Down-East Cranberry Apple Pie

Name: Down-East Cranberry Apple Pie
Yield: Makes one 10-inch pie; serves about 8
Cuisine: United States
Ingredients: Vanilla ice cream, for serving; Milk and sugar, for glaze; ½ cup water; ½ cup orange juice, preferably freshly squeezed; Pinch fresh-grated nutmeg; Grated zest of 1 orange; ⅓ cup all-purpose flour; 8-10 Cortland apples; 1¼ teaspoons ground cinnamon; 1 cup sugar, or to taste; ¾ teaspoon fresh-grated nutmeg or apple pie spice; 1½-2 tablespoons cold unsalted butter, cut into pieces; Pinch salt; 1 cup sugar; 2 cups (about 7 ounces) cranberries, picked over; Basic Pie Dough for a 2-crust pie

Preparation info

Makes one 10 inch pie; serves about
8

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This pie, made by the Kennebunk Inn in Kennebunk, Maine, won grand prize in Yankee magazine’s Great New England Food Festival in the fall of 1989, beating out over 30 competing apple pies from inns all over New England. Bake one, and you’ll see why—this is a big pie, with a layer of orange-scented cranberries tucked beneath Cortland apple slices, all piled high in a double crust.