If you are looking for the perfect pie for Thanksgiving, this is for you. This is the perfect winter/fall pie with lots of juicy apples, fresh cranberries, and a hint of almond. Let me introduce Apple Cranberry Almond Pie to you!
But apart from the enormous filling (have I mentioned often enough that I loooove filling?) the crust is also super easy and super delicious. Trust me. It follows the German pie crust rule. Which one that is, you ask? It is the 3-2-1 rule. A pie crust is usually created with three parts of flour, two parts of butter and one part of sugar. Ok, for pie usually the amount of sugar is reduced as the filling is already sweet. But it works like a charm. Just to be sure, I dedicated an entire blog entry how to make it perfectly. The pretty roses, for which you will also find instructions below how to form, are made with this pie crust. Easy peasy.
So let’s get going!
Instructions for the roses:
Credit: Slightly adapted from Sally’s Baking Addiction
Apple Cranberry Almond PiePrint Recipe
- Sugared Cranberries (eatable decoration)
- 400 grams of white sugar
- 240 milliliters of water
- 100 grams of fresh cranberries
- Pie Crust (makes double pie crust for deep-dish pie), see here ten tips for the perfect crust
- 300 grams of all-purpose flour
- 200 grams of cold butter cut into cubes
- 50 grams of regular sugar
- 1 egg yolk or 1-3 teaspoons of ice-cold water
- 6 large apples, thinly sliced
- 100 grams of fresh or frozen cranberries
- 100 grams of processed almonds
- 80 grams of regular sugar
- 20 grams of cornstarch
- 2 tablespoons of cinnamon
- Egg wash and sugar for pie crust decoration if desired
For the sugared cranberries dissolve 200 grams of sugar in boiling water. Soak cranberries in sugar water overnight.
The next day drain cranberries and roll in 200 grams of sugar. Let dry on parchment paper for a few hours.
Meanwhile prepare the pie crust by making crumbs with all ingredients except for the water. This is best done with the kneading attachment of a mixer or with your hands.
Add water, one tablespoon at a time and kneed with your hands until you can form into a ball. Chill for at least half an hour in the fridge with plastic wrap.
Cut dough in half, transfer one half back to fridge. Roll out other half larger than your deep-dish pie pan and be sure it covers it completely. I even used a springform as you can see on the pictures. Chill until you are ready with the filling.
For the filling peel apples and slice thinly. Mix with remaining ingredients in a large bowl and pour over pie crust. Put pie back into the fridge.
For the decorated pie crust roll out second half of dough. First create lattice decoration.
Cut out about eight small circles with cookie cutter, line them up, and roll them up. Cut in half and bend rose leaves a little. See step-by-step instructions for further guidance.
Cut out leaves, etc. to your liking and decorate pie with it. Brush with egg wash and sprinkle coarse sugar on top.
Bake pie at 210 degrees Celsius for 20min, then cover fully in aluminium foil and bake for another 30min at 180 degrees Celsius.
Let cool completely before serving and sprinkle with sugared cranberries.