City restaurant apple-cranberry pie

8 servings

Ingredients

Quantity Ingredient
5 Extra-large Granny Smith apples -- or equivalent
1 pack (12 oz) cranberries
1½ cup Sugar
¼ cup Instant tapioca
PARTIALLY BAKED PIE SHELL
2 cups Flour
½ cup Lard
¼ cup Unsalted butter
Ice water
STREUSEL
⅔ cup Unsalted butter
¾ cup Light-brown sugar -- packed
½ teaspoon Salt
1 teaspoon Ground cinnamon
1½ cup Flour

Directions

Peel, core and chop apples into pieces the size of cranberries. Place cranberries into food processor. Chop briefly, about 10 seconds.

Combine apples and cranberries in large bowl. Add sugar. Stir until fruit is coated with sugar. Cover bowl. Set aside until juices from fruit flow freely and sugar is almost completely dissolved, about 15 to 20 minutes.

Stir tapioca into fruit and juice. Let soak additional 10 to 15 minutes.

Fill Partially Basked Pie Shell with apple-cranberry filling.

Sprinkle top generously with Streusel. Reserve any remaining Streusel for other use.

Bake at 325 degrees until filling bubbles in center, about 45 minutes. If edges of pie shell begin to brown too quickly, cover with strips of foil.

Makes 1 (9-inch) pie, or 8 servings.

PARTIALLY BAKED PIE SHELL - Combine flour, lard, butter and salt in large bowl. Lightly work dough using fingertips until pieces of butter and lard are no larger than small peas. Add ⅓ cup ice water teaspoon by teaspoon, tossing flour mixture with fork.

If mixture seems too dry to press into ball, add up to another 1 tablespoon ice water.

Press mixture into ball. Wrap in plastic wrap. Let stand about 30 minutes in refrigerator. Roll to ⅛-inch. Fit into 10-inch pie plate. Flute edge.

Let stand again in refrigeraror 30 minutes. Line shell with sheet of foil filled with pastry weights or use uncooked navy beans. Bake at 425 degrees until edges are light brown. Remove foil and weights.

Return to oven until bottom crust is set and no longer raw.

STREUSEL - Combine butter, brown sugar, salt, cinnamon and flour.

Lightly work mixture using fingertips until butter is completely incorporated and mixture is crumbly.

Each serving contains about: 787 calories; 453 mg sodium; 68 mg cholesterol; 35 grams fat; 117 grams carbohydrates; 6 grams protein; 1⅒ grams fiber.

Source: Mary Sue Milliken and Susan Feniger of the former City Restaurant in Los Angeles (they operate Border Grill in Santa Monica) provided us with this recipe created for the restaurant by Milliken's mother. Presented by: Rose Dosti, L.A. Times Culinary SOS column, 2/9/95, H21.

Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking

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