Cranberry Apple Pie

I had some extra cranberries from a project and I had an extra pie dough (yes these are the kinds of things in my fridge). So I thought about how I could put them together. Sometimes recipes evolve from leftover items in my fridge! Cranberries are such a festive fruit and they're usually only around this time of year. So I wanted to bake something that would be perfect for Christmas, and I think this Cranberry Apple Pie is just it.


I used Gala apples in this pie, but you could use whatever you have. Although, I would recommend a reddish apple for flavor, so stick to any of the varieties of that color. The mix of apples and cranberries along with cinnamon and cloves make this a warm and cozy pie for Christmas. The pretty red color would also look amazing on any holiday table!








Cranberry Apple Pie

Makes 9-inch pie


Dough

226 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour

1 teaspoon organic cane sugar

1 1/2 sticks (170 grams) organic salted butter, cold

1/4 cup plus 3 tablespoons cold water

Extra flour for rolling


Filling

2 large organic apples

5 ounces organic cranberries

170 grams (3/4 cup) organic cane sugar

3 tablespoons organic all purpose flour

1 teaspoon organic cornstarch

1 teaspoon organic cinnamon

1/2 teaspoon organic cloves


Topping

1 organic egg

1 tablespoon water


Method

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.

Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.

Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.

Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.

Preheat the oven to 350°F.

To make the filling: In a medium bowl, add the cane sugar, flour, cornstarch, cinnamon, and cloves and mix together.

Slice the apples into thin slices, leaving their skins on. Add the apples and cranberries to the sugar mixture and toss to coat them completely. Set aside.

To make the topping: Whisk the egg, add 1 tablespoon of the egg into a separate bowl and mix with 1 tablespoon of water to create an egg wash. (Store the remaining egg in an airtight container in the fridge, eat it for breakfast!)

Grease the pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.

Add the filling into the pie pan and spread evenly.

I like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into strips, some being large and some being small. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.

Once the lattice top is complete, crimp the edges to seal the the lattice and trim. Using a pastry brush, brush the dough with the egg wash.

Bake for 1 hour and 15 minutes, or until golden brown.

Store at room temperature for up to 3 days.

High Altitude – Bake at 350°F for 1 hour, or until golden brown.

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