It is completely possible that I made too much cranberry sauce this Thanksgiving. Actually, it’s true. I did. Like way too much. More than even our guest list of 20 people could put away. What can I say? I love it.
Unfortunately, after the leftover sandwiches and the mashed potato pancakes topped with sour cream and cranberry sauce (so good though), I was out of ideas for what to do with the rest of the sauce. It sat in my fridge taunting me until, halfway through peeling apples for a pie, I was struck by inspiration.
Apple pie is one of my favorite pies this time of year. It’s the pie that, even when I’m so full I can barely move, I still have room for a slice. This apple cranberry pie didn’t disappoint, hitting all the notes I hope for in an apple pie, and then some. It was tart, and sweet, and gingery, and crisp. With a little whipped cream, of course.
Cranberry Apple Pie
2 1/2 cups flour
2 sticks cold butter
1/4 cup brown sugar
1/4 cup cold water
1/2 stick butter
1/2 cup brown sugar
Juice of 1 lemon
1 tsp powdered ginger
1 tsp cinnamon
1/4 cup flour
1 cup cranberry sauce
2 tbsp corn starch
In a food processor* combine flour, butter, sugar, and salt. Pulse until texture resembles cornmeal. Add in water, a few tablespoons at a time. Pulse until a dough ball forms, adding more water as needed. Wrap in plastic wrap and chill for 1 hour.
Peel, core, and slice apples. Combine in a large pan with butter, spices, and brown sugar over medium-low heat. Cook, stirring occasionally, until apples are tender 15-20 minutes. Stir in cranberry sauce, lemon juice, and flour.
Heat oven to 350F. Roll half of your pie dough out on a floured surface and transfer into a pie pan. Sprinkle corn starch into the bottom of the pie crust and transfer your apple filling. Roll the remaining pie dough out and slice into strips. Lattice the crust by laying the strips in a hatch pattern across the top of the pie, weaving the strips through each other into a patchwork. Press the lattice edges into the bottom crust and brush with egg.
Bake for 45 minutes. Serve room temperature with whipped cream.