Cranberry Apple Pie Recipe
User Reviews
5
Cranberry Apple Pie Recipe
Description
The Cranberry Apple Pie Recipe uses peeled and sliced apples combined with fresh or thawed cranberries mixed with sugar, cornstarch, and cinnamon to create a well-spiced, slightly tart filling. A double pie crust encloses the filling, with slits for venting or optional lattice or streusel topping alternatives. Dots of cubed butter atop the filling contribute a buttery richness that melts into the fruit as it bakes.
Baked at a relatively high temperature (400°F), the crust becomes golden while the filling bubbles gently and thickens through the cornstarch. The combination of tart cranberries and sweet apples creates a balanced fruit pie flavor with warm cinnamon notes. The crust brush with beaten egg wash results in a shiny, finished bake.
This pie pairs well with whipped cream or vanilla ice cream for a classic presentation. It is suitable for holiday or seasonal dessert menus that emphasize fruits like apples and cranberries. Variations like the Dutch streusel topping provide a different textural element as an alternative to traditional crust tops.
Notes cover handling frozen cranberries by thawing and draining liquid before use, as well as storage tips to keep the pie fresh at room temperature or refrigerated for several days. Freezing instructions are given for both baked and unbaked pies, including bake-from-frozen directions with additional baking time.
Ingredients
- 1 pie crust double
- 5 apple peeled and sliced (about 6 cups, medium
- 1 1/2 cups cranberries fresh or frozen*
- 1 cup granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 2 Tablespoons butter cubed, salted
- 1 egg beaten, large
Instructions
- Prepare pie crust and chill in refrigerator until ready to roll out.
- Prepare the pie filling by combining the peeled and sliced apples, cranberries, sugar, cornstarch and cinnamon in a large bowl. Toss to distribute evenly and set aside while oven preheats.
- Heat oven to 400°F.
- Roll out bottom crust on a floured surface and carefully transfer to a pie dish. Spoon cranberry apple filling into the crust, leaving behind any excess juices in the bowl. Dot the top of the filling with the butter.
- Roll out top crust on the floured surface then transfer to cover the filling, cutting slits in the top to vent while baking. Alternatively, you can make a decorative top crust by cutting small holes in a pattern with a small circle cutter or cutting strips and weaving a lattice top.
- Trim the edges of the crust and crimp using your thumb and forefinger to finish the edges, then brush the crust all over with a beaten egg wash.
- Place the pie on a baking sheet and bake for 20 minutes at 400°F. Without removing pie from oven, decrease the baking temperature to 350°F and continue baking another 40-50 minutes, until the crust is golden brown and the filling is bubbling. You may need to use a pie crust shield to protect the edges from browning too much.
- Remove from oven and allow to cool for 3-4 hours before slicing. Filling will thicken as it cools.
Notes
- Thaw and drain frozen cranberries fully before mixing with apples to avoid excess moisture.
- Store the pie covered at room temperature for 3-4 days or refrigerated for 5-7 days.
- Freeze baked pie slices wrapped tightly for easy thawing; freeze unbaked assembled pie and bake from frozen, adding 20-30 minutes to the bake time.
- For a streusel topping, substitute the top crust with a mix of flour, sugars, cinnamon, and softened butter for a crumbly finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 43g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 21mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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