Alrighty folks, it’s the week of Thanksgiving, so I’m super late on this guy, but I just knew I had to get it out before it was too late! The stores are going to be insanely hectic this week so let me not bore you with a bunch of talking on this recipe…you’ve got work to do!
Let me just say this recipe is SUPER easy and the dough is really sturdy and tasty, but the easiest I’ve ever made…like really so simple. I borrowed it from William Sonoma, those people know what’s up. I made it with a kitchen aid with the paddle attachment, but if you are doing it by hand, use two butter knifes, then a fork if needed. Or use store bought dough! I’m not here to judge and we know how crazy the holiday gets, especially if you are making more than just the desserts…thankfully I’m just always on dessert duty! This year I’ll be making three desserts…so keep me in your pastry prayers.
I hope this recipe works for you and that it makes the whole family thankful for how awesome you are. I mean, you made them this super delicious pie, they better know how lucky they are to have you!
2½ cups flour
2 Tbsp sugar
½ tsp salt
1 cup butter (2 sticks, cut into ¼ inch cubes)
6 Tbsp of very cold water
Egg wash (1 egg beaten)
Coarse sugar to sprinkle on top
Preheat the oven to 350° F.
Start with the dough for the crust by mixing the flour, sugar, and salt in a standing mixer with the paddle attachment. Once mixed turn off the speed and add the butter, use a spoon to coat the butter with the flour mixture. Turn onto speed 2-4 and let mix until texture is like coarse sand. Then at a speed of 4, slowly drizzle in the cold water. Let it mix until the dough forms and comes together.
Move dough onto a floured surface where you can knead the dough a bit. Knead the dough and create a ball, then slice in half and wrap with cling wrap and place in the fridge. This dough does not need to stay refrigerated overnight, and will be ready whenever you need it.
To start on the filling, slice your apples into thin slices. If you have an apple spiralizer, use that to get rid of most of the skin and slice easier. Then place apples into a large bowl and cover with lemon juice. Add rinsed cranberries and mix. Pour in the maple syrup and seasonings and toss until all the fruit is coated.
Remove your dough from the fridge and roll out one of the halves onto a floured surface. Once rolled into a circular shape about 1/8 inch thick, move it into your pie pan. You want the dough to go over the edge of the pan if possible so you can attach the lattice. Mine is always messy, so don’t worry how it looks at this part as long as the thickness of the dough is even.
Once the dough is in the pan, fill with your apple cranberry mixture. It might be a little full, so if you aren’t confident with it being that full, feel free to leave a handful out. Make sure the top is as even as possible.
Take your second half of your pie dough and roll it in a rectangle shape and get it to the same thickness as before, 1/8 inch. Then, using a pizza cutter, cut the lattice strips. I also did some braiding, which was just 3 thinner strips all braided together and pinched on the edges.
Make your lattice top and fold the edges into the edge of the pie. This might be more work to make it very nice and even, but the best part about this dough is that it’s malleable and you can make it work for you, so cut off some edges, add where it’s needed and make it pretty. I also took my extra pieces of dough and re-rolled it to make some leaves with a fondant press.
Brush on the egg wash across the entire dough for the crust and sprinkle a bit of coarse sugar across the top.
Build a foil tent or use your pie shield and place pie in the oven for 30 minutes. Then, remove the shield/tent and bake for another 30 minutes.
Allow to cool and serve with whipped cream or ice cream. Enjoy!
*NOTES: I like my filling juicy, versus thick and jelly like. However, if you want a firmer filling, feel free to add a teaspoon or so of cornstarch to make that lemon and maple syrup mixture thicker.