This Pie is the Best of Both Worlds
Double-Crust Apple-Cranberry Pie
So your sister-in-law likes it sweet but your uncle loves a tart dessert and the rest of the family just wants something delicious to end their holiday meal— what’s a baker to do!? Chef Jenny has the perfect pie-idea for you: a flaky double-crust apple-cranberry pie that’s the perfect mix of tart and sweet — the best of both worlds. Bake, serve (preferably warm and with a scoop of vanilla ice cream or a spoonful of crème fraîche) and let the compliments roll in.
Double-Crust Apple-Cranberry Pie
For the Flaky Pie Dough
Yield: Makes 1 double-crust pie or 2 (9-inch) pie crusts
- 3¼ cups (450 grams) unbleached all-purpose flour
- 1¼ teaspoons (6 grams) granulated sugar
- 1¼ teaspoons (8 grams) salt
- 2¼ sticks (252 grams) cold unsalted butter, cut into small cubes
- ¾ cup (175 grams) ice-cold water, plus more if needed
- In a large mixing bowl, whisk the flour, sugar and salt together for a few seconds. Add the butter all at once, and rub into the dry ingredients to mix until the butter is reduced to small pieces about the size of peas. Slowly add the water and stir until the dough just comes together, yet lumps of butter remain in the dough.
- Divide the dough in half, and flatten each piece into a 1-inch thick disk. Wrap dough tightly in plastic wrap and refrigerate until firm, one to two hours.
For the Sauteed Apple-Cranberry Pie Filling
Yield: Makes 6 cups
- 8 medium Gala or Pink Lady apples
- ¼ cup (50 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- Ground cinnamon, to taste
- ¼ teaspoon (1 gram) salt
- 4 to 6 tablespoons (56 to 84 grams) unsalted butter
- ¼ cup (56 grams) brandy (optional)
- 1 cup (130 grams) cranberries
- Peel, core and slice apples into ¾-inch slices. Gently toss sliced fruit, brown sugar, sugar, cinnamon and salt in a large bowl.
- In a large saute pan, melt half of the butter over medium-high heat. Add half of the sliced fruit and sauté until light golden and caramelized, turning fruit as needed. Add half of the brandy and cook until alcohol has reduced, tossing fruit in pan to coat.
- Spread the cooked fruit in a shallow baking dish or on a baking sheet and repeat with remaining butter, fruit and brandy. Add the cranberries, stir and let cool to room temperature.
For The Double-Crust Apple-Cranberry Pie
Yield: Makes 1 (9-inch) pie
- Unbleached all-purpose flour, for rolling
- 1 recipe Flaky Pie Dough
- 1 recipe Sautéed Apple-Cranberry Pie Filling
- 1 large (50 grams) egg, lightly beaten
- Position a rack in the center of the oven and preheat to 350°F. Lightly coat a 9-inch pie plate with nonstick cooking spray. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll one disk of dough into a circle about 12 inches in diameter by starting at the center of the disk and rolling away from you. Use additional flour and give the dough a quarter turn between each roll to prevent it from sticking to the table. Continue rolling until the dough is an even ⅛ inch thick. Repeat with the second disk of dough.
- Carefully roll one circle of the dough around the rolling pin and unroll over the pie plate. Fit the dough into the plate by gently pressing it into the corners and against the base and sides of the plate. Trim the excess dough, leaving about a 1-inch overhang. Place the lined pie plate in the freezer for about 15 minutes to chill slightly. Roll the second piece of dough onto the rolling pin and unroll onto the parchment paper-lined baking sheet and place in refrigerator until ready to use.
- Spread the Sauteed Apple-Cranberry Pie Filling into the prepared pie shell. Remove the sheet of rolled pie dough from the refrigerator and lay over the pie filling (if the sheet is stiff, just give it a few minutes to soften), reserving the parchment-lined baking sheet for later use. Trim the excess from the top sheet of dough to line up with the overhang of the shell. Fold the overhang in half, tucking the cut edge between the shell and the pie plate. Using your fingertips, decoratively crimp the edges together to seal. Cut a few decorative slits in the top of the pie crust to allow for steam from the fruit to vent. Place the pie in the freezer for 10 minutes to chill the dough slightly.
- Lightly brush the entire surface of the dough with the beaten egg. Place the pie on the baking sheet and bake for one hour to one hour and 15 minutes, or until the crust is deep golden brown, the filling bubbles and the liquid has just thickened.
- Cool on a wire rack until just warm before serving.
Want to learn pro-level baking with Chef Jenny? Click here for information on ICE’s Pastry & Baking Arts program.