I’m having a bit of a #FlashbackFriday post.
I’ve never participated in that or #ThrowbackThursday on Instagram or Facebook but I was trying to think of a pie to do and I thought back to a pie I had done before but felt could use a bit of attention. It needed some new pictures. It could use some tweaking to take it to the next level. It just needed some cuddling and love… actually that was the dog last night. aww
Anyway, I picked my Cranberry Apple Pie to make again since it was so good when I made it years ago and I’ve learned so much about making pies this past year that I could take that baby to the next level.
And I did!!!! I really did!
I made a homemade crust. A crust with butter and shortening. All butter crusts are good but this was extra tender and flaky. I’m gonna say it was the shortening. Get it. It’s good.
I increased the amount of the filling. I believe in really full pies.
Then I adjusted the cooking temperature and time to get the thicker, home-made crust just right. Plus, the extra filling.
To finish it off I did an egg wash over the whole top and generously coated it with sugar. That has been my favorite way of finishing off pies lately. It makes it sweet, crunchy, and extra pretty.
So ta-da! Here is the new pie in all it’s pie glory.
It’s sweet and tart. It’s apple-y and cranberry-y. It’s tender and flake. It’s just such a dang good pie.
I hope that everyone has a super wonderful weekend. I think that this pie will help you out so be sure to make it since you are guaranteed to have a super wonderful weekend then.
Cranberry Apple Pie
Makes 1 9″ pie
For the pie crust
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 1/3 cup very cold vegetable shortening
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 6 to 8 tablespoons (about 1/2 cup) ice water
For the pie
- 7-8 apples, to yield about 5 cups when sliced
- 8 oz (approximately 3/4 a bag) of fresh cranberries
- 1/2 Cup of granulated sugar
- 1 Tablespoon of cinnamon
- 1 teaspoon of ground ginger
- zest 1 orange
- 2 Tablespoons of fresh orange juice
- 1 Tablespoon of vanilla extract
- 3-4 Tablespoons cornstarch
- 1 egg
- 2 Tablespoons water
- 1/4 Cup Sugar
- To make the crust, cut the butter and shortening into small pieces. Return it to the refrigerator while you prepare the flour mixture.
- Place the flour, salt, and sugar in the bowl of a food processor fitted with a dough blade and pulse a few times to mix.
- Add the butter and shortening. Pulse until the butter is the size of peas and the mixture is crumbly While the machine is running, pour the ice water down the feed tube and pulse the machine until the dough begins to pull away from the sides. Dump out on a floured surface. Quickly kneed together, divide into equal sized balls. Wrap in plastic wrap and refrigerate for 30 minutes.
- To make the pie, preheat oven to 425. Place your pie plate on a rimmed cookie sheet.
- Peel, core, and slice the apples. Rinse the cranberries, pick through them discarding the stems and any bruised berries. You should yield about 8 oz when you are done.
- In a large bowl combine the apples, cranberries, sugar, cinnamon, ginger, orange zest and juice, and vanilla extract. Mix well. Add enough cornstarch to thicken any juices at the bottom of the bowl.
- Remove the dough from the refrigerator. Roll each ball on the floured surface again. Form a circular disk that is large enough to fit into the 9″ pie plate with some overhanging crust. While you are rolling it out, roll from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Repeat with the top crust. Set aside.
- Add the filling and cover with the top crust. Fold over the edge of the top crust under the edge of the bottom crust and pinch together. Cut 4 slits into the top of the crust.
- Beat together the egg and water. Brush the top with the egg wash and generously sprinkle sugar on top.
- Bake for 75-85 minutes If the crust starts to darken add tinfoil around crust or slip on a crust shield.
- Let pie cool 15 minutes before serving.
Pie Crust from Ina Garten, Pie from I am a Honey Bee