When something (or someone) is compared to apple pie, the insinuation is that it (or they) are wholesome. That is exactly how we describe this apple pie. Homemade and hearty, we did not skimp on whole ingredients here. This pie is the antithesis of keto-friendly, but it’s good for the soul. Fresh apples are in season, and apple pie is arguably the best way to enjoy that autumnal flavor. We add to the nostalgic seasonality with cranberries, walnuts, and cinnamon, but you can add your own nostalgic flair.
To make the dough in a large mixing bowl add the flour, butter, granulated sugar, vanilla extract and salt.
Rub the butter into the flour mixture until almost like sand consistency and pour in 2-3 tablespoons cold water if needed to make the dough.
Divide the dough in half and roll it out to make the pie base.
Meanwhile, in a large mixing bowl add the diced and peeled apples, cranberries, walnuts, sugar, cornstarch and cinnamon. Mix until combined.
Top the pie shell with the apple filling and cover the whole pie with the rolled other half of the pie.
Seal the ends with the help of a fork and brush the top with a lightly whisked egg.
Bake the pie in an already heated oven at 350 F or 180 C degrees for about 40-45 minutes.
Serve and enjoy.
Ingredients
Directions
To make the dough in a large mixing bowl add the flour, butter, granulated sugar, vanilla extract and salt.
Rub the butter into the flour mixture until almost like sand consistency and pour in 2-3 tablespoons cold water if needed to make the dough.
Divide the dough in half and roll it out to make the pie base.
Meanwhile, in a large mixing bowl add the diced and peeled apples, cranberries, walnuts, sugar, cornstarch and cinnamon. Mix until combined.
Top the pie shell with the apple filling and cover the whole pie with the rolled other half of the pie.
Seal the ends with the help of a fork and brush the top with a lightly whisked egg.
Bake the pie in an already heated oven at 350 F or 180 C degrees for about 40-45 minutes.
Serve and enjoy.
