Cran Apple Pie
Get ready to wow your taste buds with this irresistible Cran Apple Pie, a delightful twist on the classic apple pie that combines sweet, tangy apples with the bold tartness of fresh cranberries. Perfectly spiced with cinnamon and nutmeg, and topped with a buttery, golden crust brushed with a glistening egg wash, this homemade pie is a holiday dessert dream come true. The juicy fruit filling is enveloped in a flaky pre-made pie crust for ease and convenience, while a sprinkle of coarse sugar gives the crust a beautifully rustic finish. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, this Cran Apple Pie is sure to steal the spotlight at any gathering, from Thanksgiving feasts to cozy winter dinners.
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Recipe Information
Ingredients
- 1.5 cups Fresh cranberries
- 4 Apples (such as Granny Smith or Honeycrisp)
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar
- 3 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 2 Pre-made pie crusts (top and bottom)
- 1 Egg
- 1 tablespoon Milk
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Peel, core, and slice the apples into thin slices (about 1/4-inch thick).
In a large mixing bowl, combine the cranberries, sliced apples, granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, and vanilla extract. Mix until the fruit is evenly coated.
Roll out one of the pie crusts and place it in a 9-inch pie dish. Trim any overhang to leave about 1/2 inch beyond the edge of the dish.
Pour the cranberry-apple filling into the prepared pie crust and dot the top of the filling with small pieces of the unsalted butter.
Roll out the second pie crust and lay it over the filling. Trim the edges, then crimp or flute the edges to seal. If desired, cut a few small slits into the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the top crust for a glossy finish. Sprinkle with coarse sugar if desired.
Bake the pie in the preheated oven for 50–55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 2 hours before slicing and serving. This allows the filling to set.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 38.5 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 180 mg | 4% | |
*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.
