Hoch Orchard

6–8 servings

Dough:

1 1/2 cups all-purpose flour
pinch of salt
1/4 stick of butter or margarine, cut into small pieces1 1/2 to 2 tablespoons water

Filling:

3 cups thickly sliced, peeled apples
1 1/2 cups cranberries
1/2 cup sugar
1 1/2 cups all-purpose flour
3/4 stick butter
3/4 teaspoon ground cinnamon
1/2 teaspoon grated lemon rind
1/2 cup firmly packed brown sugar

Liqueur cream:

1 2/3 cups heavy cream
sifted confectioners’ sugar to taste
Cointreau, Grand Marnier or other liqueur to taste
Preheat the oven to 350 degrees.

To make the dough, sift the flour and salt into a bowl, cut in the butter and rub in until the mixture resembles fine bread crumbs.

Add enough water to form a firm dough. Knead lightly until smooth and free from cracks.

Roll out the dough on a lightly floured surface to a round large enough to line the base and sides of an 8–9 inch fluted spring-form pie pan. Chill until needed.

For the filling, toss the apples and cranberries with the sugar and put into the pie shell. Place the flour, butter, cinnamon and lemon rind in a bowl, then rub together until crumbly. Stir in the brown sugar. Sprinkle evenly over the fruit and pat down lightly.

Bake for about 45 minutes or until the crumb topping and pastry are golden brown.

To make the liqueur cream, whip the cream until it begins to thicken. Sweeten to taste with confectioners’ sugar and add a spoonful or two of Cointreau or other liqueur to taste, then continue whipping until thick. Serve pie warm or cold, with liqueur cream.