I was tasked with making a pie for a New Year’s Eve party so I was thinking of making something that reminded me of winter. I looked through various recipes for inspiration of combinations of fruit. Most combined apples, pears, and some sort of dried fruit. My original idea was also use persimmons and fresh cranberries, but non were to be found at the store. Instead I opted for the unsweetened dried cranberries that could be rehydrated with the bourbon I had purchased for my eggnog. The result was pie reminiscent of mince-pie.
Cream Cheese Double Crust
- 3 cups all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- ½ cup unsalted butter cold cut into ¼ in cubes
- ½ cup coconut oil cold cut into ¼ in cubes
- 4 oz of cream cheese
- ½ cup of cold water
- 1 egg for an egg wash
- 6 Pink Lady Apples
- 2 pears
- Juice from half of lemon
- ½ cup dried cranberries
- ¼ cup bourbon
- ½ cup raisins
- ½ cup sugar
- ½ cup un salted butter melted
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- 4 tbsp tapioca flour
Sift flour, sugar, and salt together to make sure they are thoroughly combined.
Cut in the ½ cup of cold butter that has been cubed . I personally use a food processor for this, but you can always do this with your hands or pastry blender. Pulse the processor six times so the mixture ranges in size from bread crumbs to lima beans. Then add in the coconut oil to the mixture. (You can always use vegetable shortening instead, but I personally like the flavor that the coconut oil gives to the crust of the pie. Pulse six times or cut the oil in till the resembles the same consistency as the butter addition.
Add in the cream cheese and repeat the process. Now it is time to add the chilled water to the mixture. I add a small amount at time to make sure the mixture does not become to wet. The mixture will have a crumbly look to it, but comes together when you work it with your hand on a flat surface. Split the dough in half into packages. One for the bottom crust and the other for the top. Let the dough chill in the fridge for at least an hour
Preheat Over to 450
Soak the dried cranberries in bourbon to rehydrated them while you are preparing the rest of the fruit.
Peel, core and slice the apples and pears into uniform slices. I use apple corer, peeler and slicer for the apples. I cut the apple into quarters once it has been peeled, cored, and sliced. I do the pears hand as the corer takes away too much fruit. Mix the pears, apples, raisins, and bourbon soaked cranberries together in a medium sized bowl. Pour half the juice of a lemon over the mixture. Melt the butter and pour of the fruit mixer. After the butter has been well combined with the fruit. Mix sugar, spices, and tapioca together well. Then pour over the fruit mixture and combine. Let the mixture sit for 15 minutes
Roll out the bottom crust and place into the pie dish. Pour filling into the bottom shell. Then roll out the top crust, pricking the top of the pie to make sure there is enough air holes. Crimp together the edges of the pie.
Wash the pie crust with an egg to give the pie a shiny sheen to it.
Bake at 450 in the middle rack for 20 to 25 minutes. Check the pie after ten minutes to see if the crust has browned enough. I usually tent the pie at this point so that it does not burn. If it needs a bit more color I take the tent off at the end of the baking process. After 25 minutes turn the temperature down to 350 and bake for 30 to 35 minutes. The juices of the pie need to be bubbling before your take it out of the oven, otherwise the filling will not set and will bet runny.
Take the pie out to cool until it is ready to serve.