Instead of buying a pie this year, consider making this one. It’s my all-time favorite!
Apple cranberry pie
Crust:
- 2/3 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 1 tsp sugar
- 1/2 tsp salt
- 6 tbsp cold butter, cut into pieces
- 2 tsp cider vinegar
- 2 tbsp ice water
Filling:
- juice of 1 orange
- zest of 1 orange
- 5 cups of peeled, sliced apples (about 5 medium)
- 1/2 cup sugar
- 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
- 1/2 cup dried cranberries
- 1/4 cup all-purpose flour
- 1 tsp cinnamon
Topping:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 tbsp oats
- 2 tbsp butter, melted
- 1/2 tsp cinnamon
Instructions:
- To make the crust: in a medium bowl, stir together flours, sugar and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together, adding more water if necessary. Wrap in plastic and refrigerate 1 hour. Roll dough out to a 12-inch circle on a lightly floured surface.
- Preheat oven to 400 F.
- To make filling: mix all ingredients together in a medium bowl. To make topping: mix all ingredients together in a small bowl.
- Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 F until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover loosely with tin foil.
- Transfer to a wire rack and cool completely before serving.
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