My niece and I made this pie recently – this summer, actually, when raspberries were abundant in the back yard and she suggested their tartness might go well in an apple pie. She was right. It turns out cranberries are as delicious a pairing in apple pie – and even better suited to the season. It’s now one of our favorite Thanksgiving desserts.
This is a simple recipe – my 12 year old niece did most of it herself. Remember that when making an apple pie the fruit shrinks considerably, so don’t be afraid to pile it high. After placing the top crust on our pie, we cut slits to allow steam to escape – and because her mom (my sister) is a math teacher, we cut them in the math symbol for pi.
Apple Pie with Cranberries
pastry for a double crust pie
6-8 apples, peeled and sliced
3/4 cup sugar
2 Tbsp. flour
1-2 cups fresh cranberries (if you use frozen, don’t thaw them)
Preheat the oven to 450F. Line a 9-inch pie plate with pastry, fitting it in without stretching it – let the edges hang over the side.
Slice the apples into a large bowl. In a small bowl, stir together the sugar, flour and salt; add to the apples and toss them together. Pile them into the pastry, dumping any sugar left in the bottom of the bowl overtop. Scatter cranberries overtop.
Roll out the remaining pastry and place it over the pie; trim the edges (both layers) to about 1/2-inch past the edge of the pie plate. Tuck and crimp however you like, using your fingers or the tines of a fork. Cut a few slits in the top to allow steam to escape. If you like, brush the top with milk or cream, and if you like, sprinkle with a spoonful of sugar.
Bake the pie for 10 minutes, then reduce the heat to 350F and bake for another 45-50 minutes, until golden and juices are bubbling out through the slits. Cool on a wire rack.