We can’t get enough of cranberries this year. The perfect complement to apples in this delicious pie.
Yields
Makes about 8 to 12 servings
Ingredients
Crust:
2 cups unbleached, all-purpose flour, plus more as needed
1½ tablespoons granulated sugar
1 teaspoon fine sea salt
16 tablespoons (2 sticks) unsalted butter, cold, and cut into ½-inch cubes
¼ cup ice water
Filling:
½ cup dried cranberries
½ cup granulated sugar, plus additional for finishing
½ cup packed light brown sugar
4 tablespoons ground arrowroot
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon kosher salt
3 cups whole cranberries, fresh or frozen
3 large apples, peeled, cored, and halved (Golden Delicious, Ginger Gold, and Pink Lady tend to be the tastiest)
juice of ½ medium lemon
1 tablespoon vanilla extract
1 large egg, lightly beaten with 1 teaspoon water
Nutritional information
No nutrition information available
Instructions
Crust:
- Insert the chopping blade in the work bowl of a Cuisinart® food processor. Add the flour, granulated sugar, and salt, and process on Low to sift.
- Add the cubed butter. Pulse until the mixture resembles coarse crumbs, 8 to 10 pulses. Add the ice water, 1 tablespoon at a time. Pulse until the mixture just forms a dough (you may not need all the water). The dough is ready when it holds together when pinched.4Divide the dough into 2 equal pieces and form each into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes before using.When ready to use, roll out both dough discs on a lightly floured surface to 1⁄8-inch thick circles and fit into a 10-inch pie plate. Chill in refrigerator for about 20 minutes.
- While the dough is chilling, prepare the filling.
Filling:
- In a small heatproof bowl, cover the dried cranberries with hot water, and soak until plump.
- In a food processor fitted with the blade attachment, combine the sugars, arrowroot, cinnamon, nutmeg, allspice, and salt. Pour the sugar mixture into a large bowl.
- Add 1½ cups of the whole cranberries to the food processor fitted with the blade attachment, and pulse until roughly chopped. Add the chopped cranberries and the remaining 1½ cups whole cranberries to the sugar mixture.
- Insert the slicing disc into the work bowl of the food processor. Stand the apple halves upright in the feed tube and slice. Transfer to the cranberry-sugar mixture, and add the lemon juice and vanilla. Toss gently.
- Drain the dried cranberries, and add to the bowl with the rest of the filling. Toss gently.
- Pour the filling into the refrigerated pie shell, and arrange the lattice or pastry round on top. If making a lattice crust, cut the rolled pastry into ½ inch strips and arrange as desired. If using full pastry round, cut vent holes into the pie dough. Crimp as desired.
- Chill the pie in the refrigerator for 10 to 15 minutes.
- Meanwhile, move an oven rack to the lowest position in the oven, and place a rimmed baking sheet on the rack. Preheat the oven to 450°F.
- Brush the top crust with the egg wash, and sprinkle with granulated sugar.
- Place the pie on the rimmed baking sheet.
- Bake for 15 minutes, or until the pastry is beginning to brown.
- Lower the oven temperature to 350°F, and bake until golden-brown, another 30 to 35 minutes.
- Allow to cool completely on a wire rack before cutting, 2 to 3 hours.