I think when I finally get tired of herding cats (read: Project Management), I’ll quit my job and bake all day. I find baking very relaxing. Everything is measured, everything is very scientific, and you can make very elegant and delicious food with simple ingredients.
My problem is, Michael doesn’t have the same level of sweet tooth that I do, and I certainly can’t eat a pie, pastry, cake, or crumble a week. I don’t have that kind of quality time to spend with a treadmill.
I just started a new job recently. It’s a big life change – different city, different friends, working in an office instead of from home, not spending most of my day with the dog. I have great co-workers and I love the job itself, but the absolute best part is that everyone loves to bring in food. Which means, I now have an outlet for all of my baking needs.
My second week of work, we had a pie bake-off. I made two pies – a classic blueberry and a cranberry apple. I was the only one who made fruit pies – my favorite type of pie! I was shocked.
The best part is we didn’t actually vote on a winner either because people couldn’t wait to try everything once we had brought them in – the contest was scheduled for 4:00 PM, but most of the pies were tasted and close to devoured by 1:00.
I’d never made the cranberry apple one before but everyone was over the moon about it, so I thought I’d share the recipe with you all!
I chose to go with a slit top, but this would also be excellent with a good crumble. Because I was pressed for time (two pies in one night after getting home at 6), I went with a store-bought crust, but I highly recommend making your own because it always flakes better. Ina Garten’s food processor version makes cutting in the butter really easy. Just make sure you’re crust is nice and evenly rolled out, or you’ll kick yourself later!
This version of cranberry apple pie is stupid easy: take pie crust (pre-made if you’re nervous about making your own), add fruit, add spices and sugar, bake. For the pie novice, it’s a piece of cake.
Also, like a newbie, I forgot to take a picture of my pie, so until I make another one over Christmas, let’s just pretend that this beautiful pie I found on Google is what I made.
I definitely recommend adding some nutmeg or a little lemon or orange zest to punch up the flavors.
Happy baking, friends!
With love, Shannon
- 2 Pie Crusts (homemade or store bought)
- 4 cups peeled and sliced apples (Core, half, and then slice about 1/8 in thick. I used Granny Smith - about 5 small apples)
- 2 cups cranberries (fresh or frozen)
- 3/4 cup granulated sugar
- 1 Tbsp cornstarch
- 1 tsp ground cinnamon
- 2 Tbsp butter, cut into small pieces
- 1 egg, whisked for egg wash
- Take one of your pie crusts and work it into a 9-inch pie dish. Take special care to press in the crust where the bottom meets the sides, so you don't have any air gaps
- OPTIONAL - brush the pie crust with an egg wash before adding filling. This can help prevent the pie crust from getting soggy, since it creates a protein barrier between the crust and the filling
- Add sliced apples
- Spread cranberries over apples evenly
- Mix sugar, cornstarch, and cinnamon together in a small bowl and pour mixture over cranberries evenly
- Gently shake pie to work some of the cinnamon sugar mixture into the pie
- Place butter pieces over pie filling evenly
- Place second crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam
- Pull the slits open a little bit to ensure proper venting
- Brush top of pie with egg wash
- Bake for 45 - 60 minutes depending on your oven
- You may want to start out covering the edges of the pie crust with aluminum foil so it doesn't over brown. Add a small amount of nutmeg or lemon zest to punch things up!