HAPPY TURKEY DAY! Wherever you are, whatever you’re doing, I’m wishing you a day filled with kindness and joy. Remember to take some time to yourself in the midst of all the holiday festivities, I know it can get a bit overwhelming at times. And last but not least, thank you. Thank you for being here whether it’s purely for recipes & photography or for reading a snippet of my life every once in a while. I am truly thankful for each and every one of you, for your kind words and especially for trying my recipes. A couple years back I didn’t know where my life was headed and I was absolutely lost. To be brutally honest, I didn’t know if I would make it past another year at the time. My mental health wasn’t in the best of places, so to say I’m thankful for this platform and you is saying the least. I’ve found my motivation and my passion and I can’t wait to continue sharing it with you.
Now…pies are (were) my enemy. No matter how many times I’ve tried to make pie, something always go wrong. Mostly with the pie dough (hence why I only make hand pies and galettes). It drives me nuts. I get cracked dough, overworked dough, soggy bottoms and the list goes on and on. I’m pretty sure I’ve cried over pie dough a handful of times and eventually I give up and say ‘I’M NEVER MAKING PIE EVER AGAIN!”. But then the idea of a freshly baked homemade pie comes trickling back into my mind and I can’t help myself to try once again. So this year I made it a goal to successfully bake a pie…or two…or three. I mean who’s really counting?! I tested out a bunch of dough, some that’s all butter, some with shortening, some with vodka and that list goes on and on too. I found that I liked Sally’s (from Sally’s Baking Addiction) recipe the most, which is the one I used here. It is flaky and buttery and although it still had cracks here and there it worked out pretty well for me. But don’t you worry, I will be sharing more pies as the year comes to an end because the other crusts will like to have a chance to shine as well. This pie is so festive and pretty with the cranberries, it looks like Christmas is already making its way onto my blog hehehe! It also tastes great, my cranberries were pretty tart so I used a bit less than I would have, but feel free to add a little more if you like them. And please don’t skimp out on the orange zest! It ties the whole pie together. OH and if you have some vanilla ice cream (unlike me) do yourself and I a favor and dollop a huge scoop of it on top of a warm slice.
CRANBERRY APPLE PIE RECIPE
- 2 pie crust homemade or store bought (I used Sally’s recipe)
- 3 cups granny smith apples (peeled, cored & sliced into 1/2 inch slices)
- 3 cups honeycrisp apples (peeled, cored & sliced into 1/2 inch slices)
- 1 and 1/4 cups fresh cranberries
- 3/4 cup granulated sugar
- 2 tbsp. corn starch
- Zest of one large orange
- 2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1 egg + 1 tbsp. milk
- 2 tbsp. turbinado sugar
- Preheat oven to 400°F.
- Roll out one of the pie crust into a 12 inch circle and place it into a 9 inch pie pan, tucking the extras under. Place in the fridge to chill while you prepare the other crust.
- On a cookie sheet lined with parchment paper, roll the second pie crust into a rectangle 1/4 inch thick & cut out at least 12 1/4 inch strips. Place the dough back into the fridge to chill while you make the filling. If you want to make it easier, you can roll out another circle instead, cut an X in the middle and place that in the fridge.
- In a large bowl, toss together the apples, cranberries, sugar, cornstarch, orange zest & spices.
- Let the mixture sit for 5 mins to release some of its juices.
- Using a slotted spoon, scoop the filling into the prepared pie tin.
- Lay half the strips on top of the pie going one way, then gently flip over alternating strips and place the other strips going the other direction as to lattice the pie. You can skip this if you are simply placing a full sheet on top.
- Gently pinch the strips to the crust or use a fork to press it in firmly.
- Beat the egg and heavy cream in a small bowl & brush it all over the crusted parts.
- Sprinkle the turbinado sugar on top and place the pie on a baking sheet lined with parchment paper.
- Bake for 45 mins in the preheated oven then turn the oven down to 350°F, cover the pie with foil and bake for another 25 mins.
- Take the pie out & let it cool to room temp. before placing in the fridge. The liquid inside will become more jelly like as it cools.