Cranberry-Apple Pie with a Rye Crust

sweet & tart

Are we all in the ~spirit of the season~ yet? I love the holidays mostly because I tend to stay local in New York, and everyone else leaves. I know it’s a touristy time of year for Manhattan, but in my neighborhood in Brooklyn, things get pretty quiet, and it’s awesome. It feels like I have the whole place to myself. That means I can listen to Chance’s new mixtape in peace without hearing people yelling at each other downstairs. It’s glorious. This year, we’re seeing Why Him? (because it’s on-theme), then getting dinner at Mission Chinese with friends. I’m super excited. Tonight, I’m gonna hit up Maison Premiere (or at least try to, those lines get crazy) and * fingers crossed * start watching Mariah Carey’s new show, because that sounds pretty xmas-y to me. Am I wrong? 2016 has been long, and 2017 is clearly not going to be any easier, so let’s all take a breather, relax, eat some good food, have a few drinks, and get ready for the uphill battle that will be 2017. If you still need to get someone a gift, may I suggest donating to a worthy cause in their name? It’s a present you can both be proud of. Here’s a list of great places to donate if you need a little help.

cranberry apple pie with a rye crust

So, about this pie. I adored it. It was so perfect. Ever since I saw Yossy post about pie with rye crust on her blog, I’ve wanted to make one, but I bought a bag of rye flour and it sat untouched for months. That happens a lot. But my friend Anne was having a potluck this past Sunday, so I was like, “Hey! This is the perfect opportunity to make a pie. A RYE CRUST pie.” This crust is a little different than your average crust, in that it seems a bit drier than usual, but you just need to add a tiny bit more ice water and the dough comes together like a dream (and bakes like one, too!). The finished crust was perfectly golden and flaky. Kramer and my friend Jeena both commented on how much they loved the crust, picking off end pieces with their fingers and holding it up to my face to show me. I’ll take that as a great sign of approval. The filling was sweet and tart and delicious. If you’ve still got fresh cranberries in your fridge or freezer, this is what you should do with them. If you don’t have apples, you can definitely sub them out for pears, more cranberries, or cherries. This is definitely a winter pie, but that doesn’t mean you can’t have a little ice cream on top. Happy Holidaze!

cranberry apple pie with a rye crust

cranberry apple pie with a rye crust
Let’s make that crust.

cranberry apple pie with a rye crust
Cut your butter into your flours–I like to use my hands for this.

cranberry apple pie with a rye crust
Add your water and cider vinegar until a dough forms.

cranberry apple pie with a rye crust
Form the dough into two discs, wrap them up tight, and refrigerate for at least an hour.

cranberry apple pie with a rye crust
Now for the filling.

cranberry apple pie with a rye crust
Cook everything until bubbling, then cool.

cranberry apple pie with a rye crust
Roll your first disc out and add in your cooled filling.

cranberry apple pie with a rye crust
Roll out the second disc, brush with egg and sprinkle with sugar, then bake!

cranberry apple pie with a rye crust

cranberry apple pie with a rye crust
I really was in love with this pie.

cranberry apple pie with a rye crustcranberry apple pie with a rye crustcranberry apple pie with a rye crust

Cranberry-Apple Pie with a Rye Crust
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 slices
A wonderfully seasonal pie with fresh cranberries and juicy apples, all wrapped up in a beautiful rye crust.
For the Crust:
  • 1⅓ cups rye flour
  • 1⅓ cups all purpose flour
  • ½ teaspoon salt
  • 1 cup unsalted butter, cold and cut into cubes
  • 8 tablespoons ice water
  • 1 teaspoon apple cider vinegar
  • 1 egg, lightly beaten
  • raw sugar, for sprinkling
For the Filling:
  • 2 apples, cored, sliced, and cubed
  • 2 cups cranberries
  • ½ cup white granulated sugar
  • ½ cup brown sugar
  • 1 tablespoon vanilla powder or extract
  • ¾ teaspoon ground cinnamon
  • zest of ½ an orange zest
  • ½ teaspoon kosher salt
  • 5 tablespoons tapioca flour (you can sub out cornstarch if you don't have tapioca flour)
  1. First, make your crust. Note that it is best to let your pie crust rest for at least one hour before you bake with it (you can also let it rest for as long as overnight). You have been warned. Anyway, whisk together your flours and salt, then use your fingers or a pastry cutter to cut the butter into the flour until pea-sized crumbs form and the dough will clump together when pressed. Add in your ice water and cider vinegar and mix with a wooden spoon until a dough forms.
  2. Gather the dough into a large ball, divide it in half, and wrap each half in plastic wrap, pressing each ball into a flat disc. Place in the fridge and let chill for at least an hour, or as long as overnight.
  3. When you're nearly ready to bake, in a medium-sized pot, combine your cubed apples, cranberries, sugars, vanilla, cinnamon, orange zest, and salt. Whisk and cook over medium-high heat, until the sugars have dissolved. Add in the tapioca flour and whisk to combine, then lower the heat to medium and cook until thickened and bubbling, about 5 minutes. Set aside to cool for 15 minutes or so.
  4. Preheat your oven to 400 degrees F. When ready, roll out one disc of pie dough on a lightly floured surface. When the dough has been rolled out to at least a bit larger than your pie dish, gently fold it in half and lift it up and into your dish, then unfold it. Do not crimp the edges yet, but instead, gently pat the dough down around the insides of the dish so that it's flush with the sides.
  5. Scoop your filling into your dish and set aside. Roll out your other half of dough, and either place it directly on top, or cut the dough into 2-inch strips for a lattice top. Whichever you decide to do, crimp the bottom and top layer of pie crust together by folding the dough under, towards the pie dish (this will hide any jagged edges). Brush the crust with your beaten egg and sprinkle with raw sugar.
  6. Place the pie on a baking sheet lined with parchment paper (to protect against any drips) and bake for 45-55 minutes, until the pie is golden brown and bubbling. Let cool completely, for at least two hours, before slicing and serving. This will keep well, at room temperature and covered, for up to 3 days (I made this pie a day ahead and kept it covered at room temp before it was sliced, but you should refrigerate it after it's been sliced).
Adapted From


2 Responses

  1. Annie says:

    This pie is beautiful!!! And so cheery.

  2. 2pots2cook says:

    Perfect. Warm. Comforting. Thank you and have a pleasant day !

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