Recipe: First place apple cranberry pie

RECIPE: Apple & Cranberry Pie
Updated: Nov. 3, 2017 at 9:57 AM EDT
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FOX19 - Here is a recipe from Karri Perry with the Blue Ribbon Kitchen.

Pie Dough

2 1/2 cups flour

2 Tbsp sugar

1 tsp salt

¼ cup butter flavored Crisco-chilled

12 Tablespoons unsalted butter-chilled

1/4 cup ice cold water and vodka mixed 50/50

Using a food processor, pulse ingredients; add just enough liquid mixture to allow dough to come together.  (A pastry blender can also be used to make the dough by hand)

Once made, divide dough into two equal parts.  Wrap dough with plastic wrap and let rest for 1 hour, up to 2 days in refrigerator.

Egg wash

1 egg – beaten

2 TBS water

1 TBS cream or whole milk

Crumb Topping

1 cup packed light brown sugar

1/2 cup unsalted butter-softened

1 1/2 cup flour

1 tsp cinnamon

1/2 tsp nutmeg

Pinch of salt


2-3 medium Braeburn apples-peeled and sliced ¼ inch thick

2-3 medium Golden Delicious apples-peeled and sliced ¼ inch thick

1 Honey Crisp apple-peeled and sliced ¼ inch thick

½ cup rinsed and roughly chopped fresh cranberries

1/4 cup King Arthur Instant Clear Gel

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cardamom

1 cup granulated sugar

2 tbsp butter

Combine dry ingredients, set aside. Peel, core, half, and slice apples approximately 1/4 inch thick.  Cover with lemon water and set aside.

Roll out one 12-inch crust and place in pie plate. Trim edge, leaving about 1/2 inch overhang, crimp edges. Place the prepared unbaked pie crust in refrigerator to chill.

Use decorative cutters to make leaf shapes for top crust if desired.  Lay cut-outs onto a large (12 inch) dinner plate, brush with egg wash and set in freezer until ready to top the pie.  (My pie crust cutters were purchased from Williams-Sonoma)

Drain apples well. Mix dry ingredients with apples, add cranberries and fill prepared pie plate. Fill 1 1/2 to 2 inches above top of pan forming a dome.  Next, dot the apples and cranberries with 2 tbsp of butter.

Cover the top of the pie with an even layer of crumb topping. Place top crust or cut-outs of dough as desired. Cover edge of pie with foil to prevent crust from over-browning.

Bake in preheated 375-degree oven on the lowest oven rack for 60 minutes, or until filling is bubbly and crust is golden brown. Allow to cool before serving.

TIPS: Check Pie after 25 minutes, use a pie crust shield or aluminum foil to gently and lightly cover pie to prevent over-browning.

Use a Chicago Metallic Pie Drip Catcher to help keep oven clean… best invention for pie baking!!  The pie drip catcher is available at Bed Bath and Beyond Stores and online.

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