Cranberry-Apple Pie 


  • 6 medium Golden Delicious apples - peeled, cored, and sliced 3/8"
  • 1/4 tsp. ground cinnamon
  • 1/4 cup diced dried cranberries
  • 1/2 tsp. zest of orange
  • juice of 1/2 orange
  • 1/4 cup mild flavored honey (orange, sage, grapefruit, etc.)
  • 1 Tbsp. instant tapioca
  • 3 Tbsp. unsalted butter - chilled and cut into small pieces
  • 2 Tbsp. heavy cream (for top crust glaze)
  • Pie dough recipe for top and bottom crust

Temperature: 400 ° F


Pre-heat oven to 400 degrees
Mix all ingredients except butter.
Pour apple filling mixture into dough-lined pie dish, and dot with the pieces of butter
Roll out top layer of dough, slightly larger than pie dish, and place over filling, trim & flute edges to seal top & bottom dough layers. Cut small slits in top dough for vents, and glaze top (but not the fluted edge) with heavy cream.
Bake @ 400 degrees for 45 minutes. Reduce heat to 375 degrees and bake for 15 minutes - until apples are tender.
OPTIONAL: Sprinkle top of pie with sliced almond pieces (1/4 cup) after baking for 45 minutes. Cool thoroughly (several hours) before serving, to allow pie filling to 'set'.

For a 9" pie Emile Henry Deep Pie Dish