Photo: Iain Bagwell
Sweet potato casserole, butternut squash soup, all-pumpkin everything: There are certain dishes and recipes that just scream “fall” to us. They serve up warmth; they’re big on comfort; and they celebrate the many rich flavors that the season has to offer. But there’s absolutely no sweeter way to usher in the fall season, with its crisp air and crunchy leaves, than a homemade cranberry-apple pie (especially when it’s made with just-picked, straight-from-the-orchard apples).
In this easy, no-fuss recipe, we dial up the all-American dessert with sweet, fresh cranberries, which deliver a tart, tangy twist that brightens up the buttery, sugar-laden apple filling. Apple pie purists may be skeptical of the zingy newcomer, but if they try our cranberry-apple recipe just once, they’ll wonder why they ever made their beloved apple pie without them. Combine with our a holiday favorite pecan shortbread for a stunning presentation that is sure to feel especially celebratory.
How to Make It
Step 1
Roll half of Easy Piecrust dough to 1/4-inch thickness on a lightly floured surface (about a 13-inch circle). Fold in half, and transfer to a 9-inch pie plate. Unfold and drape over pie plate, pressing bottom and sides into pan. Roll remaining dough about same thickness and size; place on a baking sheet. Chill both piecrusts in freezer 10 minutes.
Step 2
Preheat oven to 375°. Combine cranberries and next 3 ingredients in a large bowl, and toss to coat. Add 1 cup sugar and next 5 ingredients, and toss to coat. Pour mixture into chilled piecrust in pie plate; dot with butter.
Step 3
Cut chilled dough on baking sheet into 1/2-inch strips. Place 5 to 7 strips over filling in one direction; add remaining strips in perpendicular direction, folding back alternating strips in a crisscross fashion. Trim strips even with edges of crust; fold edges under, and crimp. Place pie on a foil-lined rimmed baking sheet; brush pastry with egg wash, and sprinkle with sugar, if desired. Bake at 375° for 1 hour to 1 hour 10 minutes or until filling is bubbling and crust is golden brown. (If top is browning too quickly, lightly shield with aluminum foil.) Let cool about 1 hour before slicing. Garnish, if desired.
