A little tart and a little sweet
The beauty of cranberry apple pie lies in its warm, inviting aroma and the delightful contrast of flavours that dance together in each slice. As it bakes, the sweet and tart scent wafts through the kitchen, wrapping you in a cozy embrace that promises comfort and indulgence. The golden-brown crust, flaky and slightly crisp, cradles a vibrant filling that glistens with rich hues of ruby red and deep amber.
Each bite reveals a symphony of textures – the tender, juicy apples mingling with the tartness of fresh cranberries, creating a harmonious balance that is both refreshing and satisfying. The natural sweetness of the apples complements the bright acidity of the cranberries, offering a complex flavor profile that tantalizes the palate. A hint of cinnamon and nutmeg weaves through the filling, adding a sultry warmth that evokes memories of autumn gatherings and family traditions.
Picture this: the pie rests on the table, steam rising as you cut into its luscious depths. The filling spills slightly, showcasing the vibrant colors that beckon you closer. A dollop of freshly whipped cream or a scoop of vanilla ice cream melts gently atop the warm pie, adding an extra layer of indulgence that enhances the experience.
As friends and family gather around, laughter fills the air, each person savoring their slice with delight. The pie becomes a centerpiece of connection, a shared moment that brings warmth and joy to the table.
Cranberry apple pie is more than just a dessert; it’s a celebration of the seasons, a sultry reminder of the beauty found in simple pleasures. It invites you to slow down, to savour each bite, and to relish in the sweetness of togetherness, making it a cherished addition to any gathering.
What you will need:
For the Crust
3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon salt
1 cup Crisco shortening
6 tablespoons ice water
For the Filling
5 tablespoons unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup granulated sugar
½ cup brown sugar
¼ teaspoon nutmeg
¼ teaspoon allspice
4 Granny Smith apples, peeled, cored and sliced
2 cups fresh cranberries
For the pie
1 egg
4 tablespoons milk
4 teaspoons confectioner’s sugar
The all important how to:
For the crust
In a large bowl, blend the flour, baking powder, and salt. Add the shortening and gradually work into the flour mixture until it resembles a breadcrumb consistency.
Add the ice water a little at a time. Blend mixture gently, gradually adding remaining ice water until dough forms together. (You may need to add more water 1 tablespoon at a time, until all flour is moistened, and you have a finished dough.)
Separate dough in half and form two evenly sized balls. Wrap each in surround wrap and then transfer to the refrigerator.
When ready to use dough, remove from the refrigerator and let warm to room temperature before rolling out to required size.
For the filling
Preheat oven to 350°. Roll out the pastry and line the bottom of the pie dish.
In a medium sized saucepan over medium heat, melt the butter, then stir in the flour to form a roux. Now add the water, sugar, nutmeg, and allspice and bring to a boil; reduce the temperature and leave to simmer stirring occasionally on a low heat.
Combine the sliced apples and cranberries in a large bowl. Add the brown sugar mixture to apples and toss to coat, then arrange apple cranberry mixture in a mound in pie dish. Roll out the remaining pastry. Using a confectioner’s brush paint the edge of the pie crust and place the rolled-out piece of pastry atop. Crimp the edges of the pastry sealing in all the goodness. Score the top then brush with remaining egg and milk mixture, finally sprinkle with sugar.
Place the pie in the oven and bake until apples are soft, and crust is deeply golden, about one hour. I love pie with fresh whipped cream, but some folks prefer with ice cream, it is a matter of choice.
Happy Thanksgiving!
Ian Leatt is a trained chef from across the pond.