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–+ servings

Cranberry Apple Pie

Cranberry Apple Pie is my new favorite fall pie. A tender flaky lattice topped pie crust is loaded with a fresh cranberries, apples, warm spices. This delicious traditional apple pie with added cranberries makes for a spectacular holiday dessert!
Prep Time15 mins
Cook Time1 hr
1 min
Course: Dessert
Cuisine: American
Keyword: apple pie, Baking, cranberries, Thanksgiving
Servings: 1 9-inch pie
Author: Savoring Italy

Ingredients

  • PIE CRUST
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup 1 1/2 sticks unsalted butter
  • 3 tablespoons margarine or chilled vegetable shortening
  • 1/4 cup ice water
  • FILLING
  • 1/3 cup packed dark brown sugar
  • 4 Tablespoons butter
  • 2 1/2 pounds Gala apples about 6, peeled and cut into 1/2-inch pieces
  • 5 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups fresh cranberries
  • 2/3 cup grade B maple syrup
  • EGG WASH
  • 1 lightly beaten egg
  • turbinado sugar to sprinkle on top

Instructions

  • CRANBERRY PIE FILLING
  • Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Toss the apples in the flour. Set the prepared apples aside.
  • In a medium-sized skillet on medium heat, toss in the brown sugar and butter. When the butter has melted, add the apples into the brown sugar mixture. Cook them in the mixture for about 5 minutes. Fold the cranberries and maple syrup into the apple mixture and set aside to cool for about ten minutes in a small bowl.
  • HAND METHOD
  • In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
  • It is very important to work the pastry as little as possible. Don't over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
  • FOOD PROCESSOR METHOD
  • Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
  • If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
  • Preheat oven to 375 F.
  • Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
  • Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Roll out the second half and carefully cut out lattice strips. Fill the pie crust with the filling and gently place the lattice strips on top of the filling.
  • Brush with the egg wash and sprinkle on a little turbinado (raw) sugar. It makes the pie sparkly and really pretty.
  • Place pie on baking sheet.
  • Bake pie until crust is golden brown and juices bubble, 50 minutes–1 hour.
  • Transfer to a wire rack to cool.

Notes

DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.