About this Recipe

An Idell original classic and traditional Thanksgiving dessert. It simply does not get better than this.

 

Servings: 8

Preparation: 45 minutes

Cook time: 60 minutes

 

 

Apple Cranberry Pie

 

 

 

 

 

 

Ingredients:

Pie crust

2 stick (8 ounces) cold unsalted butter, cut into -inch pieces

6 to 8 tablespoons cold water

About 2 (12 ounces) unbleached all-purpose flour

3 teaspoons sugar

teaspoon salt

2 teaspoon almond extract

 

Cranberry Filling

1 cup white sugar

1 cup orange juice

1 (12 ounce) package fresh cranberries

 

Apple Filling

2/3 cup sugar

2 tablespoons lemon juice

3 tablespoons dark brown sugar

3 tablespoons all-purpose flour

teaspoon ground allspice

teaspoon fresh nutmeg

teaspoon cinnamon

3 pounds Granny Smith apples: peeled, cored, and each apple cut into 8 wedges

 

Glaze

1 Tbsp heavy cream

1 large egg yolk

 

Directions:

1.   Place the butter pieces in a bowl or on a plate and freeze for at least 20 minutes. Refrigerate the water in a small measuring cup until needed. Mix flour, sugar, and salt in a large bowl. Cut frozen butter pieces into flour mixture with pastry blender. Sprinkle a tablespoon of the cold water over the mixture and fluff it in, then add another, and another, until 6 tablespoons have been added. Continue to fluff and stir 10 or 12 times. Once the dough starts to come together, knead the dough. Divide the dough into two discs and enclose in plastic wrap. Chill the discs for atleast 30 minutes.

2.   In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

3.   Preheat oven to 425F. Remove the pie crust discs from the refrigerator and rest on counter for about 15 minutes or until it is malleable, but still cold. In a large bowl, toss the sliced apples with lemon juice. Combine sugars, flour, and spices in a large bowl. Add apples to bowl and toss well to coat. Roll out the two discs until it is 14- to 15-inch circle about ⅛ inch thick. Place one of the pie crusts into the pie pan. Add one half of the apple mixture to the bottom of the pie pan. Add one half of the cranberry sauce. Layer the rest of the apple mixture on top of the cranberry-apple mixture in pie crust. Add the rest of the cranberry sauce. Place the second pie crust on top of the pie. Trim edges of the pie crust and seal the edges with a fork. Cut a few slits on the top crust to allow the pie to vent.

4.   In a small bowl, beat the egg yolk and heavy cream. Brush mixture over the top crust. Bake at 425 degrees F for 15 minutes. Reduce heat to 350F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

 

 

 

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