Holiday Apple Cranberry Layer Pie
Elevate your holiday dessert table with the irresistible Holiday Apple Cranberry Layer Pie, a delightful combination of crisp apples, tart cranberries, and warm spices all nestled between layers of buttery, flaky pie crust. This festive pie features a unique balance of sweetness and tanginess, enhanced by a hint of orange zest and a sprinkle of coarse sugar for a sparkling finish. Perfectly golden and bubbling with fruity goodness, this pie is as stunning as it is delicious. Whether you're hosting a holiday dinner or looking for the perfect make-ahead treat, this show-stopping dessert is guaranteed to impress. Serve it warm with a scoop of vanilla ice cream for a truly unforgettable holiday indulgence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 5 large Apples (peeled, cored, and thinly sliced)
- 2 cups Fresh or frozen cranberries
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons All-purpose flour (for filling)
- 1 teaspoon Orange zest
- 2 tablespoons Unsalted butter (melted)
- 1 large Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (for garnish)
Instructions
In a large bowl, whisk together the 2.5 cups of all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon salt.
Cut in the 1 cup of cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually drizzle in the ice water, 1 tablespoon at a time, while mixing until the dough comes together. Divide into two disks, wrap in plastic wrap, and chill for 30 minutes.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the apples, cranberries, 0.5 cup brown sugar, 1 teaspoon cinnamon, 0.25 teaspoon nutmeg, 2 tablespoons all-purpose flour, and 1 teaspoon orange zest. Toss until evenly coated.
Roll out one disk of pie dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pie pan, letting the edges overhang slightly.
Scoop half of the apple-cranberry filling into the pie crust and spread evenly. Drizzle 1 tablespoon of melted butter over the layer. Add the remaining filling and drizzle the second tablespoon of melted butter.
Roll out the second disk of pie dough and place it over the filling. Trim and crimp the edges to seal. Cut 3–4 small slits into the top crust to release steam.
Brush the top of the pie with beaten egg and sprinkle with 2 tablespoons of coarse sugar for garnish.
Place the pie on a baking sheet to catch drips and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 32.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 238 mg | 5% | |
*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.
