Hi hi! Happy Thursday! I think we are setting a record for the amount of times I’ve posted on here in a row - but I have so many things that I want to share with you before thanksgiving! I smushed all my work into the start of the week this week, because I’ve been sneaking onto the set of my good friend Erin’s pie recipe book shoot! It’s going to be called “the book on pie” and it is going to be so, so amazing once it is done. I’m so proud already - Erin and her team are working so hard, and I feel so lucky to be allowed to go on set and see how it is all done! Erin has taught me so many amazing things about pie, and turned me into a much more confident baker. She really is just the best.
I just wanted to pop on and share this Cranberry and Apple pie with you! My only experience with fresh cranberries before I moved to the states (we don’t really have thanksgiving in NZ and all our cranberry sauce comes in a jar) was tiny little tart berries that my great uncle grew in his garden. North American cranberries are much different - they are much bigger, and I love the tart flavour that they add to baking. They pair perfectly with an apple pie filling - I gave this one a spiced crust, and a little spice in the filling too to help round everything out.
I finished this guy off with a cut-out lattice using a little star cutter, but feel free to do any finish that you like - a lattice or a plain top crust would look great. If you are cutting out, just make sure that your top crust is chilled nicely first!
I’m off to eat more pie! x
A few wee tips:
A pie dough trick I learnt from my friend Erin that is now firmly in my repertoire : After you mix the dough and shape it into discs, rest it in the fridge for about an hour, and then roll it out on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Then you shape it into a disc by folding the edges under, rewrap tightly in plastic, and rest for at least two hours before using. What this step does is make the dough homogenous and therefore easy to work with, but also adds layers through the rolling and folding - the same way puff pastry is laminated. It is definitely an optional step but from my experience it makes the world of difference when it comes to rolling out the dough and getting a nice even crimp or lattice work.
The cranberries are a little tart but I love how they pop through the sweetness. Feel free to up the sugar a touch if you like.
I made a cut-out top crust with tiny star cutters, but a plain lattice would work great on this too.
The quantities here are enough for a double crust pie - if you are doing a lattice and you would like there to be a little more dough to work with, you can make these quantites of dough (it’s 1.5 times the recipe)
Apple and Cranberry Pie with Spiced Pie Crust
- Makes one 9” pie -
Spiced Pie Dough
375g (2 1/2 cups) all-purpose flour
2 tsp (8g) sugar
Pinch of Salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cardamom
1 tsp vanilla bean paste (optional)
225g (2 sticks) cold unsalted butter, cut into cubes
240g (1 cup) cold water
1 cup ice
60g (1/4 cup) Apple cider vinegar
Apple and Cranberry Filling
650g apples, peeled, cored, and thinly sliced
200g fresh cranberries
1 tsp vanilla bean paste
3 Tbsp cornstarch
150g raw / turbinado sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
Egg wash - 1 egg whisked with 1 Tbsp water
Raw / Turbinado sugar to finish (optional)
- PROCESS -
SPICED PIE DOUGH
Place flour, sugar, salt, cinnamon, ginger, nutmeg, and cardamom into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. (See notes for rolling out dough during resting period)
FILLING AND ASSEMBLY
On a lightly floured surface, roll the disc into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1.5 inch overlapping the edge of your dish. Place in the fridge while you prepare the top crust and the filling.
Roll out the second piece of dough into a disc slightly larger than your pie dish, and place on a parchment paper lined baking sheet. Place in the fridge for 15-20 minutes to chill (this is to make it firm enough to neatly cut out pieces). If you are doing a lattice crust instead, cut out your lattice with a pastry cutter.
While the second crust is chilling, make the filling. Place the apples and cranberries in a medium bowl, then add the vanilla bean paste if using and toss to combine. Combine the corn starch, sugar, cinnamon, ginger, and salt in a bowl, and then add to the fruit and toss to combine.
Transfer the fruit into the dough lined pie tin, packing in slightly.
Remove the top crust from the fridge, and cut out shapes if desired using a small cutter. Carefully transfer the top crust to on top of the pie, then trim the edges so that they are flush with each other - you want some overhang over the edge so that you can crimp. Tuck the edges of the pie dough under, forming a rim around the edge of the pie. Chill for 10 minutes.
Remove the pie from the fridge and crimp the edge as desired.
Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425°f/ 220°c. Place a baking tray on the bottom rack of the oven.
Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375°f / 190°c, and bake until the pastry is deeply golden and the filling is bubbling, 40 to 50 minutes.
Remove from the oven and cool on a wire rack. Serve warm or at room temperature, ideally with a scoop of ice cream.
Store leftovers wrapped in foil at room temperature and re-warm slightly when serving.