dry mango spiced apple cranberry pie

dry mango spiced apple cranberry pie |A Brown Table

Ashlae of Oh Ladycakes is one of the friendliest bloggers I know, she's fun and full of good energy. She's a whiz when it comes to baking vegan pastries and recently, she and her husband visited all the places in India that M's being wanting to see such as the Taj Mahal and the beautiful palaces of Rajasthan. At one point, we even talked about meeting up with her in India on her trip but then things got busy with house hunting and we had to skip any big trips for the year. However, I did get an opportunity to do something fun with her this year and it's all about pies! Ashlae organized a fun virtual pie party for which I've baked this apple and cranberry whole-wheat lattice pie that's infused the filling with dry mango powder and jaggery. 

Here's a confession: I've always avoided lattice pies on the blog because honestly, it is easier to show how to weave the framework versus writing how to do it.  I hope the large panel of photos below makes it a bit easier to see the weaving. Your basically draping a few strips of pastry in one direction and then you keep alternating and folding the other strips over each other. 

I've announced, the winner of the America's Test Kitchen cookbook giveaway on Instagram! Have a great holiday and stay warm. 

dry mango spiced apple cranberry pie |A Brown Table
dry mango spiced apple cranberry pie |A Brown Table
dry mango spiced apple cranberry pie |A Brown Table
dry mango spiced apple cranberry pie |A Brown Table
dry mango spiced apple cranberry pie |A Brown Table
dry mango spiced apple cranberry pie | A Brown Table
dry mango spiced apple cranberry pie | A Brown Table
dry mango spiced apple cranberry pie | A Brown Table

Here are some of my kitchen tips when preparing this pie that you might find useful;

  • Use chilled ingredients and make sure even the equipment is cool. Anything that the pastry will touch should be cool to touch, that's my rule when it comes to making a flaky pastry.
  • Choose apples that are low in water and not too sweet when making an apple pie. Granny Smiths are great but this time I used Golden Delicious apples (you can also use a half and half ratio if you want to mix things up).
  • I've incorporated two ingredients commonly used in Indian cooking. Amchur, is a powder obtained by dry raw green mangoes and it balances the tart flavors of the cranberries and apples in the filling by giving it a mild hint of tanginess yet warmth. I use jaggery which is a type of raw brown sugar found in most Indian stores and even online. I advocate using jaggery because the filling doesn't end up being too sweet and it also gives the filling an earthy flavor, it's almost smoky (if that makes any sense). Brown sugar on the other hand though a good substitute can make the filling cloyingly sweet.
  • I've included step-by-step photos for the lattice prep process. It's easier than it looks and requires a little extra effort and patience. But it's worth it. I'm not the best 

I used Rose Levy Bernabaum's recipe from her book The Baking Bible . Her cream cheese technique is pure genius and the crust is flaky. I did make a few changes by using whole-wheat pastry flour which is low in gluten (so the pastry is flakier and made with whole grain) and I also incorporate a little sugar in to the pastry dough to give it a hint of sweetness.

dry mango spiced apple cranberry pie | A Brown Table

standard double crust pie dough (pastry recipe adapted from the Baking Bible by Rose Levy Beranbaum)

yields: one 9 inch double crust pie


12 tablespoons (1 1/2 sticks/170gm) unsalted butter, chilled

290gm whole wheat pastry flour

1/2 teaspoon fine grain sea salt

2 teaspoons fine grain sugar

1/4 teaspoon baking powder

128gm cream cheese, cold

3 tablespoons heavy cream or whole milk

1 tablespoon (15mL) cider vinegar

1 tablespoon granulated sugar or sparkling sugar

1. Cube the butter into small chunks, wrap with plastic film and freeze for 30 minutes. 

2. Dry whisk the flour, salt, sugar and baking powder and freeze in an airtight container for 30minutes. Attach the dough blade to a food processor, then put the flour mixture into the bowl of the food processor. Cube the cream cheese into 4 pieces and add it to the flour. Pulse the mixture for about 30 seconds until it resembles coarse meal. Add the cubes of frozen butter and pulse until the butter cubes are reduced to the size of small peas. Add the cream (or milk) and cider vinegar and pulse until the entire mixture resembles chunky particles. Transfer this to a dry clean gallon ziploc bag. Remove most of the air from the bag and then seal it. Using the heel of your hand knead and press the mixture from the outside of the bag to bring the dough together. Open the bag and transfer the dough to a large sheet of cling film. Form a large ball of dough and then divide it into two-thirds and one-third. Wrap with cling film and refrigerate for at least 45 minutes before using (you can make the dough up to 2 days in advance).

3. For the pie shell, use the two-thirds portion and for the 10 strip lattice use the one-third. To roll out the dough, either use a lightly floured cold surface such as marble stone or a silicone pastry mat. Alternatively, you can also roll out each pastry portion between sheets of parchment paper. Roll the dough out from center outwards with uniform pressure to get a thickness of 1/8 inch. Add very little flour when rolling it out, just enough to prevent it from sticking. For a 9 inch lattice pie, roll it out to get a 12 inch diameter circle. Place the rolled out circle of pastry over the pie pan and fit it to the pie plate. Take care to avoid stretching the pastry or it might might shrink during baking. 

4. Fill the pie with the apple cranberry filling (at room temperature) and spread it out evenly using a large spoon or spatula.

5. Roll out the remaining 1/3 portion of pastry and any remaining scraps of pastry together to form 10 inch circle. Using a fluted pastry roller cut the pastry into twelve, 1/2 inch wide strips. Use the strips to weave a lattice as shown in the step-by-step images above in the instructional panel. Start by layering 6 strips across the length of the pie at equal distance and then weave the remaining 6 strips of pastry to form the lattice. You can trim the excess pastry strips hanging off the edges of the pie and then fold the pastry from the base to wrap the edges. Optional:If you have leftover pastry, you can also cut out small stars and glue them with a little water and line them along the edge of the pie to form a border and put one large star in the center.

6. Brush the lattice lightly with the remaining tablespoon of milk and sprinkle with the sparkling/granulated sugar. Refrigerate the pie for 45 minutes wrapped loosely with plastic wrap. In the meantime, place a wire rack at midlevel in the oven and preheat to 400F. Bake the chilled pie for 45 to 60 minutes or until the filling is bubbling and the pastry is golden brown. Remove from oven and allow to cool for 15 to 20 minutes before serving warm.

dry mango apple and cranberry pie filling

yields: enough filling for one 9 inch pie


3 lbs (1360gm) Golden delicious apples, peeled, cored and diced into 1/2 inch cubes

3 tablespoons fresh lemon juice

3 cups (300gm) fresh/frozen cranberries

1 1/2 teaspoons amchur (dry mango powder)

1/4 cup water

300gm jaggery

1 tablespoon cornstarch

1. Mix the apples and lemon juice together and keep aside. 

2. Place the cranberries, amchur, water and jaggery in medium thick-bottomed saucepan and heat on medium-low heat. Cover with a lid, stir occasionally and crush the cranberries with the base of wooden spoon, cook until the jaggery has dissolved. 

3. Fold in the apples and cover the saucepan with the lid. Cook for another 10 minutes until the apples start to get translucent. Stir in the cornstarch and cook for another 5 minutes until the mixture becomes very thick. The apples should be tender but not mushy. Remove from stove, cool to room temperature or refrigerate if preparing a day or two in advance. 

Note: Thank you to PieBox for sending me one of their gorgeous handcrafted pie boxes for this post! 


baby fig spoon sweet with jaggery and himalayan black salt

Baby fig spoon sweet with jaggery and black Indian salt | A Brown Table

Ever wondered what to do with those unripe baby green figs, so did we! Well that is until, we found this wonderful recipe from a Greek food blog called, Mama's Taverna. One of the things, I really love about having this food blog and now participating in this supper club, is the opportunity to not only share my work but also getting to learn from other people who love food as much as I do. Food blogs, cookbooks, magazines and the likes all provide an avenue for us to experiment and try out new things, probably some of them we would never have heard of otherwise or even got the chance to try. 

Baby fig spoon sweet with jaggery and black Indian salt | A Brown Table

Alanna and Phi picked up tons of green figs for our supper club and we decided on a couple of recipes to see if these figs could be used. One of the recipes that stood out was this baby fig spoon sweet or Sikalaki Gliko. To be honest, it is a little time consuming because of the prep work required to soften the unripe figs and I was a little nervous about whether this would work. But no need to worry, it does! You need to boil the figs several times to get rid of the latex that is inside the ovule, once that is done, the figs soften and become tender and will absorb the flavors of the soaking syrup. 

So here is one of the dishes that we will be serving up tonight among a host of other fig containing plates, an Indian inspired Greek fig spoon sweet.

We have 8 courses of hand picked California Figs, RSVP here: eatFeastly.com and here's what we are serving up,

Sikalai Gliko on Gluten-Free Crackers with Dukkah A greek method of cooking and preserving unripened baby figs – served on crunchy crackers baked with dukkah, an Egyptian spice blend of nuts, herbs, and savory spices.

Shaved Apples and Fennel with Fig and Pomegranate Salad … and topped with fresh fig and pink pomegranate arils.

Fig Tagine with Defrosted Grapes Served with herby couscous.

Lettuce Cups with Lemony Herbs & Cheese Stuffed Figs in Filo

Fig & Pumpkin Samosa “Pot Pie” Served with Hot Date & Tamarind Sauce, Unripened Fig Chutney.

Olive Oil Ice Cream with Fig Syrup Swirl Served with crispy fig chips and toasted pistachios.

Double Chocolate Figs Fresh figs stuffed with brandy ganache, then, dipped in chocolate.

Fig Leaf and Vanilla Bean Soda

Baby fig spoon sweet with jaggery and black Indian salt | A Brown Table

Here are some of my kitchen tips and some from Mama's Taverna while preparing this treat,

  • Use a stainless steel cooking pot that is cheap, one that you're not too attached to. Raw figs release a lot of latex while boiling. The latex will stick to the sides of the pot, so I recommend wiping it with a clean paper towel immediately after each boil is complete. Drain the liquid and the figs into a large colander and then wipe the sides with paper. You will still have to scrub the sides after the entire process is complete, so avoid using non-stick pots.
  • Jaggery is raw Indian sugar, it has a slight smoky flavor and a very unique taste that I love. However, you can substitute brown sugar with the same amount or even do a half and half mixture of both.
  • Indian black salt or "kala namak" is also called the Black Himalayan Salt has a distinct dark pink color, it has an interesting fragrance due to the sulfur trapped inside it which is released once the salt is mixed into liquids. I use it quite a bit when I cook and it is definitely a great seasoning to keep in the pantry. 
Baby fig spoon sweet with jaggery and black Indian salt | A Brown Table

fig spoon sweet with jaggery and himalayan black salt 

yields: 1.5 lbs


1.5lbs raw unripe green figs

cold tap water to boil the figs

2 cups water

20 cloves, whole

1 lb jaggery 

1 teaspoon ground himalayan black salt

1. Wash the figs thoroughly to remove any material that might be stuck on the skin. Poke a hole all the way through each unripe fig using a skewer (metal or bamboo). Place the figs in a large and deep stainless steel stockpot and cover with running cold tap water until there is an inch of water over the fruit. Bring the contents of the pot to a boil and then boil for 15 minutes. Drain and discard the liquid in a colander. Rinse the figs in water and wipe the stockpot to remove any latex foam that might be bound on the sides. Allow the figs to cool to room temperature and then repeat this process two more times. The figs will be soft and tender once prepared. Drain and keep aside to cool.

2. In a separate medium sized stockpot, add the 2 cups of water,  cloves, jaggery and himalayan black salt. Heat on a medium-high flame and bring to a boil, boil this to form a syrup for about 20 minutes. Watch and stir occasionally to prevent the liquid from overflowing. Once the syrup is formed, add the prepared figs. Boil the figs in the syrup for another 15 minutes, remove the figs and then strain the liquid through a cheese cloth lined over a colander. Add the figs back to the strained syrup and then allow to sit overnight in the refrigerator. The figs will absorb all the flavors and will be sweet and flavored. Serve as needed.