Cranberry Apple Pie
Cranberry Apple Pie is the kind of dessert that gives you all the cozy feelings. With its sweet and tangy filling, encased in a flaky, buttery crust, it’s perfect for holiday gatherings or just a regular Sunday dinner. The blend of tart cranberries and tender apples offers a vibrant flavor that is sure to delight everyone at the table. Plus, it’s a treat that really embraces the comforting charm of home baking. Let’s dive into making your very own Cranberry Apple Pie!
What Goes into This Cranberry Apple Pie
To bake a delicious Cranberry Apple Pie, you’ll need the following ingredients:
- 3 cups (360g) all-purpose flour
- 1/4 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (225g) shortening, cut into chunks
- 1 Tbsp. white vinegar
- 6 Tbsp. ice water, divided
- 2 egg whites, divided
- 1/2 cup (115g) butter
- 3 Tbsp. all-purpose flour
- 1/4 cup (60ml) water
- 1/2 cup (100g) white sugar
- 1/2 cup (100g) packed brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 4 Granny Smith apples, peeled, cored, and sliced
- 2 cups (220g) fresh cranberries
- Coarse sugar for sprinkling (optional)
Step-by-Step Cranberry Apple Pie Recipe
Follow these simple steps to create your Cranberry Apple Pie:
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Make the crust: In a large bowl, whisk together the flour, baking powder, and salt. Add the chunks of shortening and use a pastry cutter to mix until it looks like coarse meal, about 2 to 3 minutes.
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Combine liquids: Stir in the white vinegar and 4 tablespoons of ice water. Mix gently, then add the remaining ice water until the dough starts to come together. If necessary, add more water a tablespoon at a time until all the flour is moistened.
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Chill the dough: Divide the dough in half and form each half into a ball. Wrap these in plastic wrap and slightly flatten them—this will make rolling them out easier. Put them in the fridge for up to 24 hours or in the freezer for longer storage.
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Preheat the oven: When you’re ready to bake, preheat the oven to 350°F (175°C).
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Prepare the bottom crust: Roll out one ball of dough and place it in your pie pan. Brush the crust with egg white and then place it in the freezer while you prepare the filling.
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Make the filling: In a saucepan over medium heat, melt the butter. Stir in 3 tablespoons of flour until it forms a paste. Add the water, white sugar, brown sugar, cinnamon, nutmeg, and allspice. Bring this mixture to a boil, then reduce the heat and let it simmer.
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Mix fruits: In a large bowl, combine the sliced apples and cranberries. Pour the brown sugar mixture over the fruits and toss everything to coat well.
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Assemble the pie: Remove the pie crust from the freezer and fill it with the apple-cranberry mixture, arranging it into a mound. Roll out the second ball of dough and cut it into strips to create a lattice crust. Place the lattice on top of the filling.
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Final touches: Brush the lattice crust with the remaining egg white and sprinkle with coarse sugar, if using.
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Bake: Place the pie in the oven and bake for about 1 hour, or until the crust is golden and the apples are tender.
How to Serve Cranberry Apple Pie
Once your Cranberry Apple Pie is baked and cooled slightly, it’s time to serve! Cut into generous slices and serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The richness of the cream balances beautifully with the tartness of the cranberries and the sweetness of the apples. If you’re feeling festive, a sprinkle of cinnamon on top can really enhance the flavor profile.
Helpful Tricks for Cranberry Apple Pie
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Keep it cool: If your dough gets warm while you’re working with it, pop it back in the fridge to maintain that nice, flaky texture.
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Mix apple varieties: For a more complex flavor, try mixing different types of apples along with the Granny Smith, like Honeycrisp or Fuji.
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Add zest: Grate a bit of lemon or orange zest into the filling for an extra layer of brightness.
Cranberry Apple Pie FAQs
Can I make this pie ahead of time?
Absolutely! You can prepare the pie and store it in the fridge for a day before baking, or freeze it unbaked for up to two months.
What type of apples are best for pie?
Granny Smith apples are great for their tartness, but you can mix them with sweeter apples for a balanced flavor.
How do I store leftovers?
Cover the leftover pie with plastic wrap or aluminum foil and keep it in the refrigerator. It should stay fresh for about 3 to 4 days.
There you have it! This Cranberry Apple Pie is sure to become a favorite in your home. Its delightful mix of flavors and textures makes it a perfect centerpiece for any gathering. So go ahead, gather your ingredients, and enjoy the baking adventure!
Cranberry Apple Pie
Ingredients
For the crust
- 3 cups all-purpose flour
- 1/4 tsp baking powder
- 1 tsp kosher salt
- 1 cup shortening, cut into chunks
- 1 Tbsp white vinegar
- 6 Tbsp ice water, divided
For the filling
- 1/2 cup butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 4 Granny Smith apples, peeled, cored, and sliced
- 2 cups fresh cranberries
- Coarse sugar for sprinkling (optional)
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, and salt. Add the chunks of shortening and use a pastry cutter to mix until it looks like coarse meal, about 2 to 3 minutes.
- Stir in the white vinegar and 4 tablespoons of ice water. Mix gently, then add the remaining ice water until the dough starts to come together. If necessary, add more water a tablespoon at a time until all the flour is moistened.
- Divide the dough in half and form each half into a ball. Wrap these in plastic wrap and slightly flatten them. Put them in the fridge for up to 24 hours or in the freezer for longer storage.
Baking
- Preheat the oven to 350°F (175°C).
- Roll out one ball of dough and place it in your pie pan. Brush the crust with egg white and then place it in the freezer while you prepare the filling.
- In a saucepan over medium heat, melt the butter. Stir in 3 tablespoons of flour until it forms a paste. Add the water, white sugar, brown sugar, cinnamon, nutmeg, and allspice. Bring this mixture to a boil, then reduce the heat and let it simmer.
- In a large bowl, combine the sliced apples and cranberries. Pour the brown sugar mixture over the fruits and toss everything to coat well.
- Remove the pie crust from the freezer and fill it with the apple-cranberry mixture, arranging it into a mound. Roll out the second ball of dough and cut it into strips to create a lattice crust. Place the lattice on top of the filling.
- Brush the lattice crust with the remaining egg white and sprinkle with coarse sugar, if using.
- Place the pie in the oven and bake for about 1 hour, or until the crust is golden and the apples are tender.
Serving tips
- Cut into generous slices and serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- For a festive touch, sprinkle a bit of cinnamon on top before serving.
