Prepared pie dough for a 9-inch pie
3 cups peeled, cored and sliced Granny Smith apples (about five apples)
3 cups fresh cranberries: 2 cups coarsely chopped, 1 cup whole
1/2 cup chopped pecans
1 1/4 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons quick-cook tapioca
1 egg white
1/2 tsp. sugar for dusting
- Prepare a 10-inch camp-style Dutch oven by cutting a circle of parchment paper that fits in the bottom of the oven. (The 10-inch oven — versus a 12-inch — more closely mimics the size of a typical pie pan.) Cut a piece of parchment paper about 24 inches long. Divide the parchment into four strips lengthwise to create strips that are about 4 inches wide and 24 inches long. Fold each strip in half lengthwise. Place the middle of the strips in the center of the oven, draping the ends up and over the lip of the oven. Secure with clothespins. Place round parchment over the strips in the bottom of the oven.
- Roll out one of the ready-to-bake pie doughs. Press the dough into the bottom of the oven, centering it so the edges come up evenly around the oven.
- Peel and slice apples. Place in large bowl. Add 1 cup of whole cranberries to apples. Roughly chop remaining 2 cups of cranberries and add to apples. Mix in pecans.
- In a separate bowl, mix together sugar, cinnamon, nutmeg and tapioca. Stir together.
- Add sugar mixture to bowl with apples and cranberries. Toss until all ingredients are incorporated.
- Pour cranberry-apple filling into pie dough in Dutch oven.
- Place remaining pie dough on top of the cranberry-apple filling. An inch of the dough should fold over and be tucked behind the edge of the lower crust. Pinch the top dough into the bottom dough. Using a sharp knife, make cuts in the top crust to vent the steam from the pie.
- Mix the egg white with a tablespoon of water until frothy. Using a pastry brush, cover the top with the egg wash, and then sprinkle with sugar.
- Bake at 400 degrees for 40-50 minutes by placing 17 hot charcoals on the lid and eight in a circle below. The pie is done when the filling is bubbling up through the center of the pie and the top is golden brown.
- Remove oven from heat and let the oven cool for 10 minutes. Fill a container with tap water and place oven into water, ensuring the level of the water comes up the oven halfway. Let the oven continue to cool for 10 minutes. Remove oven and pour out half of the water. Add ice, again checking to make sure the level of water/ice comes up the oven halfway. Check frequently to remove water and replace with ice as needed to chill the pie. Chill pie for 1 hour.
- Run a table knife around the edge of the pie to free it from the oven. Using parchment lifters, remove the pie from the oven and place on a plate. Pull parchment strips out. Slice and serve.
Special thanks to Leslie and Steve Lovett of texasironchef.com
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