Apple Cranberry Pie
Prep Time: 25 minutes
Cook Time: 1 hour
Cooling Time: 2 hours
Total Time: 3 hours 25 minutes
Servings: 8
Ingredients:
1 Package pie crust, store-bought, usually 2 crusts in package
4 Cups Granny Smith apples, peeled, cored, and sliced
1 ½ Cups cranberries, fresh or frozen
¾ Cup granulated sugar
3 Tablespoons cornstarch
1 Teaspoon pumpkin pie spice
1 Teaspoon lemon zest
2 Tablespoons lemon juice
¼ Teaspoon salt
3 Tablespoons butter, cold, sliced
1 egg, beaten with 1 Tablespoon water
coarse sugar, for sprinkling, optional
Directions:
Preheat the oven to 375°F.
Fit one pie crust into a 9-inch pie dish and trim edges.
In a large bowl, toss sliced apples, cranberries, granulated sugar, cornstarch, pumpkin pie spice, lemon zest, lemon juice, and salt until the apples and cranberries are well coated.
Spoon filling into prepared crust and dot with butter pieces.
Roll out the second pie crust and cut into strips for a lattice top or keep it whole for a solid crust. Arrange over filling and crimp edges to seal.
Brush the top crust with egg wash and sprinkle with coarse sugar, if liked.
Bake for 35 to 45 minutes, or until the crust is golden and the filling is bubbling.
Let the pie cool for at least 2 to 4 hours before slicing to allow the filling to set.
Notes:
Keep slices even: Cutting the apples uniformly ensures even baking.
Don’t skip citrus: Lemon zest and juice keep the filling bright and flavorful.
Shield the crust: Cover edges with foil if they brown too quickly.
Bake until bubbly: Wait for the filling to bubble before pulling from the oven.
Cool completely before slicing: This pie is juicy straight out of the oven, so if you slice too soon, it won’t hold together. Letting it rest for a couple of hours allows the filling to gel.
Substitutions and Variations:
Gluten-free option: Use a gluten-free pie crust for a suitable version. (I like this pie crust!)
Apple swap: Honeycrisp, Golden Delicious, or Braeburn work well if you prefer a sweeter filling. Another idea is to swap the apples for canned apple pie filling, which also means you can omit the sugar since this is already sweetened. Add cranberries too for an apple cranberry pie filling.
Cranberry change: Dried cranberries can be used, though the texture will differ.
Egg wash: Use milk or cream instead, whichever you have on hand.
Spice mix: Replace pumpkin pie spice with cinnamon, nutmeg, and allspice.
Homemade pie crust: Any double pie crust recipe works well here. You can make a lattice pie crust topping or just top with a plain crust if preferred.
Add caramel: Make a caramel apple cranberry pie by adding caramel pieces to the filling.
How to Store Cranberry Apple Pie:
Store: Keep the apple cranberry pie covered at room temperature for up to 2 days or refrigerate up to 4 days.
Freeze: Wrap tightly and freeze for up to 3 months.
Thaw: Defrost in the refrigerator overnight before serving.
Reheat: Warm slices in the oven at 300°F for 10 to 15 minutes.
Cranberry and Apple Pie FAQs:
Do I need to peel the apples?
Yes, peeling them gives a softer texture and more consistent filling.
Can I use brown sugar instead of white?
Yes, you can swap in brown sugar for a deeper caramel-like flavor.
Nutritional Facts:
Calories: 389kcal | Carbohydrates: 60g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 313mg | Potassium: 157mg | Fiber: 4g | Sugar: 26g | Vitamin A: 86IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg
Recipe courtesy of XOXO Bella.com
