Double-Crusted Apple-Cranberry Pie

  • Servings: MAKES ONE 9-INCH PIE

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  • Double-Crust Pastry
  • 1 1/2 pounds tart apples
  • 1 cup fresh cranberries, rinsed and picked over
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons finely grated orange zest
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces

How to make this recipe

  1. On a lightly floured surface, roll half of the Double-Crust Pastry into an 11-inch round about 1/8 inch thick. Transfer the round to a 9-inch pie pan and fit it against the bottom and sides without stretching. Using a small sharp knife, trim the dough flush with the rim. Refrigerate the pie shell for 30 minutes.

  2. Using a small sharp knife, peel, quarter and core the apples. Slice them lengthwise 1/4 inch thick. In a medium bowl, toss the apples with the cranberries, sugar, flour, orange zest, cinnamon and salt; mix well. Pour the filling into the pie shell. Dot with the butter.

  3. Preheat the oven to 400°. Lightly moisten the edge of the pie shell with cold water. Roll out the other half of the Double-Crust Pastry into a 12-inch round and drape it over the pie. Trim the overhanging dough to 1/2 inch. Tuck the excess dough under the rim of the bottom pie shell and press to seal; crimp decoratively. Using a small sharp knife, cut 3 or 4 steam vents in the top.

  4. Bake the pie for 20 minutes. Cover the rim with foil to prevent overbrowning. Bake for 30 minutes, or until the apples feel tender when a cake tester is inserted into the center of the pie. Transfer to a rack to cool.

Published November 1993

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