Apple and Dried Cranberry Pie

Name: Apple and Dried Cranberry Pie
Yield: 4 servings
Ingredients: 2.5 cup all purpose flour; 1 tbsp sugar; 1 tsp salt; 1 cup chilled unsalted butter, cut into 1-inch pieces; 8 tbsp ice water; 1 cup dried cranberries; 0.67 cup sugar; 3 tbsp all purpose flour; 0.25 tsp ground allspice; 2.25 lb Pippin apples, peeled, quartered, cored, thinly sliced; 1.5 tbsp brandy; 1 tsp vanilla extract; 1 large egg yolk; 1 tsp whipping cream

From the kitchen of Carly

Buttery pastry cradles tart apples and chewy dried cranberries spiced with allspice. The filling strikes that perfect balance between sweet and sharp, with enough tartness to keep things interesting. A classic pie that tastes homemade because it is.

Pippins keep their shape and snap through cooking, making this pie lean into texture as much as flavor. Dried cranberries add tartness that cuts through apple sweetness without overwhelming it, while brandy and allspice anchor everything in autumn. The crust comes together with cold butter and an ice bath, so your lamination stays intact and the result is properly flaky.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

2 1/2 cupall purpose flour
1 tbspsugar
1 tspsalt
1 cupchilled unsalted butter, cut into 1-inch pieces
8 tbspice water
1 cupdried cranberries
2/3 cupsugar
3 tbspall purpose flour
1/4 tspground allspice
2 1/4 lbPippin apples, peeled, quartered, cored, thinly sliced
1 1/2 tbspbrandy
1 tspvanilla extract
1 largeegg yolk
1 tspwhipping cream

Instructions

Pulse the flour, sugar, and salt together in a food processor. Drop in the butter and run the machine in short on/off bursts until the butter breaks down into 1/4-inch pieces. Pour in 7 tablespoons of ice water and blend until moist clumps start to form, adding more water a tablespoon at a time if the dough looks dry. Turn it out, gather into a ball, and divide into 2 pieces. Flatten each into a disk, wrap in plastic, and refrigerate for at least 30 minutes. (The dough can be made 1 day ahead; keep it in the fridge and let it soften slightly at room temperature before rolling.)
Set a rack in the bottom third of the oven and heat it to 375°F. In a large bowl, combine the cranberries, sugar, flour, and allspice. Fold in the apple slices until everything is coated, then stir in the brandy and vanilla extract.
On a lightly floured surface, roll one dough disk out to a 13-inch round and lay it into a 9-inch glass pie dish. Spoon the apple filling in, mounding it slightly toward the center. Roll the second disk out to a 13-inch round and drape it over the filling. Trim any overhang to 1/2 inch, press the two edges firmly together, fold them under, and crimp all the way around. In a small bowl, stir together the egg yolk and cream, then brush the mixture over the top crust, avoiding the edge. Cut a few slits in the top to let steam escape. Bake until the apples are tender and the crust is deep golden, about 1 hour 5 minutes. Move the pie to a rack and let it rest for 1 hour before serving warm or at room temperature.

Tips from the kitchen

Cold butter is non-negotiable for a shatteringly good crust. Keep everything chilled, work fast, and stop as soon as clumps form. The filling will weep if you skip the hour of resting after baking, so don't rush it.
Slice apples uniformly thin so they cook at the same rate. Uneven pieces mean some go soft while others stay firm, which breaks the texture you're after.
Pippin apples are tart and hold their shape, but if you can't find them, use a mix of Granny Smith and Pink Lady. Avoid Red Delicious or Fuji, which collapse into mush.
Brush the egg yolk mixture only on the top crust, not the edges. It seals and browns the surface without binding the crimped edge, which needs to stay distinct and stand tall in the oven.

Variations

Swap brandy for bourbon or omit it entirely for a cleaner apple flavor and to make the pie more family-friendly.
Use fresh cranberries instead of dried if they're in season, but reduce the sugar in the filling by 2 tablespoons and add them 15 minutes into baking so they don't burst and cloud the juices.
Add 1/2 teaspoon cinnamon or a pinch of nutmeg to the filling for warmth, or a tablespoon of lemon zest for brightness.
Double the allspice and finish with a small pinch of black pepper for depth and a subtle kick that keeps people guessing.

Make ahead and storage

Cover leftovers loosely and keep at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust is best served at room temperature or gently warmed in a 300°F oven for 10 minutes. Pie does not freeze well because the filling weeps on thaw.