Not much can trump a freshly made fruit pie made with homemade pie dough. But let's be honest—few of us ever feel like making one. For me, a rustic pie—if you want to be fancy you can call it a galette—is a heck of a lot less stressful and no less satisfying with a deep, concentrated apple flavor dotted with tart cranberries and a warm, flaky crust that doesn't get soggy as it sits.
Why this recipe works:
- Pie dough is folded up and over the fruit and baked on a baking sheet, avoiding the hassle of a shaping dough in a pie plate.
- The open center of the pie allows extra moisture to escape, concentrating its flavor and keeping the crust from getting soggy.
- This type of pie creates lots of crispy crust edges.
- The style of this dessert is rustic, so perfection in appearance is not needed.
Notes: A pastry cutter is a tool that allows you to cut butter into a flour mixture. If you don't have one, simply rub the butter into the flour with your fingertips until all of the flour is slightly moistened and there are no visible pieces of butter remaining. Make sure the flour mixture does not get too warm (refrigerate it periodically as necessary). Alternatively, you can cut the butter into the flour using a mixer. On low speed, mix with a paddle until no visible butter remains. When rolling out the dough, the edges may have a tendency to crack. Push the cracks together so that you end up with a circular piece of dough with a fairly smooth edge. If the dough begins to crack when folding over the fruit, pinch the cracks together to seal or the fruit juices will seep out when baking.
- For the Crust:
- 1 1/4 cups (6 1/4 ounces) all purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons (4 ounces) cold unsalted butter, cut into small cubes
- 2 to 3 tablespoons ice water
- For the Filling:
- 24 ounces (about 4 to 5 medium) baking apples such as Granny Smith, Golden Delicious, or Gala, peeled and cored, sliced into 1/2-inch wedges
- 1/2 cup fresh cranberries
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon cinnamon
- 1 tablespoon (1/2 ounce) unsalted butter
For the Crust:Combine flour, sugar, and salt in large bowl. Cut butter into flour using a pastry cutter or by rubbing butter into flour with fingertips (see note) until no visible pieces of butter remain. Add 2 tablespoons ice water and fold with a rubber spatula until just moistened, pressing dough against itself on the side of the bowl to form a mass of dough. Add up to 1 more tablespoon water if too dry. Do not overmix. Press dough into a 5-inch disc and wrap in plastic wrap. Chill 1 hour.
Adjust oven rack to middle position and preheat to 425°F. Lay a sheet of parchment paper on a work surface. Roll dough into a 13- to 14-inch round using a lightly floured rolling pin. As your roll, press outer edges together to prevent the edges from cracking. Transfer parchment paper and dough to baking sheet and refrigerate until ready to use.
For the Filling: Combine apples, cranberries, sugar, flour, and cinnamon in a bowl and toss to combine. Pile fruit filling into center of dough, leaving a perimeter of about 3 inches.
Fold dough up and around the filling, trying to avoid letting the dough crack (see note). Dot the fruit with butter. Bake until crust is golden and fruit has softened, 45 to 60 minutes. Let pie cool on pan. Slice and serve. Pie can be stored loosely covered at room temperature over night.
Baking sheet, pastry cutter (optional)