Cranberry Almond Apple Pie
Ingredients
- Double pie crusts (homemade or store bought)
- 4-5 large apples, cored, peeled, and sliced into 1/2-inch slices (about 7-8 cups)
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1-7 oz box Odense Almond Paste
- 2 tablespoons cold unsalted butter, cubed
- Egg wash: 1 large egg beaten with 1 tablespoon milk
- Optional: Coarse sugar for sprinkling
Sally’s Baking Addiction used Odense Almond Paste to develop this recipe and features it on her blog. Check it out here and fill your kitchen with the aromas of the holidays.
Time
To assemble: 45-60 minutes,
if making lattice
To cook: 60-75 minutes, depending on apples
To cool: 2 hours plus
if making lattice
To cook: 60-75 minutes, depending on apples
To cool: 2 hours plus
Yield
8-10 servings
Directions
- Adjust oven rack to second rung from bottom in oven. Preheat oven to 400° F.
- For crust: Prepare homemade and refrigerate, or use store bought.
- For filling: Stir the apples, cranberries, granulated sugar, cornstarch, cinnamon, cloves, and nutmeg together in a large bowl. Set aside.
- On a floured work surface, roll out one disc of chilled dough (keeping other one in refrigerator). Turn the dough about a quarter turn after every few rolls, until you have a 12 inch circle. Carefully place dough into a 9 x 2 inch pie plate, pressing gently into bottom and up sides.
- Unwrap the Odense Almond Paste and roll out into a 9-inch disc. Gently but snuggly fit into bottom of pie dough. Spoon filling on top of Odense Almond Paste; leaving any excess liquid in the bowl (you don't want that in the filling). Dot filling with butter. Return to refrigerator.
- Arrange the lattice: Remove second disc of chilled pie dough from refrigerator. Roll out dough into a 12 inch diameter. Using a sharp knife or pizza cutter, cut 24 - 1/2 inch strips. Remove pie from the refrigerator. Carefully thread dough strips over and under one another, pulling back strips as necessary to weave. Press edges of strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Flute the edges or crimp with a fork. Cut any leftover dough into seasonal shapes and place on top of lattice. Or cover filling with the 12-inch pie dough circle, cut slits in top, trim, and crimp.
- Lightly brush top of pie crust with egg wash and sprinkle with coarse sugar, if desired.
- Place pie onto a large baking sheet and bake for 20 minutes. Keeping pie in the oven, reduce temperature to 350° F and bake for an additional 40-45* minutes or until bubbly. Place a pie crust shield on crust edges, if browning too quickly.
- Allow pie to cool for 2-3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.