Apple Pie with Cranberries


  • Prepared pastry for a double pie crust

  • 1 1/2 cups (149g) chopped cranberries

  • 1 cup (198g) sugar

  • 1/2 teaspoon grated orange peel (zest)

  • 1 tablespoon (7g) Unbleached All-Purpose Flour

  • 1/3 cup (74g) orange or cranberry juice

  • 6 tablespoons (43g) chopped pecans

  • 3 firm, tart apples sliced 1/4″ thick (Northern Spy, Granny Smith, Calville Blanc)

  • 1/2 teaspoon cinnamon

  • 1 tablespoon (14g) butter


  1. Preheat your oven to 425°F.

  2. Divide the pastry into two pieces, one slightly larger than the other. Roll the larger piece of pastry into a 12″ to 13″ circle, and place it in a 9″ pie pan.

  3. To make the filling: In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice until the mixture is slightly thickened.

  4. Sprinkle half the pecans into the crust in the pan.

  5. Layer the apples on top of the nuts. Sprinkle them with the cinnamon and dot with the butter.

  6. Pour the cranberry mixture over the apples and sprinkle with the remaining pecans.

  7. Roll the second piece of pastry into an 11′ circle. Use the pastry to weave a lattice top crust.

  8. Bake the pie for 30 minutes, or until the crust is golden and the berries are bubbly.

  9. Remove the pie from the oven and allow it to cool before slicing.

  10. Store, loosely covered, at room temperature for a day, or refrigerate for up to 5 days. Freeze for up to three months.

| Adapted from King Arthur Flour