Cook Time: 40 minutes
Serves: 9
Per Serving: 294 calories, 8g fat, 3g protein, 54g carbs, 20mg chol, 4g fiber, 143mg sodium
Ingredients:
Recommendations for apples (use at least 2 kinds): Cortland, Crispin, Golden Delicious, Goldrush, Gravenstein, Ida Red, Jonagold, Northern Spy, Rhode Island Greening, Stayman and Winesap
Crust:
1 ½ cups all-purpose flour
2 tablespoons cornmeal
6 tablespoons chilled butter (cut into small pieces)
¼ teaspoon salt
1 teaspoon cider vinegar
¼ cup ice water
Filling:
⅓ cup sugar
1 tablespoon all-purpose flour
10 cups thinly sliced peeled sweet-tart apple (about 6 large)
1 cup dried cranberries
Cooking spray
10 cups thinly sliced peeled sweet-tart apple (about 6 large)
Cooking Directions:
- Preheat oven to 425°.
- To prepare crust, lightly spoon 1 ½ cups flour into dry measuring cups; level with a knife. Place 1 ½ cups flour, cornmeal, and salt in a food processor; pulse 2-3 times or until combined. Add butter, and pulse 10 times or until mixture resembles course meal. With the processor on, slowly add the ice water and vinegar through food chute, processing just until mixture is combined (do not form a ball). Press gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes or until plastic can be easily removed.
- To prepare filling, combine sugar, 1 tablespoon flour, and cinnamon in a large bowl. Add cranberries and apple; toss well to coat. Spoon apple mixture into an 11x17-inch baking dish coated with cooking spray.
- Unwrap dough; place chilled dough on a lightly floured surface. Roll dough into a 12x8-inch rectangle. Fit dough over the filling. Fold edges under; finish edges as desired. Cut several slits in top of dough to allow steam to escape. Bake at 425° for 30 minutes or until crust is golden brown. Cool on a wire rack 10 minutes before serving.
Recipe from: Cooking Light Magazine, Sept 2004