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!
Apple-Cranberry Pie with Rosemary & Candied Orange Peel
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!
I don’t see orange juice in the ingredients list. How much needs to be added to the filling mixture?
So sorry! I have been out of the country and couldn’t log in to check comments. I updated the recipe, it’s 2 to 3 tablespoons. If you are using the candied orange I would do 2 tablespoons, if not definitely 3. I used 3 with the candied orange and one fried LOVED it but another one wanted a little less orange.