HOLIDAY PIE - CRANBERRY APPLE

 

Its the Holiday Season - also known as the "Baking Season".  Most of us enjoy the special flavors of this time of the year -  cranberries, apples, pumpkin, turkey & ham (a change from our usual beef menu), and others. This weekend many families will be enjoying Thanksgiving dinner together after a skipped or abbreviated version last year. And with that comes our favorite foods for Thanksgiving and then planning for the Christmas dinner. 

We had this Cranberry Apple pie last weekend for a small family gathering and it was liked by everyone. I used a frozen pie shell for the bottom crust and sliced strips of a frozen rolled crust for the lattice top so it was especially easy. Also I left the peel on the apples for color, flavor, and ease. So, this could be an "easy as pie" pie. Its from Baker Bettie, one of my favorite sources.

CRANBERRY APPLE PIE                                  

           

 

Crust – 2 crust or bottom crust and lattice,

 boughten/frozen or your favorite recipe. 

 

Filling: 

1 ½ pounds sliced apples. 

2 cups fresh or frozen cranberries

1 cup granulated sugar

¼ cup cornstarch

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 Tablespoon orange zest

2 tablespoons orange juice

2 tablespoons unsalted butter, cold and cubed

1 egg

1 tablespoon water

2 tablespoons granulated sugar

 

To Assemble and Bake:

1. Position an oven rack in the bottom third of the oven and place a sheet pan or baking stone inside to preheat. The pie will bake on the preheated surface which will prevent a soggy crust. 

2. Preheat oven to 400 degrees F. 

3. Peel the apples if you wish, or just slice them into thin slices

4. Add the granulated sugar into a large mixing bowl and rub the orange zest into it. Add cornstarch, cinnamon, ginger, nutmeg, and salt and stir to combine. Then add the sliced apples, cranberries, and orange juice to the bowl and toss to combine. 

5. Spoon the filling into the prepared crust. Dot the pieces of butter on top of the filling. Place in the refrigerator until ready to add the top crust. 

6. Roll out the second crust (or unroll the frozen purchased one), and cut into 1”- 1 1/2 “ strips for a lattice top, or leave whole. Arrange the top crust, weaving the lattice strips or laying the crust on top, leaving about 1/2 “ over the edges. Crimp the edges by folding over and crimping with a fork or your fingers. If using a whole top crust, cut 4-5 vents in the top crust. 

7. For the egg wash, whisk the egg together with about 1 tablespoon of water until very combined. 

8. Lightly brush the top of the pie crust with the egg wash and sprinkle with granulated sugar. 

9. Place the pie on the preheated sheet pan or baking stone and bake at 400 degrees F for 30 minutes, then turn heat to 350 degrees and bake for an additional 20-35 minutes until the filling is rapidly bubbling in the center, not just the edges. 

10. Remove to a cooling rack and let cool for at least 3 hours before slicing to allow the filling to thicken.