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Apple Cranberry Pie

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Course: Dessert
Cuisine: American
Keyword: 1980's, pies
Servings: 8
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Equipment

Ingredients

CRUST

  • 2 c. unbleached flour
  • 2 tsp. sugar
  • 1 tsp. salt
  • 12 T. butter cold & diced into cubes
  • ⅓ c. ice cold water
  • 1 T. vodka (or lemon juice or white vinegar)

PIE FILLING

  • 4 c. apples sliced or diced
  • 3 c. cranberries fresh or frozen
  • ½ c. sugar
  • ¼ c. brown sugar
  • 2 T. Instant ClearJel or cornstarch
  • 2 T. orange zest
  • 2 T. orange juice
  • 2 tsp. Apple Pie Spice
  • 2 T. diced butter
  • pinch salt

Instructions

PREP

  • Prep apples by slicing or cutting into bite-size pieces and set aside.
  • Prep cranberries by chopping into large bite-size pieces and set aside.
  • Dice up butter into small cubes and put in freezer until making the crust.
  • Place ice cubes in glass of water and set aside.

CRUST

  • Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
  • Pour out the crust onto a piece of saran wrap, cut in half and shape into (2) round disks. Refrigerate 10-20 minutes if using right away or overnight.
  • Pull out first disk for the bottom crust and roll between 2 sheets of parchment paper with enough to hang 1” over your pie pan. Roll out 1/8" thick, use a rolling pin to ensure even layer. Trim excess dough off with paring knife and crimp edge using your fingers or a fork.
  • Once you roll out the bottom crust, place it in fridge to ensure the crust from shrinking. Place back in fridge until use. Follow this same process again with the other disk.
  • Roll out the second (top) crust. Use a pastry cutter to cut into 10 (1") strips. Cut strips 1" wide with ruler and knife or pastry cutter. Place strips in a weave pattern on a flat baking sheet lined with parchment paper and put back in fridge until ready to use.
  • For the top crust cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.
  • To prevent a soggy crust, dust bottom crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash (1 egg+1 T. cream) and pierce pie shell with fork.

MAKE PIE FILLING

  • Place apples, sugar, brown sugar, ClearJel, orange zest and juice, apple pie spice, salt, and stir until incorporated.

ASSEMBLE PIE

  • Pull out the bottom crust from refrigerator.
  • Pour filling into crust, top with diced butter spread around.
  • Place the lattice crust on top of the filling.
  • Place decorative shapes on top of lattice crust with a dab of egg wash.
  • Brush pie with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.

BAKE

  • Bake pie at 400° for 15 minutes. Reduce oven to 375°, cover crust with a pie protector or foil rim around the edge and bake an additional 45-50 minutes.
  • Watch to see when pie starts to bubble, remove the pie protector and bake 5 more minutes.