Apple Cranberry Pie
This apple pie comes with a bit of a twist. Cranberries, orange juice & zest, make it a perfect balance between sweet and tart. So if apple pie is your favorite, I think you will love this amazing Apple Cranberry Pie!
The filling is easy and comes together quickly. All you need is some apples, fresh or frozen cranberries, cinnamon, and cornstarch. Can you guess what goes excellent with cranberries and apples? Yes, orange! Add the zest of an orange and some freshly pressed orange juice to the filling. The flavor is unbelievable!
My husband had a get-together at work and asked me if I would make a dessert for him to bring. Since it was somewhat close to Thanksgiving, I thought I would make this Apple Cranberry Pie. He brought an empty pie dish home and told me it was gone within no time. That means this recipe is a keeper!
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What kind of apples work best?
I usually use half Granny Smith apples and half Fuji or Gala apples. The tartness of the Granny Smith apple balances out the sweetness of the Fuji/Gala apple.
Peel and cut the apples into thin slices and coat them with the sugar-cinnamon mixture; add the cranberries and orange. Put the mixture back in the refrigerator until you are ready to fill it into the pie crust.
Do you like pears? Then you should try this Caramel Pear Pie. That flavor combination is unreal! Then, add the flaky pie crust to the game, and you have a winner!
Keep it cold!
I can’t say it enough! You have to keep the pie dough refrigerated whenever you are not directly working with it. It’s crucial! You don’t want the butter to melt before you bake the pie, or you will lose the flakiness and end up with a tough, hard, and greasy pie crust.
My number one piece of advice is to make the pie dough the day before to give it enough time to rest and chill. Then, when you roll out the dough, work quickly and efficiently. Line the pie dish, smooth the dough out along the edge and tuck it in nicely and back in the refrigerator.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Apple Cranberry Pie. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
You might also like the following:
- Best Mother’s Day Desserts
- Strawberry Blondies
- Classic Swiss Carrot Cake
- Chocolate Baileys Cupcakes
- Apple Cinnamon Crisp
Apple Cranberry Pie
Ingredients
- Homemade Flaky Pie Crust make the day before
- 700 g Apples*
- 200 g Cranberries fresh or frozen
- 1 Orange zest and 2tbsp juice
- 200 g Sugar
- 3 tbsp Cornstarch
- 2 tsp Cinnamon
- 30 g Butter cold and cubed
- 1 Egg for egg wash
Instructions
Pie Crust
- Prepare Homemade Flaky Pie Crust**
- Slightly flour your work surface. Take one chilled dough disk and roll it out with a rolling pin. Use light pressure and turn the dough every few rolls until you have about a 12-inch circle. Fold the dough in half (it's easier to transfer it into the pie dish that way) and carefully place it in a 9-inch pie dish and unfold. Make sure to smooth it along the edges and tuck it in nicely. Put it back in the refrigerator.
- Take the other disc of chilled pie dough and roll it out like the first one. Use a pizza cutter or sharp knife, and cut it into twelve ¾ inch strips (feel free to cut them thinner or thicker). Put them back in the refrigerator.
Pie Filling
- Preheat the oven to 400° Fahrenheit or 200° Celcius.
- Peel apples and cut them into thin slices. Stir apples, cranberries, orange zest and juice, sugar, cornstarch, and cinnamon together in a large bowl.
- Pour the filling into the prepared pie dish and even it out to have a level amount of filling all around.
- Add the cold, cubed butter pieces and evenly distribute them over the apple-cranberry filling.
- Take the cut pie crust strips and carefully wave them by folding strips over and under one another to create the look in the picture. Press the ends of the strips into the bottom pie crust edges to seal. Trim off excess dough with a sharp knife or scissors.
- Crack the egg into a small bowl and whisk it slightly. Lightly brush the top of the pie crust with egg wash.
Baking
- Place the pie dish on a large baking sheet in the oven—Bake for 20 minutes at 400°F or 200°C. After 20 minutes, carefully take the pie out of the oven. Place a pie crust shield along the edge of the pie. If you don't have a pie crust shield, use aluminum foil, just cut the center out to cover the edge of the crust. That prevents the crust from browning too quickly.
- Turn the oven temperature to 350°F or 180°C and place the pie dish back inside. Bake for another 40-50 minutes or until golden brown and the filling is bubbling. It all depends on how strong your oven bakes. Keep a close eye on your pie 🙂
- Let the pie cool for at least 3 hours before cutting it. It will allow the filling to thicken. Cover leftovers tightly and place them in the refrigerator for up to 5 days.