Recipe

This Vegan Cranberry Apple Cider Pie Is the Most Beautiful Thing You'll Bake All Winter

By Brooklynne Palmer at University of Texas at Dallas  

I was on Pinterest the other day looking for some DIY seasonal vegan recipes for my sad, MCAT-filled Christmas break, when I came across a phenomenal looking holiday cider. I thought to myself: "Wow...these ingredients sound like they would make an excellent pie," and thus my idea for "Cider Pie" was born. 

I had made an apple pie just the week before, and while I like the classic taste, I thought this original holiday treat could use a tangy makeover. 

The added bonus of it being vegan not only allows more people to dig in, but also means it's cholesterol-free. I'm vegan, so I only use vegan recipes, but if you aren't yourself, try not to see the label "vegan" and think it's not for you. It's quite the opposite actually. "Vegan" just means it's for everyone (unless, in this case, you're gluten-free... I'm sorry. But have no fear, you can try this gluten-free crust recipe). 

The tartness of the cranberry, the tang of the orange, and the perfect apple and cinnamon duo comes together to create the ideal holiday treat for the entire family—or just for yourself, no one's judging. If you need extra help, you can learn to make a lattice top here (I just eye-balled it). 

Cranberry Sauce

  • Prep Time: 2 mins
  • Cook Time: 10 mins
  • Total Time: 12 mins
  • Servings: 8
Ingredients
  • 2 cups fresh or frozen cranberries
  • 1/2 cup tap water
  • 1/3 cup maple syrup or honey or 2/3 cup sugar
  • Zest 1 orange + juice

Grace Nguyen

Step 1

Pre-heat oven to 400ºF.

Step 2

In a medium sauce pan, combine the cranberries, tap water, and maple syrup. Bring to a boil, then reduce heat to medium-low while stirring occasionally until the cranberries have popped and the mixture has thickened (about 5-10 minutes).

Grace Nguyen

Step 3

Remove the cranberries from heat and stir in the orange zest and juice. Allow to cool a bit.

Grace Nguyen

Apple Filling

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 8
Ingredients
  • About 4 cups sliced & peeled apples
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1 1/2 tablespoons all purpose flour

Step 1

Peel and slice the applies into bite-sized pieces.

Grace Nguyen

Step 2

Toss the apples in with the cinnamon, salt, sugar, pumpkin pie spice, and flour.

Grace Nguyen

Crust & Final Steps

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Servings: 8
Ingredients
  • 2 cups all-purpose flour
  • 2/3 + 2 tablespoons cold vegan butter
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 4-6 tablespoons ice water

Step 1

Whisk flour, salt, pumpkin pie spice, and cinnamon in a large bowl. Add the vegan butter and use a fork to combine until crumbly.

Grace Nguyen

Step 2

Add ice water 1 tablespoon at a time until dough forms (be careful...I used a bit too much).

Grace Nguyen

Step 3

Mold together with hands on a floured surface. Divide into 2 balls (one slightly bigger than the other).

Grace Nguyen

Step 4

Roll out the larger crust and drape over a standard pie pan and trim the extra dough hanging off.

Grace Nguyen

Step 5

Stir the cranberry sauce in with the apple filling and pour into pan on the dough (try and avoid any excess liquid from the apples). Then roll out the other ball of dough.

Step 6

Cut the crust into strips and form a lattice top (it's best to watch a video for this). Use your fingers to press down edges and water them (lightly). Sprinkle a generous amount of sugar and cinnamon on top (or go crazy and throw some brown sugar on too).

Step 7

Bake for approximately 45 minutes (always be sure to check it!) or until golden brown. Let cool (3-5 hours...I was too eager to wait for this picture below but the filling will sit and your pieces will be much prettier). Enjoy!