Apple Cranberry Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g baking apples (Bramley or Granny Smith), peeled, cored and sliced</li><li class="ingredients-single-item">200g fresh cranberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground allspice</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp turbinado sugar (or demerara sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry blender (or food processor)</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry blender to cut it into the flour until the mixture resembles coarse sand with some pea-sized pieces remaining. The varying sizes of butter create pockets of steam during baking, resulting in those beautiful flaky layers we're after.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Combine ice-cold water with apple cider vinegar in a small cup. Drizzle 80ml of this mixture over the flour-butter mixture, stirring gently with a fork until the dough begins to come together. If needed, add remaining liquid 1 tablespoon at a time. The dough should hold together when squeezed but shouldn't be sticky. Vinegar inhibits gluten development, ensuring your crust remains tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust. Shape each into a disc, wrap in cling film, and refrigerate for at least 2 hours or overnight. Cold dough is essential for a flaky crust as it keeps the butter solid until it hits the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large saucepan, combine sliced apples, cranberries, both sugars, cornflour, spices, lemon juice, and vanilla. Stir well to coat fruit evenly. The cornflour will thicken the juices as they cook, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the fruit mixture over medium heat for about 8-10 minutes, stirring frequently, until apples have softened slightly and cranberries begin to burst. The mixture should thicken noticeably. Remove from heat, stir in the butter until melted, then spread filling onto a baking sheet to cool completely. Pre-cooking the filling ensures your fruit releases excess moisture before going into the pie, preventing the dreaded soupy filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (180°C fan/400°F) and place a baking sheet on the middle rack to heat. Roll out the larger disc of dough on a lightly floured surface into a circle about 33cm (13 inches) in diameter and 3mm thick. Work quickly to keep the dough cold, lifting and turning occasionally to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the dough to your pie dish by draping it over your rolling pin. Gently press into the bottom and sides without stretching (stretching leads to shrinkage during baking). Trim the edges leaving a 2cm (¾-inch) overhang. Place in the refrigerator while you prepare the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the second disc of dough to about 30cm (12 inches) in diameter. Using a pastry wheel or sharp knife, cut into 2.5cm (1-inch) strips for a traditional lattice, or try different widths for a more rustic look. Place strips on a parchment-lined baking sheet and refrigerate for 10 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the bottom crust from the refrigerator and fill with the cooled apple-cranberry mixture, mounding slightly in the center. Arrange half the pastry strips in parallel lines across the pie. Fold back alternate strips halfway and place a strip perpendicular to them. Unfold the strips over the perpendicular one, then fold back the remaining strips. Place another perpendicular strip and continue the weaving process until the lattice is complete.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Trim excess dough from the lattice strips, then fold the overhang from the bottom crust over the edges of the lattice. Crimp decoratively with your fingers or a fork to seal. Brush the entire top with egg wash and sprinkle generously with turbinado sugar for a beautiful sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place pie on the preheated baking sheet (this helps the bottom crust cook properly) and bake for 20 minutes at 200°C. Reduce temperature to 180°C (160°C fan/350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling through the lattice. If the edges brown too quickly, shield them with foil or a pie crust protector.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting time is crucial as it allows the filling to set properly - cutting too soon will result in a runny filling. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Your patience will be rewarded with clean, beautiful slices and perfectly set filling!</li></ol>