Cranberry-Apple Cobbler Pie

Cranberry-Apple Cobbler Pie

Cranberry-Apple Cobbler Pie
  • Prep Time

    1 hour
  • Cooking Time

    2 hours
  • Serving Size

    8 servings


  • Filling:
  • Cortland apples4 cups
  • Fresh Cranberries2 cups
  • All-purpose flour1/4 cup
  • Granulated sugar1/2 cup
  • Packed brown sugar1/4 cup
  • Ground cinnamon1/2 teaspoon
  • Ground nutmeg1/4 teaspoon
  • Ground coriander1/4 teaspoon
  • Topping:
  • All-purpose flour1/2 cup
  • Packed brown sugar1/2 cup
  • Ground cinnamon1/4 teaspoon
  • Nutmeg dash
  • Unsalted butter or margarine1/4 cup
  • Chopped pistachios1/4 cup
  • Pastry:
  • All-purpose flour2 1/2 cups
  • Salt1 teaspoon
  • Sugar1 teaspoon
  • Unsalted butter1 cup (2 sticks/8 ounces)
  • Ice water6-8 tablespoons
  • Featured Product

    Fresh Cranberries


Heat oven to 375°F. In large bowl, gently mix apples and cranberries. In small bowl, combine the flour, sugars, and spices. Add the dry ingredients to the fruit; gently, but thoroughly toss to coat the apples. Pour into pastry-lined pan. In small bowl, combine the flour, sugar, cinnamon, and nutmeg. With pastry blender or fork, cut in the butter until crumbly. Stir in the pistachios. Sprinkle evenly over the top of the apple filling. For the Pastry In the bowl of a food processor, pulse to combine the flour, sugar, and salt. Add about half of the butter to the food processor and pulse several times. Add the remaining butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas. Slowly add the ice water by sprinkling the dough with about ½ of the water; pulse again. Add more water one tablespoon at a time, pulsing after each addition, until the dough just barely begins to hold together. Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disk. You should just knead enough so that the dough holds together without cracks. Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days. Remove one crust disk from the refrigerator. Let sit at room temperature for 5 to 10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish. Add the filling to the pie and proceed with baking instructions. Bake 45 to 55 minutes or until apples are tender, and the pastry and topping are golden brown. (After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.) If desired, serve warm with whipped cream or ice cream. Brought to you by Chef Will Gilson from The Cranberry Chef Collective