Layered Apple Cranberry Pie
Indulge in the irresistible flavors of a Layered Apple Cranberry Pie, a show-stopping dessert perfect for any holiday table or cozy gathering. This gorgeous pie combines tender layers of tart Granny Smith or Honeycrisp apples with bursts of sweet yet tangy fresh cranberries, all enveloped in warm spices like cinnamon and nutmeg. The buttery, flaky double crust—golden and glossy from a brushed egg wash—holds in the bubbling, juicy filling for a picture-perfect slice every time. With simple ingredients like granulated and brown sugar, a hint of salt, and a touch of flour for thickening, this pie strikes the perfect balance of sweet and tart. Serve it warm or cooled, on its own or topped with a dollop of whipped cream or a scoop of vanilla ice cream, for a dessert that’s as comforting as it is impressive. This recipe offers classic seasonal charm and is ideal for showcasing the flavors of fresh fruit in autumn or winter desserts.
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Recipe Information
Ingredients
- 2 sheets Pie crust (store-bought or homemade)
- 6 medium Apples (such as Granny Smith or Honeycrisp)
- 1 cup Fresh cranberries
- 3 tablespoons Granulated sugar
- 3 tablespoons Brown sugar
- 2 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
Line a 9-inch pie dish with one sheet of pie crust, trimming the edges if necessary.
Peel, core, and thinly slice the apples. Set aside in a large bowl.
Rinse and drain the fresh cranberries. Add them to the bowl with the apples.
In a small bowl, mix together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
Sprinkle the sugar mixture over the apples and cranberries, tossing well to coat all the fruit evenly.
Transfer half of the fruit mixture into the prepared pie crust, spreading it out evenly.
Dot 1 tablespoon of butter over the fruit layer.
Add the remaining fruit mixture on top, spreading it evenly, and dot with another tablespoon of butter.
Cover the pie with the second sheet of pie crust. Trim any excess, then crimp or flute the edges to seal.
Cut a few small slits in the top crust to allow steam to escape while baking.
In a small bowl, whisk together the egg and water to make an egg wash.
Brush the egg wash over the top crust for a golden, glossy finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 25.5 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 230 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.
