Ingredients

For the crust:

2½ cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

2 sticks unsalted butter, cold, cut into ½-inch pieces

1 cup cold water

¼ cup cider vinegar

1 cup ice cubes

For the cranberry-sage filling:

¾ cup dried cranberries

½ cup granulated sugar

½ cup packed light brown sugar

1 tablespoon coarsely chopped fresh sage

½ teaspoon kosher salt

4 tablespoons ground arrowroot

¼ teaspoon ground cinnamon

1/4 teaspoon ground allspice

4 cups fresh cranberries, or two 10-ounce bags frozen

1 small baking apple, such as Northern Spy or Golden Delicious, peeled and coarsely grated

1 tablespoon vanilla extract

1 large egg, lightly beaten

For the egg wash:

1 large egg

1 teaspoon water

Pinch salt

Demerara sugar, for finishing

Preparation

  1. Make crust: In a bowl, combine flour, salt and sugar. Add butter and coat with flour mixture. Use a pastry blender or bench scraper to cut butter into flour, working quickly, until pea-size pieces form.

  2. In a small bowl, combine water, vinegar and ice. Sprinkle 2 tablespoons water mixture over flour mixture. Use a bench scraper or spatula to fully incorporate into flour. Continue to incorporate water mixture, 1-2 tablespoons at a time, until dough just begins to form a ball. Use your hands to fully bring dough together into a ball.

  3. Divide dough into two equal pieces. Shape each into a flat disc and wrap in plastic. Refrigerate at least 1 hour and preferably overnight.

  4. On a lightly floured surface, roll out 1 dough disk, rotating periodically, into a circle 14 inches across and about ⅛-inch thick. Place dough in a 9-inch pie pan, pressing into sides, and refrigerate.

  5. Make filling: Fill a heatproof bowl with dried cranberries. Pour boiling water into bowl, covering cranberries by about 1 inch. Meanwhile, in a food processor fitted with blade attachment, pulse sugars, sage, salt, arrowroot, cinnamon and allspice until fully combined. Transfer sugar mixture into a large bowl.

  6. In the food processor, roughly chop 2 c fresh or frozen cranberries. Add chopped and remaining whole cranberries to sugar mixture.

  7. Drain plumped dried cranberries in a colander. Add apple and plumped cranberries to sugar mixture and stir to combine. Stir in vanilla extract and egg until combined.

  8. Make pie: Pour filling into refrigerated pie shell. Chill filled pie shell 10-15 minutes. Meanwhile, position oven racks in bottom and center positions and place a rimmed baking sheet on bottom rack. Preheat oven to 425 degrees.