- 4 tablespoons butter, softened
- 3/4 cup chopped hazelnuts
- 1/2 cup dark brown sugar
- Pastry for 2-crust pie
- 6 to 7 cups peeled and sliced Cameo apples
- 1/4 cup dried cranberries
- 2 tablespoons unbleached flour
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
Preheat oven to 375° F.
Cut a circle of parchment paper 9 inches across. Place in the bottom of a 9-inch pie or cake pan. (The cake pan will give you a straight-sided pie, which will resemble more of a European tart.) Spread butter over the entire surface of the parchment paper, covering the bottom of the pan.
Scatter hazelnuts on the buttered parchment and sprinkle with brown sugar. Roll out half the pie dough into a 12-inch circle and tuck it into the pan on top of hazelnut mixture, draping any excess over the edges.
Combine apples with cranberries, flour, sugar, lemon juice and cinnamon. Pour mixture into pie shell and level it out with a spoon or spatula. Roll out second crust and drape over filling. Crimp edges of crust together. Pierce crust with a sharp knife 3 or 4 times to allow steam to vent.
Place pie on a baking sheet to catch any spillage. Bake for 40 to 50 minutes or until deep golden brown. Rest for about 10 minutes.
Place a cake plate, upside down, on top of the pie pan and grasping both together, turn them over. (Do this step carefully as the the filling will be hot.) Remove the pan and peel parchment off the top. Be sure to invert the pie while caramel is still warm.
Let pie rest at least 1 hour before cutting.