A few years ago I came across this recipe in Marion Cunningham's "The Fanny Farmer Cookbook." My copy is the 12th edition from 1979. I love this cookbook and recommend it as a basic book to have in your library of cookbooks. Mine is old, stained with splotches of food and oil, the binding is broken...and yet I refer to it again and again.
Anyhow, I cannot take full credit for this recipe because it was in this cookbook that I first saw it. However over the years I've modified the original recipe enough where I believe I can call it my own.
It is October and the Macintosh apples are now in the market. These apples are my preferred apples when baking. Here is the recipe for the pie:
Basic pastry dough for 9-inch two pie crust
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 tablespoons flour
1 cup cranberries
1/2 cup raisins (I used golden raisins)
grated rind of 1 orange (I hate to say this...but you can tell when it is enough)
5 large tart apples (my ratio is 4 Macintosh, 1 Granny Smith)
2 tablespoons of butter
Preheat the oven to 425 degrees. Line a 9-inch pie plate with half the pastry dough. Stir the sugar, salt, nutmeg, cinnamon, flour, orange zest together in a large bowl. Pell, core, and slice the apples and toss them in the mixture of sugar, flour, etc. Pile the filling into the lined pie plate and dot with the butter. roll out the top crust and drape it over the pie. Crimp the edges together and cut several small vents in the top. Sprinkle with your sugar/cinnamon mix. Bake for 10 minutes, then lower the heat to 350 degrees and continue to bake for 30-40 minutes or until the apples are tender when pierced with a skewer and the crust is browned.
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