Apple Cranberry Raspberry Pie
Bursting with vibrant flavors and seasonal charm, this Apple Cranberry Raspberry Pie is a show-stopping dessert that combines tart Granny Smith or Honeycrisp apples, juicy cranberries, and sweet raspberries for a perfect balance of sweet and tangy. Nestled in a flaky, golden pie crust, the fruit filling is enhanced with warm spices like cinnamon and nutmeg, a hint of lemon juice, and just the right amount of sugar for a luscious, jammy texture. Topped with a buttery crust brushed with a glossy egg wash and optional coarse sugar for a sparkling finish, this pie is as visually stunning as it is delicious. Whether served warm with a scoop of vanilla ice cream or adorned with a dollop of whipped cream, this pie is an irresistible treat for holidays, dinner parties, or anytime you’re craving a cozy, fruit-filled dessert. Ready in just 90 minutes, this recipe is a must-try for lovers of homemade pies and seasonal baking.
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Recipe Information
Ingredients
- 2 pieces Pie crust (store-bought or homemade)
- 4 cups Apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1 cup Fresh cranberries
- 1 cup Fresh raspberries
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Unsalted butter, cut into small pieces
- 1 unit Egg, beaten (for egg wash)
- 1 tablespoon Coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 375°F (190°C).
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim the edges and refrigerate until ready to use.
In a large mixing bowl, combine the sliced apples, cranberries, and raspberries.
Add the granulated sugar, brown sugar, cornstarch, lemon juice, ground cinnamon, and ground nutmeg to the fruit mixture. Stir well to coat the fruit evenly.
Pour the fruit filling into the prepared pie crust, spreading it out evenly.
Dot the fruit filling with small pieces of butter distributed evenly on top.
Roll out the second pie crust and place it over the filling. Trim any excess dough, then crimp the edges to seal the pie.
Use a small knife to cut a few slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 55-60 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.
Slice and serve your Apple Cranberry Raspberry Pie with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 44.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
