The BIG Apple Pie
🍎Recently I experienced a wonderful weekend in New York City. I spent time with Beside Reading at the luxury hotel Mandarin Oriental New York where they're featuring my magical realism novel ✨FINDING MAY✨
🍎One truth about NYC is there is no shortage of fantastic foods! Everything I ate was delicious, from smoked salmon and pumpernickel bagels to homemade cookie dough ice cream to NY-style pizza to French crepes to Moroccan pastilla, and more!
🍎Today's BIG APPLE PIE is inspired by my weekend getaway. This pie is extra special because it's filled with the warm spices of the holiday season and loaded with apples, pears, and cranberries that add a punch of tartness. The buttery crust is flaky and delicious. And what NYC pie is complete without the skyline?!🏙
Apple, Pear & Cranberry Pie (BIG Apple Pie)
2 9-inch pie crusts (homemade or store bought)
3 cups (cut into 1/2-inch chunks) of pears (about 3 medium almost-ripe pears, peeled or with peel on)
1 1/2 cups fresh or frozen cranberries (do not thaw)
2 large Honeycrisp apples, cored, peeled (if desired), and sliced into 1/2-inch slices (about 3 cups)
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 Tablespoon lemon juice (1/2 lemon)
1 Tablespoon orange zest (1 large orange)
Prepare pie crust. Separate pie dough into 2 discs. Flatten, cover in plastic wrap, and refrigerate for at least half an hour.
After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 400°F (177°C).
Roll out the chilled pie dough. On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Chill in the refrigerator or freezer as you prepare the filling.
For the filling, combine all the remaining ingredients in a large bowl. Stir gently so as not to squish fruit. Allow the filling to marinate for half an hour (overnight if needed).
Spoon the filling into the crust, leaving any juices behind.
Roll out the second pie dough disc, and decorate the top with lattice, shapes, or braids. If using the entire disc to cover the pie, make sure you cut vent holes to allow steam to escape during baking.
Bake the pie for 55-65 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield, if needed, on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools.
Slice and serve pie at room temperature. Cover and store leftover pie in the refrigerator for up to 1 week.