Is there any substitute for egg wash on the the top of pie ?
Hi Gagan, you could do a simple brush with heavy cream, then sprinkle with coarse sugar. Or you could skip it all together.
Thank you so much Elise for your kind reply .
Hi can I make this a week in advance and pop it into the freezer ?? if so do I freeze it before cooking or after cooking ?
Hi Nancy, I think it will work better if you freeze the pie before baking.
I made this with a store bought crust, and other than going a little heavy on the dried cranberries (1 1/4 cup) followed directions (although I used plain cheap brandy). I love the pie, but it did have a hint of tartness.
Could the tartness be because my apples were about a month old, the cranberries I got were a bit more tart, or is it supposed to be that way?
Could be either. Tart apples or tart cranberries. When serving you can sweeten some whipped cream with powdered sugar to offset the tartness of the pie, or serve with vanilla ice cream. ~Elise
Hi, Elise. This pie looks divine. One question – can I use fresh cranberries and if so, how much?
I don’t recommend using fresh cranberries with this pie. Too tart! ~Elise
I made this today and it turned out great! The crust in particular was very well received. I’ll be making this again, and playing around with some variations!
I made this pie for Thanksgiving this year and everyone loved it – thank you! I want to make it again for Christmas and four vegans will be attending dinner so I’d like to know if you’ve ever used coconut oil in place of butter or shortening in pie crust or/and if you think it might work in your crust recipe? I don’t like the oils used in Earthbalance so I figure it has to be butter or coconut oil or it’s not going to work. Thanks!
Hi Elizabeth, no, I have not used coconut oil to replace the fat in the crust recipe, but if you do, please let us know how it turns out for you. ~Elise
Hi, Looks great. I plan on making this for Thanksgiving this year. Is it possible to make any part of this the day before?
I like to make the pie dough at least a day ahead of time. ~Elise
The reason you don’t brush edges with egg wash is because the rim has a tendency to brown faster than the top of the pie. By omitting the egg wash on the edge you should have a more even color and not risk burning.
This is the first pie I’ve ever made and it turned out great! Thank you Elise for the great site and recipes.
Thanks for the recipe–the pie looks gorgeous! I was just wondering–is there a substitute for the Brandy? I never have any on hand. Would increasing the Vanilla extract do?
Note from Elise: I wouldn’t increase the vanilla, that would make it too vanilla-y. Just skip the brandy if you don’t have any.
Thanks so much for posting this recipe – thanks to your Dad as well. In making this pie, I have overcome my fear of pastry and added the most wonderful recipe to my repertoire. If you want to read about my experience with it, check our my cooking group’s site: The Cookteasers – http://cookteasers.blogspot.com/2007/08/apple-and-cranberry-pie.html
Just the smell of the cooked pie is almost enough to satisfy…of course, it doesn’t stop me from hoeing into the pie, I’m not THAT strong! Congratulations on a great site!
I agree this is one of the best apple pies!
I just had a problem with the dough, I hope you can help me solve it. At the end it turned out like sand! Sounds funny, but it’s best word to descride it. What did go wrong?
Hi Susanne – it’s good isn’t it? I think this is my favorite pie too. Regarding the edges, I have no idea why on that instruction, so I removed the note. So, you don’t have pies in Germany, really? I guess we take them for granted here. BTW, here is an interesting link on The History of Pies.
I wanted to thank you for this great recipe! This is the best pie I ever made! I’ve been wondering though, why one does not cover the edges with the egg wash? (I am German, we don’t really have pies, so I hope that question is not too stupid!!!! :-))
Hi Josh – I love the pic! Thanks for posting. And I’m so glad you liked the pie. Isn’t the crust wonderful? I’ve made this pie 3 times in the last 2 days – one with dried cranberries, one with raisins, and one with dried cherries. Regarding the pie shield, I pop the pie shield on 15 minutes into the cooking and it seems to be the perfect amount of time.
I just made this. Very, very good!
Checkout pics of the process:
Thanks for sharing this!
I can personally attest that this is a spectacularly good pie!
It’s now in my personal recipe file–thank you Elise!
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