Cranberry Apple Pie
This stunning pie originated from one of the most famous Midwest roadside diners of the 1990s: the Norske Nook in Osseo, Wisconsin. Discovered by Jane and Michael Stern early in their Roadfood days, this mainstreet diner soon had block-long lines of people waiting for a piece of pie. Helen Myhre, founder of the Nook, co-wrote with Mona Vold “Farm Recipes and Food Secrets from the Norske Nook” in 1993 and in it she presented some of their most famous pies. Among these is the following cranberry-apple pie that she made at the request of the Wisconsin governor during a 1980s visit to Osseo. While the use of cranberries in a Wisconsin pie may see odd to outsiders, it is not surprising to those living in the state which leads the nation in cranberry production, concentrated in the basin of former glacial Lake Wisconsin upon which Osseo sits on the northern shore. If there is a better apple pie out there we don’t know of it. 1 cup flour Preheat oven to 350° F. To make the crust, rub together the flour, salt and butter until it looks like oatmeal. Add in just enough cold water to make a dough. The less water you use, the more flaky your crust will be. Gather up the dough and cut into two equal pieces. Roll each out to 11” in diameter. Mix together the apples, cranberries, sugar, flour, pecans, and cinnamon. Place one of the crusts into a 10” pie plate. Fill with the apple-cranberry mixture. Dot the top of the pie with butter and add in the rum. Cover with the remaining crust. Fold the edges together and crimp. Cut some holes in the top crust to let steam escape. Sprinkle with a little sugar and bake for 1 hour or until the juices run clear. Be sure to place a pan under the pie to catch any juice which escapes (and they will!). Archive |
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