Apple and Dried Cranberry Pie Recipe

Introduction

Delving into the world of pies often evokes a sense of nostalgia, comfort, and culinary artistry. The Apple and Dried Cranberry Pie, as featured on Love With Recipes, is a celebration of these qualities, combining the sweet and tart flavors of seasonal apples with the vibrant tang of dried cranberries. This recipe is inspired by the renowned MEAN CHEF’s pie dough method, renowned for its flaky, tender crust that creates a perfect canvas for the fruit filling. The harmony of textures and flavors in this pie makes it an ideal dessert or brunch centerpiece, promising an indulgent experience with every bite. The meticulous process, from preparing the crust to baking to golden perfection, ensures a professional-quality pie that will impress family and friends alike. Whether you’re an experienced baker or a dedicated home cook, this recipe offers a rewarding journey into classic pie-making, with the added twist of dried cranberries for a festive touch.

Time

• Preparation Time: 45 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: Approximately 2 hours

Note: The total time does not include the resting or cooling periods, which are essential for optimal pie quality and flavor development.

Needed Equipment

• Mixing bowls (large and microwave-safe)
• Measuring cups and spoons
• Mandoline or sharp knife for slicing apples
• Microplane or fine grater (for zesting or spices, if needed)
• Food processor or pastry cutter (for crust preparation, optional)
• Rolling pin
• Large sheets of wax paper or parchment paper
• 9-inch glass pie plate
• Pastry brush (for egg wash or cream)
• Kitchen scale (optional but helpful for precise measurements)
• Baking sheet (to catch drips)
• Oven thermometer (recommended for precise baking temperatures)
• Cooling rack
• Knife or crimping tool for decorating the crust edges
• Plastic wrap or aluminum foil (for resting and storage)

Tags

• Fruit Pie
• Apple Pie
• Cranberry Pie
• Seasonal Dessert
• Homemade Crust
• Festive Baking
• Comfort Food

Serving Size

This recipe yields approximately six generous slices, perfect for sharing among family or friends. Each serving is approximately one sixth of the pie, making it an ideal choice for intimate gatherings or special occasions.

Difficulty Level

Intermediate. While the pie dough requires attention to detail and patience, the steps are straightforward enough for home bakers with some experience. The key lies in handling the dough properly, achieving the right consistency, and managing the baking process to prevent over-browning.

Allergen Information

Dietary Preference

Vegetarian. This recipe contains no meat or seafood. For vegan adaptations, substitute dairy and honey with plant-based alternatives such as coconut milk, vegan butter, and agave syrup.

Course

• Dessert
• Fruit Pie
• Special Occasion Baking

Cuisine

American, Seasonal Baking, Classic Pie Tradition

Ingredients

Pie Crust

Filling

Instructions

1. Preparing the Pie Dough

The foundation of any great pie is a flaky, tender crust. If you are using MEAN CHEF’s pie dough recipe, follow their precise instructions for mixing, chilling, and rolling. Typically, this involves combining flour, cold butter, a pinch of salt, and ice water to form a dough. Once mixed, divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, preferably overnight, to allow the gluten to relax and the fats to solidify, which contributes to flakiness.

If you prefer a different crust recipe, ensure it yields enough for a double crust pie and follows similar chilling procedures.

2. Preparing the Filling

Start by peeling, coring, and slicing the apples uniformly to ensure even cooking. Granny Smith apples are tart and firm, providing the perfect balance with the sweetness of the honey and cranberries. Pippin apples, known for their balanced tartness and sweetness, add depth and complexity to the filling. Slice them into approximately 1/4-inch thickness to facilitate even cooking and prevent the filling from becoming too watery.

In a microwave-safe mixing bowl, combine the sliced apples and dried cranberries. Add the fresh lemon juice to prevent browning and to enhance the flavor profile. Incorporate melted butter and honey, which contribute richness and sweetness. Sprinkle the mixture with sugar and ground spices—cinnamon, nutmeg, allspice, and cardamom—to infuse the filling with warm, aromatic notes. The cornstarch acts as a thickening agent, ensuring the filling remains stable during baking and subsequent slicing.

Finally, drizzle the brandy over the mixture for depth of flavor and a subtle boozy undertone that enhances the fruitiness. Toss everything together thoroughly using a large spoon or spatula, ensuring an even distribution of spices and ingredients.

3. Microwave the Filling

Cover the bowl tightly with plastic wrap or a microwave-safe lid. Microwave on HIGH for 8-10 minutes, pausing halfway to stir and ensure uniform heat distribution. This process softens the apples and cranberries while allowing the cornstarch to activate, thickening the juices. Once done, remove from the microwave and allow to cool completely. For optimal flavor melding and to prevent the crust from becoming soggy, refrigerate the filling overnight if time permits.

4. Rolling Out the Pie Crusts

Lightly flour your work surface and rolling pin. Place one dough disc on parchment or wax paper for easier handling. Roll from the center outward, turning the dough occasionally to maintain an even thickness—about 1/8 inch. Ensure the dough remains cold, as warm dough becomes sticky and difficult to work with. Repeat with the second disc for the top crust.

Transfer the rolled-out bottom crust to a lightly greased 9-inch glass pie plate. Carefully lift the dough using the parchment or wax paper to prevent stretching or tearing. Gently press the crust into the corners and sides, trimming excess around the edges, leaving about 1/2 inch to fold over.

5. Assembling the Pie

Brush the edge of the crust with water to facilitate sealing. Stir the cooled filling to redistribute any settled juices. Spoon the filling into the prepared crust, smoothing the top with a spatula if necessary. Dot small pieces of butter over the filling to add richness and help with browning.

Lay the top crust over the filling, aligning edges carefully. Trim excess crust and fold the edges inward to create a sealed border. Crimp the edges decoratively with a fork or your fingers. Cut several small steam vents in the top crust to allow steam to escape during baking, which prevents cracking and bubbling.

6. Baking the Pie

Preheat your oven to 425°F (220°C). Before baking, brush the crust lightly with cream, milk, or an egg wash to achieve a glossy, golden finish. Sprinkle lightly with sugar for added crunch and sweetness. Place the assembled pie on a baking sheet to catch any drips or spills.

Bake in the preheated oven for 20 minutes. Afterward, reduce the temperature to 375°F (190°C) and bake for an additional 40-45 minutes. Keep an eye on the crust; if it browns too quickly, tent loosely with aluminum foil to prevent burning. The pie is done when the crust is deep golden brown, and the filling is bubbling through the vents.

7. Cooling and Serving

Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. Cooling helps the filling set, making slicing cleaner and easier. Serve warm or at room temperature, accompanied by sharp cheddar cheese for an indulgent pairing or a scoop of vanilla ice cream for a classic dessert experience. For an extra touch, sprinkle with powdered sugar or drizzle caramel sauce.

Preparation Tips

• Use cold ingredients: Keep butter and water cold when preparing the crust to ensure maximum flakiness.
• Chill the dough: Refrigerate the dough discs overnight if possible. This resting period enhances flavor and texture.
• Uniform apple slices: Slice the apples evenly for consistent baking and a professional appearance.
• Prevent sogginess: Pre-cook the filling slightly to reduce excess moisture and prevent a soggy crust.
• Vent the crust: Always cut vents in the top crust to allow steam escape during baking.
• Check oven temperature: Use an oven thermometer for accuracy, ensuring perfect baking conditions.

Nutritional Information

Tips and Tricks

• Enhance flavor: Add a pinch of salt to the crust dough to balance sweetness and enhance flavor.
• Use quality ingredients: Fresh apples and good-quality dried cranberries significantly influence taste.
• Adjust sweetness: Taste the filling before baking and add more sugar if you prefer a sweeter pie.
• Decorative edges: Use a crimping tool or fork to create decorative edges that also help seal the crust.
• Storage: Keep leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.

Add-ons

• Whipped cream or vanilla bean ice cream
• Caramel or berry sauces for drizzling
• Chopped toasted nuts sprinkled over the top for added crunch
• Powdered sugar dusting for a refined presentation

Side Dishes

• Fresh mixed berry salad
• Warm spiced cider or tea
• Light vanilla or cinnamon-flavored yogurt
• Cheddar cheese platter for savory pairing

Improvements

• Incorporate a lattice crust for visual appeal and added texture.
• Add a layer of almond cream or frangipane beneath the fruit filling for extra richness.
• Use a blend of apple varieties for a more complex flavor profile.
• Experiment with alternative sweeteners such as maple syrup or agave nectar.

Save and Store

Once cooled, store the pie tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For longer storage, freeze the pie—wrap it well with aluminum foil and place in a freezer-safe bag or container. To reheat, bake at 350°F (175°C) for 15-20 minutes until warmed through. The crust may lose some crispness upon freezing, but reheating restores much of its original texture.

FAQ

Can I use fresh cranberries instead of dried?

Fresh cranberries can be used, but they tend to be more tart and may require additional sweetening. If you opt for fresh cranberries, simmer them with sugar and a splash of water until they burst and release their juices. Let the mixture cool before adding to the apples.

Can I make this pie vegan?

Yes. Substitute the butter with vegan margarine or coconut oil, replace honey with maple syrup or agave nectar, and use plant-based milk or cream for brushing the crust.

How do I prevent the crust from becoming soggy?

Pre-cook or partially cook the filling to reduce moisture. Also, ensure the crust is well-chilled before baking and cut vents to allow steam to escape. Using a metal pie plate can also help achieve a crisp crust.

Is it possible to prepare the filling ahead of time?

Absolutely. Prepare the filling, cool it thoroughly, and refrigerate for up to 24 hours. Assemble and bake the pie when ready to serve.

Conclusion

Creating an Apple and Dried Cranberry Pie is a fulfilling experience that melds traditional baking techniques with seasonal flavors. The recipe’s foundation lies in a flaky, tender crust, inspired by the legendary MEAN CHEF. The vibrant filling, enriched with aromatic spices and the subtle sophistication of brandy, elevates this dessert beyond the ordinary. Perfect for holiday gatherings, family dinners, or simply celebrating the bounty of autumn, this pie promises to captivate palates and create lasting memories. Remember, patience and attention to detail—especially during the dough’s chilling phase—are crucial to achieving the perfect flaky crust and balanced filling. As always, Love With Recipes encourages bakers to personalize the recipe with their favorite spices, fruit varieties, or presentation styles. Bake with love, and enjoy every delicious moment of this culinary masterpiece.

References

• MEAN CHEF’s Pie Dough Recipe – Original Source
• Seasonal Fruit Pie Techniques – The Pie Academy