Description
A delightful and festive apple cranberry pie, perfect for holidays and special occasions. The tartness of cranberries perfectly complements the sweetness of apples, all encased in a flaky, buttery crust.
Ingredients
Scale
- 1 recipe for double pie crust
- 6 cups thinly sliced peeled apples (about 6 medium), such as Honeycrisp or Fuji
- 1 ½ cups fresh or frozen cranberries
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C). Line a 9-inch pie plate with one pie crust.
- In a large bowl, combine sliced apples, cranberries, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat evenly.
- Pour the apple-cranberry mixture into the prepared pie crust. Dot the top with the small pieces of butter.
- Cover with the second pie crust. Crimp the edges to seal and cut vents in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg wash and sprinkle with coarse sugar, if desired.
- Bake for 20 minutes at 400°F (200°C).
- Reduce oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with aluminum foil.
- Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving to allow the filling to set.
Notes
- For a smoother filling, you can use pre-cooked apple sauce as part of the apple filling, but fresh apples provide better texture.
- If using frozen cranberries, do not thaw them before adding to the filling.
- Serve warm with vanilla ice cream or whipped cream for an extra treat.
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg