Apple Cranberry Pie

This homemade apple cranberry pie is filled with juicy apples and fresh, tart cranberries in a flaky buttery pie crust. The perfect holiday dessert for Thanksgiving and Christmas!

Prep Time: 30

Cook Time: 1 5

Cool Time: 4

Total Time: 5 35

Servings:

Equipment

1 9-inch pie dish

Ingredients

6 cups sliced apples (about 4 apples, honey crisp or granny smith)
1-2 Tablespoons lemon juice
¾ teaspoon almond extract
¼ teaspoon ground cinnamon
1 ½ cups fresh cranberries
½ cup salted butter
½ cup all-purpose flour
1-2 Tablespoons water
¾ cup granulated sugar
½ cup light brown sugar , packed
2 9-inch pie crusts
1 egg , beaten (optional for egg wash)

Optional Serving: Vanilla ice cream or Whipped cream

Instructions

Preheat the oven to 375°F. Place your rack in the middle position and line a baking sheet with foil.
Combine apples and cranberries: In a large bowl, combine 6 cups apples, 1-2 Tablespoons lemon juice, 3/4 teaspoon almond extract, and 1/4 cinnamon cinnamon. Gently fold in cranberries.
Make filling: In a small saucepan, melt 1/2 cup butter over medium heat. Whisk in 1/2 cup flour until smooth. Add 2 Tablespoons water, 3/4 cup sugar, and 1/2 cup brown sugar. Reduce heat to medium-low and cook, stirring constantly, 1-2 minutes, or until no longer gritty. Add an extra Tablespoon of water to thin, if needed. Immediately pour over apple filling and toss to combine.
On a lightly floured surface, roll out the pie crust. Transfer to a 9-inch pie dish. Give the apple filling a good mix and pour on top of the crust. Try to spread filling as evenly as possible.
Place the second crust over the top of the filling (or do a lattice top - see notes). Press the 2 pie crusts together and flute the edges or press down with a fork. Using a knife, cut a couple slits to vent if not doing a lattice crust.
Place pie dish onto the baking sheet. Brush on egg wash, if using. Bake 65 minutes, or until golden brown and filling is bubbling. If the crust is browning too fast, cover with foil. Remove pie from the oven and let cool completely, so it will thicken (about 4 hours).
Serve. Top with vanilla ice cream or whipped cream to serve, if desired.

Notes

Pie crust: Here is my favorite homemade pie crust recipe. Alternatively you could use a crumble topping instead of another pie crust on top.

Apples: I prefer to use Honey Crisp, Granny Smith, Fuji, or Golden Delicious. You can also do a mix. Make sure to slice them all the same thickness (or they won't bake properly).

Egg wash: For a golden crust, you can add an egg wash on top. Whisk 1 egg or egg white with 1 Tablespoon of water. Brush a thin layer over the top of the pie before baking for a shiny golden finish.

Lattice crust: Find my tips for how to make a lattice pie crust.

Make-ahead: This pie can be baked 24 to 48 hours in advance.

Storage: Store leftovers covered at room temperature up to 2 days.

Freeze: Freeze pie uncovered in the freezer until frozen. Wrap in plastic wrap or foil and store in the freezer up to 4 months. Before serving, thaw at room temperature 1 hour and reheat at 375°F until warm, about 30 minutes.

Recipe adapted from Mels Kitchen Cafe

Nutrition