Description
A delightful twist on a classic, this Cranberry Apple Pie features a perfect balance of tart cranberries and sweet apples encased in a flaky, buttery crust.
Ingredients
Scale
- 1 recipe for double pie crust (store-bought or homemade)
- 6 cups thinly sliced peeled apples (about 6 medium apples, a mix of varieties like Fuji, Honeycrisp, and Granny Smith works well)
- 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 your oven to 400°F (200°C).
- On a lightly floured surface, roll out one disk of pie crust and carefully place it into a 9-inch pie plate. Trim and crimp the edges as desired.
- In a large bowl, combine the sliced apples and cranberries.
- In a separate small bowl, whisk together the granulated sugar, flour, cinnamon, and nutmeg.
- Pour the sugar mixture over the apple and cranberry mixture and toss gently to coat evenly. Add the lemon juice and toss again.
- Pour the fruit filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
- Roll out the second disk of pie crust. You can either place it as a solid top crust (cutting vents) or cut it into strips for a lattice top.
- If using a solid top crust, place it over the filling and crimp the edges to seal. Cut several vents in the top crust to allow steam to escape. If making a lattice, arrange the strips over the filling, weaving them as you go, and crimp the edges.
- Brush the top crust (or lattice) with the beaten egg wash. Sprinkle with coarse sugar, if using.
- Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pie 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 richer flavor, you can add a pinch of ground ginger or allspice to the filling.
- If using frozen cranberries, do not thaw them before adding to the pie.
- This pie is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: PT30M
- Cook Time: PT1H5M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g