Christmas is getting closer day by day… tomorrow is the last Sunday before Christmas aka. Advent Sunday. It’s the same every year – as soon as December arrives time passes much quicker and then suddenly Christmas is here ;) Fortunately, I am still happy with all the Christmas stuff that is all around us… you might want to ask me again a day before Christmas if that is still the case. Anyway. Something you can do before, on the day, or after Christmas: a delicious Apple Cranberry Pie! One of my favorite bakes during winter.
It seems that pies are our favorite Christmas bakes for the past several years. Last year we made this delicious Apple Pie for the holiday season and the year before we had a Cherry Cranberry Mulled Wine Pie – you could say we like pies for Christmas. I am not really surprised that we end up making pie so often – they are delicious, easy to prepare and good for days… there’s normally so much you got to do before and on Christmas day – a dessert should not be another task you have to worry about the day we all have a lot to do anyway ;)
Pies are the perfect desserts in my opinion. This kind of bake is very versatile, you can do so many different fillings and toppings and they are normally big enough to feed a whole family. In case you have any leftover cake you can be sure it is still delicious on the next day or the day after that – a good pie stays fresh for days if stored properly. Reheat an “old” apple pie that was made several days ago, serve it with some vanilla ice cream and you still got a super delicious dessert ;)
By the way, I used a lattice cutter* to decorate this pie here. It’s a handy little gadget that helps you creating the lattice you can see in my pictures. All you got to do is shape your dough into a rectangle, roll over it with the cutter and it will turn your dough magically into a lattice pattern. Well… it’s not that easy actually. It can be a bit tricky. The dough has to have the right thickness and texture so it won’t break when you pull the lattice pattern apart, but the dough I use in this recipe should work. Handle the dough carefully, cool it in between if you see it starts to break, and work on a piece of baking parchment. If you do everything on some paper you can slide the lattice top easily onto the pie later on. I needed several attempts to get everything right – but I managed it and so can you! ;)
If you don’t own one of these lattice cutters or don’t want to buy one, you can do it the “traditional” way and cut out strips of dough and create the lattice pattern with those strips… as it has been done for hundreds of years ;P Your pie will turn out as pretty as this one ;)
INGREDIENTS / ZUTATEN
2 cups (260g) all-purpose flour
1 tbsp. sugar
pinch of salt
2/3 cup (150g) cold butter
1 medium egg
For the filling:
3-4 apples (about 21 oz./600g)
5.3 oz. (150g) cranberries (fresh or frozen and thawed)
1/2 cup (100g) brown sugar
4 tbsp. cornstarch
2 tsp. ground cinnamon
1 tsp. lemon zest
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
2 tbsp. butter, in cubes
To finish:
1 egg yolk
1 tsp. milk
260g Mehl (Type 550)
1 EL Zucker
1 Prise Salz
150g kalte Butter
1 Ei (M)
Für die Füllung:
3-4 Äpfel (etwa 600g)
150g Cranberries (frisch oder gefroren & aufgetaut)
100g brauner Zucker
4 EL Speisestärke
2 TL Zimt
1 TL Zitronenschale
1/4 TL gemahlene Nelken
1/4 TL gemahlene Muskatnuss
2 EL Butter, in Würfeln
Zum Bestreichen:
1 Eigelb
1 TL Milch
DIRECTIONS / ZUBEREITUNG
2. Grease a 9 inches (23cm) pie dish lightly and set aside. Roll out half of the dough slightly larger than the pie dish, transfer to the dish, press to the bottom and sides. Cut off overlapping dough, but keep a border of about 0.4 inches (1cm). Prick several times with a fork and place in the fridge until needed.
3. Roll out the remaining dough and cut into strips for the lattice topping. Create the lattice on a piece of baking parchment and place in the fridge until needed. You can also use a lattice cutter* like I did to create the top.
4. Preheat the oven to 390°F (200°C). Peel the apples, quarter, core and cut into short slices. Place together with the cranberries in a large bowl. Mix the brown sugar with cornstarch, cinnamon, lemon zest, ground cloves, and nutmeg and add to the bowl – mix until everything is evenly coated. Transfer to the pie dish and smooth out the top. Press the butter cubes into the filling and then place the lattice topping onto the filling by letting it slide down from the baking parchment. Cut off everything that is overlapping and press the edges together – create some decorations with the remaining dough if you like and decorate the pie edges. Mix the egg yolk with the milk and brush the top with it. Place in the oven and bake for 20 minutes, then reduce the heat of the oven to 350°F (180°C) and bake 30-35 minutes more. If the top gets too dark, cover with some aluminum foil and continue baking. Take the finished pie out of the oven and let cool down completely.
2. Eine 23cm (9 inches) Pie-Form leicht einfetten und zur Seite stellen. Eine Teigportion etwas größer als die Form ausrollen und dann in die Form legen und am Boden und den Seiten festdrücken. Den Überhang abschneiden, dabei aber einen etwa 1cm (0.4 inches) breiten Rand stehen lassen. Den Boden mit einer Gabel mehrmals einstechen und dann bis zur weiteren Verwendung wieder in den Kühlschrank stellen.
3. Den restlichen Teig ausrollen und für das Gittermuster in Streifen schneiden. Das Gitter auf einem Stück Backpapier zusammensetzen und dann bis zur weiteren Verwendung ebenfalls in den Kühlschrank legen. Wer mag, kann auch eine Gitterwalze* wie ich hier verwenden für das Gitter.
4. Den Ofen auf 200°C (390°F) vorheizen. Die Äpfel schälen, vierteln, entkernen, in kleine Stücke schneiden und zusammen mit den Cranberries in eine große Schüssel geben. Den braunen Zucker mit Speisestärke, Zimt, Zitronenschale, dem Nelkenpulver und Muskatnuss vermischen und zur Schüssel dazugeben – alles gut vermischen. Die Mischung in die Form füllen und etwas zusammenpressen. Die Butter in kleinen Stücken in die Füllung drücken und dann das Teiggitter auflegen – dazu einfach vom Backpapier auf den Pie gleiten lassen. Alles, was über den Rand übersteht, abschneiden und die Ränder zusammendrücken. Wer mag, kann mit den Teigresten noch kleine Äpfel oder Blätter formen und den Rand damit dekorieren. Das Eigelb mit der Milch verquirlen und den Teig damit bestreichen. Den Pie für etwa 20 Minuten backen, dann die Temperatur des Ofens auf 180°C (350°F) reduzieren und weitere 30-35 Minuten backen. Sollte der Pie zu dunkel werden, ein Stück Alufolie auflegen und weiterbacken. Den fertigen Pie aus dem Ofen holen und komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Apple Cranberry Pie
- Prep Time: 00:30
- Cook Time: 00:55
- Total Time: 03:00
- Yield: 1 1x
- Category: Pies
- Cuisine: American
Description
Delicious treat for the holiday season: Apple Cranberry Pie! The perfect mix of sweet and tart!
Ingredients
For the dough:
2 cups (260g) all-purpose flour
1 tbsp. sugar
pinch of salt
2/3 cup (150g) cold butter
1 medium egg
For the filling:
3-4 apples (about 21 oz./600g)
5.3 oz. (150g) cranberries (fresh or frozen and thawed)
1/2 cup (100g) brown sugar
4 tbsp. cornstarch
2 tsp. ground cinnamon
1 tsp. lemon zest
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
2 tbsp. butter, in cubes
To finish:
1 egg yolk
1 tsp. milk
Instructions
1. Add the flour, sugar, and salt for the dough to a large bowl and mix until well combined. Add the cold butter in small cubes and cut with a pastry blender* into pea-sized pieces. Add the egg and mix it in. Knead until the dough starts coming together. Form into two balls, flatten each and wrap separately in plastic wrap. Place in the fridge for at least 1 hour (or overnight).
2. Grease a 9 inches (23cm) pie dish lightly and set aside. Roll out half of the dough slightly larger than the pie dish, transfer to the dish, press to the bottom and sides. Cut off overlapping dough, but keep a border of about 0.4 inches (1cm). Prick several times with a fork and place in the fridge until needed.
3. Roll out the remaining dough and cut into strips for the lattice topping. Create the lattice on a piece of baking parchment and place in the fridge until needed. You can also use a lattice cutter* like I did to create the top.
4. Preheat the oven to 390°F (200°C). Peel the apples, quarter, core and cut into short slices. Place together with the cranberries in a large bowl. Mix the brown sugar with cornstarch, cinnamon, lemon zest, ground cloves, and nutmeg and add to the bowl – mix until everything is evenly coated. Transfer to the pie dish and smooth out the top. Press the butter cubes into the filling and then place the lattice topping onto the filling by letting it slide down from the baking parchment. Cut off everything that is overlapping and press the edges together – create some decorations with the remaining dough if you like and decorate the pie edges. Mix the egg yolk with the milk and brush the top with it. Place in the oven and bake for 20 minutes, then reduce the heat of the oven to 350°F (180°C) and bake 30-35 minutes more. If the top gets too dark, cover with some aluminum foil and continue baking. Take the finished pie out of the oven and let cool down completely.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
