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4.4 from 21 votes

Apple Cranberry Pie

We pile up thinly sliced apples that have been tossed in brown sugar and cinnamon with tart cranberries in our homemade pie dough. The filling is sweet, tart, and perfect for Fall and the crust is out of this world flaky and delicious.

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 203 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crust:
  • 1 1/2 cups cold cubed butter see notes
  • 3 cups flour
  • 1 teaspoon salt
  • pinch white sugar
  • 1 large egg beaten
  • 5 tablespoons ice cold water
  • 1 tablespoon vinegar
  • flour for rolling dough
  • 1 large egg for egg wash
  • Sprinkling of granulated sugar for crust
For the filling:
  • 7 tart apples see notes
  • 12 ounces fresh cranberries
  • 3/4 cup brown sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 lemon juice of

Instructions

To make the crust:
    Cup of Yum
  1. Add the butter, flour, salt, and sugar to a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, add these ingredients to a food processor fitted with the dough blade and pulse until you have coarse crumbs.
  2. Pour in the egg, water, and vinegar and stir until just combined. Use your hands to lightly knead the dough together - do not overwork the dough, just mix until it forms a cohesive ball. If you're using a food processor, it'll take just a few pulses to bring the dough together enough to start working it by hand.
  3. Separate the dough into 2 balls of and place in ziploc bags. Flatten into round discs. Refrigerate for 30 minutes.
To make the filling:
  1. Peel and slice the apples into 1/8 inch thick slices. Add to a large mixing bowl and squeeze lemon juice over the top.
  2. Stir in the cranberries, brown sugar, flour, cinnamon, and salt. Toss to combine well.
To bake:
  1. Lightly flour your countertop and roll the pie crust out into a circle about 2-3 inches larger than your pie plate. Repeat with the second crust. Carefully transfer one crust o a 9 inch deep dish pie plate.
  2. Add the apple mixture to the crust. It will seem like you have way too many apples, but just mound them up as high as you can.
  3. Top with the remaining piece of pie crust and seal the edges, trimming off excess if needed. Crimp into a decorative pattern. Slice 4 1-inch slits in the top pie crust to vent.
  4. Whisk together an egg with a tablespoon of cold water. Brush over the top of the pie crust. Sprinkle the crust lightly with sugar.
  5. Bake in a preheated 425 degree oven for 20 minutes. Reduce heat to 375 and continue baking for 45 minutes. Cover edges of pie crust with foil or a pie shield if they start getting too browned.
  6. Cool completely before slicing and serving.

Notes

  • Pie Crust: We prefer the flavor of butter in pie crust, but shortening or lard is a bit easier to work with and more forgiving. You may use either.
  • Food Processor: I think a food processor makes it so easy to make pie crust. Just be sure to only pulse the dough together until you have coarse crumbs with a few chunks of butter throughout. After adding the liquid, you'll barely mix in the food processor - just enough to bring the dough together so that you can knead it a bit by hand into a smoother ball. 
  • Apples: I use a mix of Granny Smith and Pink Lady apples.

Nutrition Information

Serving 1slice Calories 203kcal (10%) Carbohydrates 50g (17%) Protein 1g (2%) Cholesterol 20mg (7%) Sodium 88mg (4%) Potassium 241mg (7%) Fiber 6g (24%) Sugar 38g (76%) Vitamin A 140IU (3%) Vitamin C 13mg (14%) Calcium 36mg (4%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 203

% Daily Value*

Serving 1slice
Calories 203kcal 10%
Carbohydrates 50g 17%
Protein 1g 2%
Cholesterol 20mg 7%
Sodium 88mg 4%
Potassium 241mg 5%
Fiber 6g 24%
Sugar 38g 76%
Vitamin A 140IU 3%
Vitamin C 13mg 14%
Calcium 36mg 4%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.