Description
This classic Apple Cranberry Pie recipe features a delicious combination of tart cranberries and sweet, spiced apples enveloped in a flaky double pie crust. Perfect for the holiday season or any cozy autumn gathering, the pie balances bright fruit flavors with warm cinnamon and nutmeg, all topped with a beautifully golden crust.
Ingredients
Scale
Pie Crust
- 2 recipes pie crust from scratch or a refrigerated pack of 2
Filling
- 4 cups apples peeled and thinly sliced (about 2.5 pounds), preferably Granny Smith or Honeycrisp
- 1 tablespoon orange juice
- ¾ cup (150g) granulated sugar
- ¼ cup cornstarch (32g)
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon orange zest
- 1 ½ cups (150g) cranberries (fresh or thawed and drained if frozen)
Topping
- 1 egg for egg wash
- Sanding sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Pie Crust: Prepare the pie crust according to your recipe or package instructions. Place one crust in a 9-inch pie plate allowing the edges to hang over. Roll out the second crust flat to be used as the top crust and set aside.
- Prep Apples: Peel, core, and thinly slice the apples to ensure they cook evenly inside the pie. Toss with orange juice in a large mixing bowl to prevent browning and add brightness.
- Mix Filling: In a small bowl, whisk together granulated sugar, orange zest, cornstarch, cinnamon, and ground nutmeg. Pour this sugar mixture over the apples, add cranberries, and gently toss everything until evenly combined.
- Assemble Pie: Pile the fruit filling into the prepared pie crust, mounding it high. Cover with the second crust, then trim and crimp the edges securely. Cut slits in the top crust to allow steam to escape during baking. Brush the crust with an egg wash and sprinkle sanding sugar on top if desired.
- Bake Pie: Place the pie on a cookie sheet to catch drips, and cover the edges with a pie shield or foil strips. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 40-50 minutes until the crust is light golden and the filling is bubbly.
- Cool and Serve: Let the pie cool completely on a wire rack. For best slicing results, chill the pie before cutting. Serve with vanilla ice cream or whipped cream if desired.
Notes
- Pie Crust: For homemade crust, you can prepare it up to 24 hours in advance. Chill before rolling or roll and place into pie plate and chill both. Remove from fridge before filling to let warm up briefly. For store-bought crusts, thaw according to package instructions.
- Apples: Granny Smith apples provide tartness, balanced well by Honeycrisp if preferred.
- Cranberries: If using frozen cranberries, thaw and drain completely to avoid excess liquid in the filling.
- Storage: Store leftover pie loosely covered in the refrigerator. Pie can also be frozen for several months.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg
