Apple Cranberry Pie

Apple Cranberry Pie-1-20 2On chilly fall evenings, it’s such a treat to enjoy a slice of warm apple pie. The simplicity of this iconic American dessert is part of its charm. I’ve been perfecting this recipe for years and I am so happy to share it now with you. Since cranberries are in season right now, I decided to add them to the pie too. The combination of the sweet apples and the tart cranberries marry so wonderfully together. The pie crust is so flaky, buttery and tender. I think the small addition of the sour cream adds more flavor and makes the crust just a bit softer. It tastes so good, I want to roll it out and make it into cookies.

Taking a golden brown pie out of the oven always makes me feel so cozy and “housewifely”. I hope you enjoy treating your loved ones to this Apple Cranberry pie and see the smiles on their faces as they are savoring every bite and thanking you for it.

Ingredients:

Pie Crust: 1 cup (16 Tablespoons) butter, very cold

2 1/2 cups all-purpose flour

1/8 teaspoon salt

2 Tablespoons granulated sugar

1 egg

2 Tablespoons sour cream

6-8 Tablespoons ice water

Filling:

3 lbs apples, peeled and sliced into 1/4 inch pieces

2 cups cranberries, fresh or frozen

1/3 cup granulated sugar

1/8 teaspoon salt

1 Tablespoon lemon juice

4 Tablespoons flour

2 Tablespoons butter, cut into 1/4 inch cubes

egg wash – 1 egg and 1 Tablespoon water or milk

Instructions: Apple Cranberry Pie-1 copyPie Crust: I usually make pie crusts the day before I am planning to bake the pies. The pie dough needs to be really cold to turn out flaky and tender. I start out with placing the butter and the water into the freezer while I am taking out the rest of the ingredients and getting everything set up so that they are extra cold. Place the flour, salt, and sugar into a food processor and add the cold butter pieces. Apple Cranberry Pie-1-2 copyPulse until there are pea-sized pieces of butter in the flour. Apple Cranberry Pie-1-3 copyIn a medium bowl or cup, combine the egg, sour cream and 3 Tablespoons of ice cold water. Apple Cranberry Pie-1-4 copyPour this mixture into the flour and pulse to combine again. Keep adding more water, one Tablespoon at a time until the pie dough starts to come together. Don’t overmix it. Apple Cranberry Pie-1-5 copy(You can certainly make pie dough without a food processor. Cut the butter into the flour with a pastry cutter or a fork. It’s important to keep the butter in pieces and to work very fast so that the butter doesn’t melt into the dough.) Dump it all out onto the counter and quickly knead it together until all the loose flour is incorporated into the dough, but don’t overwork it. Be very quick, since you don’t want your warm hands to melt the butter in the dough. Divide the dough in half, and wrap each in parchment paper, plastic wrap or aluminum foil and place into the refrigerator to chill at least for 1 hour. You can store it in the refrigerator a few days or in the freezer for a month. Apple Cranberry Pie-1-6 copy Filling: Apple Cranberry Pie-1-8 copyPreheat the oven to 400 degrees Fahrenheit. Cut the cranberries in half and toss with 1-2 Tablespoons of the sugar. I like to do this because cranberries are really tart and this gives the sugar a better chance to soak into the berries and sweeten them up a bit. You can omit the cranberries and just use a bit more apples in the filling. Apple Cranberry Pie-1-9 copyPeel and slice the apples and place them into a large bowl with the cranberries, the rest of the sugar, lemon juice and salt. Set aside for at least 30 minutes. Apple Cranberry Pie-1-11 copy Apple Cranberry Pie-1-12 copyDrain all the juice that will accumulate in the bottom of the bowl. I got almost 1/2 a cup! This will keep the pie filling from becoming too watery.Apple Cranberry Pie-1-13 copyAdd the flour to the drained filling and toss it together until all the apples and cranberries are coated in flour. Apple Cranberry Pie-1-15 copy Apple Cranberry Pie-1-16 copy Assembling and Baking the Pie: Roll out one of the discs of the pie dough into a 12-14 inch circle. Ease it gently into a deep dish pie plate. (You can also use a regular pie pan, you will just not use all of the filling to fill up the pie.) Apple Cranberry Pie-1-14 copyFill the pie with the apple cranberry filling and dot the top of it with the 2 Tablespoons of butter. Apple Cranberry Pie-1-17 copyPlace the filled pie into the refrigerator while you work on the top crust. Roll out the second pie crust and make it into a lattice top, or whatever kind of topping you like. Apple Cranberry Pie-1-18 copyCrimp the edges of the pie to make a pretty edge all the way around. Apple Cranberry Pie-1-19 copyBrush the top of the crust with the egg wash. Bake the pie in the preheated oven for 25 minutes, then reduce the heat to 350 degrees Fahrenheit and bake for another 50-60 minutes.Apple Cranberry Pie-1-32 copy Apple Cranberry Pie-1-29 2

 

Apple Cranberry Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 1 9 inch pie
Ingredients
Pie Crust:
  • 1 cup (16 Tablespoons) butter, very cold
  • 2½ cups all-purpose flour
  • ⅛ teaspoon salt
  • 2 Tablespoons granulated sugar
  • 1 egg
  • 2 Tablespoons sour cream
  • 6-8 Tablespoons ice water
Filling:
  • 3 lbs apples, peeled and sliced into ¼ inch pieces
  • 2 cups cranberries, fresh or frozen
  • ⅓ cup granulated sugar
  • ⅛ teaspoon salt
  • 1 Tablespoon lemon juice
  • 4 Tablespoons flour
  • 2 Tablespoons butter, cut into ¼ inch cubes
  • egg wash - 1 egg and 1 Tablespoon water or milk
Instructions
Pie Crust:
  1. I start out with placing the butter and the water into the freezer while I am taking out the rest of the ingredients and getting everything set up so that they are extra cold.
  2. Place the flour, salt, and sugar into a food processor and add the cold butter pieces. Pulse until there are pea-sized pieces of butter in the flour.
  3. In a medium bowl or cup, combine the egg, sour cream and 3 Tablespoons of ice cold water. Pour this mixture into the flour and pulse to combine again. Keep adding more water, one Tablespoon at a time until the pie dough starts to come together. Don't overmix it.
  4. Dump it all out onto the counter and quickly knead it together until all the loose flour is incorporated into the dough, but don't overwork it. Be very quick, since you don't want your warm hands to melt the butter in the dough. Divide the dough in half, and wrap each in parchment paper, plastic wrap or aluminum foil and place into the refrigerator to chill at least for 1 hour. You can store it in the refrigerator a few days or in the freezer for a month.
Filling:
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Cut the cranberries in half and toss with 1-2 Tablespoons of the sugar. I like to do this because cranberries are really tart and this gives the sugar a better chance to soak into the berries and sweeten them up a bit.
  3. Peel and slice the apples and place them into a large bowl with the cranberries, the rest of the sugar, lemon juice and salt. Set aside for at least 30 minutes. Drain all the juice that will accumulate in the bottom of the bowl. I got almost ½ a cup! This will keep the pie filling from becoming too watery.
  4. Add the flour to the drained filling and toss it together until all the apples and cranberries are coated in flour.
Assembling and Baking the Pie:
  1. Roll out one of the discs of the pie dough into a 12-14 inch circle.
  2. Ease it gently into a deep dish pie plate.
  3. Keep the pie dough cold at all times. Fill the pie with the apple cranberry filling and dot the top of it with the 2 Tablespoons of butter.
  4. Place the filled pie into the refrigerator while you work on the top crust.
  5. Roll out the second pie crust and make it into a lattice top, or whatever kind of topping you like. Crimp the edges of the pie to make a pretty edge all the way around. Brush the top of the crust with the egg wash.
  6. Bake the pie in the preheated oven for 25 minutes, then reduce the heat to 350 degrees Fahrenheit and bake for another 50-60 minutes.

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