Rustic Apple and Dried Cranberry Pie
Celebrate the cozy flavors of fall with this Rustic Apple and Dried Cranberry Pie, a dessert that combines the tartness of crisp apples with the sweet chewiness of dried cranberries. Encased in a buttery, flaky homemade crust and infused with warm spices like cinnamon and nutmeg, this pie is the perfect balance of comfort and elegance. The filling is enriched with light brown sugar and dotted with bursts of flavor, while the golden-brown crust is brushed with egg wash and optionally sprinkled with coarse sugar for a beautiful finish. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie is a showstopper for holiday gatherings or weekend baking projects.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, chilled and diced
- 0.25 cup Ice water
- 6 large Apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
- 0.75 cup Dried cranberries
- 0.5 cup Light brown sugar
- 0.25 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Unsalted butter, cubed
- 1 large Egg, beaten
- 2 tablespoons Coarse sugar, for topping (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the flour, granulated sugar, and salt for the crust. Add the chilled diced butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just begins to come together. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, mix the apple slices, dried cranberries, brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Toss until the fruit is evenly coated.
On a floured surface, roll out one disc of the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, allowing the excess dough to hang over the edges.
Pour the apple and cranberry filling into the pie crust. Dot the top of the filling with the cubed butter.
Roll out the second disc of dough into another 12-inch circle. Place it over the filling and trim the excess dough, leaving about 1 inch of overhang. Fold the edges of the top and bottom crusts together and crimp them to seal.
Cut decorative slits into the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar, if using.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 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. Enjoy!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 50.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 260 mg | 6% | |
*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.
