Cranberry Apple Pie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pie 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">120ml 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">600g baking apples (Granny Smith or Braeburn), 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 cornstarch</li> <li class="ingredients-single-item">1 tbsp lemon juice</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">1/4 tsp salt</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</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> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> For the pie crust, combine the flour, sugar, and salt in a large bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Keeping larger butter pieces intact ensures a flaky crust as these create steam pockets during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the ice-cold water and apple cider vinegar together (the vinegar inhibits gluten development, resulting in a more tender crust). Drizzle over the flour mixture, 1 tablespoon at a time, while stirring with a fork until the dough begins to form. You may not need all the liquid – stop when the dough holds together when pinched. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough into two equal portions, form into disks, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is crucial for a flaky texture as it prevents the butter from melting before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare your filling. In a large bowl, gently toss the sliced apples, cranberries, both sugars, cornstarch, lemon juice, all the spices, and salt until well combined. The cornstarch will thicken the juices released by the fruits during baking, preventing a soggy bottom crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 190°C (375°F) and place a baking sheet on the middle rack to heat up. Roll out one disk of dough on a lightly floured surface to about 30cm (12 inches) in diameter and 3mm (1/8 inch) thick. Roll the dough loosely around your rolling pin and unroll it over your pie dish, gently pressing it into the corners. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Transfer the filling into the dough-lined pie dish, mounding slightly in the center. The filling will shrink during baking, so don't worry if it seems high. Roll out the second disk of dough and either place it whole on top (cutting vents) or cut it into strips for a lattice top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For a lattice top, arrange half the strips in parallel rows 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 this weaving process until the entire pie is covered with a lattice pattern. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Trim any excess dough hanging over the edge, then fold the bottom crust over the top crust (or lattice edges) and crimp decoratively with your fingers or a fork. This seal helps prevent juices from escaping during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the top crust with the egg wash (this creates that beautiful golden shine) and sprinkle generously with coarse sugar for a professional-looking finish and delightful crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Place the pie on the preheated baking sheet (the hot surface helps cook the bottom crust properly) and bake for 20 minutes at 190°C. Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling through the lattice. If the edges brown too quickly, cover them loosely with aluminum foil. </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 cooling period is crucial as it allows the filling to set properly – cutting too soon will result in a runny filling. The pie will still be slightly warm after 3 hours but will hold its shape when sliced. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Serve your Cranberry Apple Pie at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the perfect harmony of sweet apples and tart cranberries nestled in your beautifully flaky, buttery crust! </li> </ol>