Apple Cranberry Pie with Poinsettia Crust

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Embellish your pie with a beautiful poinsettia flower decoration. Made with our All-Purpose Flour Artisan Blend.

Apple Cranberry Pie with Poinsettia Crust

Yield: one 8 or 9-inch pie

Apple Cranberry Pie with Poinsettia Crust


    Pie Crust
  • 3 cups Pamela's All-Purpose Flour Artisan Blend (420 gr.)
  • 1 tsp salt
  • 1 TBSP brown sugar
  • pinch cayenne (optional)
  • 8 TBSP shortening, chilled and cubed
  • 8 TBSP unsalted butter, cubed and chilled
  • ⅓ cup ice water + up to 1 TBSP if necessary
  • 1 egg yolk
  • 1 TBSP water
  • 6 cups cooked apples of choice: Fuji or Pink Lady are favorites (about 5 lbs. raw)
  • ½ tsp cinnamon
  • 2 TBSP butter, divided
  • 2 cups whole fresh cranberries (6 oz.), or frozen
  • 1 cup sugar
  • zest of 1 orange (optional)
  • 1½ TBSP Pamela's All-Purpose Flour Artisan Blend
  • ⅓ cup orange or cranberry juice


Both Apple and Cranberry Fillings need to be cooked and cooled before pie may be assembled.


Peel, core and slice apples, then cut slices in half; pieces are about 1½” long. Put 1 TBSP butter in large heavy bottom sauté pan, and melt. Add apples and stir every few minutes to cook them evenly. You do NOT want to cook them all the way, just enough to soften the surface and they start to extrude juice. Once cooked, drain with a strainer, so apples are not sitting in juice (reserve juice for another use if desired). Spread par‐cooked apples to cool, sprinkle with cinnamon, mix, and store in airtight container in refrigerator until ready to use.


Add sugar to a medium-sized, heavy bottom sauce pan. Zest orange over sugar, add orange juice, and 1½ TBSP All-Purpose Flour Artisan Blend. Whisk together and cook over medium heat until sugar melts.

Add cranberries and stir. Cook on a low simmer until cranberries start to pop, but do not let them all pop. Remove from heat and add 1 TBSP butter, swirl to mix, and cool completely until ready to use.


Pre‐heat oven to 425°.

In the bowl of a stand mixer, whisk together dry ingredients. With paddle attachment, pastry blender, or fingers, cut butter and shortening into dry mixture until pea‐sized crumbs are formed. Slowly add ice water just until dough comes together (not sticky). Add 1 tsp additional water at a time if dough is too dry.

Divide dough not quite into halves. Use the larger ‘half’ for the crust and the smaller ‘half’ for the flower. Flatten larger ‘half’ into a disk of dough (for crust) between pieces of plastic wrap or plastic wrap and parchment, and chill on sheet pan.

Roll out disk about 1 to 2 inches larger than diameter of the pie pan, to 1/8‐inch thick. Flatten smaller ‘half’ into a rectangle of dough (for flower) between pieces of plastic wrap or plastic wrap and parchment, and chill on sheet pan. Roll out rectangle to 1/8‐inch thick.

Put rolled dough sheets between pieces of parchment on a sheet pan and chill until ready to use.

© Pamela's Products, Inc.

Step-by-step photos:

2 Reviews or Comments for Apple Cranberry Pie with Poinsettia Crust

  1. Kay December 3, 2016 at 11:19 am #

    Any chance I could make this ahead, freeze it and bake the day of my party?

    • Pamelas Customer Service December 3, 2016 at 3:28 pm #

      Hi Kay,
      Yes, we think you could freeze ahead.

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