Tuesday, November 27, 2012

Tasty Tuesday: Apple-Cranberry Walnut Pie

In honor of thanksgiving I present you with a typical New England treat: the Apple Cranberry Walnut Pie!


2 pie crusts (can be store bought or homemade)

8-10 baking apples- I used granny smiths

1 ½ cups of fresh cranberries

1/2 cup chopped walnuts

3/4 cup sugar (I used sugar in the raw but any type works)

1/3 cup all-purpose flour 

½ of a small lemon juiced

½ teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons butter cut into small pieces

1 large egg yolk lightly whisked together with a splash of half and half cream to use as an egg wash on the top crust

2 additional tablespoons of sugar to sprinkle on top of the egg wash at the end


  • Preheat the oven to 425.

  • Combine all the dry ingredients into a small bowl (walnuts, sugar, flour, cinnamon and salt) mix together and set aside for later.

  • Prepare the filling: Peel, core and slice the apples. Transfer the slices into a large bowl- drizzle the lemon juice over the slices and give a quick toss to coat them. Then move on to prepping the cranberries. Wash and dry the cranberries, next slice them in half lengthwise. Place the halves back into the strainer and give them a good rinse to remove the seeds. Pat dry then add into the apple lemon mix. Stir the fruits together a few times to coat the cranberries with the lemon juice too.

  • Pour the dry ingredients over the fruits in the big bowl. Now comes the fun part. Using both hands mix the ingredients together. Make sure the fruit is evenly coated. Then go wash your hands. Try not to eat the stuff stuck to your fingers (yes it is yummy!)

  • Now line the bottom of your pie pan with pie crust and pour in the filling. Stack this pie high as it will cook down. Once the filling is all in there dot the pie with the butter pieces. Cover with the top crust and pinch the edged together to seal. Prick top crust with a fork to let steam escape while baking.

  • Next gently brush pie crust with egg wash and sprinkle with remaining sugar.

    **BAKING TIP: as this is an overstuffed pie it can leak. I recommend when baking you place the pie tin on a small rack in a 13x9 pyrex dish, or rimmed baking sheet. This will catch any spills! See below*******

  • Slide into the oven and bake for 15 minutes at the preheated temp of 425. After 15 minutes lower the temp to 375. Bake for 1 hour more. (If the crust is browning too quickly tent it with tin foil.) Remove from oven and let cool.

Sadly my pie fell a little bit but it was still yummy! If you try this pie send us your photos- we'd love to see how it came out!

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