Cranberry Apple Cider Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">60-80ml ice water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (optional, for tenderness)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g apples (Braeburn or Granny Smith), peeled, cored and sliced</li><li class="ingredients-single-item">200g fresh or frozen cranberries</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g brown sugar</li><li class="ingredients-single-item">250ml apple cider</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 whole cloves</li><li class="ingredients-single-item">1 star anise</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">Zest and juice of half a lemon</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">25g unsalted butter, cut into small cubes</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse 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 wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the crust: In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces. The varying butter sizes will create flaky layers in your finished crust. Combine ice water and apple cider vinegar, then drizzle 60ml over the mixture, stirring gently with a fork. Add more water a tablespoon at a time just until the dough holds together when pinched. Divide the dough into two portions (one slightly larger for the bottom crust), flatten into discs, wrap in plastic, and refrigerate for at least 2 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the spiced cider reduction: In a medium saucepan, combine apple cider, cinnamon stick, cloves, and star anise. Bring to a simmer over medium heat and cook until reduced to about 80ml (1/3 cup), approximately 15-20 minutes. This concentrates the flavors and prevents a soggy pie bottom. Strain the reduced cider through a fine-mesh sieve, discard the spices, and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the filling: In a large bowl, combine the sliced apples, cranberries, both sugars, nutmeg, lemon zest, and lemon juice. Toss gently to combine. In a smaller bowl, whisk the cornstarch with the cooled cider reduction until smooth, then pour over the fruit mixture and stir to coat evenly. The cornstarch will thicken the juices as the pie bakes, creating a luscious filling rather than a soupy mess.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat (this helps cook the bottom crust properly).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out the larger disc of dough on a lightly floured surface to about 30cm (12 inches) in diameter. Work quickly to keep the dough cold - cold butter creates steam in the oven which creates those lovely flaky layers. Gently transfer to your pie dish, pressing it into the corners without stretching. Trim the edges to leave a 2cm overhang. Cover with plastic wrap and refrigerate while preparing the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll out the second disc to about 28cm (11 inches) in diameter. For a lattice top, cut into 2.5cm (1-inch) strips. For a solid top, keep it whole but cut decorative vents. Refrigerate the prepared top crust for 15 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the pie shell from the refrigerator and fill with the fruit mixture, mounding slightly in the center. Dot the surface with the small cubes of butter - this adds richness and helps prevent the filling from bubbling over too much.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For a lattice top: Arrange half the strips in one direction across the pie. Fold back every other strip halfway, place a perpendicular strip across the unfolded strips, then unfold the folded strips over the perpendicular strip. Repeat with remaining strips to create a woven pattern. For a solid top: Simply place the dough over the filling. In either case, trim any excess dough to match the overhang of the bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold the bottom crust overhang up and over the edge of the top crust, press together to seal, then crimp decoratively. Brush the entire top with egg wash and sprinkle generously with coarse sugar for a beautiful sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Reduce the temperature to 180°C (350°F) and continue baking for 40-45 minutes more, until the crust is deep golden brown and the filling is bubbling vigorously through the vents or lattice. If the edges brown too quickly, cover them with foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting time is crucial - it allows the filling to set properly so it won't run when cut. The flavors also continue to develop and meld during this time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve at room temperature with a scoop of vanilla ice cream or lightly sweetened whipped cream. The pie will keep, loosely covered at room temperature, for 2 days, or refrigerated for up to 5 days, though the crust will soften slightly over time.</li></ol>