Apple Cranberry Pie with Almond Butter Crust

Apple Cranberry Pie with Almond Butter Crust

This orange scented, spiced apple and cranberry pie has almond butter in the crust making it one of the most flavorful and best pies for the holiday season! Created by Irvin Lin, cookbook author and IACP-Award winning photographer.

Ingredients

Filling

  • 4 pounds mixed apples, like Braeburn, Granny Smith, Jonagold, Gala zest and juice from 1 medium orange juice

  • 1 cup packed light brown sugar

  • 1 1/2 teaspoon ground cinnamon

  • 3/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon kosher salt

  • 2 cups fresh cranberries

  • 1/4 cup all-purpose flour

Crust

  • 3 1/4 cups all-purpose flour

  • 1 teaspoon kosher salt

  • 1 1/2 cups cold unsalted butter, cut into 1/2-inch chunks

  • 1/2 cup Lindsay Classic Creamy Almond Butter

  • 2/3 cup cold water

To assemble

  • 1 egg yolk

  • 1 to 2 tablespoons Turbinado sugar


Cooking Directions

  1. Peel, core and cut all but two apples into 8 wedges. Peel, core and quarter the remaining two apples and grate them through the large hole of the box grater. Place all apple wedges and gratings in a large bowl with the orange juice, zest, brown sugar, spices and salt. Don’t put in the cranberries or flour yet. Toss to coat the apples, then cover and let sit at room temperature for 90 minutes or overnight in the fridge.

  2. While the filling is sitting, make the crust by placing the flour, salt, butter chunks and Lindsay Classic Creamy almond butter in a large bowl. Toss together with a fork to coat the butter chunks and almond butter. Use your fingers and hands to smash the butter into small bits, about the size of peas. Smashing the butter will also incorporate the almond butter into the flour. Drizzle the cold water into the bowl and toss with a fork until it starts to absorb. Massage with your hands until a dough forms. Split the dough in half, flatten each into a disk about 1-inch thick, then refrigerate for 1 hour or overnight.

  3. Stir the apples a couple of times while the dough is chilling. Once chilled, roll one of the disks into a 12-inch disk. Fit the dough into a 9-inch glass pie pan. Stir in the cranberries and flour to the filling, then pour into the pie shell.

  4. Roll the second disk out into a 12-inch disk. Fit over the pie filling, and cut some decorative holes to allow steam to escape. Seal the dough by crimping them together with your fingers around the edges. Place back in the fridge for 30 minutes to chill and preheat the oven to 425°F.

  5. Once chilled, beat the egg yolk with one tablespoon of water. Brush over the top of the pie then sprinkle with sugar. Place the pie on a rimmed baking sheet to catch any drips and bake for 20 minutes. Reduce the heat to 375°F and bake an additional 30 to 40 minutes or until the top of the pie is golden brown. Carefully cover the top of the pie with aluminum foil to prevent further browning and place back in the oven. Bake for additional 45 minutes to 55 minutes, or until the filling is bubbling. Let cool to room temperature before serving.

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