French Cranberry Apple Pie
Elevate your dessert game with this French Cranberry Apple Pie, a show-stopping twist on the classic apple pie that's perfect for fall gatherings or holiday feasts. Juicy slices of tart apples are paired with the bright tang of fresh cranberries, then sweetened with brown sugar and spiced with warming cinnamon and nutmeg. This mouthwatering filling sits atop a buttery pre-made pie crust and is crowned with a golden, crumbly streusel topping made from flour, sugar, and cold butter. The result is a stunningly rustic dessert with a delightful balance of sweet, tart, and spiced flavors. With just 30 minutes of prep time and a heavenly aroma that fills your kitchen while it bakes, this pie is as easy to make as it is to enjoy. Serve it warm with a splash of heavy cream or a dollop of whipped topping for the ultimate comfort dessert.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 115 grams Unsalted butter (cold)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 medium Apples (such as Granny Smith or Honeycrisp)
- 150 grams Fresh cranberries
- 100 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 120 milliliters Heavy cream (optional, for serving)
- 1 9-inch Pre-made pie crust
Instructions
Preheat your oven to 375°F (190°C) and place the oven rack in the center position.
Peel, core, and slice the apples into thin wedges. In a large mixing bowl, toss the apple slices with fresh cranberries, brown sugar, ground cinnamon, ground nutmeg, lemon juice, and vanilla extract until well combined.
Roll out the pre-made pie crust and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Spoon the apple and cranberry mixture evenly into the pie crust and set aside.
In a separate bowl, make the crumb topping by mixing the all-purpose flour, granulated sugar, baking powder, and salt. Cut in the cold, diced unsalted butter using a pastry blender or your hands until the mixture resembles coarse crumbs.
Sprinkle the crumb topping generously over the fruit filling, ensuring the entire surface is covered.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the topping is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 30 minutes on a wire rack to allow the filling to set.
Serve warm or at room temperature, optionally topped with a drizzle of heavy cream or a dollop of whipped cream.
Nutrition Facts
Calories |
4453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2623 mg | 114% | |
| Total Carbohydrate | 628.0 g | 228% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 310.8 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 292 mg | 22% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1243 mg | 26% | |
*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.
