Apple Cranberry Pie

Weigh out the ingredients

I

For the pie crust, you'll need flour, butter, ice water, vodka, and salt.

Weigh out the ingredients

II

For the filling, you'll need apples, cranberries, brown sugar, butter, cornstarch, vanilla, spices, orange zest, and salt.

In a medium bowl combine the flour and salt. Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.

Start the pie dough

III

Add the vodka (or a few tablespoons of water), then toss with a spoon to combine. Continue adding very small amounts of ice water until the dough can hold together, but is not overly wet. Wrap the dough tightly in plastic wrap, then chill for one hour.

Hydrate & chill dough

IV

Roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap in plastic wrap and chill for another 30 minutes, then repeat the folding process. Shape into a disk, wrap tightly, and chill overnight.

Roll & chill

V

Combine apple slices, cranberries, brown sugar, orange zest, spices, and salt in a bowl. Heat the mixture and butter in a large saucepan, add cornstarch and stir. Remove fruit, cook liquid until thick, add vanilla, and combine again and chill.

Make pie filling

VI

Weigh out 430g  of the pie dough and place the bigger half back in the fridge. On a lightly floured surface, roll out the smaller piece large enough to fit a 9" pie pan with some overhang. Place crust in the pan, then chill in the fridge while the lattice pieces are made.

Roll the dough

VII

Roll out the remaining dough to about ⅛" in thickness and at least 12" in length on one side. Cut out 12"x 1" strips and place on a small baking sheet. Chill the lattice strips in the fridge while the pie is assembled.

Cut lattice strips

VIII

Take the pie dish out of the fridge and pour in the apple cranberry pie filling.

Fill the pie crust

IX

To make the lattice, arrange the vertical strips on the pie. Pull back every other strip to the middle of the pie. Lay one strip down horizontally, then bring the vertical strips back down. Repeat this until the entire lattice is complete.

Arrange the lattice strips

X

Trim the excess pie dough to the edge of the pie dish, squish together the edges so the bottom and the top dough adhere to each other, then fold them underneath. Crimp the edges as desired. Chill the assembled pie in the fridge for at least 30 minutes.

Trim & crimp

XI

Brush an egg wash on crust (except for the crimp), and sprinkle cinnamon sugar on top. Bake for about 1 hour, or until the crust is deeply golden. Allow the pie to cool for at least four hours or overnight. Serve with vanilla ice cream!

Top & bake

XII

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