New This Month

Sky-High Apple-Cranberry Pie


As you're piling the apples in, you may think you have too many -- keep going. They elevate the top crust and will cook down. You'll need a large disk of dough for the top crust and a small one for the bottom. Make two batches of pate brisee: Resist the temptation to double the recipe (it won't work as well).

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes one 9-inch pie

Photography: Johnny Miller

Source: Martha Stewart Living, November 2011


For the Crusts

  • 1 large disk plus 1 small disk Pate Brisee
  • All-purpose flour, for surface

For the Filling

  • 5 pounds heirloom baking apples, such as Arkansas Black, Carpentin, Jonathan, Knobbed Russet, or Northern Spy (about 10)
  • 1 1/2 cups fresh or thawed frozen cranberries
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • Salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk lightly beaten with 2 tablespoons heavy cream, for egg wash
  • 2 tablespoons sanding sugar


  1. Preheat oven to 425 degrees. Make the crusts: Roll out small pate brisee disk to a 1/8-inch thickness on a floured surface. Fit dough into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Repeat rolling with large pate brisee disk, and cut out a 12-inch circle; transfer to a parchment-lined baking sheet. Refrigerate crusts until firm, about 30 minutes.

  2. Meanwhile, make the filling: Peel and core apples. Cut each into 1/2- to 1-inch-thick wedges, and transfer to a bowl. Toss in cranberries, granulated sugar, flour, lemon juice, cinnamon, and 1/2 teaspoon salt.

  3. Transfer filling to bottom crust; dot with butter. Cover with top crust. Fold edges under; crimp. Cut eight 2 1/2-inch vents into dough to let steam escape. Freeze until firm, about 30 minutes.

  4. Gently brush top crust with egg wash; sprinkle with sanding sugar. Bake pie set on a rimmed baking sheet for 15 minutes. Reduce oven temperature to 375 degrees. Bake until crust is golden and juices are bubbling, 1 hour 20 minutes more. (Tent with foil if crust is browning too quickly.) Let pie cool completely in plate set on a wire rack.

Cook's Notes

Storage: Pie can be stored at room temperature for up to 3 days.

Reviews Add a comment

  • cmsd_trainer
    14 DEC, 2013
    This pie always comes out awesome and is really hard to mess up. One of the best things you can do if you plan on making this often is buy a device that peels, cores, and slices at the same time. Once you have that you can have one made in no time at all and enjoying it before you know. We have made it with 3lbs of apples for when we didn't feel like cramming all those apples in and it came out just as good.
  • swetraar
    23 OCT, 2013
    This pie is absolutely delicious, but it is SUCH a pain to make! Peeling and coring 5 pounds of apples takes at least 20 minutes in itself... but it is such a hit at Thanksgiving. If you don't mind the work, it is definitely worth it!
  • Das reinhardt
    7 DEC, 2012
    This was the surprise hit of a five pie Thanksgiving buffet. It was easy to prepare and beautiful to present. As the apple-cranberry filling cooks down, the top crust stays high making the perfect pocket for serving with ice cream or whipped cream.