Puzzlegal's apple cranberry pie -- and volume vs. weight measurements

I was thinking about the discussion a while back about recipes that use volume vs. weight as I made one of the pies this evening:

Cubed apples: fill second largest nesting glass bowl (from set of 7) filled level
Cranberries: 12 oz bag
(sidenote: next time, use about 1 cup less fruit)

White Sugar: 3/4 cup
Cornstarch: 2 Tbsp
Allspice: 3/4 tsp
Mace: 1/2 tsp
Nutmeg: 1/2 tsp
Cardamum: 1/4 tsp
Clove: 1/8 tsp

Mix everything together in a large bowl, stiff well, let it sit a few minutes for the sugar to pull out some of the apple juice, and mix again.

Fill a 9: (24cm) pie plate, lined with a pie crust. Dot the filling with 1.5 Tbsp butter
Cover with a lattice crust
Brush crust with milk
Sprinkle with colored sugar or cinnanon

Bake in a pre-heated oven @450F for 15 minute. Reduce heat to 350F and bake until the juice just comes to a boil, about another hour.


I am just amused by the precision and ease of “fill this bowl, but actually, use about a cup less than that.” I do it by eye, and this year probably used 2 cups less than the bowl in question.

My husband, Puzzleguy, makes the crust. He uses the recipe in The Joy of Cooking, except he makes one and a half recipes, because the pie is larger than than that recipe contemplates. Some pie crusts are too soft to make a good lattice, but this one works really well. I usually do the stripes in 3 directions, at 60 degrees, rather than the usual 90 degrees, so the top is covered with an interleaved lattice of 6-pointed stars. With the pink juice of the cranberries, it comes out very pretty.