Rustic Apple and Dried Cranberry Pie Recipe
Making a pie from scratch can feel intimidating, especially if pie crusts have never been your forte. This recipe is your saving grace! Designed to be forgiving, this freeform pie—often referred to as a galette—brings rustic charm to your table. Packed with tender apples and the tartness of dried cranberries, it’s a delightful twist on traditional apple pie. Whether you’re preparing this for Thanksgiving, Christmas, or a cozy winter night, this dessert is easy to assemble, looks gorgeous, and tastes incredible. Let’s dive into the details of how to make this beautifully imperfect pie!
Ingredients
Here’s what you’ll need to create this masterpiece. The quantities are carefully chosen to make one 15-inch rustic pie, serving up to 12 people.
| Ingredient | Quantity |
|---|---|
| All-purpose flour (for crust) | 1 ½ cups |
| Granulated sugar (for crust) | 1 tbsp |
| Salt (for crust) | ½ tsp |
| Cold butter, cubed | 6 tbsp |
| Vegetable shortening | 3 tbsp |
| Cold water | 3-4 tbsp |
| Apples (peeled, cored, sliced) | 5-6 medium |
| Dried cranberries | 2 ½ cups |
| Granulated sugar (for filling) | 1/3 cup |
| All-purpose flour (for filling) | 2 tbsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Egg white, lightly beaten | 1 large |
| Granulated sugar (for topping) | 1 tbsp |
Nutritional Information
Here’s a breakdown of the nutritional content per serving (based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 242.9 |
| Total Fat | 9.4 g |
| Saturated Fat | 4.6 g |
| Cholesterol | 15.3 mg |
| Sodium | 154.2 mg |
| Carbohydrates | 39.5 g |
| Dietary Fiber | 3.9 g |
| Sugars | 21.7 g |
| Protein | 2.5 g |
Instructions
Follow these step-by-step instructions to achieve pie perfection. The total time for preparation and baking is 1 hour and 10 minutes, excluding the chill time for the crust.
1. Prepare the Pastry
| Step | Description |
|---|---|
| 1 | In a food processor fitted with a metal chopping blade, combine the flour, sugar, and salt. Pulse a few times to mix. |
| 2 | Add the cold butter and shortening to the mixture. Pulse 5–8 times until the mixture resembles coarse oatmeal or crumbs. |
| 3 | Sprinkle half the water over the mixture and pulse again. Gradually add the remaining water, a little at a time, pulsing after each addition, until the dough holds together when pinched. You may not need all the water. |
| 4 | Turn the dough out onto a floured surface. Shape it into a ball and flatten it into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. |
2. Make the Filling
| Step | Description |
|---|---|
| 1 | In a large mixing bowl, combine the sliced apples, dried cranberries, sugar, flour, cinnamon, and nutmeg. Toss everything together until the fruit is evenly coated. Set aside while you prepare the crust. |
3. Roll Out the Dough and Assemble the Pie
| Step | Description |
|---|---|
| 1 | Preheat your oven to 400°F (200°C). Lightly flour a work surface and roll out the chilled dough into a 15-inch circle. |
| 2 | Gently fold the dough into quarters, transfer it to a large baking sheet, and carefully unfold it. |
| 3 | Spoon the apple and cranberry mixture into the center of the pastry, leaving a 2 ½-inch border around the edges. |
| 4 | Fold the edges of the dough over the filling, working in small sections to create pleats. Don’t worry about making it perfect—this rustic style is what gives the pie its charm! |
4. Add the Finishing Touches and Bake
| Step | Description |
|---|---|
| 1 | Lightly brush the exposed pastry with the beaten egg white and sprinkle it with a tablespoon of sugar. |
| 2 | Place the pie in the preheated oven and bake for 25 minutes. |
| 3 | After 25 minutes, pull out the oven rack slightly and cover the pie loosely with aluminum foil to prevent the edges from browning too much. |
| 4 | Bake for an additional 15 minutes. The crust should be golden brown, and the filling should be bubbling slightly. |
| 5 | Remove the pie from the oven and cool it on a wire rack. Allow it to cool completely before serving or storing. |
5. Storage Tips
- Cover the cooled pie loosely with foil or plastic wrap. It can be stored at room temperature for up to two days.
Serving Suggestions
This pie is delightful on its own, but for an extra-special treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Its rustic look and vibrant filling make it an eye-catching centerpiece for holiday dinners or casual gatherings.
Why You’ll Love This Recipe
- Easy and forgiving: No perfect pie crust skills needed!
- Bursting with flavor: The combination of tart dried cranberries and sweet apples is irresistible.
- Versatile: Great for Thanksgiving, Christmas, or any winter occasion.
Prepare this Rustic Apple and Dried Cranberry Pie and let it become a cherished tradition in your home. Your guests will fall in love with its homemade charm and incredible taste!
