Description
Flaky double-crust Apple Cranberry Pie loaded with tender spiced apples, tart whole cranberries, citrus zest, and a golden buttery crust.
Ingredients
homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)*
3 large apples, cored, peeled, and sliced into 1/4-inch slices (about 6–7 cups of slices, or 750–875g)
1 and 1/2 cups (187g) fresh or frozen cranberries
3/4 cup (150g) granulated sugar
2 Tablespoons (14g) cornstarch
1 teaspoon fresh orange zest
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 Tablespoons (30g) unsalted butter, cold and cubed
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
Instructions
1. Preheat oven to 400°F (200°C), roll out bottom crust into a 9-inch pie plate, and chill.
2. Toss sliced apples, cranberries, sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg in a large bowl.
3. Spoon fruit filling into chilled crust and dot evenly with cold cubed butter.
4. Top with second crust, crimp edges to seal, cut steam vents, and brush with egg wash.
5. Bake at 400°F on a rimmed sheet for 25 minutes, reduce heat to 375°F (190°C), and bake 30 to 40 minutes more until bubbly.
6. Cool completely on a wire rack for at least 4 hours before slicing.
Notes
Slice apples to uniform 1/4-inch thickness. Cool for 4 full hours before slicing so the fruit filling sets firmly.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert / Pie
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 36g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 16g
- Protein: 4g