Ingredients
3/4 c. all-purpose flour
1/4 tsp. granulated sugar
1/4 tsp. Coarse salt
6 tbsp. cold unsalted butter
1 tbsp. ice water
3 Rome apples
4 McIntosh apples
1 c. cranberries
c. packed light-brown sugar
1 tbsp. fresh lemon juice
3 tbsp. all-purpose flour
1/2 tsp. salt
2 tbsp. unsalted butter
1 tbsp. heavy cream
2 tsp. coarse sugar
Preparation
Step 1Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1 tablespoon ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 2 weeks). On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, about 20 minutes.Step 2Make filling: Preheat oven to 375 degrees F. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter. Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture. Brush dough with cream and sprinkle with coarse sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
