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Sous Vide Cranberry Apple Pie Recipe

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This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

This sous vide pie uses cranberries to round out an apple pie, adding tartness and a deeper flavor profile.

An easy way to make the perfect filling is to sous vide the pie filling. It allows you to get the exact consistency you want, then just worry about the crust during the baking phase.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Cranberry Apple Pie Recipe

  • Published: October 27, 2021
  • By Lisa Keys
  • Total Time: 1 hour
  • Cooks: 160°F (71.1°C) for 1 hour
  • Serves: 8-10

Ingredients for Sous Vide Cranberry Apple Pie

  • For the Filling

  • 6 large baking apples, peeled, cored, sliced (reserve the scraps)
  • 1 cup fresh or frozen cranberries
  • 1 teaspoon fresh lemon juice
  • 3/4 cup cane sugar
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • For the Crust

  • 2 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/4 cup chilled leaf lard
  • 1/2 cup unsalted cold butter
  • 4 to 6 tablespoons cold water
  • 1 egg white
  • 1 teaspoon sugar
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Cooking Instructions for Sous Vide Cranberry Apple Pie

For the Filling

Heat immersion circulator to 160°F (71.1°C). 

Place apples, cranberries and lemon juice in vacuum sealable bag. In a 1 cup measure with a spout, mix sugar, cornstarch, cinnamon and salt. Pour sugar mixture over fruit in bag; seal bag closed. Place apple scraps (peels and core) in another vacuum sealable bag; seal it closed. Submerge fruit and apple scrap bags in water bath and cook sous vide for 1 hour. 

Remove both bags from immersion circulator. Open fruit bag and drain over a sieve reserving the juice in a small saucepan. Place fruit in large bowl. Cut a small slit in the scraps bag and squeeze out as much juice as you can into the saucepan. Discard scraps. Heat reserved juice, stirring, to a boil. The juice should become slightly thickened and clear. Pour juice over fruit; chill in the refrigerator until completely cold.

For the Crust

Blend flour and salt in a mixing bowl. Cut in lard and butter with a pastry blender until mixture forms pea-sized crumbs. With a fork, stir in just enough water until dough holds together. Divide dough into 2 disks, one slightly larger than the other, wrap and chill at least 30 minutes. 

Heat oven to 425°F (218°C). 

On lightly floured surface roll out larger disk of dough to fit a 9-inch pie dish; ease crust into pie dish. Pour chilled filling into crust. Roll out remaining crust and cover filling. Trim, seal and crimp edges. Brush crust lightly with egg white. Sprinkle with sugar. Cut slits in top of pie to allow steam to escape. 

Bake pie for 20 minutes. Reduce oven temperature to 375°F (190°C) and bake 30 to 40 minutes or until filling bubbles and crust is golden brown. Cool.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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