Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Sky-High Apple-Cranberry Pie 3.2 (193) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 7, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 45 mins Total Time: 3 hrs 25 mins Servings: 8 Yield: 1 9-inch pie Crowd-pleasing apple pie achieves Paul Bunyan proportions, calling for a mountainous five pounds of apples and a batch and a half of dough. Cranberries bring a hint of tartness to the apples' familiar sweetness. Ingredients For the Crusts 1 large disk plus 1 small disk Versatile 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 ½ cups fresh or thawed frozen cranberries ¾ cup granulated sugar ⅓ 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 Directions 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. 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. 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. 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. Pie can be stored at room temperature for up to 3 days. Cook's Notes 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). Rate it Print