Apple Cranberry Pie Recipe
A classic combination - Apple Cranberry Pie is a cran apple pie with orange flavor in a homemade pie crust - the perfect thanksgiving apple pie recipe.
Servings: 12 servings
Cost: $10
Ingredients
- 2 recipes pie crust from scratch or a refrigerated pack of 2
- 4 cups apples peeled and sliced (about 2.5 pounds)
- 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 (see note)
Instructions
- Preheat oven to 425°F.
- Prepare pie crust as directed (see note). Place one pie crust in a 9-inch pie plate (let the edges hang over). Roll the second pie crust flat to use as a double crust. Set aside while preparing pie.
- Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
- Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
- Pour sugar mixture over apples and add cranberries. Toss to combine.
- Pour filling into prepared pie crust. It will be piled high.
- Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional).
- Place pie on a cookie sheet and top with a pie shield (or strips of foil).
- Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook an additional 40-50 minutes, or until the crust is light golden and filling is bubbly.
- Cool completely before cutting. It will cut easiest if you chill the pie first. Serve with ice cream or whipped cream.
Video
Notes
- Pie Crust: If you use my all butter pie crust, you can make it up to 24 hours ahead. You can either chill the crust before rolling, then roll and put in pie shell when ready to make the pie or you can roll and place one in pie plate and chill both up to 24 hours, but remove from the refrigerator before making filling so it has a few minutes to warm up. If using a store bought refrigerated crust, thaw according to package directions and place in pie plate just before making filling.
- Apples: I used Granny Smith. You can also use Honeycrisp apples.
- Cranberries: If you have frozen cranberries, thaw and drain all liquid before adding to the apple mixture.
- Store pie in the refrigerator, loosely covered. Pie can also be frozen for several months.
Nutrition
Serving: 1servings | Calories: 234kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 117mg | Potassium: 101mg | Fiber: 3g | Sugar: 20g | Vitamin A: 46IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
