Apple Cranberry Frangipane Pie

Apple Cranberry Pie, Apfel Preiselbeeren Kuchen Rezept, Apple Pie, Apple Frangipane pie

Apple Cranberry Frangipane Pie

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings:

Author: Hello Ani

Sweet caramelized apples and tart cranberries are the perfect combo that every pie fan will love! Plus a buttery pie crust with a frangipane Filling. A perfect treat for the holiday season!

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Ingredients

For the Pie Dough:

1 ½ cup all purpose flour
¼ cup cake flour
¼ teaspoon salt
1 tablespoon sugar
¾ cup butter - cold
½ cup cold water + 4 ice cubes
1 tablespoon apple cider vinegar
6 tablespoon water

Egg wash:

1 egg yolk
1 tablespoon water or milk

Filling:

3 apples
1 cup fresh cranberries
2 tablespoon apricot jam - warmed
1 tablespoon sugar
½ teaspoon ground cinnamon

Frangipane Filling:

1 cup almond flour
3 eggs (room temperature)
⅓ cup sugar
1 teaspoon vanilla extract
½ cup butter
½ teaspoon almond extract

Instructions

Pie Dough:

1. Place flours, sugar and salt into a large bowl, or food processor. Cut butter into small cubes, and add to the flour mixture. Next step you can use your hands, a pastry cutter, or the pulse function of your food processor, quickly mix the butter with the flour mixture together until the mixture resembles coarse, pea-sized chunks. You want a few lumps of butter remaining to make the pastry nice and flakey.
2. Combine water with the vinegar and ice in a cup. Add about 6 tablespoons at a time of the ice water to the flour/butter mixture, mix quickly to bring the dough together. The dough should be tacky but not sticky wet, and should pack together without dry pieces flaking ofd. Press into a round disk and wrap in plastic wrap. Place in fridge at least two hours, or up to a week prior to baking.

Prepare the Tart:

Preheat the oven to 375 °F
1. Remove the chilled dough from the fridge and allow to sit for about 5 minutes. On a floured surface, roll the dough out into a flat round disk that is about 1 inch larger than your tart pan. Roll the dough back onto the rolling pin and move it into the tart pan. Gently press the dough into the edges of the pan. Fold the edge of the dough under and keep pressing the dough into the sides of the pan. Place the tart pan in the freezer until ready to bake.
2. Meanwhile, prepare the filling. Melt the butter. in a medium bowl cream the butter and sugar. Add the eggs. (I take about 1 small spoon of the egg out for the egg wash to be used later) Add the extracts and the almond flour to the mixture. Stir until creamy.
3. Prepare the apples by peeling and cutting them into quarters. Cut thin slices throughout each quarter and keep sections together to arrange in the tart.
4. Take pastry out of the freezer. Spread the frangipane filling into the crust, then arrange the apples on top. in between the empty spaces add fresh cranberries. Srinkle a little cinnamon sugar over the apples, or brush with about 2 table spoons warmed apricot jam to keep tha apples from drying out. With a star cookie cutter cut out motives of the remainding pie dough and place over the apple cranberry filling.
5. Whisk the spoon of the remaining egg with 1 teaspoon water, and brush the edges and stars of the pie dough. You can sprinkle the edges and stars with demera (crystal) sugar if you like. Bake for 30 minutes at 375 °F, then reduce the oven temperature to 350 °F and bake for another 15 minutes, or until the crust is golden brown.
Allow the tart to cool slightly before dusting with powdered sugar. The tart is best when served on the same day. Enjoy!

Nutrition

COURSE: Cake, Dessert

CUISINE: American

KEYWORD: Apple Cranberry Pie, Apple Cranberry Tart, Apple Frangipane Tart,

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