There are cake people and there are pie people. Although I treat myself to a cupcake now and then, I am, when forced to choose, a pie person. After all, how can you deny a plateful of just-from-the-oven apple pie topped with a big scoop of vanilla ice cream?
A good friend came over to bake yesterday, and I was thrilled when he revealed his intentions to make an apple-cranberry pie. There’s something about the way those bouncy and bright little cranberries make the filling pop. And the crust, OH THE CRUST, it’s perfectly buttery, with a hint of lemon and a little crunch. Serve up a slice warm from the oven with a big scoop of ice cream, and you’ll never find it difficult to choose between pie and cake again.
Apple-Cranberry Pie Makes 1 9-inch pie – Pie Crust: 1 1/2 sticks cold, unsalted butter, diced
3 cups all-purpose flour 1 teaspoon salt 1/4 cup sugar zest of 1 lemon 1/3 cup ice water
– Pie Filling: 3 pink lady apples, peeled, cored, and sliced 2 granny smith apples, peeled, cored, and sliced 3/4 cup cranberries 1/4 cup sugar 1 teaspoon cinnamon 1/4 teaspoon allspice 2 tablespoons all-purpose flour – 1 egg + 1 tablespoon water (optional) turbinado sugar (optional) – For the pie crust: Put the butter on a small plate and place in the freezer for 15 minutes. In the meantime, combine the flour, salt, sugar, and lemon zest in a large bowl. Mix well. Cut in the semi-frozen butter until the butter chunks are about the size of peas (I flatten any big chunks of butter with my fingers). Pour 1/4 cup of ice water over the mixture and mix, adding additional water if necessary.* Form the dough into two disks, wrap in plastic wrap and refrigerate for an hour.
– For the filling: Combine all the ingredients in a large bowl and mix well. – Preheat the oven to 400 degrees. – Remove one disk of dough from the refrigerator. Sprinkle flour on the countertop and the rolling pin. Roll dough into an 11 inch circle, picking the dough up and rotating it 45 degrees after each stroke to prevent sticking. Place the circle of dough into a pie pan and trim the overhang within 1 inch of the pan. Pile the filling into the lined pie pan. Roll out the remaining disk of dough and place over filling. Trim edges to match bottom layer of dough. Fold the edges under and crimp. If desired, brush the egg wash on the top crust and sprinkle with sugar. Cut slits in the top of the pie and place in the oven. Bake for approximately 1 hour, or until the filling is bubbling. – Enjoy. – *Hint: The pie dough has enough water when, after squeezing some dough in your hand, the ball of dough stays together. If it does not, add more water by the tablespoon until it holds together.