| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 16 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 16 servings |
Ingredients
- All-purpose flour, for rolling out dough
- Four 9-inch rounds prepared pie dough
- 4 pounds apples, peeled, cored and cut into large dice (about 10 cups)
- 4 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 teaspoons ground cardamom
- 1/4 teaspoon kosher salt
- 1/4 cup cornstarch
- One 14-ounce can whole-berry cranberry sauce
- 1 cup dried cranberries
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
- Place an inverted baking sheet in the oven and preheat the oven to 350 degrees F.
- Lightly flour your work surface. Roll each round of pie dough out to a 12-inch circle. Place 1 round of dough on one side of a baking sheet, allowing about 1 inch of excess dough to hang over each side. Repeat this process with another round of dough on the long side of the baking sheet, slightly overlapping the rounds. Cut the third round of dough in half. Use the halves to cover the remainder of the baking sheet, being sure to leave about 1 inch excess dough on all sides. Prick the dough with a fork and cover with parchment paper. Use cookie cutters to cut hearts out of the fourth round of dough. Place the hearts on top of the parchment paper. Place the baking sheet with the crust and hearts in the refrigerator to chill while preparing the filling.
- To prepare the filling, place a stockpot over medium heat. Add the apples, butter, brown sugar, cardamom and salt. Cook until the sugar dissolves into the melted butter, creating a loose syrup, 5 to 7 minutes. Sprinkle in the cornstarch and bring to a simmer. Cook until slightly thickened, about 5 minutes more. Stir in the cranberry sauce and cook, stirring, until combined, about 2 minutes. Remove from the heat and stir in the dried cranberries and vanilla.
- Remove the pie dough from the refrigerator. Lift off the sheet of parchment with the hearts on it and set aside. Pour the filling over the crust and spread into an even layer with a spatula. Lightly press the excess dough over the edges of the filling to create a rustic crust. Decorate the filling and crust with the hearts.
- In a small mixing bowl, whisk the egg with 1 tablespoon water. Brush the egg mixture over the crust and hearts.
- Place the pie on top of the preheated baking sheet and bake until the filling bubbles and the crust is golden brown, about 55 minutes. Allow to cool slightly before slicing.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 206 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 30 g |
| Protein | 1 g |
| Cholesterol | 19 mg |
| Sodium | 73 mg |
| Serving Size | 1 of 16 servings |
| Calories | 206 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 30 g |
| Protein | 1 g |
| Cholesterol | 19 mg |
| Sodium | 73 mg |
Reviews
Saw this recipe this morning on Trisha’s show and had to try it! Used a rectangle cake pan. Worth making again and again. My husband loves it.
YUM!!!
Great flavour however the sheet pan was not deep enough and juices ( with sugar) ran over the edges and onto hot oven, racks, part of door- filled oven then house with smoke.
Alarm went off, children ran, adults laughed. I did place it on upside down pan – which has burnt juices on it’s edges. A day of cleaning oven coming up.
But it tasted fabulous. Might use a lasagne dish next time
Very easy very fun and loved the taste. Just be careful when heating the sugar butter apples 5 – 7 minutes can be long and you do not need it to go to Carmel, that is a different recipe. lol