Apple-Cranberry Shortcakes

Ingredients

• 0.3 cup apple juice 
• 1.5 teaspoons double-acting baking powder 
• 6 cups braeburn apple peeled sliced ( 4 medium)
• 3 tablespoons brown sugar 
• 2 teaspoons butter 
• 5 tablespoons butter chilled cut into small pieces
• 0.3 cup cornmeal 
• 0.5 cup cranberries fresh
• 1 large egg white lightly beaten
• 5.5 ounces flour all-purpose
• 0.3 cup granulated sugar 
• 2 teaspoons granulated sugar 
• 0.1 teaspoon ground cinnamon 
• 0.5 teaspoon ground cinnamon 
• 6 tablespoons ice water 
• 0.3 teaspoon salt 
• 1 Dash salt 
• 0.3 cup water 
• 1 cup non-dairy whipped topping fat-free frozen thawed

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• wire rack
• aluminum foil
• ziploc bags
• measuring cup
• cutting board
• serrated knife

Directions

1. Preheat oven to 37
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
3. Place flour and next 5 ingredients (through 1/4 teaspoon salt) in a food processor; pulse 2 to 3 times to combine.
4. Add chilled butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 6 tablespoons ice water through food chute, processing just until combined (do not form a ball).
5. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat the dough into a 14 x 4-inch rectangle on a large baking sheet lined with parchment paper.
6. Cut dough into 8 even portions, cutting into, but not through, the dough.
7. Brush the dough with egg white; sprinkle evenly with 2 teaspoons sugar.
8. Bake at 375 for 15 minutes or until golden.
9. Remove from pan; cool on a wire rack.
10. To prepare filling, melt 2 teaspoons butter in a large nonstick skillet over medium-high heat.
11. Add apple, tossing to coat; saut 4 minutes or until lightly browned. Stir in brown sugar; saut 2 minutes. Stir in the cranberries, juice, 1/4 cup water, and dash of salt. Reduce heat to low; simmer 5 minutes or until cranberries pop, stirring frequently.
12. Place whipped topping and 1/8 teaspoon cinnamon in a small bowl, and fold gently to combine.
13. Place shortcake on a cutting board or work surface. Carefully split shortcake in half horizontally using a serrated knife.
14. Place bottom half of shortcake on a platter; spread evenly with about 1/2 cup whipped topping mixture and apple mixture; top with shortcake top.
15. Cut along score lines with a serrated knife to form 8 portions. Top each portion with 1 tablespoon remaining whipped topping mixture.
16. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
17. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
18. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350 for 10 minutes.
19. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.