WSVN — Thanksgiving is the time to give in to your sweet tooth, and yummy dessert is just the thing after all that turkey and dressing. Pie is on the menu as we grab a Bite with Belkys.
The Chef: Frank Reich
The Restaurant: The Good Pie Company in Davie
The Dish: Apple Cranberry Crumb
6 Granny Smith apples
1 cup fresh cranberries
8 oz. sugar
1 Tsp. cinnamon
1/3 cup flour
Splash of lemon juice
1 1/3 cups all-purpose flour
1/2 tsp. salt
1/2 cup cold unsalted butter
1/4 cup ice water
1 cup all-purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 Tsp. salt
6 Tbsp. chilled unsalted butter cut into 1/2 inch cubes
Method of Preparation:
– First, Chef Frank makes the crust. In a mixing bowl, add flour and salt. Put the bowl on the mixer and blend. Add the cold butter, letting the mixer break it up. Chef Frank says chunks are OK. It gives it a nice buttery crust. Add water. When it turns into thick dough, take it out and flour your surface.
– Roll out the dough. When it’s flat, put it over a pie tin. Shape it and crimp the edges. This will make a 9-inch pie shell.
– To make the crumb topping, add together flour, salt and cinnamon, brown and white sugar and mix it up. Now it’s back to the blender. Chef Frank adds butter and lets it all work in. When the mixture gets a little darker and crumbly, take it off and set it aside.
– For the pie filling, Chef Frank adds peeled and diced Granny Smith apples to a bowl, and then adds cranberries. Stir, and add in a mixture of flour, sugar and cinnamon. Stir again. When it’s coated evenly, pour it into the pie crust. Brush the edges with egg wash and spread the crumb mixture on top.
– Put the pie on a baking sheet (to catch liquid that will bubble over). Bake at 375 degrees for 15 minutes, then lower the temperature to 350 degrees for another 45 to 50 minutes. When it’s bubbly and golden brown, it’s done!
Cool and serve with ice cream, whipped cream, or by itself!
Serving suggestion: Cold Milk