Dessert

Cranberry Apple Pie

Linda Egeto / September 7, 2016

Adding cranberries to this apple pie transforms a classic fall dessert into a special Thanksgiving treat.

Cranberry Apple Pie in a cast iron skillet.

Prep Time

2 hours

Cook Time

45 minutes

Servings

8

Ingredients

Filling:
  • 1 tablespoon butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 pounds Granny Smith or other tart apples, peeled, cored, and thinly sliced. 
  • ½ cups frozen cranberries
  • 1 cup sugar (more or less, depending on the apple sweetness)
  • 3 to 4 tablespoons all purpose flour
  • Pie Crust (see recipe)

Pie Crust (makes 1 double pie crust)
  • 4 cups all-purpose flour
  • 2 cups cake flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup cold lard or vegetable shortening
  • 1 cup (2 sticks) cold unsalted butter, cut in ½-inch pieces
  • 2 teaspoons white vinegar
  • 1 cup ice water (use only 12 to 14 tablespoons water) 
Cranberry Apple Pie in a cast iron skillet.

Preparation

Pie Crust:
  1. Process both flours, sugar, and salt in a food processor until combined. Add lard or vegetable shortening and pulse until mixture resembles coarse cornmeal, 5 to 6 times. Add butter and pulse 5 to 6 times, until lumps are pea-sized. Place in a bowl, cover with plastic wrap, and chill 1 to 2 hours.
  2. Remove mixture from refrigerator. Gently toss mixture with a fork. Add the vinegar, then the water, one tablespoon at a time; mix just until dry ingredients are moistened and the dough comes together and forms a ball. Gently gather dough into 2 disks and wrap in plastic wrap. Chill 1 to 2 hours.
  3. On a floured surface, using a floured rolling pin, roll 1 dough disk to 1/8 inch thickness, about 11 inches wide. Gently press dough into a 10.25-inch cast iron skillet, allowing excess pastry to hang over edges. (Do not stretch dough or it will shrink during baking.) Proceed with step 3, below.
Pie:
  1. Preheat the oven to 425°
  2. Melt the butter in a 10.25-inch cast iron skillet over medium heat. Add the orange zest, cinnamon, and nutmeg; mix well with a wooden spoon. Add the apples and cranberries, stirring to combine. 
  3. Combine sugar, pecans, and flour; add to apple mixture, stirring to combine. Spoon apple mixture in pie crust, packing tightly and mounding to center. Roll out remaining disk to 1/8-inch thickness and gently place over filling; fold edges under and crisp, sealing to bottom of crust. Place pie on a jelly-roll pan. Cut 4 or 5 slits in top of pie for steam to escape.
  4. Bake at 425° for 15  minutes; reduce oven temperature to 350° and bake until crust is golden, 45-55 minutes. Transfer to a wire rack and cool ½ to 2 hours before serving. 
Linda Egeto

Contributed By

Linda Egeto

Linda Egeto is a Registered Nurse in Murfreesboro, Tennessee and a contributor to The Lodge Cast Iron Cookbook

Cranberry Apple Pie

By Linda Egeto

Prep Time: 2 hours

Cook Time: 45 minutes

Servings: 8

Ingredients

Filling:
  • 1 tablespoon butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 pounds Granny Smith or other tart apples, peeled, cored, and thinly sliced. 
  • ½ cups frozen cranberries
  • 1 cup sugar (more or less, depending on the apple sweetness)
  • 3 to 4 tablespoons all purpose flour
  • Pie Crust (see recipe)

Pie Crust (makes 1 double pie crust)
  • 4 cups all-purpose flour
  • 2 cups cake flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup cold lard or vegetable shortening
  • 1 cup (2 sticks) cold unsalted butter, cut in ½-inch pieces
  • 2 teaspoons white vinegar
  • 1 cup ice water (use only 12 to 14 tablespoons water) 
Cranberry Apple Pie

Preparation

Pie Crust:
  1. Process both flours, sugar, and salt in a food processor until combined. Add lard or vegetable shortening and pulse until mixture resembles coarse cornmeal, 5 to 6 times. Add butter and pulse 5 to 6 times, until lumps are pea-sized. Place in a bowl, cover with plastic wrap, and chill 1 to 2 hours.
  2. Remove mixture from refrigerator. Gently toss mixture with a fork. Add the vinegar, then the water, one tablespoon at a time; mix just until dry ingredients are moistened and the dough comes together and forms a ball. Gently gather dough into 2 disks and wrap in plastic wrap. Chill 1 to 2 hours.
  3. On a floured surface, using a floured rolling pin, roll 1 dough disk to 1/8 inch thickness, about 11 inches wide. Gently press dough into a 10.25-inch cast iron skillet, allowing excess pastry to hang over edges. (Do not stretch dough or it will shrink during baking.) Proceed with step 3, below.
Pie:
  1. Preheat the oven to 425°
  2. Melt the butter in a 10.25-inch cast iron skillet over medium heat. Add the orange zest, cinnamon, and nutmeg; mix well with a wooden spoon. Add the apples and cranberries, stirring to combine. 
  3. Combine sugar, pecans, and flour; add to apple mixture, stirring to combine. Spoon apple mixture in pie crust, packing tightly and mounding to center. Roll out remaining disk to 1/8-inch thickness and gently place over filling; fold edges under and crisp, sealing to bottom of crust. Place pie on a jelly-roll pan. Cut 4 or 5 slits in top of pie for steam to escape.
  4. Bake at 425° for 15  minutes; reduce oven temperature to 350° and bake until crust is golden, 45-55 minutes. Transfer to a wire rack and cool ½ to 2 hours before serving. 

Recipe by Linda Egeto for Lodge Cast Iron at http://www.lodgemfg.com/recipe/cranberry-apple-pie