What to serve for Christmas dinner dessert is a big decision. We’re collectively not fond of pumpkin pie, which seems more Thanksgiving-y anyway, and plum pudding hasn’t been the same since my Grandma isn’t around to make it anymore. (Also – it was so heavy after a full turkey dinner!) Pie is always a perfect fit, and in late fall and winter I tend to want apple – the addition of cranberries adds a tangy, festive touch, and it’s perfect topped with vanilla ice cream.
If you like, try swapping half the apples for pears. In summer, swap raspberries or blackberries for the cranberries. You could also make smaller pies, as pictured above, by lining smaller pie plates.
adapted from Martha Stewart
4-5 lb. (8-10) tart apples, such as Granny Smith, Jonagold or a combination of your favourites
1 1/2 cups fresh or frozen cranberries
3/4 cup sugar
1/3 cup all-purpose flour
2 Tbsp. lemon juice
1 tsp. cinnamon
2 Tbsp. cold butter, cut into small pieces
Preheat oven to 425F. On a lightly floured surface, roll out a bit more than half the pastry to a 1/8-inch thickness; fit into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Roll the rest of the pastry to a 9-inch circle and set aside.
Peel and core apples and cut each into 1/2- to 1-inch-thick wedges, slicing them into a bowl. Add the cranberries, sugar, flour, lemon juice, cinnamon, and a pinch of salt and toss to coat.
Transfer filling to bottom crust; dot with butter. Cover with top crust, or cut the pastry into strips and weave over the top. Fold edges under; crimp. If it isn’t woven, cut a few vents in the top to allow steam to escape and if you like, brush the top with milk or heavy cream.
Set the pie on a rimmed baking sheet and bake for 15 minutes. Reduce oven temperature to 375F and bake until crust is golden and juices are bubbling, 1 hour 20 minutes more. (Tent with foil if crust is browning too quickly.) Let pie cool completely in plate set on a wire rack.