This recipe manifested itself into an actual pie after a co-worker of mine specially requested it to be made. I made it pretty early in the morning, hence the lack of full step-by-step photos. Please try to find a place in your heart to forgive me.
Truth be told, I do not like apple pie. Shocking, I know. The texture of baked apples is not pleasing to my palate. Therefore, I didn’t eat this pie. However, I was told it turned out deliciously by apple pie eatin’ folk. So take that how you may.
Here’s what you need:
Flaky Pie Crust
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 tablespoons sugar
1/8 teaspoon baking powder
1/4 cup (4 tablespoons) frozen butter, broken into small pieces
1/4 cup vegetable oil
1 tablespoon cream cheese, room temperature
2 tablespoons cold milk
1. Combine all the dry ingredients (flour, salt, sugar, and baking powder).
2. Work in the frozen butter pieces and cream cheese into the flour mixture with either your hands or a pastry blender. I’ve taken quite a liking to my pastry blender to tell you the truth. It’s nifty for these kinda tasks.
3. Mix the milk with the oil and add the whole mess to the flour and butter mixture. Work it all in together.
4. Take your dough ball (or pieces really) and place in a 9″ pie dish. Spread to an even thickness. Now you’re ready to make the filling!
Apple Cranberry Pie Filling
2 lbs “baking apples”- I had no idea what this meant. I used honey crisp apples and they worked splendidly.
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons flour
1 tbsp lemon juice
1/4 cup cranberries
1. Preheat the oven to 400 degrees. Core and peel the apples and slice into 1/2″ slices. That might seem a big thick but it’s quite necessary to prevent your pie filling from getting smooshy during the baking process.
2. Throw in the apples with the lemon juice. Make sure it coats all your apples.
3. Sprinkle in your sugars and the flour. Mix it all up until all the apples are coated.
4. Pour in all the apples into the crust. Evenly distribute the cranberries on top.
5. Bake at 400 degrees for 25 minutes. At that point remove the pie, cover up the crust so it doesn’t brown too much. Lower the temperature to 375 and set it in there for another 35-40 minutes. Remove and let it cool for about an hour and then enjoy!