Apple-Cranberry Pie


512


Cut your pie dough into squares for a fun top crust that’s way easier than weaving a lattice.

Advertisement – Continue Reading Below

Yields:
8 – 10 serving(s)

Total Time:
2 hrs 15 mins

Ingredients

  • 4 tbsp.

    granulated sugar, divided, plus 1 tbsp. for topping

  • 1 tbsp.

    all-purpose flour, plus more for dusting

  • 1 tbsp.

    cornstarch

  • 1 tsp.

    ground cinnamon

  • 1 tsp.

    freshly grated nutmeg

  • 1/3 c.

    packed light brown sugar

  • 1 tbsp.

    lemon juice

  • 1/2 tsp.

    kosher salt

  • 2 3/4 lb.

    apples (we recommend sweeter varieties like Pink Lady, Honeycrisp, and/or Braeburn) 

  • 2 tbsp.

    unsalted butter

  • 1 1/2 c.

    fresh or frozen cranberries

  • 2

    Best Ever Pie Dough 













    batches Best Ever Pie Dough

  • 1

    large egg, beaten

Directions

Soggy Bottom Fix: An undercooked pie base is a bane for every baker. Avoid it: Brush beaten egg white on the bottom and sides of the crust during the last few minutes of blind baking. This helps prevent liquidy fillings from soaking into the crust.

Did you make this recipe? Comment below!

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.



Source link


Like it? Share with your friends!

512
Decors Mag