I’ve even come across on the web some desserts made recently with Halloween type candy. My mind was frozen in October even way past October’s ending. Where did the time go?
I was considering which pies to make from some magazines from last year. Last year I baked an apple-grape pie and it was really good. This was a pie I found in Cooking Light November 2011. I used the crust recipe I normally do and did the filling a little different.
I know I’ve been sharing some fun quick breads here on Monday. I’ll be back on Thursday so you can see a new one then!
My favorite apple pies I’ve shared here:
Grape and Apple Pie
Apple-Limoncello Pie
Salted Caramel Apple Pie
A little about this pie: I am a huge pie lover. My heart skips a beat for an amazing apple pie. If you love cranberries, you have to give this recipe a try. The filling has that little tart surprise in each bite from the cranberries. The crust is the same crust I always make that I found in an older Martha Stewart book. It never fails me. Well, it did fail me a little this Thanksgiving. It really wasn’t the pie crusts fault. It was my fault. I was rushing and I made two different pies.
My pumpkin pie crust turned out dreamily. This crust had some major technical issues. I dealt with it and tried to roll it out the way it should roll out. It just wasn’t happening. I couldn’t fight it any longer and decided to just press the bottom into the pie crust before I tossed the whole thing away. I had much better luck with the lattice strips. Probably because I found a little patience and let it chill a little longer before working with it. But if you do come across an issue with the bottom of your crust, it’s totally fine to press it into the pie plate. Nobody will notice the difference. If you aren’t inclined to make your own crust, go ahead and use a ready made one. I got plenty of compliments on a pie I thought almost wouldn’t be. Would you like to see some photos on how to roll out the crust? I shared some here last year with my grape and apple pie.
Cranberry-Apple Pie
Yield: Makes 1 double-crust for a 9-inch pie
Pie Crust Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water
Filling Ingredients:
1/3 cup packed dark brown sugar
4 Tablespoons butter
2 1/2 pounds Gala apples (about 6), peeled and cut into 1/2-inch pieces
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 1/2 cups fresh cranberries
2/3 cup grade B maple syrup
For Egg Wash:
1 lightly beaten egg
Directions:
Pie Crust:Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
It is very important to work the pastry as little as possible. Don’t over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
Preheat oven to 375 F.
Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Roll out the second half and carefully cut out lattice strips. Fill the pie crust with the filling and gently place the lattice strips on top of the filling.
Brush with the egg wash and sprinkle on a little turbinado (raw) sugar. It makes the pie sparkly and really pretty.
Place pie on baking sheet.
Bake pie until crust is golden brown and juices bubble, 50 minutes–1 hour.
Transfer to a wire rack to cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired
There is nothing like the smell of a warm pie just about ready to slice. Thanks for stopping by. What new pie did you bake for Thanksgiving?
xo
Lora
I love the pics you took Lora! This is a perfect pie for christmas, just wonderful. I used to make lists too, though they were a bit ambitious, I would never have the time to make every single recipe.
What a beautiful Pie Lora :)! Love this, especially the addition of the tart cnanberries! Hope you had a wonderful Thanksgiving!
I remember your delicious pie when you guest posted. This one looks just as tempting as any of your pies. Have a wonderful week!!!
what a brilliant pie fruit combo! I am going to have to make this for Boxing Day at the in-Laws! I know what you mean about the time! I'm never going to get everything done at this rate!
Lora,
Your pie is gorgeous. We made a door county Cherry Cranberry Pie, but the filling was too runny. Next time we'll cook the filling on the stove first to make sure that it thickens. Looks like your filling was fine. glad that you had a wonderful Thanksgiving with your family.
Hi Lora,
This is always the time of the year that pass by so quickly. It seems like just Halloween yesterday and now we are cooking and baking for Thanksgiving…
Your cranberry apple pie looks very festive to me… and this means that Christmas is coming soon.
Zoe
What a beautiful pie and so perfect for this time of year.
Beautiful pie, Lora! I love the cranberry-apple filling!
I know that your crust would melt in my mouth. What a nice combination, apples and cranberries. Looks very festive. I can't believe that we are almost at the end of November, nor can I believe that I ate all the leftover Halloween candy 🙂
Hope all is well Lora.
Beautiful pie. I'm craving pie lately. Going to make French apple pie. Hope it turns out well. Do visit my humble blog when you free.
Yum! Maybe you should change your name to "Pie Duchess", this looks amazing. I'm sure the family gobbled this one up! Love your turbinado sugar on the top, raw sugar make everything look so pretty.
Yum, my sister-in-law always makes this for Thanksgiving. We missed it this year since we were out of town, thanks for the reminder of how good it is.
I'm still noshing on Halloween candy too, and I just made an apple pie…great minds! 😀
I love the idea of tossing cranberries into anything. This pie is beautiful. Great work on the lattice crust!!
Love my pies at Thanksgiving and this combination of ingredients has to be one of my all time favorites!!! I still have a bag of cranberries in the fridge-probably because I'm always thinking about baking one more pie 😉 Thanks for sharing your recipe;-)
Cranberry and apple made for each other love this pie.
Great minds think alike! I'm working on a cranberry apple pie recipe too. Love that flavor combo! 🙂
So beautiful, looks amazing, I just want to take a bite out of the picture!
What a perfect pie! So wonderful for the holiday season. I am sure your house smelled amazing!
Such a great-looking pie, Lora! Can you believe I've never really made home made pie yet? Soon, soon…
A beautiful pie! That combination is just heavenly. Perfect in all ways…
Cheers,
Rosa
I love apple pie. I love cranberries. I must make this and I especially want to try your crust. I love mine but yours looks like it may become another favorite!
Mouth-watering like I always tell you! I just started liking cranberries about a year ago! This pie is definitely going on my 'to bake' list 🙂 xo
YES Thanksgiving is over and I am all about Christmas 😉 but it is always good to hear you had a nice holiday!!
I love pie… all of the pie. every pie. this sounds perfect – sweet and tart at the same time, yum!
I'm so ready fro Christmas. Cranberries treats are so in season right now and your pie sounds amazing. Love the fruit combo
What a beautiful pie Lora! Sorry about your crust problem, but glad you had a fix 🙂
I still have lots of Halloween candy in the house too. I am not ready to think about the holidays yet, but I am not sure I have a choice 🙁 This pie looks gorgeous! Love the cranberry and apple together!
What a beautiful pie, Lora! Love the cran – apple combination! 🙂