When you think of Christmas pie you may think of pumpkin or pecan pie, but I think of Cranberry Apple Pie. Many years ago my (ex) brother-in-law introduced me to this fabulous variation of an apple pie and I will forever be grateful! Whenever we spend Christmas with family I am asked to make this pie. After all these years when I think of Christmas pies I think of Cranberry Apple Pie.
I always use the pie pastry recipe from King Arthur – you can’t beat it. Perhaps it’s the fact that they only use butter, but the crust is always flaky and delicious. If you have your own pie crust recipe that’s fine, but I strongly suggest checking out the pie pastry recipe on the King Arthur site.
Christmas Pies: Cranberry Apple Pie
Use a basic pie crust recipe for a double crust 9” pie.
1 cup sugar
2 Tbsp flour
¼ tsp salt
2 cups cranberries
½ cup raisins (optional)
4 tart apples (Pippin or Granny Smith work best), peeled, cored and thinly sliced
Freshly grated zest of one orange
2 Tbsp unsalted butter
Preheat your oven to 425 degrees. Roll out your pasty for the bottom crust and line a 9” pie pan. Roll out top crust an set aside.
In a large bowl stir together the sugar, flour, and salt. Add the cranberries, raisins, apples and orange zest. Toss to mix well. Pile the fruit mixture into the pastry lined pan and dot with bits of butter.
Cover with the top crust, trim and flute the edges. Cut a few vents in the top.
Bake 20 minutes at 425 degrees and then reduce the heat to 350 degrees. Continue to bake until the crust is browned and the fruits are tender – about 40-50 minutes.
Perfect to enjoy at the end of your holiday meal!
Always good to the last bite!