Sarabeth Levine - Goddess of Bakedom
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IMG_3615.JPG cranberry pie

This pie is one of my favorites.  Quintessentially tart, yet perfectly sweet, with just the right balance of spice—andthe ruby like color is spot on for Christmas or New Years. Use your own recipe for a double crust, or try my recipe for Tender Pie Dough. The beauty of this delicious streusel topped pie is that you are going to create a double crusted pie with only one piece of dough. It is a quick and easy technique that I use every time I make a fruit pie. You will love this method and I know you will use it on all of your pies as well. This pie will not disappoint!

Wishing you and your loved ones a very Merry Christmas and a Happy, Healthy and Safe New Year. 



Serves 6-8, (use a 9-inch pie pan)



Use your favorite pie dough recipe, or my recipe for Tender Pie Dough from my baking book Sarabeth's Bakery:From My Hands to Yours, Rizzoli, 2010, (see recipe below).

(This recipe makes enough dough one double crusted pie or 2- single crusted pies.)
14 tablespoons (1 ¾ sticks) unsalted butter, at cool room temperature, cut into 
⅓ cup whole milk
2 ½ cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon superfine sugar
¼ teaspoon fine sea salt
1. To make the dough, beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment at high speed until the butter is smooth, about 2 minutes. With the mixer running, slowly dribble in the milk, occasionally stopping the machine and scraping down the sides of the bowl with a rubber or silicone spatula. The butter mixture should be fluffy, smooth, and shiny.
2. In a small bowl, mix the flour, sugar, and salt together. With the mixer speed on low, gradually add the flour mixture and incorporate just until the dough forms a mass on the paddle and the sides of the bowl are clean. Turn out the dough onto a lightly floured surface. Knead a few times until it is smooth and supple. Shape into a disk, about 1-inch thick. Wrap the disk in plastic wrap. Refrigerate just until chilled, 30 minutes to 1 hour. (The dough can be refrigerated up to 1 day, but it will be very hard, and should stand at room temperature for about 30 minutes before rolling out. The dough can also be frozen, double wrapped in plastic, for up to 2 weeks. Defrost in the refrigerator overnight.) 
5  Granny Smith apples, peeled, cored, and cut into ¼-inch-thick slices 
1  cup superfine sugar
1/2 cup Sarabeth's Cranberry Relish
1/2 cup fresh or frozen cranberries, chopped
3 tablespoons unbleached all-purpose flour 
1/2 teaspoon fresh lemon zest
½ teaspoon ground cinnamon
Seeds from 1 Vanilla Bean or 2 teaspoon pure vanilla extract
To make the filling, toss the apples, sugar,cranberry relish, chopped cranberries, flour, lemon zest, cinnamon, and vanilla in a medium bowl until well combined. Set aside for 15 minutes until sugar has melted and juices from the apples have released. 
1 cup plus 
3 tablespoon superfine sugar
3 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
To make the streusel, combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the flour mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps. Set the streusel aside.
Position a rack in the center of the oven and preheat to 350°F. Line a half-sheet pan with parchment paper.
Lightly flour a work surface. Unwrap one portion of the dough (reserve the remaining dough for another use) and tap the entire circumference around its edge. Dust the top of the dough with flour. Roll out into a 15-inch round. Transfer the dough to a 9-inch pie pan, centering it in the pan, and let the excess dough hang over the sides. Place the cranberry-apple filling in the shell. Bring up the edges of the dough, pleating the dough as needed around the circumference of the dish—the center of the filling will be visible. Brush the exposed crust with a beaten egg. Sprinkle the streusel over the exposed filling to cover it, then scatter any remaining streusel over the crust. 
Place the pie on the half-sheet pan. Bake, rotating the pan halfway through, until the crust is golden brown and any juices that escape are thick, about 1 hour. If the crust is browning too quickly, tent it with parchment paper. Remove from the oven and cool on a wire rack for 1 hour. Serve warm or at room temperature.

Tags: Cranberry-Apple Pie , Sarabeth's , Sarabeth's Bakery: From My Hands to Yours , Tender Pie Dough

Categories: Baking Techniques, Holiday Recipes, Pies, Recipes


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