Cranberry Apple Pie

Close up of filling on apple and cranberry pie.

Cranberry Apple Pie uses fresh apples combined with tart cranberries, orange juice + zest, with a hint of spices in the filling. A great Thanksgiving pie!

Author Amber Brady

Prep Time 30

Cook Time 1

Additional Time 30

Total Time 2

Yields servings

Ingredients

2 pie crusts, (for top and bottom of pie)
4 cups (372 g) apples, peeled, cored, and thinly sliced
2 cups (220 g) cranberries (fresh or frozen)
zest of 1 orange (about 1 tsp)
2 Tbsp fresh orange juice (about 1/2 an orange)
½ cup (100 g) light brown sugar, packed
½ cup (100 g) granulated sugar
3 Tbsp cornstarch
½ tsp ground cinnamon
¼ tsp nutmeg
⅛ tsp salt
2 Tbsp (29 g) butter

For the Crust:

1 large egg, whisked (egg wash)
1 tsp (+) granulated sugar, for sprinkling

Instructions

Prepare pie crust if making from scratch. Refrigerate. (Keep cold.)
In a large bowl, combine the sliced apples, cranberries, orange zest, orange juice, brown sugar, white sugar, cornstarch, cinnamon, nutmeg, and salt. Stir well. Let macerate (release juices) at room temperature for 30 minutes.
Pour fruit filling into a strainer and capture the liquid, about 1/2 cup. In a saucepan, combine the liquid and 2 Tbsp of butter, Stir constantly over medium heat until the mixture thickens. Set sauce aside to cool slightly.
Preheat oven to 350 degrees Fahrenheit.
Remove pie crust from the fridge and roll pie crust into a large circle about 1/4-inch thin. Place into a 9-inch pie dish and cut off any excess crust. Place the cranberry apple pie filling inside the crust and pour the prepared sauce evenly over the fruit.
Roll the remaining pie crust into a large circle about 1/4-inch thin. Top pie with crust, cutting off any excess dough. Pinch the top and bottom crusts together and crimp the edges. Cut slits for ventilation.
Whisk an egg and brush it over the top crust. Sprinkle with granulated sugar.
Bake at 350˚F for 60-75 minutes until the crust is brown and the filling bubbles in the center. Cover pie with foil or a crust protector the last 20-30 minutes of baking to keep the crust from browning too much. EXTRA TIP: Place a baking sheet on the rack below the pie to catch any filling that may bubble over.

Notes

Allow pie to cool completely before slicing and serving.
Store pie covered at room temperature up to 5 days.

Nutrition