Apple Cranberry Pie

Introduction

This Apple Cranberry Pie is the perfect harmony of sweet and tart, where tender apples meet vibrant, bursting cranberries in a warmly spiced filling. You get a beautifully balanced dessert that’s as festive as it is delicious. The pop of color from the cranberries makes it a stunning centerpiece for any holiday table.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 80 minutes

Total Time: 100 minutes

Servings: 8

Ingredients

• 4 large apples (peeled, cored, and sliced (about 700g))
• 1½ cups fresh or frozen cranberries ((165g))
• ¾ cup granulated sugar ((150g))
• ½ cup packed light brown sugar ((110g))
• 1½ teaspoons ground cinnamon
• ¼ teaspoon freshly ground nutmeg
• 1 Pie Crust Recipe ((2 crusts for a double-crust pie))
• ¼ cup cornstarch ((28g))
• 2 tablespoons cold unsalted butter (cut into small cubes)
• egg wash ((1 egg beaten with 1 teaspoon water))

Instructions

1. Preheat your oven to 375°F (190°C). Place a baking sheet on a lower rack to catch any potential drips.
2. In a large mixing bowl, combine the sliced apples and cranberries. Add the granulated sugar, brown sugar, cinnamon, nutmeg, and cornstarch. Toss everything together until the fruit is evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie dish, letting the edges overhang. Pour the fruit filling into the crust and dot the top evenly with the cubes of cold butter.
4. Roll out the second pie crust. You can create a full top crust with slits, a lattice, or any decorative top you prefer. Carefully place it over the filling. Trim any excess dough, then crimp or press the edges together to seal.
5. Brush the top crust lightly and evenly with the egg wash. This will give it a beautiful golden sheen.
6. Place the pie on the preheated baking sheet in the oven. Bake for 50-60 minutes, or until the crust is deep golden brown and the filling is bubbling through any vents.
7. Remove the pie from the oven and transfer it to a wire cooling rack. Let it cool for at least 3-4 hours before slicing to allow the filling to set properly.

Variations

• Crumble Topping: Skip the top pie crust and instead mix ¾ cup each of flour and brown sugar with ½ cup rolled oats and ½ cup melted butter for a streusel topping.
• Mini Pies: Use the same filling and crust to make individual hand pies or small tartlets, adjusting the baking time down to about 25-30 minutes.
• Spice Swap: Replace the nutmeg with an equal amount of ground cardamom or allspice for a different warm flavor profile.
• Serve à la Mode: Transform each slice by serving it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Tips for Success

• Let your pie cool completely before slicing; this is crucial for a clean slice and a set filling that doesn’t run.
• If the edges of your crust begin to brown too quickly during baking, cover them with strips of aluminum foil or a pie crust shield.
• For a more complex flavor, use a mix of apple varieties like Granny Smith for tartness and Honeycrisp or Braeburn for sweetness.

Storage & Reheating

Store the pie, covered loosely at room temperature, for up to 2 days, or refrigerated for up to 5 days. To reheat, warm individual slices in a 300°F (150°C) oven for about 10-15 minutes, or in the microwave for 20-30 seconds, to revive the crispness of the crust.

FAQ

Can I use dried cranberries instead of fresh?

Yes, but you should rehydrate them first. Soak 1 cup of dried cranberries in hot water or apple juice for 15 minutes, then drain well before using.

Why is my filling so runny?

This is usually because the pie was sliced before it cooled completely. The cornstarch needs that cooling time to fully thicken the juices.

Do I need to adjust baking time for a lattice crust?

A lattice crust may bake slightly faster. Start checking for doneness around the 45-minute mark, as the exposed filling can cause more bubbling and browning.

Can I make this pie ahead of time?

Absolutely. You can assemble the pie, wrap it tightly, and freeze it unbaked. Bake directly from frozen, adding 20-30 minutes to the baking time.

What’s the best way to prevent a soggy bottom crust?

Baking the pie on a preheated baking sheet ensures the bottom crust gets direct, strong heat from the start, helping it crisp up.

My cranberries are very tart. Should I add more sugar?

The recipe is balanced for that bright tartness. We don’t recommend adding more sugar as it could make the pie overly sweet and the filling too runny.