Apple Cranberry Pie: flaky pie crust topped with fresh, tart cranberries and juicy apples. This pie is the perfect dessert for Thanksgiving and Christmas.
The ideal holiday dessert is this homemade apple cranberry pie. It consistently appears on our dessert menu at Thanksgiving and Christmas. It is a showstopper!.
The pie crust is buttery, flaky, and tender. Because it has two crusts, pie crust is on the bottom and a lovely lattice crust is on top. Double delicious!.
Apple pie is always a good choice for dessert, but I believe the cranberries elevate it to something special. I adore the color they add, and the slight tartness helps counteract the sweetness. You will love biting into a bursting tart cranberry. It is a pleasant surprise.
This pie is ideal for all of your holiday gatherings because the combination unites the fall and Christmas seasons. I suggest serving the pie hot with a generous serving of vanilla ice cream. Dessert heaven!.
Here is 4 recipe(s):
Apple Cranberry Pie
One of my favorite fall recipes is apple cranberry pie, which is made with cranberries, apples, cinnamon spice, and a buttery homemade pie crust.
Prep: 3h
Total: 7h
Yield: 8
Ingredients:
- homemade pie crust (my recipe yields two; one for the bottom and one for the top)
- 6-7 cups of slices, or 750–875g, from 3 large apples that have been cored, peeled, and sliced into 1/2-inch pieces.
- 1 and 1/2 cups (187g) fresh or frozen cranberries
- 3/4 cup (150g) granulated sugar
- 2 Tablespoons (14g) cornstarch
- 1 teaspoon fresh orange zest
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 Tablespoons (30g) unsalted butter, cold and cubed
- Egg wash is made by beating one large egg with one tablespoon (15 ml) of milk.
Instruction:
- Prepare my pie crust recipe through step 5.
- In a sizable bowl, combine the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg. Set filling aside as the oven preheats.
- Preheat oven to 400°F (204°C).
- Roll out one of the chilled dough discs on a floured surface (refrigerate the other one). When you have a circle with a diameter of 12 inches, turn the dough about a quarter turn after each few rolls. Carefully place the dough into a 9×2 inch pie dish. Make sure it is smooth by tucking it in with your fingers. Remove any excess liquid from the bowl and discard it before spooning the filling into the crust. Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to cut the lattice.
- Take the second chilled pie dough disc out of the fridge. Make a circle out of the dough that is 12 inches in diameter. Cut strips that are 1 or 2 inches wide with a pastry wheel, a good knife, a pizza cutter, or this amusing ribbon cutter. Take the pie out of the fridge, then carefully weave the pie dough strips together by crossing them over and under one another. To seal, press the strips’ edges into the pie crust’s bottom edges. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. You can make the braid or apple shapes; see the recipe notes for details. (Alternatively, you can just cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or streusel topping (from peach pecan crisp) or crumble topping (from apple crumble pie) would be wonderful alternatives. ).
- Apply a thin layer of the egg wash mixture to the pie crust’s top.
- A large baking sheet should be used to bake the pie for 20 minutes. Reduce the oven’s heat to 350°F (177°C), then bake the pie for an additional 30-35 minutes. I cover the pie with a pie crust shield after the first 20 minutes of baking to stop the edges from browning too quickly.
- Before serving, let the pie cool completely for three hours at room temperature. This time allows the filling to thicken up. For up to five days, tightly cover leftovers and keep them in the refrigerator.
Apple Cranberry Pie
Spiced apples, tart cranberries, and rich vanilla ice cream are served in a buttery, flaky pie crust. This is the perfect holiday dessert!.
Prep: 45min
Total: 105min
Serving Size: 1 serving
Nutritional information per serving: calories 357 kcal, carbohydrate 51 g, protein 4 g, fat 16 g, saturated fat 10 g, cholesterol 42 mg, sodium 328 mg, fiber 3 g, sugar 25 g, and unsaturated fat 5 g.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, (cut into cubes)
- 1/2 cup cold buttermilk
- 1-2 tablespoons cold water
- For egg wash, beat 1 large egg with 1 tablespoon water.
- Turbinado sugar, (optional)
- 4 large Honeycrisp apples (about 6-7 cups), cored, peeled, and sliced
- Juice of 1/2 lemon
- 1 1/2 cups cranberries, (fresh or frozen)
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
Instruction:
- First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Roll the butter into thin sheets and combine it with the flour by pouring the mixture out onto a clean surface. When necessary, bring the mixture back into a pile by scraping the rolling pin with a bench scraper. Continue until the flour and all of the butter are combined. Mixture will be very flaky. To chill the butter, return the mixture to the bowl and freeze for 15 minutes.
- Remove from freezer and add the buttermilk. Stir the mixture with a spoon and then your hands until it forms a ball. If the mixture is too dry, add a tablespoon of water at a time. Divide the dough in two and flatten into disks. While you prepare the filling, wrap each disk in plastic wrap and chill in the refrigerator.
- Place the apple slices in a big bowl, and then squeeze some fresh lemon juice over them. Toss to coat the apples. This will keep the apples from browning. Add the flour, cinnamon, sugar, orange zest, and vanilla extract to the cranberries. Stir until combined.
- Preheat oven to 375°F.
- Remove one disk of pie dough from the refrigerator. Roll out the dough with a rolling pin into a 12-inch circle on a surface that has been lightly dusted with flour. Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. With a knife, trim the dough’s excess overhang and set it aside. Fill pie with apple cranberry filling. While you roll out the second disk of dough, place the pie in the refrigerator.
- Roll out the dough and cut it into strips that are between one and two inches wide using a pastry wheel, a pizza cutter, or a sharp knife. Pie dough strips should be carefully woven together. To seal, press the dough strip’s edges into the bottom pie crust’s edges. To create a pretty edge, trim the excess dough and pinch the edges with your fingers. You can also use a fork to seal the edges. Egg wash the crust and the edges with a pastry brush. Sprinkle pie with turbinado sugar, if using.
- Just in case the filling bubbles out, put the pie on a baking sheet lined with foil.
- Bake the crust for 60 to 80 minutes, or until it turns golden and the filling bubbles. You can use a pie crust shield or tent the top with aluminum foil if the pie’s top is browning too quickly. Make sure you check it halfway through to be safe.
- Remove the pie from the oven once it has finished baking and let it cool completely before serving it, which should take about three hours.
French Cranberry-Apple Pie
Additionally, the addition of pecan pieces to the traditional cinnamon streusel topping gives this sweet apple pie even more of a homemade feel without putting in any extra work. Cranberries add a touch of tartness that pie lovers will adore to this pie.
Prep: 35min
Total: 3h15min
Yield: 8
Serving Size: 1 Serving
Nutritional Information: Serving Size 1 Serving, Calories 380, Carbohydrate 59, Cholesterol 15 mg, Fat 3, Fiber 3, Protein 3, Saturated Fat 6, Sodium 135 mg, Sugar 35 g, Trans Fat 0 g.
Ingredients:
- 1 crust from 1 box (14. PillsburyTM Pie Crusts, 1 oz each, chilled; soften as directed on box.
- 4 cups sliced peeled cooking apples (4 medium)
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- Dash nutmeg
- 1/4 cup butter or margarine
- 1/3 cup chopped pecans
Instruction:
- Heat oven to 375°F. As instructed on the box for a one-crust filled pie, place pie crust in a 9-inch glass pie pan.
- In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.
- Combine all topping ingredients in a small bowl, excluding butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.
- Bake for 45 to 55 minutes, or until apples are soft and the topping and crust are golden. To prevent the crust’s edge from overbrowning after 15 to 20 minutes of baking, cover it with strips of foil. If desired, serve warm with whipped cream or ice cream.
Cranberry Apple Pie
One of the best apple and cranberry-growing regions in the nation is New England. This is my all-time favorite cranberry apple pie recipe.
Prep: 15min
Total: 01h10min
Yield: 8 servings.
Nutritional Information: 521 calories, 17g of fat (8g saturated), 18mg of cholesterol, 230mg of sodium, 92g of carbohydrate (60g sugars), 2g of fiber, and 2g of protein.
Ingredients:
- Dough for double-crust pie (9 inches)
- 2 cups sugar
- 1/4 cup cornstarch
- 1/4 cup orange juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon lemon juice
- 4 cups sliced peeled tart apples
- 2 cups fresh or frozen cranberries
- 2 tablespoons butter
Instruction:
Preheat oven to 425°. Roll out half of the dough to a 1/8-in thickness on a lightly dusted surface. -thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling. , Combine the sugar and the following six ingredients in a large bowl. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter. , Roll remaining dough to a 1/8-in. -thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Heat to 350 degrees; bake for an additional 45 to 50 minutes, or until crust is golden brown and filling is bubbly.
How to Make Mom’s Cranberry Apple Pie | Pie Recipes | Allrecipes.com
FAQ
Is it better to cook apples before putting in pie?
The sweet, sugary caramelized apples in Gordon Ramsay’s apple pie are what really sets it apart from the competition.
Is it better to Prebake pie crust for apple pie?
There are a few apples that don’t make the cut. Gala, Fuji, and Red Delicious are the most popular apples that, while delicious for snacking, won’t hold up in the oven and will result in watery, mushy pies, tarts, or cakes.