Apple Cranberry Tart
- 2 ½ cups flour
- 3 tbsp. sugar
- 1/2 tsp. salt
- 1 cup unsalted butter, frozen, cut into 16 pieces
- 8-10 tbsp. ice water
- 3 cups peeled, cored and chopped Granny Smith apples (about 2 large)
- 1/2 cup dried cranberries
- 1/2 cup golden raisins
- 1/2 cup sugar
- 2 tbsp. flour
- 8.5 oz. jar Stonewall Kitchen Apple Cranberry Chutney
- 1/4 tsp. cinnamon
- - pinch each of cloves and nutmeg
- 1 egg yolk
- 1 tsp. cream or milk
In a food processor, blend flour, sugar, and salt; add butter and pulse until butter is in 1/4" pieces. Add 7 tbsp. ice water; pulse until moist clumps form, adding additional water by the tbsp. until dough just starts to form a ball. Remove from processor, carefully gathering dough into a ball on a clean, lightly floured surface; divide ball in half. Flatten each piece of dough into a disk; wrap one in plastic and refrigerate while you work with the other. On a lightly floured surface, roll out one disc about 12" in diameter, then gently drop and press crust into in a 10" tart pan with removable bottom; refrigerate.
In a large mixing bowl, combine apples and next 8 ingredients through nutmeg until well mixed. Spread evenly into prepared shell. Roll out second crust similarly to the first; cut into 10-12 1" wide strips. Using a long, narrow spatula, carefully lift strips onto pie, placing 5-6 strips an even distance apart in the same direction. Rotate pie 90°; arrange remaining strips an even distance apart perpendicular to the first set. Lightly press and crimp strips together with bottom crust and each other, carefully slicing off excess dough around the circumference of the pan.
In a small dish, combine egg yolk and cream; stir with fork until well blended. Brush egg wash over entire crust, top and edges. Bake pie in preheated 375° oven in lower 1/3 of oven until apples are tender and crust is golden-brown (about 1 hr.).
Recipe courtesy of Stonewall Kitchen.