I originally made these Apple Cranberry Pies for my cousin’s wedding celebration. It was a magically homespun sort of wedding… think outdoors with perfect weather, wildflowers everywhere, mason jars and homemade pies. The bride looked like she stepped right out of a fairy tale. Sigh. I digress.

Back to the present… apple cranberry pie would be lovely for Thanksgiving! Pressed for time and leery of homemade crust? Feel free to pick up a box of rolled-up, ready to use pie crusts in the refrigerator case at your supermarket and skip right to Step 4. I won’t tell anyone.

Ingredients (serves 8)

Crust:

2 1/2 cups white flour

1/2 teaspoon salt

1/2 teaspoon ground allspice

2/3 cup cold, unsalted butter (please use real butter for this!)

6 tablespoons vodka

4 tablespoons cold water

2 eggs

Filling:

6 cups peeled, sliced apples (I used 4 Macintosh and 4 Cortland apples)

1/2 cup cranberries (frozen are fine)

3/4 cup sugar

3 tablespoons flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 cup shredded coconut (optional)

Directions

Step 1) Combine 2 1/2 cups flour, salt, and allspice in a small mixing bowl. Add cold butter. Cut butter into flour mixture using a pastry cutter, until mixture resembles a bowl of pea-size crumbs.

Step 2) Sprinkle water and vodka over butter mixture, 1 tablespoon at a time. Don’t dump the liquid all in one place! Gently incorporate until a ball of dough forms. If you need to use your hands, that’s fine.

Step 3) Divide dough in half. Roll each half on a lightly floured countertop using a lightly floured rolling pin until the dough is approximately a 12 inch circle. It doesn’t have to be a perfect circle, no matter what some cookbooks tell you (we’ll fix it later, don’t worry).

Step 4) Fold one of the dough circles over the rolling pin to transfer to a deep dish pie pan. Simply pat the dough lightly into place. If the dough tears, don’t panic, just patch it back together with your fingers. I won’t tell anyone, and seriously, nobody will notice if your crust isn’t picture perfect. Carry on…

Step 5) This is why we don’t care if the crust is a perfect circle… use a small knife to slice off all of the dough that hangs past the edges of your pan! We’ll make it look all fancy in a moment, but for now, we just want the dough even with the edges.

Step 6) Using a tiny cookie cutter or other mold, cut tiny shapes (approximately 1 square inch) from the dough scraps. Sprinkle with colored sugar if desired. Set shapes aside.

Step 7) Cover your pie crust with a towel, and make your filling… Combine your apple slices, cranberries, sugar, 3 tablespoons flour, cinnamon, and cardamom in a large bowl. Mix gently until ingredients are combined.

Step 8) Sprinkle the bottom of your pie crust with shredded coconut. This is entirely optional, and you really won’t taste the coconut. This steps helps to absorb excess liquid from the pie filling. If you don’t like coconut, try sprinkling the bottom of your pie crust with finely ground pecans.

Step 9) Pour your apple cranberry pie filling into your pie pan. Isn’t it pretty?

Step 10) Top your pie with the second circle of dough. Use your fingers to gently crimp the top and bottom crusts together. Don’t worry if the edge doesn’t look fancy like a cooking show pie crust… just say your pie crust is “rustic” and move on with your day.  😉

Step 11) Cut a few slits in your top crust for steam to escape. Brush beaten egg over the top pie crust, and stick on the little dough shapes you cut a few minutes ago. Just work with what you have, and try to space your little dough shapes evenly. There, look at that lovely pie crust! No perfect circle required. Sprinkle with coarse sugar if desired.

Step 12) Bake your apple cranberry pie on a low rack in a preheated 375 degree oven for 45 minutes. Let cool and enjoy!