4.5
2 ratings

Cranberry-Apple Cobbler Pie

Perfect with whipped cream or ice cream
Cranberry-Apple Cobbler Pie
Photo courtesy of Ocean Spray

No need to wait for autumn—this pie is delicious all year round.

Recipe courtesy of Chef Will Gilson of Puritan & Company in Cambridge, Massachusetts, member of the Ocean Spray Cranberry Chef Collective. 

Ingredients

For the crust

  • Recipe follows, or use a pre-made crust
  • 2 and 1/2 cups all-purpose flour, plus extra for rolling
  • 1 Cup (2 sticks or 8 oz) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 Teaspoon salt
  • 1 Teaspoon sugar
  • 6 to 8 tablespoons ice water

For the pie filling

  • 4 Cups sliced peeled cooking apples (4 medium)
  • 2 Cups fresh or dried Ocean Spray cranberries
  • 1/2 Cup granulated sugar
  • 1/4 Cup all-purpose flour
  • 1/4 Cup packed brown sugar
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1/4 Teaspoon ground coriander

For the topping

  • 1/2 Cup all-purpose flour
  • 1/2 Cup packed brown sugar
  • 1/4 Teaspoon ground cinnamon
  • Dash nutmeg
  • 1/4 Cup butter or margarine
  • 1/4 Cup chopped, shelled pistachios

Directions

For the crust

If not using a pre-made crust:

Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.

Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.

Slowly add ice water by sprinkling the mixture with about 1/4 cup of ice water (strain the cubes out beforehand) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.

Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disk. You should just knead enough so that the dough holds together without cracks.

Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.

Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.

Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Add filling to the pie and proceed with baking instructions.

For the pie filling

In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.

For the topping

In small bowl, mix all topping ingredients except butter and pistachios. With pastry blender or fork, cut in butter until crumbly. Stir in pistachios. Sprinkle evenly over filling.

Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.