And continuing with the pie season theme...
This is more a pie crust idea post than a recipe feature, although there is a recipe at the end. I like to try to come up with new ways to vent the top of a double crusted pie besides the usual old slits. The top crust can be cut in any way you want as long as there is a place for the steam to escape.
So for my thanksgiving contribution this year, I made an apple cranberry pie and cut polka dots in the top crust. It looks really cute and all it took was a water bottle cap! I started by lightly scoring a 2" grid on my top crust with a ruler, because I'm a nut and I wanted to make sure the dots were all aligned.
Then I cut dots in alternating rows with the bottle cap and put the top crust on the pie as per usual.
So much more interesting than just the slits! If you want some more inspiration for your own pies, you can also check my plaid lattice top Bourbon Peach Pie with Cornmeal Crust:
or my Maple Blackberry pie, with a diagonal cut design:
Don't be afraid to get creative. Happy thanksgiving!
Apple Cranberry Pie
5 granny smith apples
1 cup cranberries, washed and rinsed
1/2 c sugar
1/2 c brown sugar
1/2 c flour
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp vanilla [I used vanilla bean paste]
generous splash[es] of brandy
2 tbsp salted butter
2 unbaked pie crusts
1. Peel and chop apples. Mix them in a bowl with the cranberries, sugars, flour, spices, brandy and vanilla.
2. Pour filling into unbaked bottom crust. Dot the top with the butter Top with second crust. Slit or cut to vent. Brush top with milk and sprinkle with sugar. Put foil around edge of pie to prevent crust from burning.
3. Bake at 375 for 30 minutes. Reduce heat to 350 and bake another 30 minutes. Remove and let cool completely.