Festive Apple Cranberry Pie

This festive apple cranberry pie brings together juicy apples and tart cranberries in a flaky crust for a perfect holiday dessert. The contrast of sweet and tart is a crowd-pleaser that looks gorgeous on any table. Every year I make this for Thanksgiving and everyone fights over the last slice

My first attempt at this pie was a last minute off the cuff addition to a holiday dinner and now it has become the most requested dessert from my family

Ingredients

• Fresh cranberries: This berry is naturally tart and creates a bright flavor and jewel-like color Use firm berries without blemishes
• Diced apples: Sweet and slightly tart apples like Granny Smith or Honeycrisp hold up best Seek apples that are crisp and fragrant
• Granulated sugar: Essential for sweetening and balancing the cranberries Taste your apples first to decide if you want a little more or less sugar
• Cornstarch: Thickens the filling to keep it from getting runny Check for a fresh box so it thickens properly
• Cinnamon: Adds warmth and depth to the filling Use a fresh fragrant ground cinnamon for best results
• Nutmeg: This spice brightens the other flavors Just a hint goes a long way always use freshly grated if possible
• Lemon juice: Balances out sweetness and adds freshness Always use real lemon juice for the best flavor
• Pie crusts: Store bought or homemade both work well Choose a crust that is sturdy enough to hold the juicy filling
• Egg: For an egg wash to give the pie a glossy golden finish A fresh egg gives you the most sheen

Step-by-Step Instructions

Make the filling:

Combine the fresh cranberries diced apples granulated sugar cornstarch cinnamon nutmeg and lemon juice in a large bowl Stir well so every piece of fruit is coated and the spices are well distributed

Prepare the bottom crust:

On a lightly floured surface roll out one of the pie crusts to fit a nine inch pie dish Gently press it into place ensuring the corners are snug and the sides go right up to the rim

Assemble the pie:

Pour the fruit filling into the pie crust and level it gently so the filling is evenly distributed from edge to edge This prevents soggy or underfilled spots

Top and seal:

Roll out the second crust and carefully lay it over the filled pie Trim the edges to hang just a little over crimp the top and bottom layers together to fully seal Cut a few small slits in the center to vent steam as it bakes

Add the egg wash:

Beat the egg with a splash of water Brush the mixture lightly over the top crust for an even golden sheen during baking Make sure not to let the egg pool in the slits

Bake:

Transfer the pie to a middle oven rack and bake at three hundred seventy five degrees Fahrenheit for forty five to fifty minutes The edges should be golden brown and the filling bubbling up through the vent holes This develops the perfect crust texture and thick filling

Cool and serve:

Let the pie sit on a rack until completely cool to allow the filling to set Slicing too soon may cause the filling to spill

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My favorite part of this pie is the way the tart cranberries and sweet apples melt together especially when paired with a scoop of vanilla ice cream I have a memory of baking this pie for my mother on her birthday and the smell filled the whole house with warmth

Storage Tips

Store leftovers in the fridge covered with foil or plastic wrap The pie will keep for about four days For longer storage freeze individual slices wrapped tightly then pop them in the oven to crisp back up

Ingredient Substitutions

Try pears instead of apples for a different twist or substitute brown sugar for a deeper caramel flavor If you do not have fresh cranberries use frozen but thaw and drain off any excess juice first

Serving Suggestions

Serve warm or at room temperature with vanilla or cinnamon ice cream A dollop of lightly sweetened whipped cream adds a beautiful finish You can also drizzle a little honey over the top for extra sweetness

Cultural or Historical Context

Fruit pies have been an American holiday tradition for generations Apples and cranberries are both grown in the US so this pie celebrates autumn harvests The pairing of these two fruits goes back to colonial cookery

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Recipe FAQs

→ What types of apples work best for this pie?

Firm varieties like Granny Smith provide a crisp texture that balances the tart cranberries well.

→ Can frozen cranberries be used instead of fresh?

Yes, but thaw and drain them first to avoid excess moisture that could affect the filling’s thickness.

→ Why is cornstarch added to the filling?

Cornstarch helps thicken the fruit juices during baking for a nicely set filling.

→ What is the purpose of brushing the pie crust with egg wash?

Egg wash creates a golden, shiny finish on the crust once baked.

→ How long should the pie cool before serving?

Let the pie cool at least 30 minutes so the filling firms up for cleaner slices.