Hey friends! I have a new way for us to pie along together! I don’t know why I didn’t think of it before but it just hit me! I’ve been doing these Facebook Live demos and today I did pie crust. But my friend Elizabeth asked me if I was going to do the top crust too and show fancy ways to make a top crust. So of course I had to oblige. So I did a whole pie from beginning to ready-to-go-into-the-oven. And then I wanted to post the final picture but I wanted to share it with everyone so I thought about a pie along post! So…here’s the video. Then I’ll share the recipe. And then I’ll post the final product. Maybe next time we could do one together? What’dya think?!?!

The Recipe: Apple Cranberry Pie
From First Prize Pies by Allison Kave

The Crust:
See video above or see this post

For the Filling:
1/2 cup dried cranberries
2 tablespoons Cointreau, Grand Marnier, or orange liqueur. Substitute orange juice if desired.
3/4 cup firmly packed brown sugar
zest of 1/2 orange
1/2 teaspoon dried ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
2-3 pounds apples, peeled, cored, and sliced
1/2 cup fresh cranberries
Egg wash or milk, for glaze
sugar, for garnish

Make the filling:
Preheat the oven to 425°F. Roll out half of the dough into a circle about 11 inches in diameter. Transfer it to a 9-inch pie plate. Trim overhang to 1 inch and refrigerate crust.

In a small saucepan over medium-high heat, cook the dried cranberries with the liqueur or juice until the liquid has been absorbed by the fruit, and set them aside to cool. Or, alternatively, you can soak the dried berries overnight in the liqueur/juice.

In a large bowl, whisk together the sugar, zest, ginger, cinnamon, and salt. Add the apples, fresh cranberries, and rehydrated cranberries and toss to coat.

Put the pie crust on a baking sheet. Fill it with the apple-cranberry mixture and brush the edges with egg wash or milk. Roll out the second half of dough into a circle about 11 inches in diameter. Cut into lattice strips or decorative shapes with a cookie cutter and arrange them over the filling. Trim the overhang, roll the dough under, and press it to seal. Crimp the edge into whatever pattern you like, brush the crust with egg wash or milk, and sprinkle sugar over the top.

Bake the pie for 45 minutes, rotating once halfway through, or until the crust is golden and the juices are bubbling up through the crust.

Remove the pie to a wire rack to cool completely, at least 2 hours.

This pie can be refrigerated for up to 1 week., covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months. Cover it in plastic wrap, then in foil, and let it come to room temperature before serving.

Tips and tricks can be found in the video above. And here’s the final product!

Happy Saturday friends.
’til next time
-k
xoxo