6 tablespoons butter chilled cut into small pieces
1 teaspoon apple cider vinegar
2 tablespoons cornmeal
1 cup cranberries dried
1 tablespoon flour all-purpose
1.5 cups flour all-purpose
1 teaspoon ground cinnamon
0.3 cup water
0.3 teaspoon salt
0.3 cup sugar
10 cup baking apples are apples that have a sweet-tart balance and hold their shape when peeled thinly sliced ( 6 large)
Equipment
food processor
bowl
oven
knife
wire rack
plastic wrap
baking pan
measuring cup
Directions
Preheat oven to 42
To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.
Place 1 1/2 cups flour, cornmeal, and salt in a food processor; pulse 2 to 3 times or until combined.
Add butter, and pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add the ice water and vinegar through food chute, processing just until mixture is combined (do not form a ball). Press gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes or until plastic can be easily removed.
To prepare filling, combine sugar, 1 tablespoon flour, and cinnamon in a large bowl.
Add cranberries and apple; toss well to coat. Spoon apple mixture into an 11 x 7-inch baking dish coated with cooking spray.
Unwrap dough; place chilled dough on a lightly floured surface.
Roll dough into a 12 x 8-inch rectangle. Fit dough over the filling. Fold edges under; flute.
Cut several slits in top of dough to allow steam to escape.
Bake at 425 for 30 minutes or until crust is golden brown. Cool on a wire rack 10 minutes before serving.
