I hope you’re not sick of apples yet because I have to share at least one more recipe. It’s taking me a long time to get through the 16 pounds of apples I bought back in October! Luckily, they last for quite a while in the fridge so I haven’t felt pressure to bake with apples every weekend. Once cranberries started appearing in the store about a month ago I began stocking up on those too. There’s a 3-pound bag in my freezer now and I plan to pick up at least one more to get me through the holiday season and the long stretch between then and next year. Cranberries freeze beautifully and it’s such a treat to be able to bake with them year round.
My stash of apples and cranberries came in handy when I stumbled upon this recipe for cranberry-apple pie in the holiday baking issue of Cook’s Illustrated. I needed a dessert to share at our Thanksgiving celebration with Shane’s family, so I had the perfect opportunity to try it out. I rarely make tried and true recipes when I bring dishes to parties or get-togethers. It would probably save me a lot of stress and worry if I went with a dish I’d made before that I knew would turn out great, but I’m really averse to repeating recipes (particularly desserts) when there are so many out there I want to try. New pie recipes make me especially nervous, as I’ve made more than my fair share of what I like to call soup pie – you know, the ones that you cut into only to find a huge puddle of juices and a soggy crust on the bottom? I crossed my fingers and hoped for the best with this one. It was still cooling on the rack in the car on the way down to Shane’s parents’ house so I had no idea what I’d find when I sliced into it.
This pie is interesting in that the apple and cranberry fillings aren’t combined; instead, they’re layered in the crust one on top of the other. The recipe indicated that the reason behind the separation was to keep the tart cranberries from overwhelming the more subtle apple flavor. I also thought it looked pretty to keep the bright red cranberries distinct from the pale yellow apples. Both fillings can be made ahead of time, which actually makes assembly pretty easy, as you could also make the pie dough in advance. My crust didn’t brown as much as I’d have liked in the oven, but the filling was, thankfully, perfect when I cut the first slice. The cranberry filling is definitely on the tart side, but for me it was a nice counterpoint to the sweet apples and buttery crust. Precooking the cranberries helps avoid a soggy bottom crust in the pie by ensuring they don’t release a lot of liquid while the pie bakes. Were I to make the pie again, the only thing I’d do differently is to cook the apples for the filling just a bit less – I wish they’d had slightly more texture in the pie. The combination of flavors makes this a great fall dessert, but also one that would be just as welcome at Christmas as on Thanksgiving, I think 🙂
Apple-Cranberry Pie
from Cook’s Illustrated
2 cups frozen or fresh cranberries
1/4 cup orange juice
1 cup (7 oz) sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup water
1 tablespoon cornstarch
3 1/2 pounds sweet apples (6-7 medium), peeled, cored & cut into 1/4″ thick slices
your favorite double crust pie dough (there’s a nice tutorial here)
1 egg white, lightly beaten
1 tablespoon sugar in the raw
To make the cranberry filling: In a medium saucepan, combine the cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon ground cinnamon and 1/4 teaspoon salt. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the berries have completely broken down and the juices have thickened to a jam-like consistency, about 10-12 minutes. Remove the pan from the heat, add the water, and let cool to room temperature, about 30 minutes.
To make the apple filling: In a large microwave-safe bowl, combine 1/2 cup sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and cornstarch. Add the apples and toss to coat thoroughly. Microwave the apple mixture on high power for 10-14 minutes, stirring every 3 minutes with a rubber spatula, until the liquid is thick and glossy and the apples have started to turn translucent around the edges. Let the apple filling cool to room temperature. (Note: both fillings can be made up to 2 days ahead of time and refrigerated.)
While the fillings are cooling, preheat oven to 425 F. Place a rack in the lowest position and place a rimmed baking sheet on the rack. Roll one disk of dough into a 12-inch round on a floured surface. Line a 9-inch pie plate with the dough. Spread the cooled cranberry filling in the bottom of the dough-lined pie plate. Place the cooled apple filling on top of the cranberry layer, mounding it slightly in the center. Roll out the second disk of dough to a 12-inch round on a floured surface. Transfer it to the top of the pie plate. Use kitchen shears to cut through both layers of pie dough, leaving about 1/2-inch overhang. Fold the dough under itself so that the edge of the fold is flush with the outer rim of the pie plate. Use your fingers to create a fluted edge or use the tines of a fork to seal the dough. Brush the top and edges of the pie with the beaten egg white and sprinkle with the sugar in the raw. Use a sharp paring knife to cut slits in the top crust.
Bake the pie on the preheated baking sheet until the top is light golden brown, about 20-25 minutes. Reduce the oven temperature to 375 F and continue to bake until the crust is deep golden brown, about 25-30 minutes longer. Transfer the pie to a wire rack to cool for at least 2 hours before serving.
Looks delicious!
This is a beautiful pie! Love the combination of apples and cranberries! Can’t wait to try this one out soon!
It looks like your pie turned out great! I’ve been wanting to try this one since the recipe was first in the magazine, but I don’t have that many pie occasions. I might have to just make a little one to try it out (and because I still haven’t managed to use my little pie pans).
The pie is gorgeous. You do such pretty baking. Apples and cranberries are always a great combo.
Love the look of this pie! So simple yet with delicious looking fillings.
If you’re looking for more apple recipes, I just posted an apple-spice layer cake that’s TO DIE for. Feel free to check it out!
I love that this combines two of my favorite fall fruits! The sweet against the tart must be dreamy.
What a great looking pie, very very nice. And who could ever get sick of apple pie?
I’m sure one can never get sick of apples. Apples are classic. And this pie is perfect for this time of the year! Mmmm! ^_^
The pie looks spectacular, Tracey! This was in CI’s Fall Entertaining issue a couple years ago and I made it three times that season (and Christmas was one of the occasions).
I hope you had a great holiday weekend!
The slice is absolutely beautiful when it’s cut. Great pie. It sounds (and looks) delicious!
Your pie is gorgeous! The bright red cranberry layer on the bottom looks so beautiful and festive. And your crust looks perfectly golden. You have lucky friends and family to be treated to new fun dessert recipes!
It was delicious as well. Loved the combo of sweet and tart. Thanks again for sharing.
The layering in this pie is gorgeous! Great recipe.
I actually LIKED the texture of the Apples. I’m the same way with veggies, I like them cooked, not so they’re crisp, although I know that’s healthier.
Anyway, delicious and beautiful as well. Thanks again!
I like how the layers look! I would expect the cranberries to be mixed in, so the layers look more sophisticated.
What a beautiful pie. I love the slice and how the cranberries are on the bottom of the pie filling. Need to try this one. I hope those apples never get used up so we keep seeing lots of apple recipes.
That looks like a fantastic pie. Gorgeous crust. Love the apple/cranberry combo!
Everybody I’ve made this for (6 and counting) loves this pie.
I had a challenge with it being a little soupy at first so I now:
1. After microwaving the apples, I drain off the juice and reduce if by 50-60% on the cooktop before mixing it back in with the cooled apples.
2. Underneath the cranberry layer and under the apple layer, I put a thin layer of crushed graham crackers.
D.J. in Fayetteville, GA