Apple-Cranberry Pie

Name: Apple-Cranberry Pie
Total time: 2 h 15 min
Yield: 8 - 10 serving(s)
Ingredients: 4 tbsp. granulated sugar, divided, plus 1 tbsp. for topping; 1 tbsp. all-purpose flour, plus more for dusting; 1 tbsp. cornstarch; 1 tsp. ground cinnamon; 1 tsp. freshly grated nutmeg; 1/3 c. packed light brown sugar; 1 tbsp. lemon juice; 1/2 tsp. kosher salt; 2 3/4 lb. apples (we recommend sweeter varieties like Pink Lady, Honeycrisp, and/or Braeburn); 2 tbsp. unsalted butter; 1 1/2 c. fresh or frozen cranberries; 2 Best Ever Pie Dough batches Best Ever Pie Dough; 1 large egg, beaten

Add a sour punch to this year's apple pie.

By Kristina KurekPublished: Oct 24, 2022

Be the first to review!

mike garten

Yields:

8 - 10 serving(s)

Total Time:

2 hrs 15 mins

Jump to recipe

Cut your pie dough into squares for a fun top crust that's way easier than weaving a lattice.

Advertisement - Continue Reading Below

Ingredients

4 Tbsp.
granulated sugar, divided, plus 1 tbsp. for topping
1 Tbsp.
all-purpose flour, plus more for dusting
1 Tbsp.
cornstarch
1 tsp.
ground cinnamon
1 tsp.
freshly grated nutmeg
1/3 cup
packed light brown sugar
1 Tbsp.
lemon juice
1/2 tsp.
kosher salt
2 3/4 lb.
apples (we recommend sweeter varieties like Pink Lady, Honeycrisp, and/or Braeburn)
2 Tbsp.
unsalted butter
1 1/2 cups
fresh or frozen cranberries
2
Best Ever Pie Dough

batches Best Ever Pie Dough
1
large egg, beaten

Directions

1. Step 1In small bowl, combine 2 tablespoons granulated sugar, flour, cornstarch, cinnamon, and nutmeg; set aside. In large bowl, combine brown sugar, lemon juice, salt, and 2 tablespoons granulated sugar.
2. Step 2Peel, core, and cut apples into 1/2-inch-thick wedges and add to large bowl with brown sugar mixture. Macerate, tossing a few times, until juicy, about 15 minutes.
3. Step 3Melt butter in large skillet over medium, then add apples and all their juices. Cover and cook, stirring occasionally, 5 minutes. Uncover, stir in cranberries, and continue to cook, uncovered, until apples are just tender but not mushy and cranberries have released their juices, 5 to 7 minutes. Lower heat, sprinkle in spiced flour, and cook, stirring, until thickened, 1 minute. Transfer mixture and all its juices into heatproof bowl and let cool, about 1 hour.
4. Step 4Heat oven to 400°F. Let dough soften slightly at room temperature, 5 to 10 minutes. On lightly floured sheet of parchment, with floured rolling pin, roll 1 disk of dough to about 12-inch round. Freeze until very firm, 15 minutes. Meanwhile, on lightly floured work surface, roll remaining disk to about 12-inch round and fit into bottom and up sides of 9-inch pie plate.
5. Step 5Remove dough from freezer, cut into 21/2-inch squares, and let soften just until flexible. Arrange on top of pie filling, nearly touching, letting some overlap on crust. If necessary, trim overhang to 1 inch all around. Fold edge under itself and crimp as desired.
6. Step 6Freeze until firm, 15 minutes. Lightly brush squares and edges with egg and sprinkle with remaining tablespoon sugar. Place on baking sheet and bake until beginning to turn golden brown, 18 to 20 minutes. Tent edges with foil and lower oven temp to 375°F; bake until center of pie begins to bubble, 30 to 35 minutes more (tent entire pie during last 10 minutes if necessary to prevent burning). Let cool at least 2 hours before slicing.

Soggy Bottom Fix: An undercooked pie base is a bane for every baker. Avoid it: Brush beaten egg white on the bottom and sides of the crust during the last few minutes of blind baking. This helps prevent liquidy fillings from soaking into the crust.

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below