Apple Cranberry Holiday Pie | Pie Eyed Love

Name: Apple Cranberry Holiday Pie | Pie Eyed Love
Ingredients: You can roll and plate your pie, cover and store in refrigerator for up to three days. You can also roll the top crust, place it on a baking sheet or plate and store it tightly covered as well.; The filling can be made a few days in advance.; 1 recipe pie dough for a double 9 inch crust; 2 cups fresh cranberries rinsed with irregular ones picked out; 8 - 10 large Granny Smith apples, peeled and sliced 1/4 inch thick aiming for around 1,250g sliced apples total, more if you want a fuller, heaping pie; 1/2 cup plus 1 tablespoon granulated sugar 3/4 cups if your crowd likes a sweeter pie; zest of one orange; 3 Tablespoons cornstarch; 1 teaspoon cinnamon; 1/2 teaspoon fresh grated nutmeg this really does make a difference, but ground is fine too; juice of 1/2 of zested orange approximately 2 tablespoons; 1 egg for the egg wash on the top crust; Turbinado sugar to sprinkle on the top crust; Prepare pie dough. Roll and plate bottom crust, cover well and keep in refrigerator until ready. Roll top crust and place on a plate or baking sheet, cover well and keep in refrigerator.; Rinse cranberries, removing any irregular ones and set aside. A bag of cranberries has about 2.5 cups give or take, so if you love cranberries, you can skip measuring and just use one bag.; Peel and slice apples about 1/4 inch thick, placing them in a large skillet or dutch oven. I like to vary the size of my apples by cutting some of the slices in half.; Optional: place sugar in a small bowl and add zest of one orange. Using your hands, rub together sugar and zest until aromatic.; Add sugar and orange zest to apples and cook over medium heat for about 8-10 minutes. Stir often.; When ready to fill the pie, preheat oven to 425 and place oven rack on lowest level.; Fill the plated pie shell with the apple mixture. If you feel you need more volume, you can add some additional apple slices.; Brush top crust with an egg wash (beaten egg with a splash of milk or water). Sprinkle with turbinado sugar.; Cool completely and enjoy a slice of the holidays!; Facebook; Twitter; Google+; Pinterest

www.pieeyedlove.com

Collaborative holiday delight! Emily and cellist Dane Johansen from The Cleveland Orchestra bring you their perfected Apple Cranberry Holiday Pie recipe. Perfect for festive occasions and pie lovers...

View Original

Share this recipe:

Ingredients

You can roll and plate your pie, cover and store in refrigerator for up to three days. You can also roll the top crust, place it on a baking sheet or plate and store it tightly covered as well.
The filling can be made a few days in advance.
1 recipe pie dough for a double 9 inch crust
2 cups fresh cranberries rinsed with irregular ones picked out
8 - 10 large Granny Smith apples, peeled and sliced 1/4 inch thick aiming for around 1,250g sliced apples total, more if you want a fuller, heaping pie
1/2 cup plus 1 tablespoon granulated sugar 3/4 cups if your crowd likes a sweeter pie
zest of one orange
3 Tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg this really does make a difference, but ground is fine too
juice of 1/2 of zested orange approximately 2 tablespoons
1 egg for the egg wash on the top crust
Turbinado sugar to sprinkle on the top crust
Prepare pie dough. Roll and plate bottom crust, cover well and keep in refrigerator until ready. Roll top crust and place on a plate or baking sheet, cover well and keep in refrigerator.
Rinse cranberries, removing any irregular ones and set aside. A bag of cranberries has about 2.5 cups give or take, so if you love cranberries, you can skip measuring and just use one bag.
Peel and slice apples about 1/4 inch thick, placing them in a large skillet or dutch oven. I like to vary the size of my apples by cutting some of the slices in half.
Optional: place sugar in a small bowl and add zest of one orange. Using your hands, rub together sugar and zest until aromatic.
Add sugar and orange zest to apples and cook over medium heat for about 8-10 minutes. Stir often.
When ready to fill the pie, preheat oven to 425 and place oven rack on lowest level.
Fill the plated pie shell with the apple mixture. If you feel you need more volume, you can add some additional apple slices.
Brush top crust with an egg wash (beaten egg with a splash of milk or water). Sprinkle with turbinado sugar.
Cool completely and enjoy a slice of the holidays!
Facebook
Twitter
Google+
Pinterest