Apple and Dried Cranberry Pie
Apple and Dried Cranberry Pie is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Blend flour, sugar and salt in processor.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlend flour, sugar and salt in processor.
Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces.
Add 7 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry.
Gather dough into ball; divide into 2 pieces.
Flatten pieces into disks; wrap in plastic.
Chill at least 30 minutes. (Can be prepared 1 day ahead.
Keep refrigerated.
Let soften slightly at room temperature before rolling out.).
Position rack in bottom third of oven and preheat to 375°F.
Combine cranberries, sugar, flour and allspice in large bowl.
Mix in apples, then brandy and vanilla extract.
Roll out 1 dough disk on floured surface to 13-inch round.
Transfer to 9-inch-diameter glass pie dish.
Spoon in apple filling, mounding slightly in center.
Roll out second dough disk on floured surface to 13-inch round.
Drape crust over filling.
Trim overhang to 1/2 inch.
Press crust edges together; fold under.
Stir yolk and cream in small bowl to blend.
Brush over top (but not edge) of pie.
Cut slits in top crust to allow steam to escape.
Bake pie until apples are tender and crust is golden, about 1 hour 5 minutes.
Transfer to rack; let stand 1 hour.
Serve pie warm or at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.