Sweater-Weather Cranberry Apple Pie

Desserts, Pie, Winter

This past weekend Josh gave me his very cute cold so I’ve been trying to lay up in bed and rest. I got some good rest on Saturday AND also was able to decorate the kitchen for the holiday season. I can’t wait to show little glimpses of the kitchen because it’s almost all done and ready. I probably won’t be able to do that until January because we’re still waiting on a few pieces to arrive to get it up and fully running. I’m grateful that I can now make tea and dinner (on the stove-top only)—it feels so nice!

I baked this cranberry apple pie at my apartment and it was inspired by a cable knit sweater. Billy was like, the top should really feel like a sweater. And I couldn’t agree more but I didn’t really know how to do that. We settled on strips of braids and simple strips going only in one direction.

The braid was added later because it needed something a bit more. AND the dusting of powdered sugar was there to look like snow on the coldest day.

Do you see the artistic direction we take?!?! Haha.

I kid, sorta. But in all honestly this pie is delicious. I know that December is technically all about cookies and cakes but pie is also still delicious. A warm slice of pie with cold ice cream and a fire going in the background. I mean I can’t even think of something better. Can you?

Cranberry Apple Pie

Prep Time: 1 hour, 15 minutes

Cook Time: 1 hour

Total Time: 2 hours, 15 minutes

Yield: 1 (9-inch) pie

Serving Size: 6 to 8

Cranberry Apple Pie

Ingredients

  • 3 pounds of good baking apples (I used Honey Crisps and they were amazing, as always), cored and sliced into 1/2-inch slices
  • 1/2 cup cranberries
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 double pie crust, store-bought or http://www.acozykitchen.com/pie-crust-101/ (If you want to do a crazy braided edge, you will definitely need an extra single pie crust)

Directions

  1. To a medium bowl, mix together the sliced apples, cranberries, brown sugar, cornstarch, vanilla extract and salt. Set aside.
  2. Lightly flour your work surface and rolling pin. Roll out the first pie crust, rotating and flouring it every so often so it doesn’t stick to the surface, to a 13-inch circle. Roll the dough over the rolling pin and place it over a 9-inch pie dish. Transfer to the fridge while you roll out the second pie crust.
  3. Roll out the second disk of dough and create a topping however you like. Do a normal lattice, an intricate lattice, make braids. The possibilities are endless, just remember that the freezer is your friend. If your pie dough ever becomes too soft to manage, be sure to put it on a cutting board and stick it in the freezer for 5 to 10 minutes. It’ll instantly become easier to work with. I did a few strips of braids, simple strips and a big braid to go all the way around.
  4. Remove the pie dish from the fridge and pour in the filling, including all the juices that the apples and cranberries have released—this is the good stuff! Place the pie crust on the top however you like and seal it up! Transfer the whole pie to the freezer for about 20 minutes (this will firm it up and eliminate the possibility of shrinking like crazy).
  5. Meanwhile, preheat the oven to 400 degrees F. Brush the top of the pie with egg wash. Place the pie on a baking sheet and place it in the oven. Bake for 30 minutes or until the pie is lightly golden brown. Turn the heat down to 350 degrees and bake for an additional 30 minutes.
  6. Allow the pie to cool for at least 30 minutes, if you’re impatient. If you want sliceable slices that stay in tact, allow the pie to cool for 2 to 3 hours. Dust with powdered sugar for that proper sweater weather look.
http://www.acozykitchen.com/cranberry-apple-pie/

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7 Comments

  • Reply Ricki Jill Treleaven December 4, 2017 at 7:46 am

    I hope you’re feeling better; colds are the worst this time of year! The first thing I thought about when I read the title of the post: tart! My cheeks actually sucked in, but that’s a good thing….I like tart!

    Looking forward to seeing your pretty kitchen all decorated for Christmas!

  • Reply jANNET December 4, 2017 at 3:52 pm

    This pie sounds delicious. I re-read the recipe several times. Did I miss something? When do you add the cranberries? Do you cook them 1st?

    Thank You,

    • Adrianna Adarme
      Reply Adrianna Adarme December 6, 2017 at 11:13 am

      ahh you’re right, so sorry! I added them now. You should be all good 🙂

  • Reply Ashlyn @ The Pedantic Foodie December 5, 2017 at 7:57 am

    This is so pretty! I love the braided touch! Apples and cranberries are always a winning pair!

  • Reply Beth December 5, 2017 at 12:25 pm

    I love this pie combo, my dad used to make awesome cran apple pies! I do have a question about the pie crust, I looked closely and couldn’t really see how you sealed the edges of the braided crust. I usually do the ol finger crimp or fork press but was curious how to keep that braid pretty for the edge! 🙂

  • Reply Abby @ Heart of a Baker December 6, 2017 at 11:28 am

    I’ve been loving the peeks into your kitchen! All about that sweater weather/pie weather!

  • Reply Cam December 8, 2017 at 7:28 am

    I like these kinds of pies. And looks like an art.

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