Apple Cranberry Pie

Introduction

This Apple Cranberry Pie is the perfect blend of sweet and tart, creating a festive and deeply flavorful dessert. You’ll love the way the bright cranberries complement the tender apples, all wrapped in a warm, cinnamon-spiced filling. It’s a pie that feels both classic and uniquely vibrant.

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. Prepare your pie dough according to your pie crust recipe. Roll out one crust and fit it into a 9-inch pie plate.
2. In a large bowl, combine the sliced apples, cranberries, granulated sugar, brown sugar, cinnamon, nutmeg, and cornstarch. Toss until everything is evenly coated.
3. Transfer the filling mixture into the pie plate lined with dough. Dot the top of the filling with the small cubes of cold butter.
4. Roll out the second pie crust. Place it over the filling, crimp the edges to seal, and cut a few slits in the top for steam to escape.
5. Brush the top crust evenly with the egg wash.
6. Bake at 375°F (190°C) for about 80 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.
7. Let the pie cool completely on a wire rack, at least 3 hours, before slicing to allow the filling to set.

Variations

• Crumb Topping: For a rustic look, skip the top crust and instead cover the filling with a streusel made from the same pie dough recipe (crumble it over).
• Mini Pies: Use the same filling and dough to create individual hand pies or mini pies in a muffin tin.
• Open-Faced Tart: Roll the bottom crust larger, fold the edges over the filling to create a rustic galette, and bake.
• Spiced Serving: Add a scoop of vanilla ice cream dusted with a pinch of extra cinnamon or nutmeg when serving.

Tips for Success

1. Use a mix of apple varieties like Granny Smith and Honeycrisp for a balance of firm texture and sweetness.
2. Letting the pie cool completely is crucial for a sliceable, non-runny filling.
3. Place the pie plate on a preheated baking sheet in the oven to catch any potential drips and ensure a crisp bottom crust.

Storage & Reheating

Store leftover pie covered at room temperature for up to 2 days, or refrigerated for up to 5 days. To reheat, place a single slice in a 350°F oven for about 10 minutes, or microwave briefly until warm.

FAQ

Can I use dried cranberries?

No, dried cranberries are too sweet and chewy for this recipe. Fresh or frozen provide the necessary tartness and moisture.

Do I need to thaw frozen cranberries?

No, add them frozen directly to the filling mixture to prevent them from becoming mushy and leaking too much juice.

Why is cornstarch used?

Cornstarch acts as the thickening agent for the juicy fruit filling, ensuring it sets properly and isn’t runny.

How do I prevent a soggy bottom crust?

Baking the pie on a preheated baking sheet or pizza stone helps conduct heat quickly to the bottom, crisping the crust.

Can I make this pie ahead?

Yes, you can assemble and bake the pie a day ahead. Store it covered at room temperature and reheat slightly before serving.

What’s the purpose of the egg wash?

The egg wash gives the top crust a shiny, golden-brown, professional-looking finish.