It’s the holiday season and that means its time for all types of delicious sweet treats. This apple-cranberry pie recipe is sure to please, with apples and cinnamon in perfect harmony and the slightly tart cranberries to balance the flavor all loaded in a buttery, flaky crust it is the perfect holiday desert!
We served this pie with some home made whipped cream to a group of people having dinner with us at the Manor and it was a hit. Follow along with the ingredients and instructions below and work along with the pictures that I snapped during my assembly and you will have a stunning pie to present at your holiday meal.
Making the Filling: Peel the apples and set aside in a bowl, I sprinkle them with a dash of lemon juice to keep from browning.
Then in a 5 1/2 quart dutch oven (or the closest thing you have) stir together the apples, brown sugar, 1/4 cup of granulated sugar, the cinnamon, allspice, cloves, nutmeg, salt and cornstarch until the apples are evenly coated. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Remove from the heat, stir in the lemon juice and vanilla, and let cool for 30 minutes.
In a saucepan, stir together the cranberries, the remaining 1/2 cup granulated sugar and the water. Set over medium-high heat and cook, stirring occasionally, until the cranberries have broken down slightly and the liquid has thickened to the consistency of a loose jam, 13 to 15 minutes. Let cool for 30 minutes. Add the cranberry mixture to the apple mixture.
Time for the dough: use home made or store bought whatever you prefer, the store bought can really save time and is very consistent. Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400 degrees
Let the pie shell, dough round and cutouts (optional) stand at room temperature for 5 minutes. Transfer the apple-cranberry filling to the pie shell and gently place the dough round over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal.
Brush the underside of the cutouts with the egg wash and gently press them onto the top crust, decorating as desired. Brush the entire top crust with the egg wash and sprinkle with granulated sugar if desired.
Place the pie dish on a preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil of they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.
3 1/4 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
1/2 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/8 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. salt
4 tsp. cornstarch
1 Tbs. lemon juice
1 Tbs. vanilla extract
10 oz. fresh cranberries
1/4 cup water
1 egg white, beaten with 1 tsp. water
2 tsp. granulated sugar