Celebrate the flavors of fall with this delicious Apple Cranberry Pie. This pie brings together the sweetness of apples and the tartness of cranberries in a flaky, buttery crust. Whether you’re making it for a holiday gathering or simply for dessert at home, this pie is sure to impress with its perfect balance of sweet and tangy.
Apple Cranberry Pie
Course: DessertCuisine: American8
servings30
minutes50
minutes320
kcalIngredients
For the Crust:
2 1/2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water
For the Filling:
4 cups sliced apples (Granny Smith or Honeycrisp)
1 1/2 cups fresh or frozen cranberries
1/2 cup sugar
1/4 cup light brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons unsalted butter, cubed
For Assembly:
1 large egg (for egg wash)
1 tablespoon water
Coarse sugar for sprinkling (optional)
Directions
- Prepare the Crust: In a large bowl, mix together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough starts to come together. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, toss the sliced apples, cranberries, sugars, flour, cinnamon, nutmeg, and lemon juice together until well combined. Set aside.
- Assemble the Pie: Preheat the oven to 400°F (200°C). Roll out one half of the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan. Add the apple-cranberry filling and dot with the cubed butter. Roll out the second half of the dough and place it over the filling. Trim any excess dough and crimp the edges to seal.
- Add Egg Wash: In a small bowl, whisk the egg and water together. Brush the top of the pie with the egg wash, and sprinkle with coarse sugar if desired. Cut a few slits in the top crust to allow steam to escape.
- Bake the Pie: Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges begin to brown too quickly, cover them with foil during the last 15 minutes of baking.
- Cool and Serve: Allow the pie to cool for at least 2 hours before slicing and serving.
This Apple Cranberry Pie is a perfect balance of sweet and tart, with a flaky crust that will melt in your mouth. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it on its own, this pie will quickly become a favorite for any dessert lover.
