Using our holly wreath piecrust cutter results in a pie that’s pretty enough to play a starring role on your holiday table. If you like ginger, add 1/2 tsp. ground ginger along with the cinnamon. Sprinkling a bit of turbinado or other coarse sugar on the top crust after brushing it with the egg wash will add a little bit of sparkle and crunch to your pie.
1/2 cup (4 oz./125 g) granulated sugar
1/2 cup (4 oz./125 g) firmly packed brown sugar
Grated zest and juice of 1 lemon
1 tsp. cinnamon
1/2 tsp. salt
1/4 cup (1 oz./30 g) cornstarch
4 cups (1 lb./500 g) fresh or thawed frozen cranberries
2 lb. (1 kg) sweet apples such as Fuji, peeled, cored and sliced
1 tsp. vanilla extract
2 rolled-out rounds basic pie dough
1 egg beaten with 1 tsp. heavy cream
To prepare the filling, in a bowl, whisk together both sugars, the lemon zest, cinnamon, salt and cornstarch. Add the cranberries and apples and toss until the fruit is well coated. Stir in the lemon juice and vanilla. Let sit at room temperature for 30 minutes to 1 hour.
Fit 1 dough round into a 9-inch (23-cm) pie dish and gently press into the dish. Trim the edges flush with the rim. Using a holly wreath piecrust cutter according to the manufacturer’s instructions, cut out the top crust. Refrigerate both crusts for 30 minutes.
Preheat an oven to 400°F (200°F).
Drain the cranberry mixture, discarding the liquid. Pour the cranberry mixture into the prepared pie dish. Place the top crust on the pie, trim the edges flush with the rim and crimp the edges to seal. Brush the pie with egg wash.
Place the pie dish on a baking sheet and bake until the crust is golden brown and the filling has begun to bubble, 50 minutes to 1 hour; check the pie after 30 minutes and cover the top edges with foil if they become too dark. Transfer the pie to a wire rack and let cool at least 1 hour before serving, or refrigerate overnight. Serves 8.
Williams-Sonoma Test Kitchen