Change up the classic apple pie with this Cranberry Apple Pie. All the scents and flavors of the holidays in one pie.
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Thanksgiving is one of my favorite holidays. Family getting together, remembering what we are thankful for and all that delicious food. I usually get to make the pie for our Thanksgiving dinner and apple is one of the pies I tend to make. Because it is my favorite!! This year I wanted to change up the classic apple pie and try my hand at a cranberry apple pie.
I like to use granny smith apples in my apple pie because they are the perfect amount of tart. To make apple pie baking a bit quicker, I like to use an apple peeler, corer, slicer to do all the dirty work for me.
I then cut the apples in half so the slices will fit better in the pie.
I mix all the ingredients in a large bowl until the apples and cranberries are covered and then pour it into a prepared pie crust. I try and spread the apples and cranberries out evenly so they will cook well.
I forgot to take a picture of the pats of butter that go on the very top of the pie before the top pie crust goes on. Once the top crust is on, fold the top crust edges under the bottom crust edges and then make a fluted design with your fingers, making sure to crimp the edges closed to seal in the juices as the pie cooks.
After the slits are cut on the top of the pie, brush the top with a beaten egg and then sprinkle with some sugar.
Cover your crust with foil or with a crust cover ring and bake for 30 minutes with the cover on and then uncover to continue to bake. These covers help so much in keeping your crust from burning. And I don’t know about you, but I really like the crust. But not burnt crust. 🙂
How to Bake a Cranberry Apple Pie
- 5 medium granny smith apples
- 1 cup cranberries
- 3 TBL flour
- 3/4 cup white sugar
- zest and juice (about 2 TBL) of 1 orange
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 2 TBL butter
- 1 beaten egg
- 1 tsp. white sugar
- 2 (9 in) pie crusts
Preheat oven to 375 degrees.
Line pie pan with one pie crust.
Peel, cor and slice apples.
In a large bowl mix together sliced apples, cranberries, 3/4 cup sugar, flour, zest and juice of orange, cinnamon, nutmeg and ginger until apples and cranberries are all covered.
Pour filling into pie shell.
Cut butter into small pieces and dot the top of the pie with the pieces.
Cover top with pie crust, crimp edges, making sure they are sealed to keep juices in.
Cut vents in top of crust.
Brush top of pie with beaten egg and sprinkle with 1 tsp. sugar.
Cover crust with foil or pie crust cover ring.
Bake for 30 minutes with crust cover.
Remove cover and bake for 20 - 25 more minutes, until crust is golden brown and juices are bubbly.
Let cool a bit before serving.
The apples and cranberries will shrink and soften as they cook and it makes the top of the pie flatten out a little. That’s why I try and make sure the apples are spread out evenly.
But look how beautiful the colors of that pie are! It’s all the flavors, scents and colors of the holidays in one delicious pie!
My family loves this cranberry apple pie. It will be making an appearance at our Thanksgiving dinner this year for sure.
So what’s your favorite pie?
Here are some other desserts you might enjoy: