A rustic pie that boasts a balance of sweet and tart flavors, perfect for family gatherings, holiday feasts, or a cozy evening at home.
Ingredients
Scale:
2 ½ cups all-purpose flour
¾ cup granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cold
6-8 tbsp ice water
4 cups Granny Smith apples, peeled and sliced
2 cups fresh cranberries
1 tsp cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
1 egg (for egg wash, beaten)
Instructions
Preheat your oven to 425°F (220°C) to prepare for baking.
In a large mixing bowl, combine 2 ½ cups of all-purpose flour, ¾ cup of granulated sugar, and 1 tsp of salt. Stir well.
Cut 1 cup of cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add 6-8 tbsp of ice water, mixing until the dough comes together. Be careful not to overwork the dough.
Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least one hour.
While the dough chills, prepare the filling. In a large bowl, combine 4 cups of sliced Granny Smith apples, 2 cups of fresh cranberries, 1 tsp of cinnamon, ¼ tsp of nutmeg, and 1 tbsp of lemon juice. Toss to combine, ensuring the fruit is evenly coated.
Once chilled, roll out one disk of dough on a floured surface to fit your pie dish. Place the rolled dough into the pie dish and trim any excess.
Pour the fruit filling into the prepared crust, spreading it evenly.
Roll out the second disk of dough and place it over the filling. Trim and crimp the edges as desired. Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to achieve a golden finish during baking.
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
Remove from the oven and let the pie cool for at least 2 hours before serving.
