Apple Cranberry Pie with Rosemary & Candied Orange

Apple Cranberry Pie with Rosemary & Candied Orange Peel; yes it is a long name.  I couldn’t make myself omit even one word as the combination is just superb.  It’s like being put in a room full of designer shoes that are all in your size but you can only choose one.  Okay, really that would be a nightmare.

Regardless, let’s use up those fresh cranberries while you can still get your hands on them!  It’s always good time for Apple Cranberry Pie and fall/winter is the best time of year to find them.  Cranberries also freeze nicely too; so throw some in the freezer for later.

Before you start slicing apples you will need candied orange peels. Here is a link for step by step instructions for making the Candied Citrus Peels.  These can be done a few days in advance as they have a long shelf life.  Making candied citrus peels is SO much fun.    

As far as the rosemary, I am no Ina Garten, but I do grow my own.  I highly recommend growing the one or two herbs you use frequently.  All you need is sunny place for a potted plant; no sprawling garden needed. 

Once you have everything you need, slice up the apples and stir in all of the goodness. Fill up your pie crust and bake for 1 hour at 350.   The cranberries and apples will be bubbling as your masterpiece comes out of the oven.

Don’t forget to save the last slice for yourself, it may be the last fresh cranberry you have until next winter!

Print Recipe

Apple-Cranberry Pie with Rosemary & Candied Orange Peel

Sweet apples and tart cranberries enhanced by fresh rosemary and candied orange peels; a true flavor trip sensation that will linger with every bite.

Prep Time25 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Dessert

Servings: 12

Author: Portlandia Pie Lady

Ingredients

• 5 cups apples, peeled and sliced (2 or more varieties if possible)
• 1-1/2 cups whole fresh cranberries
• 1/4 cup chopped candied orange peel
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 teaspoon of each: cinnamon, allspice, cloves, and nutmeg
• 2 to 3 tablespoons orange juice
• 3 tablespoons Clearjel or tapioca starch
• 2 tablespoons chopped rosemary (about 2 sprigs)
• 1 tablespoon butter
• 1 egg, beaten (for egg wash)
• Large granulated sugar crystals (for topping)
• 1 recipe Grandma’s Pie Crust

Grandma’s Pie Crust

• 2 cups flour
• 2 tablespoons sugar
• 1/8 teaspoon baking powder
• 1 teaspoon salt
• 1 cup shortening or butter
• 1/2 cup very cold water

Instructions

Pie Dough:

• In a large bowl, stir all of the dry ingredients together (flour, sugar, baking powder, and salt).
• Using a large tine fork or pastry cutter, cut in the shortening/butter of choice until pea-sized and crumbly.
• Add the cold water all at once and mix just until it forms a ball (do not knead or over mix). Divide dough in half.
• Roll out one half on a generously floured surface about 2 inches wider than the pie plate (11-inches for a 9-inch pie). As this is a soft dough, roll up on to rolling pin and unroll onto pie plate.
• Repeat for the top crust, but only roll about 1-inch wider than pie plate.

Pie Filling:

• Mix together the sugars, Clearjel (or tapioca starch), and spices in a large bowl.
• Peel and slice the apples and toss with the dry ingredients.
• Stir in the chopped rosemary, candied orange peels, and orange juice and stir well.
• Spoon the filling into your prepared pie crust, dot with butter and use egg wash to seal on top crust.  Use the rest of the egg wash to brush over top crust and sprinkle on large granulated sugar if desired. 
• Bake 1 hour @ 350. Best served warm!

Notes

Note: If you don’t have the time to make candied orange peels, use the zest of half of a large orange in its place.