This deep-dish dessert boasts a delicious contrast of sweet apples and tart cranberries encased in flaky pastry. A sprinkling of exotic five-spice powder instead of the usual nutmeg-and-cinnamon give it a modern twist.
Courtesy of: Victoria Walsh
Photo: Michael Erickson
ingredients
Pastry
Filling
directions
Prepare pastry by whirling flour, sugar and salt in a food processor. Add butter. Pulse until coarse crumbs form. Add 1/3 cup (75 mL) of cold water. Pulse until dough comes together. If needed, add more water, a tbsp (15 mL) at a time until dough comes together. Divide dough into two pieces. Form each piece into a disc. Wrap each individually with plastic wrap. Refrigerate to firm up a bit, about 1 hour.
When dough is almost ready to be rolled, remove and let stand until roll-able, 5 to 15 minutes. Preheat oven to 425F (210C). Prepare filling. Peel apples. Cut into wedges, at least ½ inch (1 cm) thick. Squeeze 1 tbsp (15 mL) of juice from lemon, then drizzle over apples. Toss to coat. Scatter cranberries overtop. Sprinkle with sugar, flour and five-spice. Toss to evenly coat.
On a lightly floured surface, roll one piece of pastry into a 12- to 13-inch (30- to 32.5 cm) circle. Loosely roll up, around rolling pin. Unroll over a greased 9-or 10-inch (23-or 25-cm) glass pie plate. Roll our remaining pastry into a 13-inch (32.5 cm) circle. Turn filling in pie shell and mound. Dot filling with diced butter. Loosely roll pastry circle around rolling pin. Un-roll over filling.
Trim edges, leaving a 1-inch (2.5 cm) overhang. Fold top edge under bottom edge. Create a fluted edge by pressing your index finger and thumb on inside edge of dough, while using your other index finger to press dough inward between your finger and thumb. Continue until pie edge is fluted. Or simply press edges, using the tines of a fork. Cut 3 small slits or a round hole in top of pie to allow steam to escape. Lightly brush with egg, being careful not to allow the egg to pool. Sprinkle with a little sugar, if you like. Place pie on a baking sheet.
Bake on bottom rack for 10 minutes. Reduce oven temperature to 350F (180C). Continue baking until crust is golden and apples are tender, about 1 hour. Cool completely before slicing, about 1 hour.
If making ahead, pie will keep well, covered and refrigerated for up to 3 days.