Are you deep into prepping for Thanksgiving? Or, are you just showing up somewhere with an empty belly and possibly a bottle of wine in hand? Or, maybe you are like me, you bring the desserts? If you are the latter, today I am bringing you a pie that’s quick to prepare and combines two traditional flavors of Thanksgiving… Apples & Cranberries. Simply stated an Apple Cranberry Pie.
Now, cranberries are not a favorite among many. Most prefer it in the canned jellied form when it comes to eating it with their holiday meal, and don’t get me wrong, I won’t pass up a slice or two of it, but, even though fresh cranberries are tart and not enjoyable to snack on like a blueberry, they can be turned into a delicious sauce. While I don’t go all out and cook a Thanksgiving meal, I will whip a batch or two of cranberry sauce around this time of the year. For this pie, I used some of the same ingredients I use in my cranberry sauce (orange zest & ginger) along with the traditional sugar, cinnamon and nutmeg from apple pie to create a filling that would allow both fruits to complement each other.
When it comes to making pies, I take a major short-cut and use store-bought pie crusts. It’s fool-proof and a great time-saver. The one time I decided to make a pie crust from scratch it didn’t bake evenly and even though my pie filling was delicious the failed crust just took away from it. One day I will attempt to do it again though. For this pie, I opted to use a frozen pie crust as my bottom crust. In a large bowl, I folded all the pie ingredients together and then spooned it into the crust.
Since I was planning on making a decorative top crust I let two refrigerated pie crusts come to room temperature and then lightly rolled them out on a floured surface before slicing them into strips to create a lattice design on the pie. I also cut out a few leaf and acorn designs to apply to the crust. I then brushed it with a beaten egg and sprinkled it with turbinado sugar. I used turbinado sugar since I had it on hand and it gives the crust a nice golden color, but, you could use regular sugar instead. Alternatively, if you are not planning on making a decorative top crust, you can use 2 refrigerated pie crusts to make your pie. Simply roll out one into your pie dish, fill it and then top it with the second pie crust. Seal the edges, cut slits into the top crust, brush with an egg, sprinkle with sugar and then proceed to bake it.
I placed the pie on a baking sheet and baked it in a 400 F preheated oven for 20 minutes. I then lowered the oven temperature to 350 F and tented the pie with aluminum foil so it wouldn’t brown too quickly on top and baked it for an additional 35 minutes. I removed the foil for the last 5 minutes so the pie could get a nice golden color.
After letting the pie cool completely it was time to slice into it and enjoy a piece. And I must say all the flavors worked well together. The orange zest helped to cut the tartness of the cranberries and the sugar, of course, brought out the sweetness of both the apples and the cranberries. I was also about to taste hints of the cinnamon, nutmeg and ginger.
Another great thing, the pie held together perfectly when sliced. No runny messes.
Apple Cranberry Pie
1 box refrigerated pie crusts (2 count)
3 large Granny Smith Apples, peeled & sliced 1/4 inch thick
1 1/2 cups fresh cranberries
3/4 cup sugar
1/2 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 teaspoons orange zest
1/3 cup flour
1 egg, beaten
Preheat oven to 400 F.
Place 1 pie crust in an ungreased 9-inch glass pie plate. Press firmly into the dish.
In a large bowl, gently mix the remaining pie ingredients with a rubber spatula until well incorporated. Spoon the filling into the prepared pie dish.
Top the filling with the second pie crust and press the edges together to seal. Cut 4 slits in the center of the top crust. Brush the pie with the beaten egg and sprinkle with sugar.
Place on a baking sheet and bake for 20 minutes. Lower the oven to 350F and tent the pie with aluminum foil and bake for an additional 35-40 minutes. Or until the filling begins to bubble. If desired, remove the foil for the last 5 minutes of baking so the crust can brown a bit more.
Let cool on a wire rack.
Recipe first appeared on Bead Yarn & Spatula