Jul 14 2026
Restaurants›The Publican›Apple & Cranberry Pot Pie Recipe

Apple & Cranberry Pot Pie Recipe

Inspired by The Publican
Time2h
Serves8

roasted apples and cranberry, caramelized pie crust shards, cinnamon bud ice cream

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Ingredients

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Filling

Pie Crust

Cinnamon Bud Ice Cream

Method

Filling

  1. 1

    Prepare the Filling

    Preheat your oven to 350°F (175°C). Peel, core, and slice the Granny Smith apples into thin wedges. In a large bowl, combine the apples, fresh cranberries, granulated sugar, cinnamon, and lemon juice. Toss until evenly coated.

  2. 2

    Cook the Filling

    In a medium saucepan, melt the butter over medium heat. Add the apple and cranberry mixture, and cook for about 10 minutes, stirring occasionally, until the apples are just tender and the cranberries begin to burst.

Pie Crust

  1. 3

    Make the Pie Crust

    In a large mixing bowl, whisk together the all-purpose flour and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together.

  2. 4

    Form the Crust

    Divide the dough into two equal parts, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

  3. 5

    Roll Out the Crust

    On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place it in the pie pan and fill it with the apple and cranberry mixture. Roll out the second disc and place it on top, sealing the edges. Cut slits in the top crust for steam to escape.

Cinnamon Bud Ice Cream

  1. 6

    Prepare the Ice Cream Base

    In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm.

  2. 7

    Whisk Egg Yolks

    In a separate bowl, whisk together the egg yolks. Slowly pour the warm cream mixture into the egg yolks while whisking constantly to temper them. Then return the mixture to the saucepan.

  3. 8

    Cook the Ice Cream Base

    Cook the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-10 minutes). Remove from heat and stir in the cinnamon and vanilla extract.

  4. 9

    Chill and Churn

    Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, churn in an ice cream maker according to the manufacturer's instructions.

Assembly and Baking

  1. 10

    Bake the Pot Pie

    Preheat the oven to 425°F (220°C). Brush the top crust with an egg wash (optional) and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

  2. 11

    Prepare Pie Crust Shards

    Remove any leftover pie crust after cutting slits, bake the scraps until golden and crispy. Once cool, break into shards.

  3. 12

    Serve

    Allow the pot pie to cool for 10 minutes before serving. Serve slices with a scoop of cinnamon bud ice cream and garnish with pie crust shards.

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