Serves 12 Pies
2½ cups (625 ml) cake and pastry flour
1 cup (250 ml) butter, chilled and diced
¼ tsp (1 ml) salt
¼ to ½ cup (60 to 125 ml) cold water
4 cups apples, peeled, cored and diced small
¼ cup (60 ml) dried cranberries, chopped
1 cup (250 ml) brown sugar
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) nutmeg
½ tsp (2 ml) orange zest
2 tbsp (30 ml) butter, melted
1 tbsp (15 ml) all-purpose flour
¼ tsp (1 ml) salt
2 egg yolks
4 tbsp (60 ml) whipping cream
¼ tsp (1 ml) salt


  1. Add flour, butter and salt to a food processor fitted with a metal blade. Pulse until mixture looks like coarse crumbs about the size of peas.
  2. Sprinkle with ¼ cup (60 ml) cold water. Pulse until dough sticks together when squeezed. Add more water, 1 tbsp (15 ml) at a time, if necessary. It will still look a bit crumbly.
  3. Shape dough into two balls. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
  4. To make FILLING: In a large bowl, combine all ingredients. Toss to blend. Set aside.
  5. Preheat oven to 375 F (190 C). Roll pastry to ⅛ -in (0.25 cm) thickness on a floured surface. Cut into 3-in (7.5 cm) rounds. Place 2 tbsp (30 ml) on half of each round.
  6. In a small bowl, whisk together egg wash ingredients. Using a small brush, spread egg wash around edges of each pie. Cover each pie with another pastry round and press edges to seal. Crimp edges with a fork.
  7. Make a slit on top of each pie and brush with remaining egg wash. Transfer to a parchment paper-lined baking tray and bake for about 20 minutes or until pies are golden brown. Rotate pan halfway through.
  8. Remove to a rack to cool. Serve warm.
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