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Ease of Preparation: Moderate
Preparation Time: 45 min
Cook Time: 1 hr
Servings: 8
Recipe By: Our Test Kitchen
Other DessertsCranberry Apple Pie
Ingredients
Crust (makes double crust)
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons orange peel
1 stick (8 tablespoons) butter, cold and diced into cubes
8-10 tablespoons cold water, 1 tablespoon at a time
1/2 teaspoon salt
2 teaspoons orange peel
1 stick (8 tablespoons) butter, cold and diced into cubes
8-10 tablespoons cold water, 1 tablespoon at a time
Filling
3/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup sugar
1/4 cup flour
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup cranberries (if frozen, thawed)
4 cups peeled and sliced Granny Smith apples
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup sugar
1/4 cup flour
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup cranberries (if frozen, thawed)
4 cups peeled and sliced Granny Smith apples
Topping
Directions
Crust
Sift flour and salt into a large bowl. Stir in orange peel.
Using a pastry cutter or a fork, cut in butter cubes until pea-sized crumbs are formed.
Add water, one tablespoon at a time, until dough is moist enough to hold together.
Gather dough into a ball and use a large knife to cut into two halves. Roll out each dough half into a 10-inch round, approximately 1/8-inch thick.
Filling
Combine cinnamon, allspice, nutmeg, cloves, salt, sugar, and flour in a large bowl with a fork.
Mix in lemon juice and vanilla extract.
Toss cranberries and apples into mixture.
Assembly
Preheat oven to 375 degrees.
Line a 9-inch pie pan with one of the crusts. Use a knife along the edge of the pan to cut away excess dough.
Pour apple and cranberry mixture into lined pan.
Top mixture with second crust. Use a knife to cut crust along the edge of the pan, then pinch the top and bottom crusts together.
Crimp crust edges together using your thumb and two fingers. Use a sharp knife to cut steam vents in top crust.
Brush crust with milk.
To make topping, combine sugar with cinnamon and cardamom. Sprinkle over crust.
Bake for about 1 hour, until crust is golden brown and filling is bubbly.
Sift flour and salt into a large bowl. Stir in orange peel.
Using a pastry cutter or a fork, cut in butter cubes until pea-sized crumbs are formed.
Add water, one tablespoon at a time, until dough is moist enough to hold together.
Gather dough into a ball and use a large knife to cut into two halves. Roll out each dough half into a 10-inch round, approximately 1/8-inch thick.
Filling
Combine cinnamon, allspice, nutmeg, cloves, salt, sugar, and flour in a large bowl with a fork.
Mix in lemon juice and vanilla extract.
Toss cranberries and apples into mixture.
Assembly
Preheat oven to 375 degrees.
Line a 9-inch pie pan with one of the crusts. Use a knife along the edge of the pan to cut away excess dough.
Pour apple and cranberry mixture into lined pan.
Top mixture with second crust. Use a knife to cut crust along the edge of the pan, then pinch the top and bottom crusts together.
Crimp crust edges together using your thumb and two fingers. Use a sharp knife to cut steam vents in top crust.
Brush crust with milk.
To make topping, combine sugar with cinnamon and cardamom. Sprinkle over crust.
Bake for about 1 hour, until crust is golden brown and filling is bubbly.
Chef Suggestions
Serve with a scoop of vanilla ice cream.
Featuring
Nutrition Facts
As prepared, each serving contains 360 calories, 12g total fat, 30mg cholesterol, 290mg sodium, 60g total carbohydrate and 4g protein.
