Description
This classic Apple Cranberry Pie combines tart cranberries and sweet apples in a flaky homemade pie crust, seasoned with warm spices like cinnamon, cloves, and nutmeg. A lattice top crust with a buttery finish makes this pie perfect for holiday desserts or cozy gatherings. The pie is baked to golden perfection and cooled to allow the filling to thicken for a delicious, comforting treat.
Ingredients
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; 1 for bottom and 1 for top)
Filling
- 3 large apples, cored, peeled, and sliced into 1/4-inch slices (about 6–7 cups of slices, or 750–875g)
- 1 and 1/2 cups (187g) fresh or frozen cranberries
- 3/4 cup (150g) granulated sugar
- 2 tablespoons (14g) cornstarch
- 1 teaspoon fresh orange zest
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 tablespoons (30g) unsalted butter, cold and cubed
Egg Wash
- 1 large egg beaten with 1 tablespoon (15ml) milk
Instructions
- Prepare the crust: Follow the homemade pie crust recipe through step 5 to prepare your dough discs and chill accordingly.
- Make the filling: In a large bowl, combine the sliced apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg. Mix thoroughly until evenly combined. Set the filling aside as the oven preheats.
- Preheat the oven: Set your oven to 400°F (204°C) to get it ready for baking the pie.
- Roll out the bottom crust: On a floured work surface, roll out one chilled dough disc into a 12-inch diameter circle. Carefully place this dough into a 9-inch pie dish, tucking and smoothing it with your fingers to fit well.
- Add the filling to the crust: Spoon the prepared filling into the pie crust, leaving behind any excess liquid to avoid a soggy bottom. Dot the cold, cubed butter pieces evenly over the filling. Place the pie in the refrigerator while preparing the lattice top.
- Create the lattice top: Remove the second disc of dough from the refrigerator and roll it out to a 12-inch circle. Use a pastry wheel, sharp knife, pizza cutter, or ribbon cutter to cut strips 1 to 2 inches wide. Weave the strips over and under one another on top of the filling to form a lattice. Seal the edges by pressing them into the bottom crust and trim off excess dough. Crimp or flute the edges for a decorative finish.
- Apply egg wash: Lightly brush the top crust with the beaten egg and milk mixture to create a golden finish during baking.
- Bake the pie: Place the pie on a large baking sheet and bake at 400°F (204°C) for 20 minutes. After 20 minutes, cover the edges with a pie crust shield to prevent burning and reduce the oven temperature to 350°F (177°C). Continue baking for an additional 30 to 35 minutes until the crust is golden and the filling is bubbling.
- Cool the pie: Remove the pie from the oven and allow it to cool at room temperature for at least 3 hours. This cooling time helps the filling thicken for a perfect slice.
- Store leftovers: Cover leftover pie tightly and refrigerate for up to 5 days for freshness.
Notes
- The lattice crust can be substituted with a single top crust with steam vents or a crumble/streusel topping for a different texture.
- Be careful to discard any excess liquid from the filling to prevent soggy pie bottoms.
- You can decorate the crust edges with a braid or apple shapes for an elegant presentation.
- Use a pie crust shield or aluminum foil to protect the edges during baking to prevent over-browning.
- Cooling the pie thoroughly is essential to let the filling set properly before serving.