Cranberry Apple Pie
Cranberry apple pie is a festive twist on a classic dessert. Cranberries and raisins are baked with sweet apples and spices in a sweet glazed homemade pie crust.
Servings 8 people
Calories 445kcal
Ingredients
- 2 9-inch pie crusts
- 1 tablespoon lemon juice
- 6 medium baking apples, such as Fuji (about 2 pounds), peeled and cut into ¼-inch slices
- ½ cup raisins
- 2 tablespoons apple cider
- ¾ cup fresh or frozen cranberries
- ¾ cup granulated sugar, divided
- 1 tablespoon cornstarch
- 2 teaspoons grated lemon zest
- ½ teaspoon ground cinnamon
- 1 large egg
- 1 tablespoon 2% milk or heavy whipping cream
- 2 teaspoons granulated sugar
- ⅛ teaspoon ground cinnamon
Instructions
- In a large mixing bowl, toss the apple slices with the lemon juice. Set aside.
- In a small bowl, combine the raisins and apple cider. Let stand at room temperature for 20 minutes.
- Combine the cranberries and ¼ cup of the sugar in a food processor. Pulse several times until the cranberries are coarsely chopped.
- Add the cranberry mixture to the apples along with the cornstarch, lemon zest, ½ teaspoon cinnamon, remaining ½ cup sugar, and raisins with any remaining cider. Stir until thoroughly combined. Let the filling stand for 15 minutes.
- Preheat the oven to 400°F. Position an oven rack in the bottom third of the oven.
- Roll out one pie crust on a lightly floured surface to approximately ⅛-inch thick. Transfer the crust to a 9-inch pie plate. Trim the edges, leaving a ½-inch overhang.
- Spoon the apple-cranberry filling into the prepared pie crust.
- Roll the remaining pie crust into a ⅛-inch-thick circle. Cut the dough into ½- to ¾-inch-wide strips. Arrange the strips over the filling in a lattice pattern. Trim the strips to match the edges of the bottom crust. Seal and crimp the edges using your fingers or the tines of a fork.
- Whisk together the egg and milk or heavy cream. Lightly brush the egg wash over the lattice and edges of the crust. Combine the 2 teaspoons sugar and ⅛ teaspoon cinnamon, then sprinkle evenly over the top.
- Bake at 400°F for 25 minutes. Reduce the oven temperature to 325°F and continue baking for 40–45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, loosely cover the edges with aluminum foil.
- Transfer the pie to a wire rack and cool for at least 2 hours before slicing and serving.
Notes
- Apples: Fuji apples provide a sweet flavor and hold their shape well during baking. Granny Smith, Pink Lady, Honeycrisp, or a combination of sweet and tart apples can also be used.
- Cranberries: Fresh or frozen cranberries will work. There is no need to thaw frozen cranberries before using.
- Apple cider: Apple cider replaces the bourbon traditionally used to soak the raisins. Apple juice can be substituted if needed.
- Pie crust: Homemade or refrigerated store-bought pie crust can be used. You will need two 9-inch crusts—one for the bottom and one for the lattice topping.
- Prevent overbrowning: If the edges of the crust begin to brown too quickly, loosely cover them with aluminum foil or a pie shield.
- Check for doneness: The crust should be golden brown and the filling should be bubbling, including near the center of the pie.
- Cooling: Allow the pie to cool for at least 2 hours before slicing. This gives the filling time to thicken and set.
- Storage: Cover leftover pie and refrigerate for up to 4 days.
Nutrition
Serving: 1slice | Calories: 445kcal | Carbohydrates: 69g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 210mg | Potassium: 210mg | Fiber: 5g | Sugar: 39g | Vitamin A: 125IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg
