Apple, Cranberry, and Pear Pie


1-1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut intp pieces
1 egg yolk
3 tablespoons cold water


Combine flour, sugar, and salt in a food processor; pulse to mix. Add the butter and pulse 5 or 6 times to make small crumbs. In a small bowl, whisk yolk and water. Add to processor, pulsing just until the pastry starts to get clumpy. Dump crumbs onto a counter and pack them like a snowball. Knead pastry 2 or 3 times. Place onto a piece of plastic wrap and flatten into a 3⁄4-inch-thick disk. Wrap and refrigerate for 1 hour. When chilled, roll into a 12-inch circle on a sheet of waxed paper. Invert over a 9-inch deep-dish pie pan; peel off paper and tuck pastry into pan. Sculpt edge into an upstanding rim. Freeze.

Crumble Mixture


Makes 8 to 10 servings.

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