When you think of cranberries, Thanksgiving and relish come to mind, but these tart berries also make a great pie filling or topping. Pick up a few bags when they’re in season, pop them in the freezer, and you’ll be able to make this pie anytime.
This recipe is featured in the Beekman 1802 Heirloom Dessert Cookbook.
- Basic pie dough (page 8)
- Flour for the work surface
- 3 tablespoons cornstarch
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 cup milk
- ½ cup heavy cream
- 2 large egg yolks
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
- ½ teaspoon pure vanilla extract
- 2 cups fresh or frozen cranberries (no need to thaw if frozen)
- 2 apples (9 ounces total), peeled, cored, and cut into 1-inch chunks
- ¾ cup granulated sugar
To make the crust:
Make the pie dough and chill as directed. On a lightly floured work surface, roll out the dough to a 12-inch round. Roll the dough around the rolling pin and then fit it into a 9-inch pie plate without stretching it, pressing the dough into the bottom and against the sides of the pan. With a pair of scissors or a paring knife, trim the dough to leave a 1-inch overhang all around. Fold the overhang in over the rim to make a double layer of dough and, with your fingers, crimp the dough around the edge. Refrigerate for at least 1 hour before baking (this helps relax the dough so it doesn’t shrink when baking).
Preheat the oven 375ºF.
Line the pie shell with foil or parchment paper, leaving an overhang, and fill with pie weights or dried beans to weight the crust down. Bake for 30 minutes, then remove the foil or paper and weights and bake for 10 minutes longer, or until baked through and crisp.
To make the filling:
Meanwhile, in a large, heavy-bottom saucepan, whisk together the cornstarch, granulated and brown sugars, milk, cream, egg yolks, and salt. Cook over medium-low heat whisking constantly for 7 minutes, or until large bubbles erupt on the surface and the custard has thickened. Remove from the heat and whisk in the vanilla. Cool to room temperature.
To make the topping:
Meanwhile, in a medium saucepan, combine the cranberries, apples, and sugar and bring to a boil over medium heat. Cook, stirring frequently, for 15 minutes, or until most of the cranberries have popped and the apples are tender. Let cool to room temperature. Fill the cooled pie shell with the custard and then top with the cooled cranberry-apple mixture.