Cranberry Apricot Pie
Bursting with festive flavors, this Cranberry Apricot Pie is a delightful twist on classic fruit pies, perfect for the holiday season or any special gathering. Juicy fresh cranberries and tender dried apricots are simmered with orange zest, warm cinnamon, and nutmeg to create a beautifully balanced, sweet-tart filling that's as vibrant in flavor as it is in color. Encased in a buttery, golden, homemade pie crust, this pie boasts a flaky top—whether you opt for a lattice design or a simple vented crust. A glossy egg wash adds to its show-stopping appearance. With its comforting holiday spices and fruity richness, this pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Elegant, aromatic, and irresistibly flavorful, this Cranberry Apricot Pie will be your new go-to dessert for impressing family and friends.
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Recipe Information
Ingredients
- 3 cups Fresh cranberries
- 1.5 cups Dried apricots
- 1.25 cups Granulated sugar
- 0.25 cups Brown sugar
- 3 tablespoons Cornstarch
- 1 cup Water
- 0.25 cups Fresh orange juice
- 1 teaspoon Orange zest
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 package Prepared double pie crust
- 1 large Egg
- 1 tablespoon Milk
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine dried apricots and water. Bring to a boil, then simmer for 10 minutes until the apricots plump up. Drain and let the apricots cool slightly, then chop them into small pieces.
In the same saucepan, combine fresh cranberries, granulated sugar, and brown sugar. Stir in the orange juice, orange zest, cinnamon, and nutmeg. Cook over medium heat for 5–7 minutes until the cranberries begin to burst.
Add the chopped apricots back into the saucepan. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the cranberry-apricot mixture and cook for another 2–3 minutes until the filling thickens. Remove from heat and let cool slightly.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges and add the cranberry-apricot filling, spreading it evenly.
Roll out the second pie crust and place it over the filling. You can leave it whole and cut slits for venting or cut it into strips to create a lattice design. Seal and crimp the edges as desired.
In a small bowl, whisk together the egg and milk. Brush this egg wash over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45–50 minutes, or until the crust is golden and the filling bubbles.
Allow the pie to cool completely on a wire rack before serving. This gives the filling time to set properly. Slice and enjoy!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 59.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 482 mg | 10% | |
*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.
