Apple Cranberry Pie
User Reviews
5
Apple Cranberry Pie
Description
Apple Cranberry Pie brings together peeled, cored, and sliced apples and fresh or frozen cranberries tossed with granulated sugar, light brown sugar, cinnamon, nutmeg, and cornstarch. This mix creates a balance of sweetness and tartness with warm spice notes. After preparing the filling, it is poured into a single pie crust lined in a 9-inch dish, topped with cubed cold butter, and covered with a second crust arranged as a lattice. The edges are crimped and brushed with an egg wash to encourage browning.
Initially baked at a high temperature (425°F) to set the pastry and help the cornstarch thicken the filling, the pie is then baked at a reduced temperature to cook through without burning the crust. The resulting pie offers a tender yet structured filling amid a flaky, buttery crust with decorative lattice strips lending visual appeal.
This pie suits dessert occasions during apple and cranberry seasons, especially autumn holidays. It pairs well with whipped cream or vanilla ice cream, highlighting its sweet and spiced character. The recipe permits variations in apple types to adjust texture and sweetness.
For best results, the crust can be chilled briefly before baking to maintain shape and flakiness. Using a glass pie dish can help monitor crust browning. If lattice work is not desired, a full top crust with steam vents is a suitable alternative. Rest the pie dough if it becomes difficult to roll to prevent tearing.
Ingredients
- 4 large apple peeled, cored, and sliced (about 700g
- 1½ cups Cranberry 165g, fresh or frozen
- ¾ cup granulated sugar (150g)
- ½ cup light brown sugar 110g, packed
- 1½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg freshly ground
- 1 pie crust 2 crusts for a double-crust pie, recipe
- ¼ cup cornstarch (28g)
- 2 tablespoons butter cut into small cubes, cold unsalted
- egg 1 egg beaten with 1 teaspoon water, wash
Instructions
- Preheat the oven to 425F.
- In a large mixing bowl, combine the apples, cranberries, sugars, cinnamon, and nutmeg. Cover and set aside.
- Roll one piecrust into a 12-inch circle a lightly floured surface. Transfer to a 9-inch pie dish. Add the cornstarch to the apple mixture and toss until well combined. Pour the filling into the pie crust, patting down the apple pieces to create a somewhat even surface. Dot with the cold butter cubes.
- Roll the second pie crust into a 12-inch circle. Cut into thin ribbons and arrange in a lattice over the top of the filling, letting the ends hang over the edge. Trim the excess top and bottom crust within an inch of the edge of the pie pan. Tuck the overhanging crust under and crimp as desired. (For a perfectly set crust, freeze for 20 minutes.) Brush with egg wash and sprinkle with sugar, if desired.
- Place the pie on a rimmed baking sheet and bake for 20 minutes.
- Reduce the oven temperature to 350F and continue baking until the filling is very bubbly and the crust is a deep golden brown, about 1 hour more. Keep an eye on the pie while baking and shield the crust with foil if it’s browning too quickly. Cool the pie on a wire rack for at least 3 hours. Cover and refrigerate any leftover pie for up 5 days.
Notes
- Start the oven at 425°F to help the pie crust set quickly and activate the thickening in the filling.
- Mix apple varieties for a pleasing contrast in texture and flavor in the filling.
- Use a glass baking dish to better monitor crust browning for less experienced bakers.
- Alternatively, cover with a full top crust with vents instead of lattice if preferred.
- If the dough cracks or tears during rolling, allow it to rest at room temperature briefly before continuing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 81g | 27% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 239mg | 10% |
| Potassium | 217mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 44g | 88% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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