Apple Cranberry Pie
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter
cut into cubes
- 1/2 cup cold buttermilk
- 1-2 tablespoons cold water
- 1 large egg beaten with 1 tablespoon water
for egg wash
- Turbinado sugar
optional
- 4 large Honeycrisp apples
), cored, peeled, and sliced (about 6-7 cups
- Juice of 1/2 lemon
- 1 1/2 cups cranberries
fresh or frozen
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
Directions
- 1
First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
- 2
Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
- 3
Put the apple slices in a large bowl and drizzle with fresh lemon juice. Toss to coat the apples. This will keep the apples from browning. Add the cranberries, sugar, flour, cinnamon, orange zest, and vanilla extract. Stir until combined.
- 4
Preheat oven to 375°F.
- 5
Remove one disk of pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and set aside. Fill pie with apple cranberry filling. Place the pie in the fridge while you roll out the second disk of dough.
- 6
Roll our the dough and use a pastry wheel, pizza cutter, or sharp knife to cut the pie dough into strips, about 1-2 inches wide. Carefully weave the pie dough strips over and under one another. Press the edges of the dough strips into the bottom pie crust edges to seal. Trim off the excess dough and pinch the edges using your fingers to create a pretty edge. You can also use a fork to seal the edges. Using a pastry brush, lightly brush crust and edges with egg wash. Sprinkle pie with turbinado sugar, if using.
- 7
Place the pie on a foil-lined baking sheet, just in case the filling bubbles out.
- 8
Bake for 60-80 minutes until the crust is golden brown and filling is bubbling. If the top of the pie is browning too quickly, you can tent the top with aluminum foil or use a pie crust shield. Make sure you check it halfway through to be safe.
- 9
When the pie is done baking, remove from oven and cool completely before serving so it can set up, about 3 hours.
Apple Cranberry Pie
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About this Recipe
Imagine the ultimate comfort of a homemade pie, warm from the oven, filling your home with the scent of cinnamon and sweet apples. This Apple Cranberry Pie is designed to be the crowning glory of your holiday dessert table, bringing together classic flavors in every single, perfect slice.
What sets this Apple Cranberry Pie apart is the harmony of a truly buttery, flaky pie crust encasing a filling that balances the sweetness of spiced Honeycrisp apples with the bright, zesty tang of tart cranberries. It's more than just a pie; it's an experience, ensuring every forkful is perfectly tender, aromatic, and irresistibly delicious.
Prepare for a dessert that sings with festive cheer. You'll find a delightful contrast between the crisp, tender pastry and the robust, flavorful filling. Each bite offers the soft give of perfectly cooked apples, the cheerful burst of tart cranberries, and a warm, inviting spice blend that's subtly brightened by orange zest and vanilla. The overall effect is a comforting sweetness, balanced by a refreshing tartness, making it an ideal companion to creamy vanilla ice cream.
While this pie is exceptional as written, you have a few options to make it your own. You can easily use fresh or frozen cranberries depending on availability, without impacting the fantastic flavor. For an extra touch of golden sheen and a pleasant crunch, consider brushing the top crust with the egg wash and sprinkling with Turbinado sugar before baking.
This Apple Cranberry Pie shines as the quintessential holiday dessert. Serve generous slices warm, alongside a scoop of creamy vanilla ice cream, for a truly memorable end to any festive meal.