cranberry apple pie recipe
The Best cranberry apple pie recipe
I’ve been making this cranberry apple pie recipe for years, and it’s still a family favorite. The combination of sweet and tart flavors is just right, and the texture of the filling is perfect.
I love that it’s a bit more complex than your average pie recipe, but it’s still easy to follow and requires no special equipment. My kids love helping me with the prep work, especially rolling out the dough for the crust.
It’s a great way to get them involved in the kitchen and teach them about measurements and mixing. We always make this pie for special occasions, like Thanksgiving and Christmas, but it’s also a great dessert for a weeknight dinner.
My husband loves that it’s not too sweet, and I appreciate how well it freezes for later use. The best part is that it’s actually pretty healthy compared to other desserts, thanks to the cranberries and apples.
They’re packed with antioxidants and fiber, making this pie a guilt-free treat.
Cranberry Apple Pie
A classic autumn pie combining tart cranberries with sweet apples in a flaky double crust. The filling is spiced with cinnamon and orange zest for a bright, festive flavor.
🥘Ingredients
For the Crust
For the Filling
For the Egg Wash
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cranberry Apple Pie Works
This cranberry apple pie recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a Tuesday night dinner. My family loves how versatile it is: we can serve it warm with vanilla ice cream or whipped cream on top, or enjoy it cold with a scoop of vanilla bean ice cream on the side.
One of my favorite things about this recipe is how well it freezes; we can stash leftover slices in an airtight container for up to three months without losing any flavor or texture. When reheating leftovers, simply pop them in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.
❓ Frequently Asked Questions About Cranberry Apple Pie
What type of apples should I use?
For this recipe, I recommend using a mix of Granny Smith and Gala apples. The Granny Smith will provide a nice balance of sweetness and acidity, while the Gala will add a hint of vanilla flavor. You can also use other varieties like Honeycrisp or Fuji if you prefer.
Can I make the filling ahead of time?
Yes, you can make the filling up to 24 hours in advance. Simply store it in an airtight container in the refrigerator until you’re ready to assemble the pie.
Do I need to thaw the cranberries before using them?
No, you can use frozen cranberries straight from the freezer bag. Just be sure to adjust the cooking time slightly as they’ll take a bit longer to thaw.
How do I prevent the crust from becoming too soggy?
To prevent sogginess, make sure to roll out your dough evenly and don’t overfill the pie crust with filling. Also, try brushing the crust with a beaten egg before baking – this will help create a nice golden brown color and prevent excess moisture from seeping in.
Can I substitute other types of sugar for the brown sugar?
While you can use other types of sugar in place of brown sugar, keep in mind that it’ll affect the flavor profile slightly. If you want to try using honey or maple syrup instead, reduce their quantities by about half as they’re much sweeter than brown sugar.
