A couple of weeks ago we were invited by our favorite local mall Trolley Square to come and do some holiday shopping. Of course we gladly accepted because who doesn’t love a little shopping and at some of our favorite stores! We had been dreaming of a beautiful Ruffled Pie Dish from Williams Sonoma and it was the perfect time to stock up on all our favorite holiday pie making products! If you are local and haven’t visited Trolley Square Mall this holiday season, it’s a must! It truly has the most magical atmosphere for the holidays and the perfect Santa setting that isn’t cheesy… it’s the real deal! We have a tradition every holiday that we take our little peanuts to go and sit on Santa’s lap, do a little shopping at their fave store, Pottery Barn Kids and then finish up the night with dinner at the Spaghetti Factory. A simple yet perfect holiday shopping tradition that we look forward to every year!
Today we are showing off some of the goodies we purchased at Trolley Square and also sharing our favorite and we me FAVORITE holiday pie recipe, Spiced Apple-Cranberry. It’s straight Christmas in your mouth and the perfect dessert to serve at your up coming holiday dinners. If you haven’t given baking pies a chance we highly suggest it. They are easier to make then you think and probably our favorite form of dessert. We know your party guests will love it too!
Recipe from Williams Sonoma
Double Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 2 Tbs. granulated sugar
- 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
- 3 to 4 Tbs. ice water
- 3 1/4 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
- 1/2 cup firmly packed light brown sugar
- 3/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. salt
- 4 tsp. cornstarch
- 1 Tbs. fresh lemon juice
- 1 Tbs. vanilla extract
- 10 oz. fresh cranberries
- 1/4 cup water
Double Pie Crust
In a stand mixer fit with the paddle attachment. In the bowl of the mixer, combine the flour, sugar, and salt, and with the mixer on low speed, stir together the ingredients. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-lox speed until the texture resembles coarse meal with butter in spall chunks Add 6 Tbsp ice water and mix on low speed just until the dough pulls together. If the dough is dry, mix in more water 1 Tbsp at a time.
On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges and leave a 3/4″ overhang. Refrigerate the pie shell for 30 minutes.
On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick for a regular top. For a lattice top roll the dough out into a 14-by-11 rectangle and using a dough cutter or knife cut 1/2″ strips. Refrigerate until ready to use.
To make the apple-cranberry filling, in a 5 1/2-quart Dutch oven, stir together the apples, brown sugar, 1/4 cup of the granulated sugar, the cinnamon, allspice, cloves, nutmeg, salt and cornstarch until the apples are evenly coated. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Remove from the heat, stir in the lemon juice and vanilla, and let cool for 30 minutes.
Meanwhile, in a saucepan, stir together the cranberries, the remaining 1/2 cup granulated sugar and the water. Set over medium-high heat and cook, stirring occasionally, until the cranberries have broken down slightly and the liquid has thickened to the consistency of a loose jam, 13 to 15 minutes. Let cool for 30 minutes. Add the cranberry mixture to the apple mixture and stir to combine.
Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 350°F.
Transfer the apple-cranberry filling to the pie shell and gently place the dough round over the pie or weave your dough strips for a lattice top pattern. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal.
Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.
Here are some of our favorite pie baking products: