Apple-cranberry Potpies

Ingredients

  • 1 1/2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
    ; thick
  • 1 1/2 lb. Pink Lady or McIntosh apples, peeled, cored and cut into slices
    ; 1/4 inch thick
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 4 tsp. cornstarch
  • 1 Tbs. fresh lemon juice

  • 10 oz. fresh cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup water

  • 1 batch potpie crust, rolled into four 6-inch rounds and refrigerated (see
    ; related recipe at left)
  • 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg white, beaten with 1 tsp. water
  • 2 tsp. granulated sugar

Description

Our Potpies Offer A Unique Twist On The Classic Apple-cranberry Pie. The Recipe Calls For Baking The Desserts In 9-oz. Soup Bowls. You Can Use Any Individual-size Ceramic Pie Dish Or Other Vessel As Long As It Is Oven Safe. If Desired, Make An Additional

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