Fall Apple Cranberry Pie: Autumn Fruit Tart
This fall apple cranberry pie relies on the temperature of the fat to ensure a flaky crust. Use chilled butter and ice water to prevent the dough from melting before it hits the oven. Chill the dough for 30 minutes to stop it from shrinking during baking. Combine sliced apples with fresh cranberries, orange zest, and cinnamon to balance the sweetness. Bake at 200°C (400°F) until the pastry is golden and the centre jiggles slightly.
Fall Apple Cranberry Pie: Autumn Fruit Tart
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 200°C (400°F). Ensure the oven is fully heated before the pie goes in to ensure the pastry sets quickly.
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Make the pastry
Whisk the flour and salt in a large bowl. Cut in the chilled butter using a pastry blender or forks until the mixture looks like coarse crumbs. This ensures the butter remains cold for a flaky crust.
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Bind and chill
Add ice water one tablespoon at a time. Mix gently until the dough just holds together. Form a disc, wrap it in cling film, and chill for 30 minutes to prevent the crust from shrinking during baking.
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Mix the filling
Combine apple slices, cranberries, sugar, cornstarch, cinnamon, nutmeg, orange zest, lemon juice, apple juice and melted butter. Toss the mixture until all fruit is evenly coated for a balanced flavour.
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Roll the crust
Roll the chilled dough on a lightly floured surface into a 30cm (12in) circle. Transfer the dough to the pie plate. Press it into the edges and trim any excess pastry.
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Fill and glaze
Spread the fruit filling evenly over the pastry. Brush the exposed edges with the beaten egg. The egg wash gives the crust a golden colour.
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Bake the pie
Bake uncovered for 45 minutes. The filling should bubble and the crust should be golden. The centre must jiggle slightly when you shake it gently to show it is set but moist.
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Cool and serve
Remove the pie from the oven. Let it cool on a wire rack for at least 30 minutes before slicing. This allows the filling to thicken so it does not run.
Chilling the dough prevents shrinkage. If the pastry springs back while you roll it, the gluten is too tight. Refrigerate the dough for another 10 minutes to relax the proteins before you attempt to roll it again.
What to serve with it
Serve this pie warm or at room temperature with a scoop of vanilla ice cream. For a bright contrast, garnish with fresh mint leaves. You may also dust the top with powdered sugar for a classic presentation or serve it alongside a splash of extra apple juice for a lively touch.
Storing and reheating
Store leftover pie covered with plastic wrap in the refrigerator for up to 4 days. For longer storage, wrap the pie tightly in foil and freeze for up to 3 months. Thaw the pie overnight in the refrigerator before reheating in the oven to restore the crisp crust texture.
Getting the texture right
Chill the dough for 30 minutes to prevent shrinkage during baking. If the dough springs back while you roll it, refrigerate it for another 10 minutes. To avoid over-browning the edges before the filling is set, tent the crust with aluminium foil after the first 25 minutes of baking.
Making it ahead
Prepare the dough and the fruit filling a day in advance. Keep the dough disc chilled and store the tossed fruit in an airtight container in the refrigerator. Assemble and bake the pie on the day of serving to ensure the crust remains crisp and the filling does not soak through.
Nutrition per serving
- Calories
- 415
- Protein
- 4.2 g
- Carbs
- 48.5 g
- Fat
- 21.1 g
- Fiber
- 3.8 g
- Sugar
- 28.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make this pie vegan?
Yes. Replace the unsalted butter with coconut oil and omit the egg wash. These substitutions maintain the structure of the crust and the richness of the filling while removing all animal products from the recipe.
What can I use instead of plain flour?
Use a gluten-free flour blend. This allows those with gluten sensitivities to enjoy the pie. Ensure the blend contains a binder like xanthan gum so the pastry does not crumble too easily during the rolling process.
How do I stop the crust from shrinking?
Chill the dough thoroughly before rolling. Resting the dough relaxes the gluten and firms up the fats, which prevents the pastry from contracting in the oven and ensures an even thickness across the 22 cm pie plate.
