Cranberry Apple Holiday Pie
Servings Prep Time
8slices 1.5hours
Cook Time
55minutes
Servings Prep Time
8slices 1.5hours
Cook Time
55minutes
Ingredients
Instructions
  1. Preheat oven to 425
  2. Roll one round of dough into a 12 inch circle, placing it into a 9 1/2 inch deep dish pan and leaving a bit of overhang. Roll second round of dough to a 12 inch circle and place on a baking sheet lined with parchment or wax paper. Put both in refrigerator to chill.
  3. Peel and slice apples about 1/4 inch thick. To help the apples lay more compactly, I cube some and leave others sliced. Toss with cranberries, 1/2 cup sugar, orange zest, and orange juice. Let stand for 5 minutes. Mix cornstarch, cinnamon, and 1T of sugar in a small bowl. Toss apple/cranberry mixture with the cornstarch mixture.
  4. Place contents into chilled pie shell.
  5. Now the fun part – the top crust. You have a lot of options for what you want to do here. You can leave it in-tact and vent it with decorative slits. Or you can do a lattice crust which I highly recommend. This pie is so pretty and should not be hidden by a full top crust! For this pie, I played around with a peek-a-boo crust, cutting holes in the top crust with a small round cutter. I didn’t love it, but it was fun to experiment. I won’t go into a lattice tutorial on this post, but there are plenty on the internet or on the Black and Blue pie recipe here.
  6. Once your have secured your top crust and formed your edges, brush lightly with milk and sprinkle turbinado sugar over the crust.
  7. Bake for 25 minutes at 425, then lower the heat to 375 and bake for another 30. I usually place the pie in the lower third of the oven to encourage a fully baked bottom crust. When the juices bubble, your pie is ready!