This Cranberry Apple Pie is a tasty mix of sweet apples and tart cranberries in a flaky crust. It’s perfect for gatherings, especially during the holidays!
Each bite is like a warm hug! I love serving it with a scoop of vanilla ice cream on top—trust me, it makes it even better! 🍏👐
Key Ingredients & Substitutions
Apples: Tart apples like Granny Smith are perfect, giving a nice contrast to the sweet cranberries. If you can’t find them, Honeycrisp or Braeburn also work well. You can mix different apple varieties for a more complex flavor.
Cranberries: Fresh cranberries are the best choice for a tart punch, but frozen cranberries can be used too—just don’t thaw them before adding to your filling. You can substitute with cherries or raspberries for a different twist.
Butter: Unsalted butter helps control the salt level in your pie. If you want a dairy-free option, use coconut oil or a vegan butter alternative. The taste may vary slightly, but it will still be delicious!
Sugar: Adjust the granulated sugar based on the sweetness of your apples. If you prefer a lower sugar version, try using honey or maple syrup instead. Just remember to reduce other liquids slightly to maintain the right consistency.
Cornstarch: This thickener is important for keeping the filling from being too runny. You can replace it with arrowroot starch or all-purpose flour if necessary, but the filling may not be as thick.
How Do You Make a Flaky Pie Crust?
Getting the pie crust just right can be tricky, but with the right technique, you’ll have a flaky and tender crust. Here’s how:
- Keep your ingredients cold, especially the butter. This helps create those flaky layers.
- When mixing the butter, do it gently to avoid overworking the dough. Aim for pea-sized lumps of butter for the best texture.
- Add ice water gradually. Too much water can make the dough tough, so only add enough until the dough holds together without being sticky.
- Wrap the dough tightly in plastic wrap before chilling it to lock in moisture and flavor.
By following these tips, your pie crust will be a star in your Cranberry Apple Pie! Enjoy the process and happy baking!
Delicious Cranberry Apple Pie Recipe
Ingredients You’ll Need:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 4-6 tbsp ice water
For the Filling:
- 5 cups peeled and sliced tart apples (such as Granny Smith)
- 1 ½ cups fresh or frozen cranberries
- ¾ to 1 cup granulated sugar (adjust based on tartness of fruit)
- 1/3 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
For the Topping:
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
How Much Time Will You Need?
This Cranberry Apple Pie will take about 30 minutes of prep time and 45-55 minutes of baking time. Don’t forget to allow an additional 2 hours for cooling so the filling can set properly. A bit of patience yields a delightful dessert!
Step-by-Step Instructions:
1. Make the Pie Crust:
Begin by combining the flour, salt, and sugar in a large mixing bowl. Add the cold, cubed butter and mix until the texture resembles coarse crumbs. This is where the magic happens! Gradually stir in ice water, one tablespoon at a time, until the dough begins to come together. Divide the dough into two discs, wrap in plastic, and pop them in the fridge for at least 1 hour. Chilling lets the butter solidify again, which is key for flaky crust!
2. Prepare the Filling:
In another large bowl, toss your sliced apples and cranberries. Add granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and if you like, a splash of vanilla extract. Mix everything together gently until the fruit is well coated. Let the mixture rest for about 15 minutes to allow the natural juices to release. This step enhances flavor and helps thicken the filling!
3. Assemble the Pie:
Take one of your dough discs from the fridge and roll it out on a floured surface into a circle, roughly 12 inches wide. Transfer this carefully to a 9-inch pie pan, pressing it down gently. Pour the fruity filling into the crust, making sure it’s evenly spread out. Roll out the second dough disc and either cut it into strips for a beautiful lattice pattern or cover it with a full crust – just don’t forget to add some slits for venting! Trim any excess dough and crimp those edges to seal everything in snugly.
4. Bake:
Preheat your oven to 375°F (190°C). Give your gorgeous pie a nice egg wash by brushing the top crust with the beaten egg. If you want an extra sparkle, sprinkle some coarse sugar over the top. Place the pie on a baking sheet (to catch any drips) and bake for 45-55 minutes, or until the crust is golden brown and you can see the filling bubbling through. If the edges start to brown too quickly, tent them with foil to protect them!
5. Cool and Serve:
After you take it out of the oven, let your pie cool for at least 2 hours. This helps the filling set up perfectly so every slice looks good. Serve it warm or at room temperature, and for that extra special touch, add a scoop of vanilla ice cream or a dollop of whipped cream on top! Enjoy your delicious homemade Cranberry Apple Pie!
Can I Use Different Types of Apples?
Absolutely! While tart apples like Granny Smith are ideal for balancing the cranberries’ tartness, you can also use Honeycrisp, Braeburn, or a mix of your favorites. Just remember that different apples will affect the sweetness and texture of your pie.
How Do I Make the Pie Crust Ahead of Time?
You can make the pie crust up to three days in advance! Just prepare the dough, wrap it tightly in plastic wrap, and store it in the refrigerator. You can also freeze it for up to three months—just thaw it in the fridge overnight before rolling it out!
How Should I Store Leftover Pie?
Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop slices in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Can I Substitute Fresh Cranberries with Dried Cranberries?
While it’s best to use fresh or frozen cranberries for that tart flavor, you can use dried cranberries in a pinch. However, reduce the sugar in your recipe as dried cranberries are sweeter. Keep in mind that the texture will be different, and the filling won’t be as juicy.
