Apple Cranberry Fall Treat

Apple cranberry pie is the ultimate fall dessert for people who want a burst of tartness wrapped in buttery crust. This pie blends crisp apples and vibrant cranberries so every bite has a sweet yet tangy pop and a warm spice background. When I served this at Thanksgiving my pie-loving grandma admitted it might just beat her classic apple pie. If you want a showstopper that looks beautiful and tastes even better this is your new family tradition.

Every time I bake this pie my kitchen smells like cinnamon and joy. Once you see those ruby cranberries peeking through the crust you will make this again and again.

Ingredients

• All-purpose flour: for crust and filling adds structure and tender texture look for a fresh bag because flour can pick up odors if stored too long
• Granulated sugar: for the crust and filling brings sweetness use superfine if you want a delicate bite
• Salt: for the crust and filling balances all the flavors sea salt gives a cleaner taste
• Cold unsalted butter: crucial for a flaky crust use the best quality you can find and keep it very cold
• Ice water: brings the pie dough together without making it tough start with the lowest amount and add only as needed to form the dough
• Store-bought pie crust: if short on time many brands make tasty options
• Apples: Granny Smith and Honeycrisp bring a sweet-sharp mix choose firm heavy apples with smooth skin
• Fresh or frozen cranberries: deliver tartness and color check for plump berries or if frozen use without thawing
• Brown sugar: in the filling adds warm caramel notes dark brown for a deeper flavor
• Ground cinnamon: to bring that classic pie comfort
• Ground nutmeg: a tiny pinch delivers holiday warmth
• Ground ginger: adds brightness without being sharp
• Lemon juice: to keep the apples from browning and to brighten the whole pie squeeze it fresh if possible
• Vanilla extract: for richness real extract makes a difference
• Orange zest: optional but it lifts the whole filling use a firm orange with tight skin
• Cornstarch and flour: in the filling for the perfect gooey thickened sauce
• Butter: dotted over the filling to luxuriously enrich the fruit layer
• Egg: for the egg wash for a shiny golden crust
• Coarse sugar: for that bakery sparkle on top use turbinado if you have it
• Cinnamon: pinch for topping warms up every forkful

Step-by-Step Instructions

Make the Pie Crust:

In a food processor combine flour sugar and salt until mixed well then add cubed cold butter and pulse just until the mixture looks like thick sand with pea-sized butter bits

Drizzle ice water:

in slowly pulsing between additions until dough just starts to clump together if it feels dry add another splash but do not overmix

Turn out onto a floured surface:

gather into two disks wrap tightly in plastic and chill for at least one hour this gives you the flakiest result

Mix the Filling:

In a large bowl toss together peeled sliced apples and cranberries so the fruit is evenly distributed

Mix sugar mixture:

In a separate bowl mix both sugars flour cornstarch cinnamon nutmeg ginger and salt till uniform

Combine mixture:

Pour the sugar mixture over the fruit toss to coat then mix in lemon juice vanilla and orange zest if using set aside for at least fifteen minutes to develop flavor

Roll Out and Prep the Bottom Crust:

Preheat your oven to four hundred degrees place the rack in the lower third

Roll out dough:

Roll out one disk of dough on a lightly floured surface to about twelve inches across then gently lay it into a nine-inch pie dish pressing into edges and letting excess hang leave about an inch over the rim

Chill:

Place the dish in the fridge to keep the dough cold while preparing the other pieces

Assemble the Pie:

Pile the fruit filling into the bottom crust letting it mound higher in the middle for a prettier look

Add butter:

Scatter the butter over the fruit this will melt into every gap and boost flavor

Top with Lattice or Full Crust:

Roll out remaining dough cut into strips for a lattice or keep whole for a solid top

Lattice or full:

For a lattice weave over and under for a checkerboard or just lay the crust over and cut a few vents

Trim & crimp:

Trim and crimp edges so they seal and look nice brush all over with beaten egg then shower with coarse sugar and a tiny extra pinch of cinnamon

Bake and Protect the Edges:

Place pie on a baking sheet to catch drips cover the edge of the crust with foil to prevent burning

Bake:

Bake at four hundred degrees for twenty-five minutes then lower heat to three hundred fifty and bake forty to fifty minutes more until bubbling all over and the crust is deeply golden

Final browning:

Remove foil for the final fifteen minutes so the edges turn perfectly golden

Cool and Set the Pie:

Let the pie cool on a rack for three to four hours resist cutting early so the filling sets and slices clean

Serve and Enjoy:

Once cool and set slice with a sharp knife and serve big wedges with scoops of vanilla ice cream or clouds of whipped cream
Let everyone marvel at the jewel-toned filling and crisp crust before digging in

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My absolute favorite part is that moment the cranberry juice bubbles out and stains the crust bright pink. Every Thanksgiving my niece insists on helping me build the lattice and we end up giggling over sticky fingers and flour everywhere. It is always a memory-making dessert.

Storage Tips

Let pie cool fully then cover with foil or plastic and store at room temperature one day or in the fridge up to three days. To freeze cool completely then wrap well in two layers and freeze for up to three months. Thaw overnight in the fridge and warm up slices before serving for the best flavor.

Ingredient Substitutions

If you only have one apple variety it will still taste wonderful just choose a crisp tart apple if possible. Dried cranberries work in a pinch use one cup and soak in warm water for ten minutes to plump before using but the pie will be sweeter. Gluten free flour blend can replace all purpose flour one to one if needed just watch the dough texture it should not feel dry.

Serving Suggestions

Always serve warm or at room temp with a big scoop of real vanilla ice cream or homemade whipped cream with a dash of vanilla. For a classic regional touch add a slice of aged cheddar on the side which is a New England tradition. The pie is fantastic as part of a holiday dessert table but leftovers make a killer breakfast with coffee too.

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Cultural and Historical Context

Apple pie is a symbol of American baking but adding cranberries gives this recipe New England flair. Cranberries are native to North America and have been used in Thanksgiving cooking for generations. Combining them with apples brings together classic fall harvest flavors for a pie that feels both traditional and modern.

Recipe FAQs

→ What types of apples work best in this dish?

Combining tart Granny Smith with sweeter Honeycrisp apples balances flavor and texture, offering both firmness and natural sweetness.

→ Why add cranberries to the filling?

Cranberries introduce a bright, tangy note and vibrant ruby color that complements the apples and prevents the filling from becoming too sweet.

→ Can I use store-bought crust instead of making my own?

Yes, store-bought crusts are a convenient option and still provide a flaky base for the filling without sacrificing flavor.

→ What is the purpose of the egg wash on top?

Brushing with beaten egg promotes a golden, glossy crust and helps coarse sugar adhere for a subtle, sweet crunch.

→ How long should the pie cool before slicing?

Allow the pie to rest for at least 3-4 hours to let the filling thicken and set, which prevents runny slices.

→ What accompaniments enhance the flavors when serving?

Vanilla ice cream or fresh whipped cream adds a creamy contrast to the spiced fruit filling, elevating each bite.