This is from the cooking box of Bill Ryan, founder of the Louisiana Dutch Oven Society. This recipe won Bill his third Louisiana State Dutch Oven Cook-off in 2011.
Exerpt from the Lodge Cast Iron Cookbook.
Ingredients
- 8 ounces (about 1 1/2 cups plus 2 tablespoons) all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into 1/4-inch pieces
- 2 tablespoons vegetable shortening
- 2 tablespoons ice water, plus more as needed
- 2 cups fresh or frozen cranberries, picked over for stems
- 1 1/2 cups sugar
- 4 tablespoons cornstarch
- 2 tablespoons water
- 5 cups cared, peeled, and sliced Granny Smith apples
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutm
Instructions
1. Make the piecrust: In a large bowl, sift the flour, sugar, and salt together. Using your fingertips, work the butter and shortening into the flour until the mixture resembles coarse crumbs. Add the ice water and work it in with your fingertips until incorporated and the dough comes together. Add more water as needed, 1 tablespoon at a time, to make a smooth dough, being careful not to overwork it. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the filling: Combine the cranberries, 1 cup of the sugar, 1 tablespoon of the cornstarch, and the water in a medium, heavy saucepan. Bring to a boil over high heat, boil for 5 minutes, remove from the heat, and let cool 15 minutes.
3. In a large bowl, combine the apples, the remaining 1/2 cup sugar and 3 tablespoons cornstarch, the cinnamon, and nutmeg, tossing until the apples are well coated. Stir in the cranberry mixture.
4. Take a piece of parchment paper and cut out a circle that will fit into the bottom of a 10-inch cast iron camp Dutch oven. Cut five strips of parchment paper 1 1/2 inches wide. Position them so they all cross in the center of the bottom of the Dutch oven and run up the side of the oven all around. You can fasten them in place using clothespins. Fit the parchment circle in the bottom of the oven on top of the strips. Spray the inside of the oven with nonstick cooking spray.
5. Divide the dough in half. On a lightly floured work surface, roll out one half to fit the bottom and go 1 1/2 to 2 inches up the side of the Dutch oven.
6. Spoon the filling into the crust. Roll out the other half of the dough so it is large enough to generously cover the top of the pie in the Dutch oven. Trim the crusts, then crimp the top and bottom crusts together to seal. Cut four 1-inch slits through the top crust to vent the pie while cooking. Put the lid on the Dutch oven. Set the oven on 9 coals and set 15 coals on top of the lid (see Camp Dutch Oven Cooking, page XXX). Bake until the crust is golden brown, 40 to 50 minutes. If the edges start to brown too much, cover them with aluminum foil.
7. When to pie is done, remove the lid and coals and remove the pot from the coals. Let the pie cool for about 10 minutes, then, with assistance, grab the parchment strips and lift the pie out of the oven onto a serving plate. Let the pie completely cool before slicing.
