Ingredients
Scale
- 1 double pie crust (See below for Barefoot Contessa’s Perfect Pie Crust)
- 1/2 cup sugar
- 1 Tb flour
- 1 tsp cinnamon
- 1 tsp lemon juice
- 6 cups apples, peeled and sliced (Granny Smith work great)
- 1 cup cranberries
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/2 flour
- Barefoot Contessa’s Perfect Pie Crust
- 12 Tb very cold unsalted butter
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 1 Tb sugar
- 1/3 cup very cold vegetable shortening
- 6–8 Tb ice water (about 1/2 cup)
Instructions
- Pour lemon juice over sliced apples and cranberries.
- Combine sugar, flour, and cinnamon.
- Coat apples with mixture.
- Put in unbaked pie shell.
- Mix butter, brown sugar, and flour (cut with pastry blender, two knives or rub with fingers).
- Sprinkle over apples.
- Cover with top of pastry – lattice top looks wonderful.
- If you decide not to do a lattice, make sure you cut out shapes or cut slits in the top so steam can escape. [To do this easily, gently fold top pastry in fourths then cut shapes/slits at the straight edges (like you would to make paper snowflakes).
- Then place the folded dough on top the pie and unfold over apple filling.]
- Cut excess dough from around the edge and seal the edges as desired.
- Bake at 425 degrees for 35-40 minutes.
- Serve warm or cold with vanilla ice cream.
Barefoot Contessa’s Perfect Pie Crust
- Dice the butter and return it to the refrigerator while you prepare the flour mixture.
- Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas.
- With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.
- Fold the dough in half, place in a pie pan, and unfold to fit the pan.
- Repeat with the top crust.