Description
This Apple Cranberry Pie is a delightful blend of tart cranberries and sweet, spiced apples enveloped in a flaky double pie crust. Perfect for fall and winter gatherings, it combines fresh fruit with warm cinnamon, nutmeg, and orange zest notes, creating a festive and comforting dessert that pairs beautifully with ice cream or whipped cream.
Ingredients
Scale
Pie Crust
- 2 recipes pie crust from scratch or a refrigerated pack of 2
Filling
- 4 cups apples peeled and sliced (about 2.5 pounds) (Granny Smith or Honeycrisp)
- 1 tablespoon orange juice
- ¾ cup (150g) granulated sugar
- ¼ cup cornstarch (32g)
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon orange zest
- 1 ½ cups (150g) cranberries (fresh or thawed and drained if frozen)
For Brushing
- 1 egg (for egg wash)
- Sanding sugar (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the pie.
- Prepare Pie Crust: Prepare the pie crusts as directed. Fit one crust into a 9-inch pie plate letting the edges hang over. Roll the second crust flat for the top double crust and set it aside while making the filling.
- Prepare Apples: Peel, core, and slice the apples thinly to ensure they cook thoroughly in the pie. Toss the apple slices with orange juice in a large bowl.
- Mix Filling: In a small bowl, whisk together sugar, orange zest, cornstarch, cinnamon, and nutmeg. Pour this mixture over the apples and add the cranberries. Toss everything until well combined.
- Fill Pie Crust: Pile the apple and cranberry filling into the prepared pie crust, mounding it high for a generous filling.
- Top Pie: Cover with the second pie crust, trim any excess dough, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape. Brush with egg wash and sprinkle with sanding sugar if desired.
- Prepare for Baking: Place the pie on a cookie sheet and cover the edges with a pie shield or strips of foil to prevent over-browning.
- Bake: Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, until the crust is lightly golden and the filling bubbles through the slits.
- Cool and Serve: Allow the pie to cool completely before cutting. For best slices, chill the pie in the refrigerator first. Serve plain or topped with ice cream or whipped cream.
Notes
- Pie Crust: The all-butter crust can be made up to 24 hours in advance. Chill before rolling and after placing in the pie dish to maintain flakiness. For refrigerated crusts, thaw according to package directions before use.
- Apple Variety: Granny Smith apples provide tartness, but Honeycrisp can be used for a sweeter flavor.
- Cranberries: If using frozen cranberries, thaw and drain thoroughly to avoid excess moisture in the filling.
- Storage: Store leftover pie loosely covered in the refrigerator. It can also be frozen for up to several months.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
