Recipes: Cranberry-Apple Pie

Recipes: Cranberry-Apple Pie



2 cups flour

2/3 cups shortening (Crisco)

¼ tsp. salt

¼ cup cold water


McIntosh or combo fresh apples, enough to mound your pie plate. 

½ stick unsalted butter

1 tsp. nutmeg

½ cup sugar

1tsp ground cinnamon

1 cup fresh cranberries (coarsely chopped)

3 tbsp. of flour

Juice of one half fresh lemon



Peel and cut apples into thick slices, mix in small chunks of cold butter and spices.  Stir in freshly chopped cranberries.  Prepare your pie crusts ahead of time so they have time to chill in the refrigerator and rest.  Roll out bottom crust, transfer to pie plate.  Add apple mixture, Put top crust on pie plate, crimp edges, and poke a few times with fork to allow heat to escape.  Bake in pre-heated oven at 425° until lightly, golden brown.  Let cool on pie rack.


If the butter is cold it will be easier to work with.  Wash the top of the pie with an egg wash.  An egg/milk wash will produce a darker golden-brown than just the egg wash.  Take the extra pie crust and roll out enough to use for decoration.  Take a small paring knife and carve the shape of an apple, stem, and two leaves free-form.  Put a little egg wash on the back of each decoration to help adhere to the pie top.  Take the paring knife and gently score the leaf shapes to represent the veins in a leaf.  You can place three apple motifs on the top of the pie, or just one.  Slit three vents into pie to let heat escape.  One trick I always use so that the edges don’t burn: take tin foil and fold over.  Loosely cover the crimped edges of the pie with the tin foil.  Remove ten minutes before pie is finished baking.  Sprinkle with a little granulated sugar for sparkle 15 minutes before pie is finished baking.  There are so many embellishments you can have fun with to make your pie the bell of the dessert table.