- 2 1/2 cup all purpose flour
- 1 tsp salt
- 2 Tbsp Zulka Morena sugar
- 1 cup butter (2 sticks) cut into small squares, very cold
- 4 Tbsp full fat sour cream
- 2 Tbsp ice water
- 1 lb cranberries (fresh or frozen - if frozen don’t thaw)
- 1 lb blueberries (fresh or frozen - if frozen don’t thaw)
- 1 cup Zulka Morena sugar
- 2 tsp lemon juice
- 2 cinnamon sticks
- 2 Tbsp arrowroot starch
- 2 lbs peeled, sliced sweet-tart apples (baking variety - honey crisp, Gala, Pink lady)
- Egg wash: 1 egg, mixed with a little water
For the pie crust:
In a medium bowl, whisk together the flour, salt and sugar. Using a pastry blender or a fork, work in the chilled butter cubes until the mixture is uniformly crumbly and combined. Add the sour cream and blend again by hand until just combined. Add the ice water 1 tablespoon at a time until the dough comes together.
Divide the dough into two discs, one slightly larger than the other and flatten slightly. Wrap in plastic wrap and chill until firm, at least one hour up to several days.
While the dough is chilling make the filling:
In a medium sauce pan, combine all of the filling ingredients except the starch, apples and egg wash. Bring to a boil, then lower to a simmer for 10 minutes. Mix the starch with a little water, add to the pan and stir until slightly thickened. Remove from heat and stir in the apples. Let cool completely. This can be made several days ahead of time.
To assemble and bake the pie:
Preheat oven to 400 F.
On a lightly floured surface, roll out the larger disk of pie dough to about 12 inches, making sure it’s not too thin in any spots. Gently lift and place into a 9” pie pan and press down gently onto the sides of the pan. Press the dough onto the edges of the lip of the pan and trim any excess. Fill the pie with the filling using a spoon, leaving any excess juice. Roll out the remaining dough and use a small leaf shaped cookie cutter to cut out about 60 leaves. Brush the pie dough edges with the egg wash and place the leaves onto the top, slightly overlapping each one. When you get to the last one lift one leaf to tuck it in under it. Brush the tops of the leaves with the egg wash. Spoon any of the remaining juice from the filling mixture over the top of the pie filling, then top with more pie crust leaves, brushing them with the egg wash.
Bake at 400 for 25 minutes or until the crust is starting to brown. Lower the heat to 350, cover the pie with foil if it’s getting too browned, and bake for another 35 min. Remove from the oven to cool before serving.