This apple cranberry pie features tart cranberries and sweet and tender apples for a wonderfully delicious holiday pie! A flaky, golden crust, apple pie spice, and a hint of almond just add to the overall mouthwatering flavor. Trust me, after just one bite, this could easily become your new all-time favorite pie!
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Instructions
Prepare Filling
Preheat your oven to 375°F (190°C) and make sure that your oven rack is in the middle or lower position. Then, line a baking sheet with aluminum foil for easy cleanup.
In a large mixing bowl, add your peeled and sliced apples, lemon juice, almond extract, and a pinch of salt. Toss until all of the ingredients are incorporated. Then, add in the cranberries and then toss again until well combined.
In a saucepan over medium heat, melt the butter. Once melted, whisk in the sugar, brown sugar, apple pie spice, and water. Stir constantly, cooking for 1-2 minutes.
In a small bowl, quickly whisk together the cornstarch with 2 tablespoons of water.
Remove the saucepan from the heat and whisk in the cornstarch slurry.
Immediately pour the mixture over the sliced apples and cranberries. Gently stir or toss the apples and cranberries until they are well coated. Set aside while you roll out the dough.
Assemble Pie
On a lightly floured surface, roll out your bottom pie crust and then gently transfer it to a 9-inch pie pan. You will want to have a border of about 1-2 inches.
Carefully dump the apple and cranberry mixture into the crust, using a rubber spatula to get all of the sauce out of the bowl. Try to even out the top of the apples and cranberries.
On the same floured surface, roll out the top crust and gently place it over the filling.
Using a sharp knife, carefully trim away excess dough so that the top crust and bottom crust are lined up with about ½-inch of overhang. Press the top and bottom crust together, creating a seal, and then flute the pie crust.
Next, cut four slits into the top of the crust to allow steam to escape while baking.
In a small bowl, whisk together the egg and water to create an egg wash, and then lightly brush it over the top of the crust.
Bake
Place the pie pan onto the foil-lined baking sheet and bake it in the preheated oven at 375°F (190°C) for 65-75 minutes, or until the juices are bubbling and the crust is golden brown.
Remove the pie from the oven and allow it to cool completely in order to finish setting up before slicing and serving.
Notes
My butter pie crust recipe makes a double crust, so you won't need to double the recipe!
Aim for apple slices that are approximately ⅛-inch thick.
You'll want to use an apple variety that won't turn mushy when baked in the oven. Honeycrisp is my personal favorite! You can take a look at my post which is all about the best apples for apple pie for some more ideas!
Feel free to briefly pulse the cranberries in a food processor if you would like them in smaller pieces (plus, it adds more cranberries to each bite!)
If your crust is browning too quickly, place a loose sheet of aluminum foil over the top and then continue baking as directed.
To store: Keep your apple cranberry pie covered in the refrigerator for up to 4 days.
To freeze: Wrap your pie in two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 4 months. For more information, you can read my post about how to freeze fruit pies!