Apple cranberry pie is a delicious twist on a classic, perfect for Thanksgiving or any winter holiday!
And now we’re full steam ahead to Christmas/Hanukkah/Kwanzaa/NEW YEARS. (Annnnnd cue the heart palpitations that I’ll be a year older in 2018.)
Although those of us in the US have a little thing called Thanksgiving to deal with before we hit the major year-end holidays. . .
I’ve already told you my menu for Thanksgiving is going to be heavily dessert-focused, and today I bring you the latest addition. It’s a stunner, both visually and to the taste buds, and so festive I’ll probably make it again at Christmas.
Apple cranberry pie (with an optional but beautiful lattice crust) is a must-bake this season. The vibrant red color and warm spices in the filling make it a perfect addition to any meal this fall or winter.
Cinnamon, cloves, and nutmeg are pretty standard in apple pie, but the addition of cranberries really makes the whole thing sing. (There I go with the rhymes again!)
In case you’re intimidated by a lattice crust, I’ve taken a bunch of pictures to help. It’s truly not difficult at all.
You just cut your top crust into strips (mine were a little less than an inch wide), then lay several vertically over the top of your pie. Fold every other strip back halfway, then place one strip horizontally. Replace the vertical strips and peel back the strips that lay flat last time; place a second strip horizontally across those. Continue that way until you’ve covered the whole pie.
And if you want to be extra fancy you can cut a few strips in thirds and braid them before you start weaving. Or just cut a few vents (or shapes!) in your top crust and skip the whole lattice thing. You do you!
Either way your apple cranberry pie will be sweet and tart and oh so delicious.
- double pie crust for a 9-inch pie (homemade or store-bought)
- 3/4 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 teaspoons cinnamon
- 1/2 allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 cups peeled, cored, and sliced Granny Smith apples (from about 1 1/2 pounds of apples)
- 2 cups fresh or frozen cranberries, coarsely chopped
- 2 tablespoons unsalted butter
- 1 egg white
- Turbinado sugar, for sprinkling (if desired)
- Preheat the oven to 400 degrees.
- Roll one of the crusts out to an 11-inch circle. Carefully arrange in a 9-inch pie plate, allowing the excess to hang over the edge of the pan; refrigerate for at least 15 minutes and leave in the fridge while you make the filling.
- Combine the sugars, flour, spices, and salt in a large mixing bowl and mix until well combined. Add the apples and cranberries and stir until the fruit is evenly coated in the sugar-spice mixture. Spoon into the refrigerated crust. Cut the butter into small cubes and dot over the top of the filling.
- Brush the edge of your bottom crust with water to help the top crust attach.
- To make a lattice crust, roll your top crust into a 12-inch circle and cut into 1-inch strips. Lay half of the strips across your pie vertically. Peel back every other pastry strip halfway, then place 1 strip across horizontally. Replace the vertical strips and peel back the strips that laid flat last time; place a second strip horizontally across those. Continue like this until you’ve covered the whole pie. Trim the excess pastry and fold the bottom crust up over the strips; flute the edges.
- (Alternatively, you can just cut several vents in the top crust to let out steam or use a small cookie cutter to cut out shapes.) Mix the egg white with 1 tablespoon of water and brush over the crust, then sprinkle with turbinado sugar if desired.
- Set pie on a large baking sheet (to catch drips) and bake 45 to 50 minutes, until golden on top. If pie begins to brown excessively during baking, cover loosely with foil. Cool before serving.
Adapted from Texas Ties