Apple Cranberry Pie
This seasonal delight brings the sweetness of apples and the tartness of cranberries together in a flaky crust.
Servings 8
Calories 293kcal
Ingredients
- 2 pie crusts 12-inch; store-bought or homemade
- 2 apples cored, peeled and cut in big wedges
- 9 ounces (250g) cranberries
- 2 tablespoons cornstarch
- ½ cup (105g) brown sugar plus more to sprinkle
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 400 F / 200 C for 15-20 minutes. Grease the pie baking dish and lay the pie crust carefully. Leave the edge around.
- In a large bowl, combine apples, cranberries, cornstarch, sugar, cinnamon and lemon juice. Place on the pie crust.
- Cut the second crust in 2-inch strips with a sharp knife or pastry wheel and braid over the cranberry apple filling. Roll the edge around the pie dish and press with a fork.
- Brush with egg or milk wash. Sprinkle some more brown sugar on top. Place in the middle of the oven and bake for 30 minutes.
Video
Notes
- Opt for firm, tart apples like Granny Smith or Honeycrisp to balance the sweetness of the cranberries.
- Using a mix of apples can add flavor.
- Precooking the apple and cranberry filling slightly on the stovetop can help release excess moisture and ensure a perfectly thickened filling.
- If using a frozen pie crust, bring to to room temperature before rolling out.
- Fresh or frozen cranberries provide the best flavor and texture. Dried or canned cranberries are not recommended.
- Placing the pie on a preheated baking sheet can help ensure a crisp bottom crust.
- Storage - keep in an airtight container at room temperature for 2 days, or store in the fridge for up to 5 days.
Nutrition
Calories: 293kcal | Carbohydrates: 46g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 179mg | Potassium: 135mg | Fiber: 3g | Sugar: 19g | Vitamin A: 45IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg