Deep-Dish Dried-Apple and Cranberry Pie
Try a new kind of apple pie this year: This one contains the dried fruit, which offers deep flavor and a pleasant chew. Tart cranberries, cooked until just bursting, lend extra dimension, and the slightly crackly brown-sugar-and-oats topping complements an easy press-in crust.
- Total Time:
- Servings: 12
Photography: Martyn Thompson
Source: Martha Stewart Living, November 2015
- 2 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons coarse salt
- 1 tablespoon granulated sugar
- 1 1/2 sticks chilled unsalted butter, cut into 1/2-inch pieces
- 1 tablespoon apple-cider vinegar, preferably unfiltered
- 2 to 4 tablespoons ice water
- 10 ounces dried apple rings (about 6 cups)
- 4 cups apple cider, preferably unfiltered
- 1/2 cup packed light-brown sugar
- 1 cinnamon stick
- 1/4 teaspoon coarse salt
- 12 ounces fresh or thawed frozen cranberries
- 3 tablespoons all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup old-fashioned rolled oats
- 1/3 cup packed light-brown sugar
- 1/4 teaspoon coarse salt
- 5 tablespoons unsalted butter, room temperature
Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter and pulse until pea-size clumps form. Whisk together vinegar and 2 tablespoons ice water in a small bowl. Drizzle over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with more water, 1 tablespoon at a time, and pulse a few more times.) Transfer dough to a piece of plastic wrap, cover, and press into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
Roll out dough to a 13-inch round on a lightly floured work surface. Press into bottom and up sides of a 9-inch springform pan. Trim dough flush with rim, using excess to patch any cracks or holes in crust. Refrigerate until firm, at least 30 minutes and up to 1 day.
Filling: Meanwhile, bring apples, cider, brown sugar, cinnamon, and salt to a boil in a large saucepan. Cover, reduce heat to medium, and boil, stirring occasionally, until apples are tender, 12 to 15 minutes. Stir in cranberries and boil, uncovered, just until cranberries begin to burst, 3 to 4 minutes.
Drain, reserving liquid. Transfer apple mixture to a bowl; discard cinnamon stick. Return liquid to pan; boil until reduced to 2/3 cup, 8 to 10 minutes. Toss with apple mixture. Let cool completely, then stir in flour and granulated sugar.
Crumb topping: Combine flour, oats, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
Preheat oven to 375 degrees. Place piecrust on a foil-lined rimmed baking sheet. Pour filling into crust. Break up topping into large pieces and sprinkle over filling. Bake until bubbly and crust is golden brown, 1 hour to 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.) Let cool completely on a wire rack before removing sides of pan; serve.