Apple And Cranberry Pie With Spiced Pie Crust Recipe

When life hands me apples and cranberries, I bake them into a pie that tastes like autumn bliss with every bite. 🍂🥧

I enjoy the soothing, spicy warmth of a pie crust, and this Apple and Cranberry Pie certainly provides that with its teaspoon of ground cinnamon and half-teaspoon of nutmeg. My favorite part is using Granny Smith apples and fresh cranberries that create a perfect counterpoint to the usual sweet balance.

With each slice, I think the crisp, buttery crust blends perfectly with the juicy filling.

Apple And Cranberry Pie With Spiced Pie Crust Recipe Ingredients

• Flour: Provides structure and carbohydrates, forming the base of the crust.
• Cinnamon: Adds warmth and spice, enhancing the sweetness of the pie.
• Butter: Adds richness and flakiness to the crust, contributing to texture.
• Apples: Offer sweetness and fiber, creating a juicy, tender filling.
• Cranberries: Provide tartness and antioxidants, balancing the pie’s flavors.
• Granulated Sugar: Sweetens the filling, complementing the tart cranberries.
• Lemon Juice: Enhances flavor depth, keeping apples from browning.

Apple And Cranberry Pie With Spiced Pie Crust Recipe Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6 to 8 tablespoons ice water
• 6 cups thinly sliced and peeled apples (such as Granny Smith or Honeycrisp)
• 1 cup fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)

How to Make this Apple And Cranberry Pie With Spiced Pie Crust Recipe

1. In a big bowl, combine the flour, sugar, cinnamon, nutmeg, ginger, and salt. Add the cubed butter and cut it into the flour mixture using a pastry cutter or fork until the mixture looks like really coarse crumbs.

2. Add ice water, one tablespoon at a time, and mix until the dough holds together just. Divide the dough into two equal pieces, form each into a disk, and refrigerate for a minimum of 1 hour after wrapping in plastic.

3. Set the oven to 400°F (200°C) to start.

4. In a big bowl, mix the following:

– Apples, sliced
– Cranberries
– Granulated sugar
– Brown sugar
– Flour
– Ground cinnamon
– Ground nutmeg
– Salt
– Vanilla extract
– Lemon juice

Toss until the fruit is well coated.

5. One disk of dough rolled out on a floured surface fits the bottom of a pie dish. The dough is transferred to the dish, and the edges are trimmed.

6. Spread the apple and cranberry filling evenly in the pie crust. Make sure the filling is even from edge to edge and that the apples are not lying flat on top of one another.

7. Unroll the other piece of dough (the second one) and place it over the top of whatever good stuff is inside (the filling). Don’t just slap it on there—use it to cover the whole thing, first. Next, if you put it on first, don’t seal it, and if you are going to seal it, do that next after the step that uses the following material: The woodcut artist’s thumbnail.

8. The beaten egg gives the top crust a golden finish when it is brushed on.

9. Put the baking sheet under the pie and bake it for 45-50 minutes or until the pie’s crust is golden brown and the filling is bubbly.

10. Let the pie cool on a wire rack for at least 2 hours before serving. This is essential for the filling to set; otherwise, it may ooze all over the plate when you cut into it. As with any pie, it is best at room temperature, so a couple of hours post-baking is perfect.

Apple And Cranberry Pie With Spiced Pie Crust Recipe Equipment Needed

1. Large mixing bowl
2. Pastry cutter or fork
3. Measuring cups and spoons
4. Plastic wrap
5. Rolling pin
6. Pie dish
7. Knife (for trimming dough)
8. Baking sheet
9. Pastry brush
10. Wire rack

FAQ

• Can I use store-bought pie crust instead of making my own?You can, of course, use a pre-made crust to save time. But if you want an extra burst of flavor in your pie, try this spiced homemade version.
• What types of apples are best for this pie?We recommend Granny Smith and Honeycrisp apples because they have a perfect balance of sweetness and tartness.
• Can I use dried cranberries instead of fresh or frozen?Using fresh or frozen cranberries is best, as dried cranberries can change the texture and moisture of the filling.
• How should I store leftover pie?Leftovers should be placed in the refrigerator and covered tightly with plastic wrap. They are best consumed within a span of 3-4 days.
• Can this pie be frozen?The pie can indeed be frozen. Wrap it in plastic wrap and aluminum foil, making sure it is tight; it will last in the freezer for 2 months.
• What is the purpose of the egg wash?The pie crust is given a lovely golden brown sheen and a slight crunch by the egg wash.

Apple And Cranberry Pie With Spiced Pie Crust Recipe Substitutions and Variations

For the all-purpose flour: Substitute with an equal amount of whole-wheat flour for a nuttier flavor.
For the butter: Use an equal amount of coconut oil for a dairy-free alternative.
For the granulated sugar: Substitute with an equal amount of coconut sugar for a richer, more caramel-like flavor.
For the brown sugar: Employ 1/4 cup of maple syrup as a natural sweetener alternative.
For the egg (in the egg wash): Use 2 tablespoons of milk or a mixture of honey and water for a similar glaze effect.

Pro Tips

1. Chill Your Ingredients Ensure that both the butter and water are very cold before using them in the dough. This helps achieve a flakier crust, as cold butter creates steam when baking, making layers in the crust.

2. Handle the Dough Gently When cutting in the butter and adding the water, be careful not to overwork the dough. Overworking can lead to a tough crust. Mix just until the dough comes together.

3. Slice Apples Evenly To ensure even cooking, slice your apples uniformly. This will prevent some pieces from being overly mushy while others remain too firm. A mandoline slicer can be handy for consistent slices.

4. Use a Pastry Shield If the edges of your pie crust tend to brown too quickly, use a pie shield or foil around the edges to prevent burning while allowing the rest of the pie to bake perfectly.

5. Create Vent Holes in Top Crust Before baking, cut several slits in the top crust. This allows steam to escape, preventing the pie from becoming soggy and ensuring a flaky texture.