Apple Cranberry Pie

One of our favorite apple pies to make for Thanksgiving is one that includes dried sweetened cranberries with the apple filling, and a little bit of brandy too.

My father originally found a recipe for apple cranberry pie years ago in Bon Appétit magazine (Oct, 1998). We’ve modified it somewhat over the years, experimenting with different crusts and baking temperature and times. We love the sweet and sour interplay of apples and cranberries in this pie!

Apple Cranberry Pie Recipe

As you peel, core, and slice the apples, put the apple slices in a bowl and sprinkle with a little lemon juice or apple cider vinegar to prevent them from discoloring.

The crust recipe given includes ground almonds which give the crust a lovely flavor that works well with the apples and cranberries. You can also use our favorite sour cream pie crust that is easy to put together and makes an especially flaky crust.

Ingredients

Crust Ingredients

• 2 cups all-purpose flour, plus extra for rolling
• 1/3 cup finely ground blanched almonds or almond flour
• 16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 heaping teaspoon brown sugar
• 3 to 6 Tbsp ice water

Filling Ingredients

• 1 cup dried sweetened cranberries
• 1/2 to 2/3 cup sugar (depending on how sweet you want the filling to be)
• 2 tablespoons all purpose flour
• 1/4 teaspoon ground allspice or cinnamon
• 2 1/4 pounds of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious, peeled, cored, and sliced into 1/4-inch thick slices (about 7 cups of apple slices)
• 1 tablespoon brandy
• 1 teaspoon vanilla extract

Egg Wash

• 1 large egg yolk
• 1 Tbsp whipping cream

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