Apple, Cranberry, and Quince Pie

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 



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.