Menu

Dawn’s Apple Cranberry Pie

  • Details
  • Related Items

Apple Cranberry PieThis is not your average apple pie. Infused with cranberries and currants soaked in fragrant liqueur and seasoned with Ras el Hanout, Dawn’s apple cranberry pie takes an All-American classic for a spin. The seasonal and festive fruit combination makes this a great addition to any holiday table. When making the recipe, be sure to macerate the apples with sugar and spice for a few hours. This important step is key to getting the perfect texture and flavor infusion!

Dawn’s Apple Cranberry Pie

Dawn’s Apple Cranberry Pie

Ingredients

  • 6 cups firm tart apples, peeled, cored and sliced
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 1 tablespoon ground Ras el Hanout
  • 1 1/2 cups cranberries
  • 1/4 cup currants
  • 1/4 brandy or allspice dram
  • 3 tablespoons cornstarch
  • 1 tablespoon orange zest
  • Two 9 inch pie crusts
  • 1 tablespoon milk
  • 1 tablespoon raw sugar

Instructions

  1. Place the apples in a large bowl and sprinkle first with lemon juice, and then sugar and Ras el Hanout. Stir well to coat the apples thoroughly and allow to sit for 1-3 hours.
  2. While the apples are macerating, combine the cranberries and currants with the liquor in another bowl and allow them to soak, stirring occasionally.
  3. When you are ready to assemble the pie, preheat the oven to 425 degrees and line a pie tin with one crust and set aside.
  4. Add the cornstarch and orange zest to the apple mixture and stir together. Add the cranberry/currant mixture and stir again.
  5. Transfer the filling to the pie tin. Roll out the second crust and make a few small cutouts for venting, small leaf shapes are fun if you have little cutters. Put the second crust on top and crimp the edges. Decorate with leaf cut-outs, brush with milk and sprinkle with sugar.
  6. Bake at 425 degrees for 15 minutes and turn the oven down to 350 degrees. Bake for an additional 50-80 minutes until the apples offer no resistance when pierced. If your crust begins to brown too quickly, before the apples are done, tent with foil
https://www.silkroaddiary.com/dawns-apple-cranberry-pie/

Apple Cranberry Pie

Many thanks for Dawn and Jen for sharing this inspired recipe with us! Still got more pie tins to fill? Check out this Pumpkin Pie with Apple Butter or this Five Spice Apple Carrot Pie!

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Middle Eastern Chicken Salad

Middle Eastern Chicken Salad

We’re crazy in love with our new Cascade Mushroom Mix, featured in this light chicken salad with just the right embellishments. We put the mushroom mix in the marinade, where the umami flavor magic made the …

Kale Tabbouleh with Ras el Hanout

Kale Tabbouleh with Ras el Hanout Dressing

Here is another sneak-peek into World Spice at Home! When Julie first shared this recipe with me, it was love at first bite. Hearty, healthy and delicious, this one has become an instant favorite. This …

Ras El Hanout Plum Preserves

Her name was Edna Nosworthy, and she had the same birthday as I do- only eighty years difference. She had a bottomless stash of Tootsie Rolls, made a mean Snickerdoodle, and had a sprawling green …

Besar Kaleidoscope Salad

While the name may be a bit dramatic, this colorful salad is worth a little fanfare. First off, Besar and butternut squash is a match made in heaven, although I’ve also made this using Ras el …

Roasted Quail Feast for Valentines Day

Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, which contains a hint of Moroccan rose petals, succulent quail are pefectly roasted and finished with a finger …