Apple Cranberry Pie
1 h 55 min
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 40 min | 1 h 15 min | 1 h 55 min |
Introduction
This apple cranberry pie blends tart cranberries, sweet apples, and warm spices for a cozy dessert that feels like pure fall comfort.
The homemade cranberry sauce adds a bright, jammy layer that makes every bite taste special and a little bit festive.
It’s perfect for Thanksgiving, holiday dinners, or any chilly weekend when you want your kitchen to smell amazing.
Ingredients (8 servings)
Ingredients for the Cranberry Sauce
Ingredients for the Pie Crust
Ingredients for the Apple Filling
Ingredients for Finishing
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How to Make Apple Cranberry Pie
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Cook the cranberry sauce
Add cranberries, sugar, orange juice, orange zest, and the cinnamon stick to a medium saucepan.
Set over medium heat and cook, stirring often, until the cranberries burst and the mixture starts to thicken.
This usually takes 8 to 12 minutes; remove the cinnamon stick, then let the sauce cool to room temperature.
You can chill the cooled sauce for up to three days if you want to make it ahead.
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Par-bake the pie crust
Preheat your oven to 400°F with a rack in the lower third.
Unroll the refrigerated pie crust and fit it into a 9-inch pie plate, letting the edges overhang slightly.
Fold the overhang under itself and crimp or press with a fork, then chill the crust for 20 minutes.
Prick the bottom and sides with a fork, line with parchment, then fill with pie weights or dried beans.
Bake the crust for 12 to 15 minutes, until it looks set and the edges are just starting to color.
While the crust bakes, separate the egg, putting the white in one small bowl and the yolk in another. Lightly beat the egg white with a fork and set it near the oven.
As soon as the crust comes out, remove the parchment and weights. Quickly brush the warm bottom with the beaten egg white to help seal and prevent a soggy crust.
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Mix the apple filling
In a large bowl, combine the sliced Granny Smith and Honeycrisp apples.
Sprinkle in the brown sugar, granulated sugar, flour, cornstarch, cinnamon, nutmeg, and salt.
Drizzle the vanilla over the apples, then toss everything together until the slices are evenly coated.
Let the filling sit for 10 to 15 minutes so the apples release some juices.
If a lot of liquid pools at the bottom, spoon off a few tablespoons so the pie stays neat.
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Assemble the pie
Make sure the cranberry sauce is at least room temperature so it does not melt the crust.
Spread the cranberry sauce evenly over the bottom of the par-baked crust.
Pile the apple filling on top, mounding it slightly in the center, and press gently to remove big air gaps.
Dot the top of the apples with the small cubes of butter.
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Brush the crust and bake
Beat the reserved egg yolk with 1 teaspoon of water until smooth.
Brush the egg wash over the crimped edges of the crust for a glossy, deep golden color.
Reduce the oven temperature to 375°F and place the pie on a foil-lined baking sheet.
Set the sheet on the lower-middle rack to help crisp the bottom crust.
Bake for 45 to 55 minutes, until the crust is deeply golden and the filling bubbles thickly at the edges.
If the edges brown too quickly, cover them loosely with strips of foil during the last 15 minutes.
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Cool and serve
Transfer the baked pie to a wire rack and let it cool for at least three hours.
This cooling time allows the juices to thicken, so the slices cut cleanly instead of running.
Serve at room temperature or slightly warm, optionally with vanilla ice cream or lightly sweetened whipped cream.
Substitutions
- Fresh cranberries -> frozen cranberries
- Use the same amount of frozen cranberries, no need to thaw first. They cook down a touch juicier, which gives the sauce a softer, more jammy texture.
- Granny Smith and Honeycrisp apples -> any firm baking apples
- Try Pink Lady, Braeburn, or Fuji if that is what you have. The pie stays nicely textured, and the flavor shifts slightly depending on how tart or sweet your apples are.
- Orange juice -> apple cider
- Swap the orange juice for an equal amount of apple cider in the cranberry sauce. You get a deeper, cozy apple flavor and a little less citrus, which some people prefer with cinnamon.
Tips
- Par-bake for a crisp bottom
- That quick par-bake plus the egg white seal keeps the bottom crust from turning soggy under the fruit. If you skip it, the crust will taste underdone even when the apples are fully cooked.
- Slice apples evenly
- Aim for slices about 1/4 inch thick so they cook at the same rate. Extra thin slices can collapse into mush, while thick chunks stay firm and push up the top.
- Watch for bubbling, not just time
- Use the bubbling filling as your main doneness cue rather than the clock alone. You want thick, slow bubbles in the center so the cornstarch is fully activated.
- Cool completely before slicing
- It is tempting to cut in early, but the filling will still be loose and runny. Give the pie several hours so the starch network sets and the slices hold together.
- Bake on a sheet for easy cleanup
- Fruit pies often bubble over, and a foil-lined baking sheet catches the drips. The sheet also makes rotating the pie easier if your oven has hot spots.
Nutrition Facts *
| Energy | 568 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 19 | g |
| Carbohydrates | 96 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the bottom crust from getting soggy?
- The par-bake and egg white seal are your best defenses against a soggy crust. Make sure the crust looks dry and set before adding the cranberry sauce. Bake the assembled pie on the lower rack so the heat reaches the bottom well. Let the pie cool on a wire rack, not a cold counter, so steam can escape underneath.
- My filling turned out runny. What went wrong?
- Most often, the pie simply did not bake long enough for the cornstarch to thicken fully. Bake until you see thick bubbles in the center, even if the crust looks very dark. Another cause is slicing too soon; the filling needs several hours to firm up. Next time, also drain off a bit of extra juice from the apples before filling the crust.
- Can I use store-bought cranberry sauce instead?
- You can, but the flavor and texture will be a little different. Look for whole berry sauce, and use about 1 1/2 cups, spreading it in a thin layer. Jarred sauce is usually sweeter, so consider reducing the apple filling sugars by one or two tablespoons.
- Can I make this pie ahead of time?
- Yes, this pie is a great make-ahead dessert for holidays. You can bake it the day before and let it cool, then store it at room temperature overnight. For longer storage, refrigerate up to three days, then warm slices briefly in a low oven.
- What if I do not have both kinds of apples?
- Using just one variety is fine, as long as it is a good baking apple. If your apple is very tart, taste the filling and add an extra tablespoon of sugar if needed. If it is very sweet, you can reduce the sugar slightly so the cranberry layer still pops.
Serving Suggestions
This pie brings a nice contrast of tart berries and sweet apples, so it pairs beautifully with coffee or spiced tea.
For a festive touch, sprinkle the warm crust with coarse sugar or serve with a drizzle of warm caramel sauce.
Leftovers are lovely chilled straight from the fridge, especially next to sharp cheddar for a cozy snack plate.
More pairings:
Reviews
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Tara: LOVED it! 😍
: So happy you loved it, Tara! 😊
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Lorraine Bradley, Colorado Springs: Came out really tasty, love the tart cranberry layer with the sweet apples, but I wasn’t totally sure how thick the cranberry sauce should be before cooling since “starts to thicken” is a bit vague.
: So glad you liked it, Lorraine! For the cranberry layer, cook it until the bubbles look thick and jammy and a spoon dragged through leaves a clear trail for a second or two; it’ll tighten up more as it cools.
Made this recipe? How did it go?
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