Apple and Cranberry Pie with Spiced Pie Crust
Spiced Pie Dough
- 375g (2 ½ cups) all-purpose flour
- 2 tsp (8g) sugar
- Pinch of Salt
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ½ 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 (¼ 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
- ½ tsp ginger
- ½ tsp salt
- 1 egg whisked with 1 Tbsp water
- Raw / Turbinado sugar to finish (optional)
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 ⅛ 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.