Apple cranberry pie offers the perfect combination of tart and sweet! This is our own recipe that I’ve adapted for 4-inch pies. These tender little pies are embellished with dainty flowers and leaves. This recipe was featured on our Snow White dinner menu.
Makes six 4-inch pies
Ingredients
Pâte Brisée
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter
- 1/4 cup ice water
Pie Filling
- 2 large Granny Smith apples, peeled, cored, and chopped into ½ pieces
- 6 oz whole fresh cranberries
- ¼ cup granulated sugar
- 3 tablespoons all purpose flour
- 1 teaspoon orange juice
- ½ teaspoon cinnamon
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg yolk beaten + 2 tablespoons heavy cream for egg wash
- Sanding sugar
Instructions
1.Place the flour, salt, and sugar into a food processor and pulse until well combined.
2. Cube butter and add half to the food processor; pulse. Add the other half of butter cubes; pulse. Mixture should resemble a coarse meal with pieces no larger than peas.
3. Add four tablespoons of ice cold water to the food processor bowl and pulse several times. Then add more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together.
4. Remove the crumbly mixture from the food processor and place on a clean flat surface. Using your hands, press the dough together to form a ball. Divide in half and form each ball into a disk. Wrap the disks in plastic wrap and place in the refrigerator for one hour.
5. Make pie filling by combining apples, cranberries, sugar, flour, orange juice, and cinnamon juice in a large bowl.
6. When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes so that it becomes easier to roll out. Place the dough disk on a lightly floured, clean flat surface. Sprinkle some flour on top of the disk. Roll the dough to a thickness of about 1/8 of an inch thick.
7. Using a bowl or paper template, cut the dough into six 6-inch circles and six 4 inch circles. Roll remaining dough into a small dish, wrap in plastic wrap, and place back in the refrigerator.
8. Place one 6-inch circle in the bottom of each mini pie plate. Press down so the dough lines the pan without any bubbles or ridges. Add pie filling and dot with butter pieces. Top with a 4-inch circle. Seal and crimp the seam between the bottom and top crusts, trim away any excess edges, and cut vent holes in the top of the mini pie.
9. Use the remaining pie crust to cut out flowers, leaves, or other shapes to decorate the top of your mini pies if desired. Once the pies are ready to bake, brush with an egg wash and sprinkle with sanding sugar.
10. Place the pies on a baking sheet and bake at 425 degrees for 20-25 minutes until the pies are golden brown on top. Remove from the oven and allow to cool on a baking rack to room temperature.
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