This cozy pie combines the tartness of cranberries with the sweetness of apples for a perfect balance of flavors. It's an easy-to-make dessert that’s sure to become a holiday favorite with family and friends.
Prep Time20 min
Cook Time50 min
Total Time1 hr 10 min
Difficulty
Hard
Best Cooking Tips
Use fresh cranberries for the best tart flavor and texture.
Chill the pie dough before rolling it out to prevent shrinking.
Cover the edges with foil if they brown too quickly during baking.
Ingredients
0/11
Why This Recipe Is A Favorite
This pie combines the tartness of cranberries with the sweetness of apples, creating a perfect balance of flavors. Its flaky crust and warm spices make it a comforting treat for any season. It’s easy to make and sure to impress family and friends.
Directions
Heat your oven to 375°F (190°C). In a large bowl, mix together the pink apples, Granny Smith apples, cranberries, brown sugar, flour, lemon zest, cinnamon, nutmeg, and vanilla until all the fruit is well coated. Roll out half of your dough and fit it into your pie dish. Pour the apple and cranberry mixture in, then dot the top with small pieces of butter. Roll out the remaining dough and cover the filling, pressing the edges of the top and bottom crusts together. Tuck the edges under and crimp them to make a nice border. Don’t forget to cut a few vents in the top crust so steam can escape. Place the pie on a baking sheet and bake for about 50 minutes, or until the filling is bubbling and the crust has turned golden brown. Let it cool on a wire rack before serving.
140
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
How To Plate This Dish
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs nicely with a hot cup of tea or coffee, making it a delightful dessert for gatherings or cozy nights in.
Freezing Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the crust crisp, reheat slices in the oven instead of the microwave. You can also freeze the pie for up to 2 months; thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use other types of apples for this pie?
Yes, you can substitute with other tart baking apples like Granny Smith or Braeburn, but avoid very sweet apples to maintain balance.
How do I prevent the pie crust from getting soggy?
Tossing the fruit with flour helps thicken the filling, and baking on a sheet allows excess juices to drip away, reducing sogginess.
Can I make this pie ahead of time?
Yes, you can assemble the pie and refrigerate it for a few hours before baking, or bake it and reheat gently before serving.
What can I use instead of Meyer lemon zest?
Regular lemon zest works well; you can also try lime zest for a slightly different citrus flavor.
How do I know when the pie is fully baked?
The filling should be bubbling through the vents and the crust golden brown, usually after about 50 minutes.
Can I freeze the pie dough or the baked pie?
Yes, pie dough can be frozen for up to 3 months, and baked pie can be frozen wrapped tightly for up to 2 months.
Why is it important to cut vents in the top crust?
Vents allow steam to escape during baking, preventing the filling from boiling over and the crust from becoming soggy.
Can I substitute brown sugar with white sugar?
You can use white sugar, but brown sugar adds moisture and a richer flavor that complements the fruit.
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