(This was originally written for a contributor post on eighteen25, go take a look and see! And look for more posts by me over there soon.)
As a food blogger and someone who just loves to eat in general, there are a few things I hear from people a lot. One is usually something like “How do you stay so skinny?” Now in my mind I am far from skinny, but also do people assume I eat every single thing I make in it’s entirety? And two, which really bothers me: “I don’t have time to do all that!”
Yes, yes you do.
I’m busy too. Trust me. I have a lot going on in my life. But it’s a matter of priority. Some people will always choose to drive through a fast food restaurant, others will make homemade hamburgers. That’s just the way it is. Some people won’t ever try to do it, so they won’t realize how it really doesn’t take 6 hours and it isn’t all that difficult. However, if I want something, I want to make sure its the best it can be. Sometimes, yes, I use shortcuts like frozen pie crust, and that’s okay. That is TOTALLY OKAY. But Jay can sniff out a frozen crust from a mile away- and he prefers homemade. So if I know I’m making a pie ahead of time (and not at 3 a.m. when I can’t sleep), I try to put aside extra time to make a homemade pie crust. Especially if it’s for a holiday dinner.
This pie was new for me, and I wanted to share it with you because it’s a great Thanksgiving pie. And Christmas pie, too, really. It’s like cranberry sauce and apple pie rolled into one. It’s dessert and a side dish. It’s totally unexpected. And it’s also adapted from Cook’s Illustrated, which I happen to trust immensely when it comes to recipes.
I hope you’ll try it this year for the holidays. Maybe you’ll come to love it so much, you’ll never buy a frozen crust or store-bought pie ever again. And yes… I continue my tradition of being horrible at folding pie crust.
APPLE-CRANBERRY PIE
Ingredients:
Pie crust:
- 15 tablespoons cold unsalted butter
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup + 1 tablespoon cold water
Pie filling:
- 2 cups cranberries, fresh or frozen
- 1/4 cup water
- 2 teaspoons finely grated orange zest
- 1 cup sugar, divided, plus 1 tablespoon for top of pie
- 1/2 teaspoon ground cinnamon
- the caviar of one vanilla bean
- 1/2 teaspoon Kosher salt
- 1 tablespoon cornstarch
- 3 1/2 lbs sweet crisp apples (Jonagold, Golden Delicious, Braeburn), peeled, cored, and cut into 1/4-inch-thick slices (6 to 7 medium)
- 1 egg, beaten lightly
Directions:
It took me about 2 hours to make this pie in one afternoon. From start (making the crust) to finish (popping it in the oven). That’s not counting the bake time, of course. But it really was not complicated at all. And if you make the apple filling and cranberry filling Tuesday night, and make the dough in the morning on Wednesday, then the night before Thanksgiving, you can have this pie completed- and in no time. Really. I tell no lies.
Now, like I said above, I am not a pie snob. I’m not a baking snob in general. I realize that not everyone can afford certain things, like organic vanilla beans and the best quality grass-fed cow’s milk butter and that baking should be fun and accessible to everyone. But let me say this: if you want to make the BEST pie crust you’ll ever eat, use Kerrygold butter. The high butterfat content makes the flakiest, tastiest pie crust in the world. This isn’t an ad, and I’m not just biased because I’m Irish. It really makes amazing crust. And yes, it now comes in regular sticks.
So this year, skip the cranberry sauce and make some pumpkin applesauce instead; then serve this pie afterwards. Surprise everyone and give them their cranberry sauce with dessert!
(Pssst… I don’t see why you couldn’t mix the cranberry sauce with the apples once they’re both all cooked if that’s what you prefer.)
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