Apple Cranberry Pie
This apple cranberry pie blends tart cranberries with crisp apples in a golden crust. It’s a festive, fruity treat with just the right balance of flavors.
Servings: 8
Equipment
- Corer Optional
- Microplane or Grater
- Pie Dish 9-Inch
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
Instructions
- 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 whole for a solid crust. Arrange over filling and crimp edges to seal.
- Brush 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.
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.
Nutrition
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
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