Take it straight from the oven to your mouth.
ShareNot much can trump a freshly made fruit pie with homemade pie dough. But let's be honest, few of us ever feel like making one. Even for an experienced baker like myself, I still get nervous and sometimes frustrated. Lining the pie plate is a hassle, pretty crimped edges are elusive , and then there's the disappointment of cracking into that perfectly shaped top crust only to find a cavernous space over sunken fruit.
The pie dough itself is also very simple. There's no need to pull out any mixers or food processors here, just a simple basic dough made by cutting butter into flour and adding enough water to bind it. The amount of dough needed for one pie is modest enough to mix by hand, and cutting the bits of cold butter into the flour mix can be easily accomplished with either your fingertips or a pastry cutter.
For the filling, tart baking apples such as Granny Smith, Golden Delicious, or Gala are ideal because they hold their shape when baked, but any good fresh baking apple will do . Fresh cranberries add bite to the sweet-tart filling and before baking the filling is dotted with butter for rich flavor and texture.
The best part? Because so much liquid evaporates during cooking, this rustic pie has a more concentrated apple flavor and doesn't require the cooling period that big pies often nned before slicing. It can go straight from the oven to your mouth. Your dinner guests might not appreciate it, but your belly sure will.
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