This apple cranberry pie is one of our favorite pies to make for Thanksgiving or the holidays!
Flaky buttery crust, spiced apples mixed with dried cranberries and brandy.
We’ve modified it somewhat over the years, experimenting with different crusts and baking temperature and times.
Elise Bauer
We love the sweet and sour interplay of apples and cranberries in this pie!
This adds a light almond nutty flavor that goes well with this pie filling.
Egg Yolk for a Deeply Golden Crust
Want a beautiful crust?
Elise Bauer
This will give your crust a deeply golden color and a lovely shiny surface.
Add water 1 tablespoon at a time, pulsing until the mixture just begins to clump together.
Remove the dough from the machine and place on a clean surface.
Elise Bauer
Carefully shape into 2 discs.
Wrap each disc in plastic wrap and refrigerate at least 1 hour.
Tip
Do not over-knead the dough!
Elise Bauer
You should still be able to see little bits of butter in the dough.
These bits of butter are what will allow the result crust to be flaky.
Preheat the oven to 375F with a rack in the bottom third of the oven.
Elise Bauer
Whisk together the sugar, flour, and allspice or cinnamon in a large bowl.
Add the dried sweetened cranberries and toss to coat with the sugar-flour mixture.
Add the apples and toss to coat, making sure that the cranberries are well distributed throughout the apples.
Elise Bauer
Sprinkle with the brandy and vanilla extract.
Remove 1 pie dough disk from the refrigerator.
Let sit at room temperature for 5 to 10 minutes.
Elise Bauer
Sprinkle some flour on top of the disk.
Add a few sprinkles of flour if necessary to keep the dough from sticking.
Place in a 9-inch pyrex pie dish.
Press down to line the pie dish with the dough.
Add the apple and cranberry mixture to the pie dough, spreading it out evenly and compacting it slightly.
Roll out the second disk of dough, as before.
Gently place on top of the apple mixture.
Pinch the top and bottom crust firmly together.
Trim excess dough with kitchen shears, leaving a 3/4 inch overhang.
Crimp the edges using your thumb and forefinger or press with a fork.
In a small bowl, whisk together the egg yolk and cream until well blended.
Use a pastry brush to brush over the top of the pie.
Bake the pie at 375F for 30 minutes.
Then place a sheet of aluminum foil over the pie and lower the oven temp to 350F.
Remove the pie and let cool on a rack for at least 1 hour.
Serve pie warm or at room temperature.
