When autumn comes around each year, I start to think of apples. And when I start to think of apples, I think of pie. Wonderfully buttery, flaky pie crust filled with apples. I love cinnamon-led spice blends, but I am always willing to try any spice combination in hopes of finding something that can one-up the traditional “Apple Pie Spice” blend that you can buy in the supermarket already made. But maybe more than the filling, I love the crust. Any pie that goes beyond the ordinary to make the crust a work of art, like this week’s Apple-Cranberry Pie with Lattice Crust by food blogger Vallery Lomas, is tops in my book. Vallery’s lattice-work combines braiding with variable width strips of dough, and is crowned with leaves, all of which hide a seasonal apple-cranberry filling that’s perfect for the holiday season! —Kristina
Why Vallery loves this pie: I’m a pie person, and apple pie is hands down my favorite, go-to pie. The reason I love apple pie so much is simple: the sweet-tartness of the apples paired with warm holiday spices is nostalgic and comforting. It gives me all of the holiday feels! I decided to elevate my apple pie game with this pie by adding cranberries. The cranberries in the filling add the perfect holiday flair while adding pizzazz (and color!) to the pie. And the best part about it is you can make it in advance!
About Vallery: Vallery is a full-time attorney and the blogger behind Foodie In New York. She combines her southern charm with city sensibility to create flavorful, show-stopping desserts. Influenced by her grandmother at an early age, Vallery remains committed to her southern roots while adopting the NYC hustle as she bakes, styles, photographs and edits all from her 300-square-foot Harlem studio. She can currently be seen competing against other home bakers on The Great American Baking Show, airing Thursday nights on ABC. Find Vallery on Instagram @foodieinnewyork.
- 2 1/2 cups (350 g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon (5g) salt
- 2 1/2 sticks (280 g) cold unsalted butter, cut into 1/2-inch cubes
- 6-8 tablespoons cold water
- 3 tablespoons cornstarch
- 3 pounds apples, peeled, cored, and cut into 1/2-inch wedges
- 1 cup fresh or frozen cranberries
- 2/3 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into 1/4 inch cubes
- 2 tablespoons heavy cream
- demerara sugar, for sprinkling
For the crust
Combine the flour, sugar and salt in the bowl of a food processor. Pulse twice to mix. Add the butter. Pulse until crumbly and the clumps of butter are the size of lentils. Sprinkle in the water and continue to pulse until the dough starts to come together.
Remove the dough from the food processor and knead a couple of times. Divide the dough in half and shape each half into a round disc. Wrap each disc and refrigerate for at least two hours.
On a lightly floured surface, roll one disc of dough into a 12-inch round that’s 1/8-inch thick. Fit into a 9-inch pie plate. Set in the refrigerator while you prepare the filling.
For the Filling
In a large bowl, combine the apples, cranberries, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Using your hands, mix until combined. Once thoroughly mixed, transfer to pie dish. Add the two tablespoons of unsalted butter on top.
Roll out the second disc of dough to 1/8 inch. Cut the dough into 1-inch strips. Place the strips over the pie in a lattice design. Re-roll any scrap dough and use leaf cut-outs to cut leaves. Arrange the leaves on top of the pie. Place the pie in the freezer for at least one hour, or up to one week (if you freeze for longer than a few hours, remove after the pie is frozen and wrap tightly in plastic).
Preheat the oven to 400F. Remove the pie from the freezer. Using a pastry brush, brush heavy cream over the crust. Sprinkle the top of the pie generously with demerara sugar. Place the pie on a baking sheet to catch any drippings, and bake until the crust is golden and the juices in the center of the pie are bubbling over, 45 to 60 minutes. Remove the pie from the oven and place it on a cooling rack for at least one hour before serving and sharing with family and friends.