Apple cranberry pie is a tart alternative to the classic apple pie. Follow these step-by-step instructions to make this delicious apple dessert.
I started with my easy pie crust recipe and used granny smith apples along with frozen cranberries. But if you have fresh cranberries, go ahead and use them. The bake time is the same. While my son loves this pie my daughter prefers the peanut butter pie. At Thanksgiving, they get both!
Jump to:
🍏 Ingredients:
- Pie Crust
- Apples - (I use Granny Smith) Peeled, cored and sliced thin
- Cranberries - fresh is best but use frozen if that is all you can find
- Flour
- Lemon zest
- Cinnamon
- Salt
- Butter - cut into small pieces
Scroll down to the recipe at the bottom for quantities.
🥧 Instructions:
- Roll out pie crust and line the bottom of a pie plate with the dough.
- Combine the apples, cranberries, sugar, cinnamon, all-purpose flour, finely grated lemon zest, salt thoroughly in a bowl. I love adding a hint of salt to sweet items! It just enhances the flavors!
- Fill your crust lined pie plate with the apple cranberry mixture and dot with the butter. It is a running joke in our house that we always forget the butter! Because, we alway do! Just don't forget the butter.
- Roll out a second ball of pie dough and top the pie. I decorated this one by cutting out little circles. I am also a big fan of lattice topped pies. Check out how easy it is!
- Fold the top crust over the bottom crust and crimp closed.
- Cover the edges of the pie with aluminum foil.
- Bake at 425 for 45 minutes. Lower the temperature to 400, remove the foil and bake for an additional 15 minute or until pie is bubbly and golden brown.
🥧 Pie Crust Rolling Tips:
- When rolling out your pie dough, remember that flour is your friend and to take your time. Rolling out pie dough is not a race.
- To ensure your bottom pie crust is large enough to fill the pie plate, place the pie plate on top of the rolled out crust. If the dough extends a few inches beyond the dish, you are good to go.
👩🍳 Chef Tip:
Bake the pie, cool completely, wrap in several layers of plastic wrap, and freeze. Allow the pie to thaw in the refrigerator and then come to room temperature before slicing to serve.
❄️ Storage Tips
Cover the cut pie with plastic wrap or foil. Store in the refrigerator for up to 4 days.
🗒️ Frequently asked questions and tips:
The pie dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Be sure to wrap it well in several layers of plastic wrap and then allow the dough to thaw in the refrigerator overnight.
Apple Cranberry Pie Recipe
Ingredients
- 1 Pie Crust
- 1 ½ pounds tart apples Granny Smith Peeled, cored and sliced thin
- 1 cup cranberries
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon zest
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons butter cut into small pieces
Instructions
- Preheat the oven to 425.
- Roll out pie crust and line the bottom of a pie plate with the dough.
- Combine the apples, cranberries, sugar, cinnamon, all-purpose flour, finely grated lemon zest, salt thoroughly in a bowl. I love adding a hint of salt to sweet items! It just enhances the flavors!
- Fill your crust lined pie plate with the apple cranberry mixture and dot with the butter.
- Roll out a second ball of pie dough and top the pie.
- Fold the top crust over the bottom crust and crimp closed.
- Cover the edges of the pie with aluminum foil.
- Bake at 425 for 45 minutes. Lower the temperature to 400, remove the foil and bake for an additional 15 minute or until pie is bubbly and golden brown.
Nutrition
published sept 28, 2016
Leave a Reply