This Cranberry Apple Pie is a tasty treat with a sweet and tart mix of apples and cranberries. The flaky crust hugs the filling perfectly, making each bite delightful!
Baking this pie fills the house with a cozy aroma. I love serving it warm with a scoop of ice cream on top. It’s a classic combo that always gets smiles! 😊
Key Ingredients & Substitutions
Apples: Granny Smith apples are great for this pie because they add that fabulous tartness. If you can’t find them, consider using Honeycrisp or Braeburn. Both are juicy and flavorful options!
Cranberries: Fresh cranberries give an incredible tart flavor. If they’re not in season, you can use frozen cranberries. Just be sure to thaw and drain them first, so your pie doesn’t end up too watery!
Butter: Use unsalted butter for better control of the pie’s salt content. If you’re dairy-free, coconut oil can make a great substitute, although it may slightly change the flavor and texture.
Flour for the filling: I like adding a bit of flour to the filling to help thicken the juices as the pie bakes. If you’re gluten-free, cornstarch or a gluten-free flour blend would work well instead!
How Do You Ensure Your Pie Crust Is Perfectly Flaky?
The secret to a flaky pie crust lies in the temperature of your ingredients and the mixing method. Keep your butter cold—this helps create those lovely layers in the crust. Here’s how to get it just right:
- Use a pastry cutter or two forks to mix the butter with the flour until it looks like coarse crumbs.
- Be careful not to over-mix. You want small pieces of butter to remain for flakiness.
- Chill the dough in the fridge for at least an hour. This helps relax the gluten, making it tender.
When rolling out the dough, avoid adding too much flour. Just enough to keep it from sticking! This little detail can really improve the texture of your crust.
How to Make Cranberry Apple Pie
Ingredients You’ll Need:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 cup ice water
For the Pie Filling:
- 6 cups apples (about 6 medium), peeled, cored, and thinly sliced (preferably Granny Smith or another tart apple)
- 1 1/2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling on crust)
Time Needed:
This delicious Cranberry Apple Pie takes about 30 minutes of prep time and 1 hour of baking time. You’ll want to allow an additional 2 hours for cooling, which helps the filling set properly. So, in total, plan for about 3 hours (including cooling) before you can dig in!
Step-by-Step Instructions:
1. Make the Pie Crust:
In a large bowl, whisk together the flour, salt, and sugar until well combined. Add in your cold butter cubes. Use a pastry cutter, two forks, or your fingertips to mix until it looks like coarse crumbs with some pea-sized hunks of butter. This helps create that flaky texture!
2. Bring the Dough Together:
Now, gradually add ice water, about one tablespoon at a time. Stir gently until the dough just begins to hold together—don’t overdo it! Split the dough into two discs, wrap them in plastic wrap, and pop them in the fridge for at least 1 hour.
3. Prepare the Filling:
While the dough is chilling, let’s get the filling ready. In a large bowl, toss together the sliced apples, cranberries, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Make sure to mix well so that all the fruit is evenly coated. Set aside to let those flavors mingle!
4. Assemble the Pie:
Preheat your oven to 425°F (220°C). Roll out one disc of pie dough on a lightly floured surface until it’s about a 12-inch circle. Carefully place it into your 9-inch pie plate, letting the edges hang over. Now, pour your apple-cranberry filling into the crust, spreading it out evenly.
5. Add the Top Crust:
Roll out the second disc into another 12-inch circle. You can cut it into strips for a beautiful lattice top or keep it whole for a traditional double crust. If making a lattice, weave the strips over the filling; if using a solid top, place it gently over the filling and trim any excess dough. Crimp the edges to seal it all in!
6. Brush and Prepare to Bake:
Brush the top crust with the beaten egg wash and sprinkle coarse sugar on top for extra sweetness and crunch, if you like. Then, place the pie on a baking sheet to catch any drips (trust me, they can happen).
7. Bake It:
Pop the pie in the oven for 20 minutes at 425°F (220°C). After that, lower the temperature to 350°F (175°C) and continue baking for another 40-50 minutes. You’ll know it’s done when the crust is golden brown and the filling is bubbling nicely.
8. Cool and Serve:
If you notice the edges of the crust browning too quickly, feel free to cover them with foil or a pie shield partway through baking. Once done, remove the pie from the oven and let it cool on a wire rack for at least 2 hours to give the filling time to set.
9. Time to Enjoy:
Once cool, you can slice up your scrumptious Cranberry Apple Pie! Serve it warm or at room temperature, and it’s absolutely delightful with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy every bite! 🍏🍰
Can I Use Different Types of Apples for This Pie?
Absolutely! While Granny Smith apples are a great choice for their tartness, you can also use Honeycrisp, Braeburn, or even a mix of sweet and tart apples for a more complex flavor. Just be sure to balance the sweetness accordingly!
How Do I Prevent the Bottom Crust from Getting Soggy?
A soggy bottom crust can be avoided by blind baking it for about 10 minutes before adding the filling. Additionally, ensuring the filling is not overly wet by draining excess juices can help keep your crust crisp.
What’s the Best Way to Store Leftover Pie?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. You can also wrap it tightly in plastic wrap or aluminum foil. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes for the best texture.
Can I Make This Pie Ahead of Time?
Yes, you can prepare the pie dough and filling ahead of time! For best results, assemble the pie and freeze it unbaked. When ready to bake, just place it in the oven straight from the freezer and add a few extra minutes to the baking time.
