It’s finally the holiday season, so it’s time to share my tried and true favorite holiday recipe. I have honestly made this for every Thanksgiving and Christmas for the past three years, which has been made possible by the fact that I haven’t lived near my family for the past eight years, and so have celebrated one or the other holidays with other friends. The only thing holding me back from making this pie this year is the fact that I have scoured markets in Liberia and have not found a single fresh cranberry…though I’m hoping the shop owners realize that there are Americans here that need some cranberries to properly celebrate our American Thanksgiving! Will keep you posted on that front. 🙂
As I’ve noted before, I am all about cheating on pie crusts because store bought crusts are delicious, and I’m all about saving time. But if you want to make a crust I’ve linked to the recipe I’m going to try this year (finally making a pie crust! Will let you all know how that goes….) So no matter what you prefer with crusts, add these delicious ingredients together and definitely make this wonderful seasonal pie, and enjoy!
Apple, Cranberry and Orange Pie
Recipe first sighted at Baked Perfection, who adapted it from Bake at 350,who modified the recipe from an Williams-Sonoma Pies and Tarts Cookbook (make sense??) 🙂
1 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
3 large Granny Smith Apples
2 cups fresh cranberries
zest of two oranges
2 tablespoons unsalted butter, cubed
1 egg white
Two pie crusts (you can use store bought crust, of which I think the Pillsbury one is pretty outstanding – or make your own! Here’s a link to three pretty outstanding recipes – I think this year I’ll try the first one, with all that butter….because butter makes EVERYTHING better!)
Preheat oven to 425 degrees fahrenheit/220 degrees celsius. Roll out (or unroll, if you’re using store bought!) one of the pie crusts, and line the bottom of a pie plate with the crust.
In a large bowl, stir together the sugar, flour, salt, and cinnamon, and set aside. Using an apple peeler and corer such as this one, or with just a knife and a peeler, peel, core, and slice the apples into round disks approximately 1/4 inch thick. Zest the oranges with a microplane grater. Add the apple slices, cranberries, and orange zest to the bowl with the dry ingredients and mix well until the apples and cranberries are coated with the mixture. Pile into the prepared pie pan. Top with bits of butter.
Cover the pie with the top crust and vent as desired. I like to pretend to channel my inner Martha Stewart and cut hearts out the top, and then stick them back on the pie. Go crazy with decorations, whatever makes you happy! Once you are finished decorating, break the egg into a bowl and whisk vigorously with a whisk or a fork. Then, using a pastry brush or your fingers, brush the top pie crust with the beaten egg white.
Bake for 20 minutes. Then, without removing the pie, reduce the heat to 350 degrees fahrenheit/176 degrees celsius. Bake 40-50 minutes more, until the top crust is golden brown and the fruit is tender when pierced with a knife through one of the vents.
Remove from the oven and allow to cool. Best if served warm, with vanilla ice cream. Enjoy!