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!
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.
Notes
*I recommend a mix of Granny Smith and Fuji or Gala apples.
**Make the pie dough a day before to give it enough time to rest and chill. The colder the dough is, the easier it will be to work with it!
Homemade Flaky Pie Crust
Caramel Pear Pie
Homemade Caramel
Nutrition
Calories: 163kcalCarbohydrates: 33gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 36mgPotassium: 62mgFiber: 2gSugar: 28gVitamin A: 177IUVitamin C: 12mgCalcium: 18mgIron: 1mg
Nutrition Facts
Apple Cranberry Pie
Amount per Serving
Calories
163
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
29
mg
10
%
Sodium
36
mg
2
%
Potassium
62
mg
2
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
28
g
31
%
Protein
1
g
2
%
Vitamin A
177
IU
4
%
Vitamin C
12
mg
15
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.