Cranberry Apple Pie
Celebrate the perfect harmony of sweet and tart with this stunning Cranberry Apple Pie! Featuring tender slices of Granny Smith apples and bursts of fresh cranberries, this pie delivers a delightful contrast of flavors, all embraced by a buttery, flaky homemade crust. The filling is sweetened with a balanced mix of granulated and brown sugar, spiced with warm cinnamon and nutmeg, and brightened by a hint of lemon juice. Topped with a golden, glossy crust thanks to a delicate egg wash, this pie is as beautiful as it is delicious. Perfect for holiday gatherings or cozy autumn evenings, this Cranberry Apple Pie is a must-try dessert that brings seasonal ingredients to life in every bite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 5 large Granny Smith apples (peeled, cored, and sliced)
- 1.5 cups Fresh cranberries
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 3 tablespoons Cornstarch
- 2 tablespoons Juice of a lemon
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
In a large mixing bowl, combine flour and salt for the crust. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough starts to come together. Form the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large bowl, combine the sliced apples, cranberries, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Mix well to coat the fruit evenly.
On a lightly floured surface, roll out the first disk of dough into a circle about 12 inches in diameter. Place it into a 9-inch pie dish, letting the excess hang over the edges.
Pour the apple and cranberry filling into the pie crust, spreading it out evenly.
Roll out the second disk of dough and place it over the filling. Trim the excess dough and crimp the edges together to seal. Cut a few slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush it over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips and bake for 50-60 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.
Nutrition Facts
Calories |
4482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 654.9 g | 238% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 336.5 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 310 mg | 24% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1913 mg | 41% | |
*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.
