Chai Spiced Apple Cranberry Pie
This chai spiced apple cranberry pie is layered with sweet spiced, orange scented apples and tart, juicy cranberries inside a tender and flakey all butter pie crust.
Ingredients
- 1 recipe, All Butter Pie Dough
- 8 apples (about 3 lbs), peeled and sliced to ¼" I used half granny smith and half honeycrisp apples.
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- Zest of a orange
- 2 tablespoons orange juice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
- 2 tablespoons unsalted butter
- 1 cup fresh cranberries
- 1 tablespoon cornstarch
- 1 egg yolk
- 1 tablespoon water
- demerara sugar, for sprinkling
Instructions
Prepare the pie crust:
- On a floured work surface, roll out one of the discs of chilled dough, keeping the other disk refrigerated. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
- Place the dough onto the pie dish. Ease the dough, without stretching, into the pie dish. Refrigerate until ready to use.
Prepare the lattice:
- On a floured work surface, roll out the second disk of dough, also to a 12" diameter.
- Cut 10-12 evenly sized strips using a pizza cutter or a knife. Lay the strips on a cookie sheet lined with parchment and place in the refrigerator until ready to use.
Prepare the filling:
- Position the baking rack in the middle of the oven. Heat the oven to 425F and place a large baking sheet on the center of the rack.
- In a large bowl, combine the apples, orange zest, orange juice, brown sugar, sugar, cinnamon, ginger, cardamom, cloves, nutmeg and salt and mix to combine.
- Transfer the apples to a large colander and place over a bowl. Let the apples macerate and release their juices for at least 40 minutes or for as long as two hours.
- Pour the drained liquid into a small saucepan along with the butter over medium low heat. Place the apples back into the bowl.
- Cook the liquid until slightly thickened and reduced to about ½ cup. Set aside to cool slightly.
- Add the cranberries, cornstarch and liquid to the apples and mix to combine.
Compile the pie:
- Remove the pie crust from the refrigerator. Layer the apples and cranberries into the pie crust, creating a mound in the center.
- Remove the lattice strips from the refrigerator. Lay 5 to 6 strips, evenly spaced over the pie.
- Weave the remaining strips over and under, perpendicular to the first set of strips to create a lattice. Adjust the strips to ensure they are evenly spaced.
- Trim any excess dough over 2". Fold and tuck the dough on the edges to create an outer ridge and to ensure the lattice and bottom crusts are adhered.
- Flute the edge, or crimp with a fork.
- Whisk together the egg and the water. With a pastry brush, brush the lattice top and the edges with a thin layer of the egg wash.
- Lightly sprinkle demerara sugar over the lattice crust.
- Place the pie on the baking sheet in the center of the oven. Bake for 30 minutes.
- Reduce the oven temperature to 350 and bake for an additional 35-45 minutes, or until the filling is bubbling and the crust is golden brown.
- Let the pie cool for 3 hours to allow the filling to set, or until just warm.
Notes
Pie can be made in advance and left at room temperature for up to 2 days. To keep the pie longer, cover the pie tightly with plastic wrap and store in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!