Apple Cranberry Pie
2 h
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
I like my pies with a little attitude, not sugar bombs, and this apple cranberry pie nails it with bright orange-kissed cranberries and cinnamon-spiced apples tucked into a flaky crust.
Perfect for Thanksgiving, Friendsgiving, or a cozy Sunday, it slices clean, holds its shape, and the cranberry sauce is make-ahead so dessert stays stress free.
Ingredients (8 servings)
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Ingredients for the Cranberry Sauce
- 2 cups fresh cranberries fresh cranberries 8 oz
- ½ cup granulated sugar granulated sugar
- ½ cup fresh orange juice Valencia oranges 1.78 ct (for fresh orange juice)
- 1 tsp freshly grated orange zest navel orange 0.33 ct (for freshly grated orange zest)
- 1 cinnamon stick cinnamon sticks 0.05 oz
Ingredients for the Pie Crust
- 1 pre-made 9-inch refrigerated pie crust pre-made 9-inch refrigerated pie crust 1 ct
Ingredients for the Apple Filling
- 3 medium Granny Smith apples, peeled, cored, sliced thin Granny Smith apples 3 ct medium
- 3 medium Honeycrisp apples, peeled, cored, sliced thin Honeycrisp apples 1.5 lb medium
- ½ cup brown sugar brown sugar 3.43 oz
- ¼ cup granulated sugar granulated sugar
- 2 Tbsp all-purpose flour all-purpose flour 0.03 lb
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- 3 Tbsp cornstarch cornstarch 0.86 oz
- ¼ tsp salt salt
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 2 Tbsp unsalted butter, cut into small cubes unsalted butter 1 oz
Ingredients for Finishing
- 1 large egg large egg 1 ct
How to Make Apple Cranberry Pie
-
Cook the cranberry sauce
Combine cranberries, granulated sugar, orange juice, orange zest, and the cinnamon stick in a small saucepan over medium heat and cook, stirring occasionally, until most berries burst and the mixture is thick and glossy, 8 to 12 minutes.
Remove the cinnamon stick and cool to room temperature so it thickens further and does not sog out the pie.
-
Par-bake and seal the crust
Heat the oven to 425 F and set a rimmed baking sheet on the middle rack to preheat.
Fit the refrigerated pie crust into a 9-inch glass pie plate, crimp the edge, chill 15 minutes to firm, then dock the bottom with a fork.
Line with parchment, fill with pie weights or dried beans, and blind bake on the preheated sheet until set, about 15 minutes, then remove weights and parchment and bake 5 minutes more until just lightly golden.
While the crust is still warm, lightly brush the bottom with beaten egg white to seal and let it cool to just warm before filling.
-
Prepare the apple filling
In a large bowl combine the sliced Granny Smith and Honeycrisp apples with brown sugar, granulated sugar, flour, cinnamon, nutmeg, salt, and vanilla and toss to coat evenly.
Let the apples stand 15 to 20 minutes to draw out juices for better texture and to avoid big shrinkage gaps in the finished pie.
Strain off the juices into a small saucepan and simmer 3 to 5 minutes until syrupy, then scrape the syrup back over the apples and toss with the cornstarch just before assembling so it does not clump.
-
Assemble the pie
Reduce oven temperature to 375 F and keep the baking sheet in the oven heating.
Spoon a thin layer of apple mixture into the crust, dot with a few butter cubes, add several spoonfuls of cranberry sauce in streaks, and repeat layering, finishing with apples and the remaining butter cubes, keeping the filling slightly mounded but below the rim.
Lightly brush the exposed rim of the crust with the remaining beaten egg for shine and color.
-
Bake and cool properly
Bake the pie on the preheated baking sheet until the crust is deeply golden, the apples are tender, and thick juices are bubbling in the center, 55 to 65 minutes, tenting the edge with foil if it browns too fast.
The center should register around 195 to 200 F on an instant-read thermometer for a clean set.
Cool on a rack at least 3 hours so the starches gel and slices cut clean, then serve at room temperature.
Substitutions
- Fresh cranberries -> Frozen cranberries
- Use frozen straight from the bag with no thawing, which keeps the sauce bright and thick with nearly identical flavor and a touch more body.
- Orange juice -> Apple cider
- Swap equal amounts to tilt the cranberry sauce toward cozy apple pie vibes, softening tartness and adding a round, spiced sweetness.
- Cornstarch -> Tapioca starch
- Use the same amount for a glossy, sliceable set that holds up beautifully even when the pie is served slightly warm.
Tips
- Bake on glass over a hot sheet
- A clear glass pie plate lets you monitor bottom browning and a preheated baking sheet jump-starts crust crisping so there is no soggy drama.
- Macerate and reduce for flavor-packed filling
- Letting apples weep their juices and boiling those juices to a syrup concentrates flavor and prevents watery pockets in the pie.
- Layer cranberry in ribbons, not pools
- Streak the cranberry sauce between apple layers so every slice gets a pop of tart without creating a wet layer that can separate the filling.
- Seal the crust while warm
- That quick egg white brush on the warm shell creates a thin protein barrier that blocks moisture and keeps the bottom crisp for days.
- Know your doneness markers
- Look for steady bubbling in the center and an internal temp near 200 F, which means the starches have fully activated and the apples have relaxed.
- Rest time is nonnegotiable
- Three hours on a rack lets the filling set so you get neat bakery-level slices instead of a delicious mess.
Nutrition Facts *
| Energy | 558 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 18 | g |
| Carbohydrates | 95 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I prevent a soggy bottom crust?
- Par-bake in a glass dish on a preheated baking sheet, brush the warm crust with egg white to seal, and bake the assembled pie until the center bubbles so the starch fully sets.
- My filling was runny when I sliced, what went wrong?
- Either it needed more bake time to bubble in the center or you sliced too soon, so aim for visible central bubbling or an internal temp near 200 F and cool at least 3 hours.
- Can I use frozen cranberries or make the sauce ahead?
- Yes to frozen, and the sauce can be made up to 5 days ahead and chilled in a glass container so assembly day is stress-free.
- The top apples dried out, how do I fix that next time?
- Keep the filling slightly mounded below the rim, dot with all the butter, and tent loosely with foil for the last 20 minutes if the top looks dry.
- My edges are browning too fast, what should I do?
- Shield the rim with a foil ring or a pie shield as soon as it hits golden and keep baking until the center is bubbling.
- Can I make this pie a day in advance?
- Absolutely, bake fully, cool completely, cover, and hold at room temp up to 24 hours, then re-crisp 10 to 12 minutes at 325 F if you like it slightly warm.
Serving Suggestions
Serve with cinnamon ice cream or a sharp slice of aged cheddar if you want that classic New England sweet-salty moment.
If you are feeling extra, scatter a quick pecan-oat crumble on top before baking for crunchy contrast, or drizzle slices with warm salted caramel to lean into cozy holiday energy.
More pairings:
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