Apple Cranberry Pie
User Reviews
5.0
6 reviews
Excellent
Apple Cranberry Pie
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Fresh apples and cranberries, with pecans, cinnamon and cardamom in a buttery, flaky crust make this pie a delicious dessert.
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Ingredients
Pastry
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter, unsalted chilled and cut into 1 inch cubes
- ½ cup ice water plus more as needed
Filling
- 1 ½ cups fresh cranberries
- 1 cup sugar
- ⅓ cup orange brandy or liqueur such as Grand Marnier or Cointreau
- 4-5 medium apples peeled, cored, and sliced (about 5 cups)
- Juice of half a lemon 1-2 tbsp
- ½ cup Chopped Pecans
- 1 tablespoon flour
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- 1 tablespoon butter
Egg wash & glaze
- 1 egg yolk
- 2 tablespoon cold water
- 1 tablespoon coarse sugar
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Instructions
- In a large bowl, combine flour and salt.
- Using a pastry cutter, blend cold butter into flour until butter is in pea-sized chunks
- Add ice water
- Stir quickly until dough pulls together enough to form a ball, using your hands if necessary, and adding more ice water if needed
- Shape dough into a log and divide into two even pieces
- Shape the dough pieces into rounded discs, and wrap each disc tightly in plastic wrap.
- Chill in the fridge for an hour.
- In a medium saucepan over medium heat, stir together cranberries, sugar, and orange brandy.
- Bring to a boil, and lower heat to a simmer, allowing to cook and thicken, about 5 minutes. Remove from heat and set aside to cool.
- In a bowl, combine apple slices, pecans, flour, cinnamon, and cardamom.
- In a small bowl whisk egg yolk and cold water together
- Preheat oven to 400°
- Remove one pie dough from fridge. On a lightly floured surface, roll the disc quickly, working from the inside out, to form a circle about 2 inches larger than the pie pan, flipping over every few rolls, to keep dough from sticking.
- Drape the dough over the pie pan and press into the pan lightly
- With a sharp knife, or kitchen scissors, trim the excess dough around the pan to about a one inch overhang.
- With your thumb, or a fork, press dough onto the rim of the pan, and roll the excess under to form a neat ridge.
- Fill the pie with the apple & nut mixture, spreading evenly, then pour the cranberry mixture evenly over the apples.
- Take the other disc of dough out of the fridge, and roll out, as above. Place evenly over pie, and crimp edges together on the rim with your thumb, or use a fork.
- Trim away excess dough with a sharp knife or scissors, and roll under.
- With a sharp knife, cut slits in top pie crust for steam to escape
- Brush top of pie with egg wash and sprinkle with sugar.
- Bake in center of oven about 20 minutes, until you see the top beginning to brown.
- Cover pie with a sheet of foil, and reduce oven temperature to 350. Bake 15 minutes, then remove foil.
- Bake a further 15 minutes, until crust is a deep, even golden colour, and the filling is bubbling.
- Allow pie to cool for about an hour to allow it to set before slicing.
Notes
- After your pastry dough is mixed, you should be able to see chunks of butter. It's important to work quickly so that those chunks of butter don't melt.
- When it's time to assemble your pie, leave the dough in the fridge until everything else is ready and the oven is pre-heated.
- A tip: While the dough is chilling, put your pie pan and rolling pin in the fridge too, until ready to use.
Nutrition Information
Show Details
Serving
1slice
Calories
598kcal
(30%)
Carbohydrates
73g
(24%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Cholesterol
89mg
(30%)
Sodium
510mg
(21%)
Potassium
189mg
(5%)
Fiber
4g
(16%)
Sugar
37g
(74%)
Vitamin A
845IU
(17%)
Vitamin C
6.7mg
(7%)
Calcium
31mg
(3%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 598kcal | 30% |
| Carbohydrates | 73g | 24% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 89mg | 30% |
| Sodium | 510mg | 21% |
| Potassium | 189mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 6.7mg | 7% |
| Calcium | 31mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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