Double Crust Apple-Cranberry Harvest Apple Pie

The owner of Winston Pies, Brianna Abrams is making a mouth-watering dessert.

Ingredients for Crust

  • 2 cups All Purpose Flour
  • 1 tsp salt
  • 1 cup of water plus extra as needed when rolling
  • 1 cup cold unsalted butter
  • 2TB sugar
  • 1 egg
  • 3 TB milk
  • Sugar for dusting

Ingredients for Apple Filling

  • 4 lbs of firm crisp apples (Granny Smith/Honeycrisp/Pink Lady), peeled, cored and sliced in ¼ inch slices; tossed with ¼ cup lemon juice)
  • 1 1/3 cup of sugar
  • 2.5 tsp cinnamon
  • 1/4tsp nutmeg
  • 1 TB unsalted butter

Ingredients for Cranberry Compote

  • 2 cups cranberries
  • 1 1/3 cup sugar
  • 2TB lemon juice
  • Zest of lemon (or orange if you prefer)
  • ½ cup water

Double-Crust Apple Cranberry Pie - Home & Family



· Combine flour, salt and sugar in a bowl or food processor

· Cut in butter slowly

· Slowly fold in water

· Turn dough onto floured surface and form into a round

· Cut dough round in ½ and wrap both rounds in plastic wrap, chill for at least 2 hours

· When ready to assemble the pie, roll each round into an 11-inch diameter disc (depending on your pie dish size). Note, the bottom crust will need to be slightly bigger than the top. Roll from the center of the disc out toward the edges, quarter turn your dough. Make sure the dough stays cool. If it starts to warm up and get sticky, put it back in the refrigerator and let it cool off.

· Place bottom crust in pan, making sure there are no tears in the dough, otherwise juices will seep in

· Spread the cooled compote on the bottom crust

· Scoop the apple filling on top of the compote. If the apple filling created excess juice, strain off the juice. You want some juice but not so much the juices come all the way up the pie dish

· Cut a vent hole in top dough disc using a cookie cutter or a paring knife

· Place top dough disc on apple filling

· Press the edges together, folding under where needed and cutting any excess, and create a decorative crimp

· Mix egg with milk to create egg wash

· Brush egg wash on the top crust and dust with sugar

· Place pie in refrigerator for 20 minutes until crimp feels cool and firm

· Bake in convection oven at 350 for 15 minutes, reduce heat to 325 for another 45-55 minutes

· Pie is ready when crust is golden and juices bubbling out

Apple Filling

· Combine sugar and spices in a bowl

· Melt butter in a large saucepan

· Add sugar mixture to the apples

· Place apples in the sauce pan on low heat for 2 minutes. Just enough time for the sugar to dissolve and the apples are not cooked through

· Place apple mixture in bowl and let cool completely

Cranberry Compote

· Combine all ingredients and place in medium saucepan on medium heat

· Cook on medium heat until simmering and cranberries are popping but not mushy; approximately 7-10 minutes

· The more you cook, the further the compote reduces and becomes thick

· Remove from heat

· Strain compote in sieve

· Let compote cool completely

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