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Sky-High Apple-Cranberry Pie

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Recipe photo courtesy of Johnny Miller

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).

Source: Martha Stewart Living, November 2011
Total Time Prep Servings Yield

Ingredients

For the Crusts

For the Filling

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
193
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply

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