This Cranberry Apple Pie is a delicious mix of tart cranberries and sweet apples. It’s wrapped in a flaky crust, making each slice a treat for your taste buds!
I love how the tartness of the cranberries brightens up the sweet apples. Perfect for cozy gatherings or just a comforting dessert at home. Who can resist a warm slice? 🍏🍒
Key Ingredients & Substitutions
Apples: I recommend using a mix of tart Granny Smith and sweet Honeycrisp apples. This combo gives a great balance of flavors. If you can’t find these, feel free to use any firm apples like Fuji or Braeburn.
Cranberries: Fresh cranberries are ideal for this pie, but if they’re out of season, frozen cranberries work too. Just make sure to thaw and drain them well to avoid excess moisture.
Sugars: The mix of granulated and brown sugar helps create a depth of flavor, but you can substitute honey or maple syrup for a different sweetness profile. Just adjust the amount to taste.
Flour: All-purpose flour is used for thickening the filling, but if you’re gluten-free, try using a gluten-free blend or cornstarch to achieve the same effect.
Pie crust: You can opt for homemade or store-bought crust. If you need it to be dairy-free, use a vegan pie crust instead.
How Do I Make a Lattice Pie Crust?
Creating a lattice crust may seem tricky, but it’s easier than it looks! Here’s a simple way to do it:
- Roll out the second pie crust and cut it into strips, about 1 inch wide.
- Lay half of the strips horizontally over the filled pie, spaced evenly apart.
- Fold back every other strip, and lay a vertical strip down. Unfold the folded strips over the new strip.
- Continue weaving until you’ve used all strips, pressing the edges to seal.
This method not only looks pretty but also allows steam to escape while baking!
How Can I Ensure My Pie Filling is Thick Enough?
To prevent a runny filling, let the pie cool for at least 2 hours after baking. This allows the sugars to thicken and bind together. Also, using flour helps absorb excess moisture from the fruit.
If you’re worried about your filling being too watery, you can add an extra tablespoon of flour. Just make sure it’s evenly mixed with the other dry ingredients before adding it to the fruit.
How to Make Cranberry Apple Pie
Ingredients You’ll Need:
For the Filling:
- 6 cups peeled, cored, and chopped apples (like Granny Smith and Honeycrisp)
- 1 1/2 cups fresh cranberries
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3 tablespoons all-purpose flour (for thickening)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling on top)
For the Crust:
- Pie crust for a double crust pie (homemade or store-bought, enough for top and bottom crust)
Time Needed to Make the Pie:
Total time is about 1 hour and 15 minutes, including 15 minutes for prep and 45-55 minutes for baking. Plus, let the pie cool for at least 2 hours to set the filling. So, get ready to enjoy a delightful homemade pie!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure it’s nice and hot when your pie goes in.
2. Prepare the Filling:
In a large mixing bowl, combine the chopped apples, fresh cranberries, granulated sugar, brown sugar, flour, ground cinnamon, ground nutmeg, salt, and lemon juice. Toss everything together gently until the fruit is evenly coated with the sugars and spices. This adds so much flavor!
3. Fit the Bottom Crust:
Roll out one pie crust and gently fit it into a 9-inch pie dish. Don’t worry if it doesn’t look perfect; just press it down into the dish and trim any excess edges if necessary.
4. Add the Fruit Filling:
Pour your prepared fruit filling into the pie crust, spreading it out evenly. Dot the top with small pieces of butter to add richness to the filling.
5. Create the Lattice Top:
Roll out the second pie crust and cut it into strips, about 1 inch wide. To make a lattice top, weave the strips over the filling, alternating between laying down strips and folding back others. If you prefer, you can also cover the pie with the second crust and cut slits for venting.
6. Seal the Pie:
Trim the edges of the top crust and then crimp the edges together with the bottom crust to seal it. This helps keep the delicious filling inside while it bakes!
7. Egg Wash and Sugar Sprinkling:
Brush the top crust with the beaten egg using a pastry brush. This gives it a beautiful golden color when baked. Then, sprinkle the coarse sugar over the top for a little extra sweetness and crunch.
8. Bake the Pie:
Place the pie on a baking sheet to catch any drips, and then bake it in the preheated oven for 45-55 minutes. You’ll know it’s done when the crust is golden brown and the filling is bubbly.
9. Check for Browning:
If the edges of your pie crust start browning too quickly, cover them lightly with aluminum foil to prevent burning.
10. Cool Before Slicing:
Once baked, allow your pie to cool for at least 2 hours. This will let the filling set perfectly so each slice holds together beautifully.
Enjoy your Cranberry Apple Pie slightly warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat! Happy baking!
Can I Use Frozen Apples or Cranberries?
Yes, you can use frozen fruits in this recipe! Just make sure to thaw the frozen apples and cranberries before using them. Drain any excess moisture to avoid a soggy pie filling.
How Do I Know When the Pie is Done Baking?
The pie is done when the crust is golden brown, and you can see the filling bubbling through the vents. If the crust starts to darken too quickly, cover the edges with foil to prevent burning.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator before baking. When you’re ready to serve, just pop it in the oven. Alternatively, you can bake it ahead and reheat it in the oven before serving, although the crust may not be as crisp.
What’s the Best Way to Store Leftovers?
Store any leftover pie in an airtight container in the fridge for up to 3-4 days. You can also freeze leftovers; just wrap them tightly in plastic wrap and then in aluminum foil for up to 2 months. To reheat, just bake in a preheated oven until warmed through.