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Apple Cranberry Pie
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
180 minutes
Delicious apple cranberry pie with spiced apples, dried cranberries, and brandy in a flaky, buttery crust - perfect for Thanksgiving or the holidays!
Ingredients:
  • For the crust:
  • 2 cups all-purpose flour, plus extra for rolling
  • 1/3 cup finely ground blanched almonds or almond flour
  • 16 tablespoons (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon kosher salt
  • 1 heaping teaspoon brown sugar
  • 3 to 6 tablespoons ice water
  • For the filling:
  • 1 cup dried sweetened cranberries
  • 1/2 to 2/3 cup sugar (depending on how sweet you want the filling to be)
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon ground allspice or cinnamon
  • 2 1/4 pounds of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious, peeled, cored, and sliced into 1/4-inch thick slices (about 7 cups of apple slices)
  • 1 tablespoon brandy
  • 1 teaspoon vanilla extract
  • For the egg wash:
  • 1 large egg yolk
  • 1 tablespoon whipping cream
Instructions:
  • Prepare the pie dough: Combine flour, almond flour, salt, and brown sugar in a food processor and pulse to mix. Add butter and pulse until mixture resembles coarse meal with pea-size butter pieces. Slowly add water 1 tablespoon at a time, pulsing until dough begins to clump. Test by pinching the dough - if it holds together, it's ready; if not, add a bit more ice water and pulse. Transfer dough to a clean surface, shape into 2 discs, wrap in plastic, and refrigerate for at least 1 hour.
  • Preheat the oven: Set the oven to 375°F and position a rack in the bottom third of the oven.
  • Prepare the filling: Combine sugar, flour, and allspice or cinnamon in a large bowl. Add dried sweetened cranberries and mix well. Add the apples and toss until evenly coated. Drizzle with brandy and vanilla extract.
  • Prepare the bottom crust: Take 1 pie dough disk out of the refrigerator and let it sit at room temperature for 5 to 10 minutes. Sprinkle flour on top of the disk and roll it out on a lightly floured surface to a 12-inch circle, about 1/8 of an inch thick. Check for sticking using a metal spatula, sprinkling a little flour as needed. Transfer the dough to a 9-inch pyrex pie dish and press it down to line the dish.
  • Fill the pie crust with the apple and cranberry mixture, distributing it evenly and gently pressing it down.
  • Place the second rolled-out dough on top of the apple mixture. Seal the top and bottom crust together firmly. Trim any extra dough, leaving a 3/4 inch overhang. Fold the overhang under and press to create a decorative edge using your fingers or a fork.
  • Create an egg wash by whisking together egg yolk and cream. Brush this mixture over the top of the pie and make slits in the crust to release steam while baking.
  • Bake the pie at 375°F for 30 minutes. Cover with aluminum foil, reduce the oven temperature to 350°F, and continue baking until the pastry is golden and apples are tender, for another 45-55 minutes or longer depending on the apple variety. Let the pie cool on a rack for at least 1 hour before serving warm or at room temperature.

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