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This bright gem of a fruit pie perfectly balances sweet and tart. Cranberries and apples nestle together in lovely symbiosis: The apples turn pink from the deep red of the berries. And the berries become less sharp, mellowed by the sweetness of the apples. Enhancing both, the pie is seasoned with fresh orange zest and juice, and seasoned with nutmeg, ginger and cinnamon.
Rather than cut the apples in thin slices, I cut them in small chunks. And instead of the usual light brown sugar, I used a mix of maple syrup and raw organic turbinado. The result is delicious–a fine addition to any Thanksgiving table.
Deep Dish Cranberry Apple Pie
1 hour, 30 minutes
- FOR FILLING:
- 7 cups firm apples, peeled and cut into small chunks
- 2 cups fresh cranberries, rinsed and picked over
- 3/4 cup raw organic turbinado sugar (plus 3 tsp to sprinkle on crust)
- ¼ cup maple syrup
- 3 Tbsp. cornstarch
- Finely grated zest and 2 Tbsp. juice from 1 fresh orange
- 1 tsp. ground cinnamon
- ¼ of a freshly grated nutmeg OR ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1/2 tsp. kosher salt
- TO TOP FILLING:
- 1 Tbsp. unsalted butter, cut into small cubes
- FOR CRUST:
- 1, 9-inch deep-dish pie dish
- 2 ¼ cups all-purpose flour
- 2 tsp. pure cane sugar
- ¼ tsp salt
- 1 cup (two sticks) ice cold butter
- 3 Tbsp ice-cold milk (or a little more or less as needed)
- 1 egg mixed with 1 tsp water for egg wash
- MAKE FILLING: Combine all filling ingredients in a large bowl. Set aside while you make the crust.
- MAKE CRUST: In a large shallow bowl, stir flour, salt and sugar together with a fork. Cut the two sticks of butter into small pieces and scatter over the flour. Cut butter into the flour. Then, with cool fingertips, toss and break up each of the remaining larger butter bits into the flour until it resembles damp sand. Add milk at little at a time, stirring with a fork until the dough begins to gather up. Cover your clean worksurface with two sheets of overlapping plastic wrap to make a large square. Scoop the pie dough onto the center of the plastic. Pull the ends of plastic up around the dough and knead and squeeze to form a nice ball of dough. Spread plastic wrap flat on counter again. Cut ball of dough into two pieces. Place one of the dough balls on the center of the surface, keeping the other one chilled. Flatten dough ball with your hands to make a ½ inch-tall disk. Cover with two more pieces of plastic wrap. Gently pat out dough through the plastic and then roll out dough to make a large circle. Place plastic wrapped circle on a pizza pan and place in refrigerator. Repeat the process with the other piece of dough.
- ASSEMBLE PIE: Place a cookie sheet on bottom of oven. Place baking rack in lowest third of oven. Preheat oven to 425. Remove one of the plastic wrapped pie crust circles from fridge. Roll out a bit to ensure the circle is one inch larger than the circumference of your pie dish. Remove plastic from one side of the crust. Flip crust over pie plate and ease into the plate, removing the remaining plastic. Gently nudge crust into the plate, pressing down to make sure there are no air pockets, leaving the excess dough around the circle extending over the edge of the dish. Fill crust with the fruit filling, mounding at the center. Dot with the tiny pieces of butter. Remove second pie crust from fridge and remove plastic from one side, flip to place over the pie, remove and discard remaining plastic. Gently fold the bottom crust dough edges over the top crust, tucking and rolling all the way around the pie. Crimp dough edges with thumb and forefinger to create an attractive fluted edge. Brush pie with egg wash. Sprinkle with turbinado sugar. Cut air vent slits in the top center of the pie. Move heated cookie sheet from bottom of oven to the baking rack. Place pie on cookie sheet. Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking 40 minutes to 1 hour until crust is golden brown and filling is bubbling. Remove pie from oven to a cooling rack. Allow to rest for ½ hour before slicing and serving.
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