Cranberry Apple Pie

Name: Cranberry Apple Pie
Yield: 12 servings
Ingredients: Pie Crust Mix; 1 cup (250 mL) cold unsalted butter (2 sticks), cubed; ¼ cup (60 mL) ice cold water; 1 ¼ cups (300 mL) sugar; 3 tbsp (45 mL) cornstarch; 1 tsp (5 mL) Korintje Cinnamon; 3 lbs (1.4 kg) red baking apples, such as Braeburn (4-5 apples), peeled and cored; 1 pkg (12 oz/350 g) fresh or frozen whole cranberries; 1 egg, beaten; Whipped cream for topping

Prep 30 min

Cook 270 min

Ready in 300 min

Tart cranberries paired with juicy apples make this pie a memorable dessert.

Ingredients

Pie Crust Mix
1 cup (250 mL) cold unsalted butter (2 sticks), cubed
¼ cup (60 mL) ice cold water
1 ¼ cups (300 mL) sugar
3 tbsp (45 mL) cornstarch
1 tsp (5 mL) Korintje Cinnamon
3 lbs (1.4 kg) red baking apples, such as Braeburn (4-5 apples), peeled and cored
1 pkg (12 oz/350 g) fresh or frozen whole cranberries
1 egg, beaten
Whipped cream for topping

Directions

To make the dough in the Deluxe Stand Mixer, add the mix and cubed butter to the mixer. Mix for 2 minutes 30 seconds, add ice water, and mix for another 2 minutes 30 seconds until the dough resembles cookie dough. Shape into 2 discs, wrap, and chill for at least 30 minutes or overnight.
Combine the sugar, cornstarch and cinnamon in Small Batter Bowl; set aside. Slice the apples using the Rapid Prep Mandoline on the #7 setting. Coarsely chop cranberries with Food Chopper.
Combine the cranberries and sugar mixture in the 10" (25 cm) Stainless Steel Skillet. Bring to a boil over medium-high heat, stirring frequently. Stir in the apples. Return to a boil then reduce the heat to medium and cook 5 minutes, stirring frequently.
On a floured surface, roll one chilled crust into a 12" (30.5-cm) circle. Place the dough in the Stone Pie Plate, and trim the excess dough. Fill with the cranberry mixture.
For the top crust, roll 1–2" (2.5–5 cm) dough pieces into logs the length of the Silicone Pie Crust Mold. Press the logs into the floured mold. Trim with an offset spatula, press again, then flip and release. Repeat to make 13 pieces.
Lay 5 dough strips over the filling, spaced about 1” (2.5 cm) apart. Cover with parchment. Fold back every other strip halfway, place a horizontal strip, and fold the vertical strips back. Fold the alternate strips and add another horizontal strip. Turn the pie and repeat with the remaining strips to form the lattice. Brush the crust with water and place the last 3 strips around the edge. Chill the pie for 15-30 minutes. Preheat oven to 400°F (200°C).
Brush the crust with the beaten egg. Bake for 55–60 minutes, tenting the edges with foil halfway through baking. Remove from the oven; cool at least 3 hours. Top with whipped cream for serving.