Apple Cranberry Pie
Apple Cranberry Pie always earns a spot on my Thanksgiving dinner, Friendsgiving, or Christmas dessert table. The jammy filling slices cleanly, the crust holds its shape, and it looks just as lovely as it tastes. I usually bake it the night before so it’s chilled and ready to serve without stress. It also stores well and freezes without fuss, which makes everything feel a little easier.
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter chilled and cubed
- ½ teaspoon salt
- 6-8 tablespoons ice water
For the Filling:
- 4 medium apples peeled and sliced
- 2 cups cranberries fresh or frozen
- ¾ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon unsalted butter melted
Instructions
- In a large bowl, mix flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, just until the dough comes together.2 ½ cups all-purpose flour, 1 cup unsalted butter, ½ teaspoon salt, 6-8 tablespoons ice water
- Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine apples, cranberries, sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Toss gently until evenly coated.4 medium apples, 2 cups cranberries, ¾ cup sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- On a floured surface, roll out one dough disc into a 12-inch circle and place it in a 9-inch pie dish. Spoon the fruit mixture into the crust.
- Roll out the second disc and cut it into strips to create a lattice pattern over the top. Brush lightly with melted butter and sprinkle with a little sugar.1 tablespoon unsalted butter
- Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 15–20 minutes before serving warm.
Notes
- Keep the Butter Cold: Chilled butter yields flaky layers that make the crust stand out. Dice it and keep it in the fridge until the moment you mix.
- Mix Apple Varieties: A blend of Honeycrisp and Granny Smith gives the filling the right balance of sweet and tart, especially when paired with cranberries.
- Don’t Overwork the Dough: Mix just until the dough comes together. Overworking can make the crust tough instead of tender.
- Check for Bubbling: The filling should be visibly bubbling through the lattice when it’s done; this means the cornstarch has activated and thickened the juices.
- Add Depth with Vanilla and Tapioca: A splash of vanilla extract adds warmth to the filling, while a spoonful of tapioca can be used instead of cornstarch if you prefer a glossier, slightly firmer set.
- Brighten the Filling with Orange or Cranberry Sauce: A touch of orange zest or juice lifts the flavor, and if you're out of fresh cranberries, whole cranberry sauce can step in without changing the texture too much.
- Finish with Texture and Shine: Crimp edges well to seal the filling and hold the shape, then brush the top with egg wash and sprinkle on coarse sugar, brown sugar, or a quick oats streusel for that golden, glossy crunch.
- Make It Ahead: You can prep homemade pie crust a day in advance and keep it chilled until you’re ready to roll it out. If using store-bought pie crust, keep it in the fridge until just before assembling so it stays firm and easy to handle.
Nutrition
Calories: 498kcalCarbohydrates: 66gProtein: 5gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 152mgPotassium: 170mgFiber: 4gSugar: 29gVitamin A: 818IUVitamin C: 8mgCalcium: 24mgIron: 2mg
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