We wanted to start Pievember off with something with a little sass to it. This pie is filled with delicious Macoun apples, fresh cranberries, and a little touch of orange. Brown sugar adds a touch of sweetness to help counter balance the tanginess from the included fruit. To us, this could be considered a true harvest pie since it incorporates multiple elements of fall. Don’t steer away from making it either – we’ve made sure to include ingredients that can be found at any local food store and the composition of the pie itself is few in ingredients. So let’s get started!
Ingredients You Will Need:
- 4 Small Macoun Apples, Peeled and Cut into Small Pieces (We bought a bag of them at Stop & Shop)
- 1 orange
- White Whole Wheat Flour (King Arthur flour does us well, so we go with them)
- Cranberries (We bought Ocean Spray from Stop & Shop as well-and since it’s that time of year that they are a plenty, they’ve been going on sale lately)
- Light Brown Sugar (We buy Domino light brown sugar and the version that comes in the plastic bag – we’ve found that the sugar that comes in the box tends to dry out too quickly. A trick you can do is tie the plastic bag closed as tight as possible, tie it, then throw it in a plastic baggy and close that around it as tight as possible and tie it shut)
- Vanilla Extract (Preference is McCormick, but any *real* vanilla extract will do (not fans of the artificial version))
- Extra Virgin Olive Oil (We go back and forth on brands, depending on which one is cheaper, but right now Filippo Berio is our choice)
- A 9 inch glass pie dish
- Measuring Cups
- Measuring Spoons
- Liquid Measuring Cup
- Zester Tool*
- Large Mixing Bowls
- Rolling Pin
- Wax Paper
- Flat Spatula
- Pizza Cutter
*This is suggested since it will make it easier to zest the orange, but you can use a peeler tool (it’s a little harder, but it works) Most of these ingredients are ones that you will probably have on hand, but in case you don’t, like we said, these can really be found anywhere and since it’s baking season, most should be on sale. Onward to the recipe!
Preheat your oven to 400 degrees Fahrenheit.
For the Pie Crust:
- 2 cups of White Whole Wheat Flour
- 1/2 cup EVOO (Extra Virgin Olive Oil)
- 1 tsp salt
- 6 tbsp water
Directions: Measure the flour out and even it off of the measuring cup using a flat spatula. Pour into mixing bowl. Measure out 1 tsp of salt and mix into the flour. Measure out 1/2 cup of EVOO in a liquid measuring cup and pour into the salt and flour mixture. Measure out the 6 tbsp of water and pour into the mixture as well. Mix all ingredients together until dough starts to form. Take your hand and gather the dough into a tight ball, kneading it a few times to make sure all ingredients are combined. There might be some hints of streaks of flour throughout the dough, but don’t worry, it bakes beautifully. Cut the ball of dough in half and roll out the first half on wax paper. We use wax paper underneath as well as on top just to cut down on clean up and mess, but if you would like to use your kitchen surface, that’s all right too. No wrong way here. Just make sure to put down a little extra flour so it doesn’t stick. Roll it so that it’s about 1/8th inch thick (trust us, you don’t want your pie crust to be thicker). Roll out enough to have some of the dough hanging over the pie dish. Make sure the dough is sitting tightly in the dish and there are no air pockets. Cover the other half with plastic to retain freshness since now we will need to move on to the filling.
Cranberry Apple Pie Filling:
- 4 Small Macoun Apples, peeled and cut into small pieces
- 1 1/2 cups Fresh Cranberries
- Zest from 1 Orange
- 1/2 cup Brown Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Freshly Squeezed Juice from the Orange (it took two pieces of the orange for us, but it depends on the size of the fruit)
Directions: Measure out 1 1/2 cups of cranberries and pour into bowl. After you have peeled and cut the apples into small pieces, add to the cranberries. Take your zesting tool and the orange and zest the entire fruit. We recommend doing this over the bowl so that the zest can go directly into the mixture and not be lost. Now, you can peel the orange at this point, but what we did was set it aside for the moment so we could measure out the brown sugar. When measuring out the brown sugar, we never pack it. We just stick the cup into the bag and gently press down to make sure we have enough to the point where you could push down more and add another few tablespoons worth. This is part of the trick to keeping it on the healthier side. Once you’ve done that, pour into the fruit mixture and mix all together. At this point, pour the fruit and sugar mixture into the prepared crust. I’m sure you’re wondering at this point where the orange juice and the vanilla are going. It’s true, it’s an odd way of doing things, but it works. So, this is when we peeled the orange and squeezed out enough juice from the two slices for 1 tbsp worth. We then poured the juice over the fruit and sugar mixture along with the vanilla. Just go slow when pouring it over to try to disperse as evenly as possible.
The Final Touches
With the remaining ball of dough, roll it out in the same fashion as the first half. This time however, you will be cutting the dough into strips to create the lattice effect. You will want to roll it out to be the same width and once you have, take the pizza cutter to cut the strips. 1/2 an inch to 3/4 inch strip width is a good range to be in. You don’t want them to be too small as they will bake down. The number of strips you will want to aim for are 10 or 12 (our picture has an odd number but please disregard the extra – we had an extra piece and didn’t want to waste it).
To create the lattice effect, each strip will go over and under in some manner. You start on each edge and work your way around. Laying down either the vertical way or horizontal first is really up to how you work. We started with vertical and added one strip at a time the horizontal way.
You will need to bake the pie at 400 degrees Fahrenheit for 20 min then lower the temperature to 350 degrees and bake for an additional 15-20 min (each person’s oven is different, therefore you will know best how yours bakes/cooks food, but these times are what I used and it came out beautiful and the taste was amazing).
Once all baked, allow it to cool for about an hour. At this point you can have a slice or, like us, we threw it into the fridge to cool even further (we prefer pies to be cold) and enjoyed a slice for dessert after having some baked fish for dinner. 😀
If you are someone who likes adding a side to pie, we would recommend adding vanilla ice cream to accompany it. It just seems so right to add simple vanilla ice cream (we recommend Breyers Natural Vanilla-the ingredients are good and the flavor is smooth).