[CH] Apple Cranberry Savina Pie

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I adapted this recipe from Emeril’s "Cranberry Apple Pie" recipe
in his "New New Orleans Cooking".  It is even better after a few
days in the fridge.  The filling isn't super sweet, but the topping
is.  Feel free to experiment with other chiles or adjust the quantity 
of savinas.


 Ingredients
 1/2 recipe Basic Pie Dough 
 1 3/4 cups light brown sugar 
 2 tablespoons heavy cream 
 5 tablespoons cornstarch 
 1 tablespoon ground cinnamon 
 1 teaspoon ground nutmeg 
 1 teaspoon salt 
 1 pound Granny Smith apples, peeled, cored, and cut
   into 1/4-inch slices (about 4 cups) 
 2 cups fresh cranberries, rinsed and picked over 
 2 red savina habaneros, seeds removed & finely chopped 
 2 tablespoons freshly squeezed lemon juice 
 10 tablespoons unsalted butter, in all 
 3/4 cup granulated sugar 
 1 teaspoon pure vanilla extract 
 1 cup walnut pieces 
 Ice cream (optional) 

 Directions
 1. Preheat the oven to 350 degrees Fahrenheit

 2. Prepare the Basic Pie Dough and line pie pan.
    Refrigerate until ready to fill.

 3. In a bowl combine the brown sugar, cornstarch, cinnamon, 
    nutmeg, and salt, and mix well. In another bowl combine 
    the apples, cranberries, savinas, and lemon juice, and 
    toss well.  Pour the dry mixture over the fruit. Melt 2 
    tablespoons of the butter, pour it over all, and mix 
    thoroughly.

 4. Turn the mixture into the pie shell, place on a cookie
    sheet, and bake the pie until the fruit is tender, for 
    about 1 hour. Remove from the oven and set the pie on a 
    rack to cool.

 5. In a large skillet oven medium heat, melt the remaining
    8 tablespoons butter with the granulated sugar. Cook,
    stirring, until the mixture is bubbling and the consistency
    of a thick roux, for about 5 to 6 minutes. Stir in the cream,
    vanilla, and walnuts and cook, stirring constantly, for 4
    minutes. Remove from the heat and cool for 20 minutes.
    Spoon the topping over the cooled pie and refrigerate
    overnight.

 6.To serve, cut the pie into wedges, and add a scoop of ice 
   cream, it you like. 

 Makes one 9-inch tart


Notes:
I used a frozen prepared pie shell - be sure to get "deep dish" 
shells if you buy them.  


-- 

Buffalo Sue


"Mild is a four-letter word..."

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