Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ \N | Recipe Flaky Pie Dough |
| 3 tablespoons | Light molasses |
| ⅓ cup | Firmly packed light brown |
| \N \N | Sugar |
| 3 tablespoons | All-purpose flour |
| 8 \N | Golden delicious apples, |
| \N \N | Peeled, cored and sliced |
| ½ cup | Dried cranberries |
| 2 teaspoons | Grated lemon peel |
| 2 teaspoons | Ground cinnamon |
| 1½ teaspoon | Grated gingerroot |
| ½ teaspoon | Freshly grated nutmeg |
| ¼ teaspoon | Ground clove |
| 3 tablespoons | Cold unsalted butter, cut |
| \N \N | Into bits |
| 2 tablespoons | Heavy cream |
| 2 tablespoons | Cinnamon sugar |
| \N \N | Heavy cream as an |
| \N \N | Accompaniment |
Preheat oven to 400 degrees F.
Make pastry and chill 30 minutes.
In large heavy saucepan combine molasses, sugar, flour, apples, cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to boil and simmer 15 minutes, stirring occasionally, or until apples are softened. Transfer to a 2-quart baking dish and dot with butter.
On a lightly floured surface roll out pastry into a round about ⅛-inch thick and trim it so that it will just fit inside the baking dish. Cover fruit with pastry, brush with cream and sprinkle with sugar. With the point of a small sharp knife cut three steam vents in the center of the crust. Bake for 25 to 30 minutes, or until golden brown.
Remove baking dish from oven and with a sharp knife cut the crust and fruit into 2-inch pieces, pushing crust into fruit with back of a spatula so that juices bubble up over top of crust. Bake 15 minutes more.
Serve warm with cream.
Yield: 6 servings
TASTE SHOW #TS4822