Apple Cranberry Pie
User Reviews
5
3 reviews
Excellent
Apple Cranberry Pie
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This seasonal delight brings the sweetness of apples and the tartness of cranberries together in a flaky crust.
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Ingredients
- 2 pie crust 12-inch; store-bought or homemade
- 2 apple cored, peeled and cut in big wedges
- 9 ounces cranberries 250g
- 2 tablespoons cornstarch
- ½ cup brown sugar plus more to sprinkle, 105g
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 400 F / 200 C for 15-20 minutes. Grease the pie baking dish and lay the pie crust carefully. Leave the edge around.
- In a large bowl, combine apples, cranberries, cornstarch, sugar, cinnamon and lemon juice. Place on the pie crust.
- Cut the second crust in 2-inch strips with a sharp knife or pastry wheel and braid over the cranberry apple filling. Roll the edge around the pie dish and press with a fork.
- Brush with egg or milk wash. Sprinkle some more brown sugar on top. Place in the middle of the oven and bake for 30 minutes.
Notes
- Opt for firm, tart apples like Granny Smith or Honeycrisp to balance the sweetness of the cranberries.
- Using a mix of apples can add flavor.
- Precooking the apple and cranberry filling slightly on the stovetop can help release excess moisture and ensure a perfectly thickened filling.
- If using a frozen pie crust, bring to to room temperature before rolling out.
- Fresh or frozen cranberries provide the best flavor and texture. Dried or canned cranberries are not recommended.
- Placing the pie on a preheated baking sheet can help ensure a crisp bottom crust.
- Storage - keep in an airtight container at room temperature for 2 days, or store in the fridge for up to 5 days.
- Opt for firm, tart apples like Granny Smith or Honeycrisp to balance the sweetness of the cranberries.
- Using a mix of apples can add flavor.
- Precooking the apple and cranberry filling slightly on the stovetop can help release excess moisture and ensure a perfectly thickened filling.
- If using a frozen pie crust, bring to to room temperature before rolling out.
- Fresh or frozen cranberries provide the best flavor and texture. Dried or canned cranberries are not recommended.
- Placing the pie on a preheated baking sheet can help ensure a crisp bottom crust.
- Storage - keep in an airtight container at room temperature for 2 days, or store in the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
293kcal
(15%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
179mg
(7%)
Potassium
135mg
(3%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
45IU
(1%)
Vitamin C
7mg
(8%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 179mg | 7% |
| Potassium | 135mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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