If your house is anything like ours, there might be some lonely apples and cranberries hanging around after the holiday. It’s a perfect opportunity to use them up and make warm-from-the-oven apple cranberry pie.
It isn’t the kind of pie that needs a ton of dressing up – think of it as one of those scratch-baked goodies that gets served after a cozy dinner – when it’s cold outside and the pie is warm.
You’ll want to make the dough in advance so it has time to chill – even overnight. It also cuts the work needed to make the pie on baking day. Our filling is pretty tart (on purpose) so add more sugar if you enjoy a sweeter pie. The best way to know if you want more brown sugar is to make the filling as instructed and once mixed, take a taste. Keep in mind that baking will make the fruit a little more mellow and sweet.
In our family, the tradition for New Year’s was for our folks to wake us up near midnight and let us stuff our faces with potato chips, thin mints, mom’s brownies and root beer served in aluminum cups while watching Guy Lombardo (I just dated myself as an honest to goodness relic). It’s lucky after using those aluminum cups that we still have some brain cells remaining.
Mr. Canteen’s family used to go folk dancing on New Year’s, so while they ate a truckload of potluck, they also danced their food calories into smithereens. Smart people.
New Year’s traditions are as varied as snowflakes. But whatever you are doing – be safe, be merry and eat hearty. And then make pie.
|Apple Cranberry Pie|| |
- 300 grams Canteen flour blend (2⅓ cups) (see notes)
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 195 grams Spectrum Shortening (1 cup)
- 60-80 grams ice cold water (1/4 to ⅓ cup)
- 3 pounds tart apples, peeled and cut into a small dice (about 6 cups)
- Zest and juice from one small lemon
- 50 grams brown sugar (1/4 cup)
- 4 tablespoons Canteen flour blend or AP GF flour
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 115 grams whole fresh or frozen cranberries (1 cup)
- In a food processor or a medium bowl pulse together flour, sugar and salt. Blend in shortening until the mixture looks like uneven coarse crumbs – less is more when it comes to blending this mixture. Add the ice water a small amount at a time and pulse or stir until the mixture begins to form a ragged, smeary dough ball. Stop adding water. Turn dough out onto plastic wrap and knead the stray ingredients together. The dough will be sticky but don’t add more flour. Divide in half, wrap in plastic and refrigerate for at least four hours and overnight is even better.
- Remove half the dough from the refrigerator and roll between two sheets of plastic wrap while cold. Work quickly so the dough remains chilled. Remove top piece of plastic wrap and flip the dough onto the pie plate and into the pan. Patch where it might crack. Finish the edge by pinching it into shape and making it slightly taller than the pan. Chill the dough in the pan. Remove the other half and roll the same way, only keep the dough on the thick side. Cut out 5-7 large circles, pumpkins or any holiday shape you want. Chill those pieces while preparing the filling.
- In a large bowl sprinkle the lemon juice and zest over the diced apple pieces. Stir to combine. Add the remaining ingredients and fold gently to combine.
- Place filling in the chilled crust and press lightly. Build up the filling so it is higher in the center than the edges. Remove cut-outs from the refrigerator and place those around the edge of the pie leaving an even ring of filling in the center and the edge. Place one cutout in the center of the pie, if desired. Chill pie while preheating the oven.
- Preheat oven to 350°F. Place pie on a baking sheet. Bake 40 minutes and rotate the pie. Bake about 25-30 minutes more or until the center is bubbling, the fruit is well cooked and the crust is almost dark golden brown.
- Cool until just barely warm before slicing for best results. Serve plain or with whipped cream or vanilla ice cream.