I’ve been making this apple pie with cranberries recipe for years, and it’s a staple in our household. My kids love it, and it’s perfect for any occasion, whether we’re having a family gathering or just a regular weeknight dinner.
I’ve experimented with different types of apples and spices, but this recipe remains my favorite. The combination of tender apples and tangy cranberries is a match made in heaven.
Plus, the health benefits of using fresh fruit and whole spices make me feel good about serving it to my family. One of the things I love about this recipe is how easy it is to make.
The key to success is in the home cooking technique – you want to get the apples nice and tender without overcooking them. I’ve found that using a mix of Granny Smith and Gala apples gives the best flavor.
And don’t even get me started on the importance of using fresh cranberries – they add such a depth of flavor to the filling. Once you’ve got these basics down, you can customize the recipe to your heart’s content.
I like to use a combination of brown sugar and honey for a richer flavor, but feel free to experiment with different sweeteners if you prefer.
Apple Pie with Cranberries
4.7 from 1962 votes
A classic apple pie recipe with a tangy cranberry twist. Perfect for fall, this pie combines the sweetness of apples with the tartness of cranberries in a flaky, golden crust.
6 medium apples, peeled, cored, and sliced (such as Granny Smith or Honeycrisp)
1 cup fresh cranberries
3/4 cup granulated sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 tbsp lemon juice
For the Topping
1 tbsp milk
1 tbsp granulated sugar
👨🍳Directions
1Preheat oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and sugar for the dough.
3Add cold cubed butter and mix using a pastry blender or fork until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Divide the dough into two equal pieces, shape into discs, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
6On a lightly floured surface, roll out one of the chilled dough discs to fit a 9-inch pie dish.
7Transfer the dough to the pie dish, pressing it into the sides and bottom.
8In a separate large bowl, combine sliced apples, cranberries, sugar, flour, cinnamon, nutmeg, salt, and lemon juice.
9Mix well to ensure the apples and cranberries are evenly coated.
10Spoon the apple-cranberry mixture into the pie crust, mounding slightly in the center.
11Roll out the second chilled dough disc on a lightly floured surface to fit the top of the pie.
12Place the dough over the filling.
13Trim the edges, leaving about 1/2 inch of overhang.
14Fold the overhang under the bottom crust and crimp the edges to seal.
15Cut slits in the top crust to allow steam to escape.
16Brush the top of the pie with milk and sprinkle with granulated sugar.
17Place the pie on a baking sheet and bake at 425°F (220°C) for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
18If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.
19Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Tips: You can substitute whole wheat flour for a healthier option. For a deeper flavor, consider using a combination of apples such as Granny Smith and Honeycrisp.
This apple pie with cranberries recipe is always a good idea for any occasion – whether we’re having a family gathering or just a regular weeknight dinner. It’s easy to make and customize to your taste preferences.
Plus, using fresh fruit and whole spices makes me feel good about serving it to my family. When storing leftover pie, keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Reheat slices in the microwave or oven until warmed through before serving.
❓ Frequently Asked Questions About Apple Pie with Cranberries
Q: What type of apples should I use in this recipe?
A: For this recipe, I recommend using a mix of Granny Smith and Gala apples. The tartness of the Granny Smith apples pairs perfectly with the sweetness of the Gala apples, creating a beautiful balance of flavors.
Q: Can I substitute other types of berries for the cranberries?
A: While you can use other types of berries in place of cranberries, keep in mind that they will change the flavor profile of the pie significantly. Cranberries have a distinct tartness that is essential to this recipe’s success.
Q: How do I prevent the crust from becoming too soggy?
A: To prevent a soggy crust, make sure to chill your pie dough before rolling it out and filling it with the apple-cranberry mixture. This will help the crust hold its shape better during baking.
Q: Can I freeze this pie for later use?
A: Yes, you can freeze this pie for up to 3 months. Simply thaw it overnight in the fridge before baking as directed.
Q: What’s the ideal baking temperature for this pie?
A: The ideal baking temperature for this pie is 375°F (190°C). This will help achieve a golden-brown crust and tender apples without overcooking them.
Q: How do I store leftover pie?
A: Store leftover pie in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
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