Cranberry and Apple Cider Caramel Pie

This Cranberry and Apple Cider Caramel Pie is a perfect Fall treat. With a crisp, tender all butter crust, this lattice topped beauty would be perfect at any holiday table.

I’ve partnered with Bob’s Red Mill and Bake from Scratch magazine to be part of their Better Baking Academy this year, and I’m talking about one of my favorite subjects - Lattice Topped Pie. Each month they share a new recipe with lots of in-depth step-by-step photos tricks and tips. Head over to Bake from Scratch to see their technique for adding lattice to the top of a custard pie. 

For this recipe, I went with some of my favorite fall fruits - apples and cranberries with a generous amount of apple cider caramel mixed in. The caramel is also delicious on its own or on top of ice cream, I’m sure you’ll find a way to use it. 

Lattice topped pies can seem intimidating because at first glance, but once you try it, you realize it’s not as scary as it seems. Here are some tips for pie dough success!

Some Pie Dough Tips

• Keep everything cold. That means making sure your butter is cold and cubed and the water is icy. You can even chill your bowl and flour if you want to go the extra mile. I usually don’t do this because I work quickly, but it’s a great way to buy yourself some extra chilled time. 

• Hydrate the dough properly. Add enough water to the dough so it holds together easily, but not so much that it’s wet. Dry dough is a pain to work with because it will fall apart on you and wet dough will be tough and chewy. If you have any dry spots in your dough you can sprinkle a few drops of water just in that spot to hydrate. 

• Don’t overmix. Make sure that the dough is well and evenly mixed, you can even knead it a few times, but don’t go crazy and knead it like bread dough. You want to press it together firmly, while making sure there are distinct flat bits of butter in the dough that will puff up and make it flaky.

• Let it rest. Give the dough some time to relax and hydrate. It will make the dough easier to roll out and flakier in the end.

• Keep it cool (again). There is nothing more frustrating than trying to maneuver warm, melty, falling apart dough into a woven pattern. If they are tearing on you and you get frustrated, try transferring all of the lattice strips to a parchment lined baking sheet to chill for a few minutes while you gather your composure. Better yet, do this before you start weaving if you are worried about it. 

•  Have Fun! Don’t worry about it too much! No one will notice if your strips aren’t all the same size! Add some decorative cutouts if you are feeling it!

This filling combines some of my favorite fall flavors into a gorgeous and delicious holiday showstopper. The cider caramel is just as good on its own as it is combined with these gorgeous fall fruits. Make sure to save the extra to drizzle on top of the warm slices of pie. 

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Sponsored Post: This post was created in partnership with Bob’s Red Mill and Bake from Scratch magazine.

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Cranberry and Apple Cider Caramel Pie

 Dough adapted from Bake from Scratch magazine

Pie Dough 

Makes 1 (9-inch) double crust

 4 cups (500 grams) Bob’s Red Mill Organic All-Purpose Flour

1/4 cup (50 grams) granulated sugar

1 tablespoon (9 grams) kosher salt

1 1/3 cup (303 grams) cold unsalted butter, cut into 1-inch cubes

13 to 14 tablespoons (195 to 210 grams) ice water

Cider Caramel

Makes about 1 1/2 cups 

 1 cup (200 grams) sugar

1/4 cup (60 grams) water

1/4 cup (60 grams) butter

1/2 cup (120 grams) heavy cream

1/4 cup ( 72 grams) boiled cider syrup (see note)

1 teaspoon (4 grams) vanilla extract

1/2 teaspoon (1.5 grams) kosher salt

Filling

 3 medium baking apples  like mutsu or honey crisp (about 450 grams), peeled and thinly sliced

3 cups (345 grams) cranberries

1/2 cup (100 grams) sugar

4 tablespoons (32 grams) cornstarch 

2 teaspoons (4 grams) cinnamon

1/2 teaspoon nutmeg

Pinch salt

1/2 cup (125 grams) cider caramel

Make the dough: In a large bowl, stir together flour, sugar, and salt. Using your fingers to press and cut in each piece of cold butter until mixture resembles coarse crumbs and butter is pea-size to walnut-size, flat shards. Make a well in center, and add 13 tablespoons (195 grams) ice water. Stir with fingers, and knead dough together just until dry ingredients are moistened. Add additional 1 tablespoon (25 grams) water if needed. Alternatively, in the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture resembles coarse crumbs and butter is pea-size. With processor running, pour 13 tablespoons (195 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 tablespoon (25 grams) water if needed.

Turn out dough, and divide in half (about 530 grams each). Shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

Make the cider caramel: Combine the sugar, water, and butter in a medium saucepan. Cook over medium heat, swirling the pan occasionally, until the sugar melts and turns deep amber in color , about 10-15 minutes. Remove the pan from the heat then carefully whisk in the cream, cider syrup, vanilla, and salt. Mixture will bubble vigorously. Let the sauce cool to room temperature before using.

Assemble the pie: On a lightly floured surface, roll half of Pie Dough into a 13 1/2-inch circle (3/16-inch thick). Transfer to a 9-inch pie plate, pressing into bottom and up sides. Freeze until firm, 20 to 30 minutes.

Prepare the filling: In a large bowl combine the sliced apples, cranberries, sugar, cornstarch, cinnamon, nutmeg, and salt. Toss gently to combine. Drizzle the caramel over the top and stir gently.

Assemble the pie: Transfer the filling into the chilled pie dough and press gently to compact the fruit. 

On a lightly floured surface, roll remaining Pie Dough into a 14-inch circle (1/8 inch thick). Using a pastry wheel, cut 2 inches off one side of dough; set aside. Starting at cut edge, cut 12 (3/4-inch-wide) strips; set aside any unused rolled-out Pie Dough. Place 6 strips horizontally over the filling. Fold back alternating strips, and place 1 strip vertically across horizontal strips; unfold strips. Repeat weaving with remaining strips, starting and ending at 1-inch marks and spacing strips 3/4 inch apart. Using kitchen scissors, trim strips even with the bottom crust, leaving about 1/2-inch overhang. Roll the bottom crust up and over the trimmed lattice and press gently. Use a fork dipped in flour to press the rolled edge down onto the pie pan. Use scissors to trim the fork-crimped edge flush with the pie pan. Place the pie on a baking sheet. 

 If desired, use small decorative cutters or scissors to cut remaining rolled-out Pie Dough and scraps and place on baking sheet around the pie. Refrigerate until firm and ready to use, 20 to 30 minutes.

Bake the pie: Preheat oven to 400°F (200°C) with a rack set in the bottom third. 

 In a small bowl, whisk together 1 egg (50 grams) and 1 teaspoon (5 grams) water. Brush lattice with egg wash. Brush bottom of each cutout with egg wash, one at a time, and place around outside edge of lattice, overlapping slightly. Brush tops of cutouts with egg wash. 

Bake the pie for about 1 hour or until it is deep golden brown and the juices are bubbling. If the edges begin to darken before the filling is bubbling, tent the edges with aluminum foil. Let cool before slicing. Serve with additional cider caramel sauce.

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Note: Boiled cider can be purchased or you can make your own. For this recipe, add 4 cups of apple cider to a large pot set over high heat. Bring the mixture to a full boil, and cook until reduced to 1/2 cup, stirring occasionally. This will take about 30 minutes but keep a close eye on it. It will darken slightly and thicken to the consistency of thin honey when ready.

Apple, Cranberry, and Quince Pie

First things first, if you live in the United States please VOTE today! Make your voice heard and exercise your rights people. It feels good and you might even get a fun sticker to wear. Then, maybe make a pie to calm your nerves while you wait for the election returns to roll in tonight. You could also just bookmark this one for Thanksgiving and go to your neighborhood watering hole for a pint instead. I won't judge.

Apple, Cranberry and Quince Pie

The combination of sweet apples, tart cranberries, and floral quince is a new favorite of mine and this pie would be a perfect addition to any holiday table. If you can't find quince, just replace it with another apple, but I encourage you to seek it out and give it a try!

For the Crust

This crust comes to you from Brandi Henderson of I made that! and The Pantry at Delancey

where she teaches a class called "How to be a Pie Ninja" and she is not messing around. This

crust is made with  a technique called fraisage which creates long sheets of buttery flakes

throughout the dough instead of little pockets of butter.

12 ounces pastry flour

8 ounces cold butter

4 ounces ice water

1 teaspoon apple cider vinegar

1/2 teaspoon salt

1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.

2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the

other half of the butter until it is the size of quarters. Add the apple cider vinegar to the water.

3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your

bench scraper. You have added enough water when you can pick up a handful of the dough

and squeeze it together without it falling apart.

4. Then, you smear the butter into the dough. With the heel of your hand push a section of the

dough down and away from you. Scrape your sheet off of the board and place it in a bowl to

the side. Repeat until you have worked through all of the dough, pushing it down and away

from you in sections. Once you've gone through all of the dough gently remove it from the bowl,

press it together, then split it in half, and wrap each half in plastic wrap and form into a disk.

Chill the dough for at least one hour before using. I like to chill mine overnight.

For the Filling

4 large apples (about 2.5 lbs) I like mutsus, jonathans, golden delicious, and cortlands

1 large quince

1 cup fresh cranberries

1/2-3/4 cup sugar

1/4 cup all purpose flour

zest and juice of one small lemon

zest and juice of half of an orange

1/4 teaspoon allspice

1 vanilla bean, seeds scraped

1/2 teaspoon salt

2 tablespoons butter

Peel and core the the apples then cut them into 1/2'' chunks. Peel and core the quince and cut it into 1/4'' pieces. Place the apples, quince and cranberries in a large bowl then add lemon

and orange juices and zests, stir gently to combine. Add the rest of the filling ingredients (except

the butter) and stir gently to combine.

For the Topping

1 egg, beaten

A few teaspoons of coarse sugar like turbinado or light demerara

To Assemble and Bake

Preheat oven to 400º

1. On a lightly floured surface, roll out one piece of the dough into a 12’’ circle 1/4''-1/8'' thick

and place it into a 9 or 10 inch pie pan. Place in the fridge while you prepare the rest of the pie.

2. Roll out the other piece of dough into a 12'' circle about 1/4''-1/8'' thick and place it in the

fridge to chill while you prepare the filling.

3. Fill the prepared pie shell with the apple mixture, dot with the 2 tablespoons butter, and top

with the second crust, trim the edges so there is about 1/2’’ of overhang then crimp the edges

and cut a few vents in the top. If you'd like to make a lattice top (like the pie pictured), here is a really great step-by-step slideshow from 

Bon Appetit.com

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4. If the crust seems soft or warm, slide the whole pie into the fridge or freezer for about 15min

before you bake it. When you are ready to bake brush the top of the pie with a beaten egg and

sprinkle with a healthy dose of coarse sugar.

5. Put the pie on a baking sheet to catch any drips and bake for 15 minutes on the lowest rack

of your oven, then lower the oven temp to 350º and bake for 40-50 minutes or until the crust is

deep golden brown and the fruit juices bubble. For extra shine, glaze the pie with another coat

of egg wash 10 minutes before you take it out of the oven, but keep a close eye on it to prevent burning.