Apple Cranberry Pie Recipe

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Looking for a tasty treat? You’ll love this apple cranberry pie recipe. It’s perfect for cool fall days or holiday gatherings. This pie serves 8 people and takes about 1 hour and 25 minutes to make.

The mix of sweet apples and tart cranberries creates a yummy flavor. Plus, the spices like cinnamon and nutmeg make your kitchen smell amazing. You can serve it warm with ice cream for an extra special dessert. Give it a try – your family and friends will thank you!

Exact Ingredients List

Here’s what you’ll need to make this tasty apple cranberry pie:

• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon orange zest
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 4 large apples
• 1 cup fresh or frozen cranberries
• 1 package (2 crusts) refrigerated pie crusts
• 2 tablespoons cold butter, cubed
• 2 eggs
• 1 tablespoon coarse sugar (optional)

Make sure to peel, core, and slice or cube your apples before mixing them with the other ingredients. You can use your favorite type of apple, but tart varieties like Granny Smith work well in this recipe.

For the cranberries, both fresh and frozen work great. If using frozen, there’s no need to thaw them first.

Remember to keep your butter cold until you’re ready to use it. This helps create a flaky crust when baking.

Instructions

Preheat your oven to 400°F. Mix sugar, cornstarch, orange zest, and spices in a bowl. Add apples and cranberries, toss to coat, and let sit for 15 minutes.

Press one pie crust into a 9-inch pan. Spoon in the filling and dot with butter. Brush the edge with egg wash.

Cover with the second crust. Trim excess, tuck edges under, and crimp. Cut slits on top, brush with egg, and sprinkle with sugar if you like.

Place the pie on a baking sheet. Bake for 20 minutes, then lower heat to 350°F. Bake 35-40 minutes more until golden and bubbly.

Let the pie cool for 2 hours before slicing. This helps the filling set. Serve warm or at room temperature with ice cream or whipped cream.

Remember to keep an eye on the crust as it bakes. If it browns too quickly, cover the edges with foil to prevent burning.

Possible Substitutes List & Recipe Variations

You can easily change up this apple cranberry pie recipe. Try these tasty swaps and tweaks:

Fruit substitutes:

• Pears instead of apples
• Blueberries or blackberries instead of cranberries
• Mix in some dried cherries or raisins

Spice it up:

• Add a pinch of cardamom or allspice
• Use pumpkin pie spice instead of individual spices
• Mix in some lemon zest for extra zing

Want to make it gluten-free? Use a gluten-free pie crust and replace the cornstarch with arrowroot powder.

For a vegan version, use vegan butter and brush the crust with plant-based milk instead of egg wash.

You can also try a crumble topping instead of a second crust. Mix oats, brown sugar, flour, and butter for a crunchy twist.

If you like your pie extra sweet, add a drizzle of caramel sauce before serving. For a healthier option, reduce the sugar and add some chopped walnuts or pecans to the filling.

Don’t have time for a homemade crust? Use a store-bought graham cracker crust for a quick and easy version.

Tips, Tricks & Storing

Choose firm, tart apples like Granny Smith or Honeycrisp for the best texture and flavor. Mix different apple varieties for a more complex taste.

To prevent a soggy bottom crust, sprinkle a tablespoon of flour or breadcrumbs on the bottom crust before adding the filling.

For extra flavor, add a splash of vanilla extract or a tablespoon of lemon juice to the filling.

You can make the pie ahead of time and freeze it unbaked. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time.

Store leftover pie at room temperature for up to 2 days, covered with foil or plastic wrap. For longer storage, keep it in the fridge for up to 5 days.

To reheat, warm individual slices in the microwave for 30 seconds or place the whole pie in a 350°F oven for 15-20 minutes.

If you prefer a crumble topping, mix 1/2 cup flour, 1/4 cup brown sugar, and 1/4 cup cold butter until crumbly. Sprinkle over the filling before baking.