Rustic Cranberry-Apple Pie

This is our kind of pie: Free-form and unfussy, like the ones our peasant forebears used to make, studded with oh-so-good-for-you cranberries and apples, and baked to tender perfection.

Rustic Cranberry-Apple Pie is so pretty you might be tempted to save it just to look at–but it is so mouth-watering you couldn’t possibly! (And another hint: it would make a lovely Thanksgiving offering.) Here’s how to make it:


Dough for 1 single-crust pie


2 cups fresh cranberries, picked over for stems
2/3 cup sugar
3 large firm apples (Granny Smith, Golden Delicious, or Northern Spy all work well), peeled, quartered, cored, and sliced crosswise
1/3 cup orange juice
Grated zest of 1 orange
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon

1. Refrigerate dough until firm enough to roll, about 1 hour.

2. In a food processor, combine the cranberries and sugar and pulse until the cranberries are coarsely chopped. Transfer to a large bowl and add all remaining filling ingredients, tossing well to combine. Set mixture aside for 30 minutes.

3. Preheat oven to 400F. On a sheet of lightly floured waxed paper, roll pastry into a 14-inch circle with a floured rolling pin. The pastry will extend about 1 inch beyond the edge of the paper. Invert pastry over a 9-1/2 deep pee-dish pie pan, center it, and peel off the paper. Gently ease the pastry into the pan, simultaneously lifting up on the edge of the pastry as you tuck it into the pan. Let the pastry drape over the edge.

4. Turn the filling into the pie shell and smooth the top. Fold the overhanging dough up over the filling. The dough will self-pleat as you do this, and you’ll have a 3- or 4-inch “window” of exposed filling in the center.

5. Place pie in the center oven rack and bake for 30 minutes. Reduce heat to 375F, rotate pan so that the part that was facing the back of the oven is now facing forward, and continue to bake until the juices bubble up thickly through the center of the pie, 30 to 35 minutes.

6. Transfer pie to a wire rack and allow to cool for at least 1 hour before serving.

Baked Squash Savory Stuffing
Curried Pumpkin Soup
Pumpking Pie with Pecan Crust
Thanksgiving Decorating with Nature
Spicy Sweet Potato Patties

Adapted from Pie, by Ken Haedrich (Harvard Common Press, 2004). COpyright (c) 2004 by Ken Haedrich. Reprinted by permission of Harvard Common Press.
Adapted from Pie, by Ken Haedrich (Harvard Common Press, 2004).