Home of Economy-Herald Pie Bake-off recipes: 'Apple Cranberry Pie' by Tammy Schmitz, perfect for holidays

Nov. 30—When Tammy Schmitz submitted her second-round pie for judging in the Home of Economy-Grand Forks Herald Pie Bake-off earlier this year, it was still a few months before Christmas.

But judges of the contest universally decided her "Apple Cranberry Pie" was a perfect treat to be enjoyed around the holidays.

Schmitz, of Grand Forks, earned a first-round win before falling in the second round of the 16-baker tournament, which was held in August and September.

Following is her recipe for "Apple Cranberry Pie," which uses fresh cranberries and apples, along with boiled cider. It included a lard-based crust that featured decorative leaf cutouts.

During the holiday season, the Herald will be publishing the recipes of all 30 pies entered in this year's Home of Economy-Grand Forks Herald Pie Bake-off.

Recipes will variously publish in print, e-editions and online and will be compiled on the Herald's website.

Baker: Tammy Schmitz

Hometown: Grand Forks

Business sponsor: Alerus


1 cup lard

3 cups all purpose flour

1 Tbsp sugar

1 tsp salt

6 to 8 Tbsp ice cold water

Chill the lard (I measured onto Saran wrap to shape into a log and popped into the freezer for 30 minutes). Using a food processor, mix together the flour, sugar and salt. Reserve ~2 Tbsp of lard and cut the rest into small pieces and add to the flour mixture, pulsing with each addition until about pea size. Slowly add in water, a couple tablespoons at a time. Continue adding ice water until the dough starts to form. Turn out onto a pastry mat and finish combining the dough. Cut in 1/4s. Lightly roll out two circles and grate 1 Tbsp of lard over the top of one crust. Top with second crust and roll together. Shape into a disc and cover with plastic wrap and refrigerate at least 30 minutes before rolling out. Repeat with the other two 1/4s. (You can also freeze the dough in a freezer-safe bag before rolling).

When dough is chilled, roll it out on a pastry mat using flour as needed to prevent sticking. Line the 9" pie pan with one crust and let it overhang the edges. Pour in the filling. Roll the top crust and cover the filling.


5 cups peeled and slice apples

2 cups fresh cranberries

1/4 cup white sugar

3/4 cup brown sugar

1/4 cup flour

1 tsp cinnamon

Pinch of salt

2 Tbsp boiled cider

1 Tbsp butter

2 pie crusts, chilled and ready to roll (recipe above)

Egg wash, sugar

In a mixing bowl, combine the cranberries, apples, sugars, flour, cinnamon, salt and cider. Let sit for at least 20 minutes so that the juices are released. Stir periodically.

Line a 9" pie plate with the bottom crust. Spoon in the apple cranberry filling. Dot the 1 Tbsp butter randomly on top, as this will help with the steam/moisture creating during baking. Roll the top crust and crimp or roll the edges. Lightly brush the top crust and sprinkle with sugar.

Bake on a sheet tray at 375°F for 30 minutes, checking the edges and covering if they are browning faster than the center. Turn the pie and continue baking in 10 to 15 minute increments until the crust is golden and the filling bubbly for a total cook time of 60 minutes. Let cool on a wire rack. Keep at room temperature or refrigerate.