Apple-Cranberry Deep Dish Pie

What better way to usher in Fall than with an apple-cranberry pie? It’s a little sweet, a little tart, a lot of crust, and a TON of fruit. It’s a nice take on a classic…and also, Scott’s mom makes the best apple pies ever so I don’t want to overstep my bounds here. But I must say I’m pretty impressed with my first-ever pie!

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But there is room for improvement, nutrition-wise, on the good ol’ American-as-apple-pie apple pie. My version calls for whole-wheat pastry flour and coconut oil instead of vegetable shortening (trans-fat free and you can’t taste the coconut!). As for the filling, I left the peels on the apples for added fiber and vitamins…and a lot less work. There is zero added sugar in this recipe (!), and I promise you won’t miss it.

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The dough recipe below uses weight measurements instead of volume. I loooooove my kitchen scale and I highly recommend you get one too. It makes so much more sense to use weights when baking, and you’ll have far fewer dishes to clean, too!

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My slightly pathetic attempt to crimp the edges

Make this one for Thanksgiving and I’m sure it will be a welcome addition to the table. Or make it tonight, because why not?

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Apple-Cranberry Deep Dish Pie

You will definitely need a deep-dish pie plate for this one. Mine is 10″. I suppose if you don’t have one this big you can cut the filling down to 2 lbs apples. This easily makes 10 large slices overflowing with sweet, tart fruits. Takes about 30 minutes of prep, an hour to let the dough rest, and another hour to bake. Just make sure you don’t make the same mistake I did: Double-check that your oven racks are far enough apart to accommodate the majestic heights of this pie so you don’t accidentally rip it open sliding it into the oven — though it’ll still taste great if you do.

For the pie dough:

  • 12 oz whole wheat pastry dough
  • 1 tsp salt
  • 4 oz cold butter, cut into pieces
  • 4 oz coconut oil, in pieces
  • About 4 oz ice water
  1. Cut butter and oil into the flour and salt with a pastry blender or 2 knives, until the texture of wet sand. You can also pulse this together in the food processor. Slowly add the water and stir together until a ball forms.
  2. Separate into 2 balls, one 12 oz and one 10. Press into discs and wrap separately in plastic wrap. Refrigerate for at least an hour and up to 2 days.

For the filling:

  • 3 lbs apples, cored and diced
  • 2 cups cranberries
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • 1 tsp allspice
  1. Combine all ingredients in a very large bowl; stir well until fruit is evenly covered with spices.

To assemble:

  1. Preheat oven to 400 degrees. Roll out the larger disc to about 1/8″ thick, about 15″ across. Fold into quarters to transfer into pie dish. Unfold and fit into the dish. Cut off any overhanging dough.
  2. Pour fruit into the first crust. Roll out the second piece of dough to cover the top, about 12″. Place on the top and cut overhang off. Tuck the dough under to seal the crusts together and make a pretty design if you wish. You can use any extra dough to cut out decorative leaves or apples or whatever. Cut a few steam vents into the top.
  3. Bake until the crust is crisp and golden-brown, about an 1 hour. Let cool completely before cutting (another hour…Sorry!).

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