I made this pie for a Thanksgiving potluck we had at work and it was such a nice change for me. I love my chocolate and butter overload just as much as the next baker, but the natural colors from the fruit in this pie just came together so beautifully! And, I was reintroduced to the goodness of natural sugar! Okay...there was a little bit of refined sugar too.
If you have the time I really encourage you to do this all from scratch. That means no store bought pie crust (I know you can do it!) I promise it will taste so much better and whoever you feed this too will say "wow!" Just keep in mind you need to refrigerate the dough for at least an hour; even better overnight. So, plan accordingly. I don't want any Thanksgiving day freak-outs.
- 2 1/2 cups flour
- 2 sticks of unsalted butter, cold and cut into 1/2 inch squares
- 1 tsp salt
- 1 tsp sugar
- 6-8 tbs ice cold water
I also added a bit of streusel topping before covering the pie with the top crust (seen below.) I just eye-balled it and mixed flour, brown sugar, and melted butter until it reached the crumbly consistency I wanted. Then I just sprinkled it over the fruit filling:
- 1 1/4 cup white sugar
- 1/4 cup all purpose flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 2 cups of cranberries
- 5 apples, cored and sliced
- 1/4 cup maple syrup
- Place the butter squares in the freezer for about 10 minutes.
- Once the butter is cold enough, combine the dry ingredients in a food processor and add the butter, pulsing about 6-8 times until they mixture gets crumbly.
- Add the water 1 tbs at a time until the mixture starts to clump together. You will know it is ready if you pinch it and the mixture sticks together. If it doesn't, just add water until it does.
- Separate the dough into two and form into discs on a lightly floured surface.
- Cover each disc in plastic wrap and refrigerate one hour, or overnight.
- When it is ready, roll out the discs with a rolling pin and place one on the bottom of a greased 9" pie pan to create the pie shell. You'll then roll out the other disc to cover the pie once the filling is in there.
- Mix the sugar, flour, and salt in a large saucepan.
- Stir in the cranberries and maple syrup.
- Cook over high heat and make sure to stir it constantly.
- Once the mixture comes to a boil lower the heat and let it simmer for about 5 minutes, stirring occasionally.
- Stir in the apples (covered in the nutmeg and cinnamon) and continue to cook for 5 minutes.
If you made the crust from scratch you will want to bake this for about 45-55minutes, and 30 minutes if you bought the crust. Keep and eye on it though. If it starts to turn golden brown it is almost done!
This was really really good and I hope at least one reader gets to make this as part of their Thanksgiving feast. If not, there is always an occasion for pie. Serve it warm, and make folks feel cozy.