INGREDIENTS

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare the Basic Pie Dough and line pie pan. Refrigerate until
ready to fill.
3. In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg,
and salt, and mix well. In another bowl combine the apples,
cranberries, and lemon juice, and toss well. Pour the dry mixture
over the fruit. Melt 2 tablespoons of the butter, pour it over all,
and mix thoroughly.
4.Turn the mixture into the pie shell and bake the pie until the
fruit is tender, for about 1 hour. Remove from the oven and set the
pie on a rack to cool.
5. In a large skillet oven medium heat, melt the remaining 8
tablespoons butter with the granulated sugar. Cook, stirring, until
the mixture is bubbling and the consistency of a thick roux, for
about 5 to 6 minutes. Stir in the cream, vanilla, and walnuts and
cook, stirring constantly, for 4 minutes. Remove from the heat and
cool for 20 minuetes. Spoon the topping over the cooled pie and
refrigerate overnight.
6.To serve, cut the pie into wedges, and add a scoop of ice cream, it
you like.
Makes one 9-inch tart
This recipe copyright C Emeril's New New Orleans Cooking.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse's cookbook, "Emeril's New
New Orleans Cooking"
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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