Spiced Apple Cranberry Pie with Einkorn Crust
Recipes
Fall is time for apple pie! Adding a touch of cranberries will give you a balance of sweet and tart flavors, while a golden buttery einkorn pie crust will be the bonus everyone will rave over.
Ingredients
Einkorn Pie Dough (yields two 9-inch pie shells)
- 2 cups (240g) jovial All-Purpose Einkorn Flour, plus more to roll out dough
- 1 tsp. (8g) sea salt
- 2 sticks (227g) cold unsalted butter, cut into ¼-inch cubes
- ¼ cup (59g) ice water
Apple Cranberry Filling:
- 2 ½ pounds (1,138g) apples (about 5), peeled, cored and cut into ¼ inch slices
- 9 ounces (255g) fresh or frozen (not thawed) cranberries
- ¾ cup (130g) brown sugar, packed
- ¼ cup (30) einkorn flour
- ½ tsp. (4g) kosher salt
- 1 tsp. (2g) ground cinnamon
- ¼ tsp. nutmeg
- 2 tbsp. (27g) lemon juice
- 1 egg yolk plus 1 tbsp. water, beaten together, for egg wash
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the pieces of butter and, using a pastry blender or your fingers, work the butter into the flour until you achieve a sandy mixture with some bits of butter as large as peas.
- Slowly add the ice water and stir just until the dough holds together without being wet or sticky. Test by squeezing a small amount of the dough together with your fingertips and if it doesn’t hold together, add additional water, one tbsp. at a time.
- Divide dough in half and flatten each piece into a chubby disk. Wrap each disk in plastic wrap and refrigerate 1 hour or overnight.
- On a well-floured surface, roll out first disk, 12” round about 1/8” thick. Brush off excess flour and fit into a 9” pie pan. If necessary, trim any excess dough to ½” overhang. Roll other disk out in a similar fashion and place on a piece of parchment paper or a baking sheet. Refrigerate both while you prepare the filling.
- In a large bowl, toss together the apples, cranberries, sugar, flour, salt, cinnamon, and nutmeg. Stir in the lemon juice.
- Remove pie shell from the refrigerator and fill with the apple mixture. Brush the overhanging rim with the egg wash and place the second rolled disk of dough on top, gently pressing on the top and bottom of each edge to lightly seal the two disks together.
- Using kitchen scissors, trim any excess dough to 1” overhang, and fold dough under. Crimp as desired.
- Brush entire surface with egg wash. Cut three vents in the top to allow steam to escape.
- Freeze until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F.
- Place pie on baking sheet and bake until crust turns golden, about 25 minutes. Reduce temperature to 375°F and continue baking until crust is a deep golden brown and fruit is bubbling, about 40 minutes. Transfer pie to a wire rack to cool for at least 2 hours before slicing.
- Pie can be kept at room temperature, loosely covered for up to 2 days.
Tips
The disks of dough can be frozen for up to one month; thaw overnight in a refrigerator.
Pie shell (without filling) can be tightly wrapped in plastic and refrigerated for up to 1 day or frozen for up to two weeks. Bake directly from the refrigerator or freezer).
