This Cranberry Apple Pie is a fun mix of sweet apples and tart cranberries. It has a flaky crust that hugs all the tasty filling inside. Perfect for holiday gatherings!
Honestly, the flavor combo is a game changer! I sometimes stash a piece away for later—like a little treasure. Remember to serve it warm with a scoop of ice cream; it’s heavenly!
Key Ingredients & Substitutions
Apples: Granny Smith provides tartness, while Honeycrisp adds sweetness. You can use any apples you like, such as Fuji or Braeburn. Just avoid soft varieties like McIntosh for pie.
Cranberries: Fresh cranberries are ideal for the tangy flavor, but frozen can work well too. If unavailable, consider using dried cranberries, just be aware they are sweeter.
Butter: I always choose unsalted butter for control over saltiness. If you’re dairy-free, plant-based butter can be a great substitute.
Flour: All-purpose flour is perfect for flaky crusts. For a gluten-free option, consider a gluten-free all-purpose flour blend; just be sure it has xanthan gum for binder properties.
What’s the Best Way to Create a Flaky Crust?
Creating the perfect flaky crust can seem tricky, but it’s all about keeping everything cold and handling the dough gently. Here’s how to nail it:
- Use very cold butter and ice water to prevent melting before baking.
- Avoid overmixing the dough; small bits of butter should remain to create those flaky layers.
- Chill the dough. This helps relax the gluten and makes rolling easier.
Rolling it out on a lightly floured surface helps prevent sticking—use a floured rolling pin. And remember, don’t stress if it breaks; you can mend it in the dish!
Cranberry Apple Pie Recipe
Ingredients You’ll Need:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1/4 to 1/2 cup ice water
For the Filling:
- 6 medium apples (such as Granny Smith and Honeycrisp), peeled, cored, and thinly sliced
- 1 1/2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
How Much Time Will You Need?
This Cranberry Apple Pie takes about 30 minutes to prepare and 50-60 minutes to bake. You’ll want to allow at least 2 hours for the pie to cool and set before slicing. So, all in all, reserve about 3 hours for this delicious dessert!
Step-by-Step Instructions:
1. Preparing the Pie Crust:
In a large bowl, mix the flour and salt together. Add the cold butter cubes, then use a pastry cutter or your fingers to cut the butter into the flour until you see coarse crumbs, with some pea-sized pieces still visible. This will help make your crust flaky!
2. Forming the Dough:
Gradually pour in the ice water, starting with 1/4 cup. Mix until the dough just comes together—add more water a little at a time if needed. Be careful not to overwork it. Divide the dough into two equal portions, shape into discs, wrap in plastic, and chill in the fridge for at least 1 hour.
3. Preparing the Filling:
While the dough chills, prepare the filling. In a large mixing bowl, combine sliced apples, cranberries, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla. Toss everything together until the fruit is well-coated and set aside.
4. Assembling the Pie:
Preheat your oven to 375°F (190°C). On a lightly floured surface, take one disc of dough and roll it out into a 12-inch circle. Carefully fit this circle into a 9-inch pie dish. Pour the fruit filling into the crust, spreading it evenly.
5. Creating the Lattice Top:
Roll out the second disc of dough into another 12-inch circle. Cut it into 1-inch strips to create a lattice on top of the pie. Start by laying half of the strips horizontally across the pie, then weave the other half vertically over and under the first set of strips for that classic lattice look.
6. Finishing Touches:
Trim any excess dough, then crimp the edges to seal the pie. Brush the lattice and edges with the beaten egg, and sprinkle with coarse sugar if you like a bit of sparkle!
7. Baking the Pie:
Place the pie on a baking sheet to catch any drips when it bakes. Bake for 50-60 minutes, or until the crust is a beautiful golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil for the last 15 minutes.
8. Cooling & Serving:
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set nicely. Enjoy your Cranberry Apple Pie with whipped cream or a scoop of vanilla ice cream for a fantastic treat!
Can I Use Store-Bought Pie Crust Instead?
Absolutely! Using a store-bought pie crust can save time. Just follow the package instructions for baking. You can still use the same filling recipe!
What If I Don’t Have Fresh Cranberries?
No problem! You can use frozen cranberries instead—just make sure to thaw and drain them. Alternatively, dried cranberries can be used, but reduce the sugar slightly since they are sweeter.
Can I Make This Pie Ahead of Time?
Yes! You can prepare the pie a day in advance. Bake it, let it cool, then cover it tightly and refrigerate. Reheat in a 350°F (175°C) oven before serving for that freshly baked taste!
How Should I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3–4 days. To keep the crust crisp, it’s best to reheat individual slices in the oven rather than the microwave.
