A local baker makes it to the big time - WCAX.COM Local Vermont News, Weather and Sports-

A local baker makes it to the big time

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BURLINGTON, Vt. -

Reality cooking shows have become popular segments to numerous audiences. And TLC is airing its third season of "Next Great Baker." A Vermonter is competing on the show to be "The Next Great Baker." The show aired on TLC Mon., Nov. 26. Gretel-Ann Fischer owns Cupps in Winooski and was asked by the show to be a contestant. She visited our :30 Kitchen to make her signature dessert, Apple Cranberry Croustade. Watch the video for more and check out the recipe below.

 

APPLE CRANBERRY CROUSTADE

FILLING

2-3       Macintosh Apples, peeled cored and sliced in large slices

2-3       Gransmith Apples, peeled cored and sliced in large slices

1 cup   Cranberries – frozen or fresh

2 cups Sugar

2 tbs    Cinnamon

¼ tsp   Nutmeg

1/8 tsp Clove

¼ tsp   Allspice

1 tbs    AP Flour

 

CRUST:

4 cup   AP Flour

2 tbs    Sugar

1 tsp    Salt

1 3/4 cup Cabot Unsalted Butter

1          Egg

1 tbs    Vinegar

½ cup  Water

1 cup   Cabot Seriously Sharp Cheddar Cheese shredded

 

For Filling;

 

Peel, core and cut all apples and place them in a water bath with ¼ lemon juice and set aside to prevent from browning

Mix all dry ingredients

Drain apples and cranberries and add to dry ingredients

Mix well, set aside

 

For Pie Crust

 

Mix all dry ingredients and lightly toss with your fingers

Mix all wet ingredients

Add shredded cheese to dry mixture and mix lightly again using just fingers

Make a well in the center of the dry ingredients and pour wet mixture into the well

With your fingers fold dry ingredients into the wet and gently mix until well incorporated

Mixture will be wet this is ok

 

To Make the Croustade

 

Take a small ball about the size of a large fist and roll out to around 10 inches in diameter

Liberally dust your work surface with flour both on the bottom and sprinkle more flour on the top

If your rolling pin sticks to the dough sprinkle more flour on the crust

When rolling the dough out you do not want to roll it out to thin as this pie does not go into a pie tin. It needs to be thick enough to be able to handle being lifted up and keeping its structure.

Once you have your circle rolled out transfer the crust to a sheet tray that has been lined with parchment that has been very generously sprayed with a non stick spray like Pam

In the center only scoop about 2 - 2 ½ cups of your filling

Fold over the pie dough leaving a large opening at the top

Once completely folded brush with an egg wash and sprinkle with sanding to coarse sugar. I order my sanding and coarse sugars from Global Sugar Arts in Plattsburgh. They cater to everyone from professionals to the foodie that loves all things sweet

Bake in the oven at 350 for 30-45 minutes depending on your oven until nice golden brown

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