instructions please visit: Williams-Sonoma.com
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