Apple pie is a proven classic. In this iteration, we’re complementing sweet apple slices with tart cranberries. The cranberries will soften and burst in the oven, tinting the pie the prettiest shade of pink. And though the crust recipe makes two crusts, you need only one for this recipe, which means you can freeze the other for future pie! (Your future self will thank you.) Finally, we top the pie with a sweet oat crumble, adding a hint of hearty crisp to this classic autumn dessert.
This recipe is from Week 3 of Voraciously's Baking Basics newsletter series. For more recipes like this one, sign up here.
Make Ahead: Pie crust can be made up to 3 months ahead and stored, tightly wrapped, in the freezer. Alternatively, it will keep in the refrigerator, tightly wrapped, for up to 3 days.
Storage Notes: The pie is best the day it is made but can be stored at room temperature for up to 2 days, or covered and refrigerated for up to 4 days.
Servings: 8 - 10 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 8-10 servings; makes one 9-inch pie
Ingredients
- For the crust
- 2 1/2 cups (313 grams) flour, plus more for dusting the counter
- 1 tablespoon granulated sugar
- 3/4 teaspoon kosher salt
- 8 ounces (226 grams/2 sticks) cold unsalted butter, cut into cubes
- 6 to 10 tablespoons ice water
- For the filling
- 2 to 2 1/2 pounds mixed apples, such as Granny Smith, Fuji and Gala, peeled, cored and sliced 1/4-inch thick
- Generous 1 cup (120 grams) fresh cranberries (defrosted and drained, if frozen)
- 1/4 cup (50 grams) packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons plus 1 1/2 teaspoons instant tapioca
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 2 tablespoons (28 grams) unsalted butter
- For the crumble topping
- Scant 1/2 cup (60 grams) flour
- 1/2 cup (99 grams) packed light brown sugar
- 1/3 cup (34 grams) old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- Pinch of kosher salt
- 4 tablespoons (56 grams) cold unsalted butter, cut into small cubes
Directions
Make the crust: In a medium bowl, whisk together the flour, sugar and salt. Add the butter and, moving quickly, use your fingers to work the butter into the flour mixture until some butter pieces are the size of peas and small beans.
Create a well in the butter and flour mixture and pour in 6 tablespoons cold water. Using a fork, bring the dough together and moisten all the flour bits. If there are significant sections of the flour and butter that are dry, add more water, 1 tablespoon at a time, until a moist and shaggy dough starts to form.
Dump the dough out onto a lightly floured work surface and gently knead it into a cohesive piece, then divide in half and form each piece into a disk. Wrap each disk in plastic wrap and refrigerate one disk for 1 hour; freeze the other one for up to 3 months.
Lightly flour a work surface and roll out the refrigerated dough to a 13-inch circle. (It won’t be perfect; that’s okay. Try not to get any tears in the rolled-out dough, but if you do, they can be patched together with extra dough.) From time to time, rotate the dough a quarter turn to ensure it isn’t sticking to the work surface. If you roll out the dough and see it spring back, that means the butter is warming and it’s time to speed up the rolling process with a few more strokes to make the dough large enough to fit the pan, or to chill the pie crust in the refrigerator for 15 minutes before rolling again. Gently lift the 13-inch round and center in the pie dish. (Gently fold the crust into quarters and place it in the pie dish, then unfold.) The crust will hang over the pie dish; let it be. Transfer to the refrigerator while you prepare the filling.
Make the filling: In a large bowl, combine the apples, cranberries, both sugars, tapioca, lemon juice, cinnamon, nutmeg and salt, and gently toss to distribute.
Remove the crust from the refrigerator and, using a paring knife, trim the crust to about 1/2-inch wider than the pie dish. Fold the remaining excess crust under, so the fold is flush with the pie dish, and use your fingers to crimp the crust.
Transfer the filling to the pie shell and dot with the butter.
Make the crumble topping: In a medium bowl, whisk together the flour, sugar, oats, cinnamon, nutmeg, ginger and salt. Add the butter and toss the mixture together with your hands. Break the butter into the flour mixture until the butter is the size of small pebbles and oat flakes, about 4 minutes.
Sprinkle the crumble topping over the pie filling. Try to cover the apples completely or they can burn in the oven. Place the pie in the refrigerator while the oven preheats.
Preheat the oven to 400 degrees; position the rack in the middle.
Place the pie on a rimmed baking sheet and bake for 20 minutes. Reduce the oven temperature to 350 degrees and continue to bake for 35 to 40 minutes, until the edges are golden brown, the fruit bubbles lightly and the apples are cooked through.
Let the pie cool for at least 1 hour before serving. Serve warm or at room temperature.
Recipe Source
Food blogger and cookbook author Joy Wilson.
Tested by Olga Massov.
Email questions to the Food Section at food@washpost.com.
