We have a Valentines tradition starting around our house. And it comes in the form of pie!
Three years ago I saw a post on Twig & Thistle about making pie boxes for Valentines. I thought it was the cutest thing ever. So I designed my own pie box and we used their suggested apple pie recipe. Cranberry-Ribbon Apple Pie. And we’ve been in love ever since.
Cranberry-Ribbon Apple Pie
- 1 1/2 cups plus 1 tablespoon sugar
- 1/2 cup 100% cranberry juice
- 2 cups cranberries (about 8 ounces)
- 2 pounds Granny Smith apples, peeled, cored, thinly sliced
- 1 3/4 pounds Golden Delicious apples, peeled, cored, thinly sliced
- 2 tablespoons all purpose flour
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
Stir 3/4 cup sugar and juice in saucepan over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool. (Can be made 2 days ahead. Cover and chill.)
Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and 3/4 cup sugar in large bowl to blend.
Preheat oven to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. Spread cranberry mixture over crust bottom. Top with apple mixture; dot with butter. Roll out second dough disk on floured surface to 13-inch round; drape over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Cut 1-inch hole in center. Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.
Bake pie 15 minutes; reduce oven temperature to 375°F and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with vanilla ice cream.
Valentines 2010 – Same recipe, different shape.
Valentines 2011 – Kept it simple – just made a regular pie.
(I tried to fancy heart cut-outs, it didn’t work so well.)