Apple Cranberry Pie (Ready-to-Print Version)
Tart cranberries and sweet apples blend under a flaky crust for a warm, comforting dessert.
# What You’ll Need:
→ Cranberry Sauce
01 -
2 cups fresh cranberries
02 -
½ cup granulated sugar
03 -
½ cup fresh orange juice
04 -
1 teaspoon freshly grated orange zest
05 -
1 cinnamon stick
→ Pie Crust
06 -
1 pre-made 9-inch refrigerated pie crust
→ Apple Filling
07 -
3 medium Granny Smith apples, peeled, cored, and thinly sliced
08 -
3 medium Honeycrisp apples, peeled, cored, and thinly sliced
09 -
½ cup brown sugar
10 -
¼ cup granulated sugar
11 -
2 tablespoons all-purpose flour
12 -
1 teaspoon ground cinnamon
13 -
¼ teaspoon ground nutmeg
14 -
3 tablespoons cornstarch
15 -
¼ teaspoon salt
16 -
1 teaspoon pure vanilla extract
17 -
2 tablespoons unsalted butter, cut into small cubes
→ Finishing
18 -
1 large egg
# Step-by-Step Guide:
01 -
Combine cranberries, granulated sugar, orange juice, orange zest, and cinnamon stick in a medium saucepan over medium heat. Stir occasionally until cranberries burst and sauce thickens, about 7 to 10 minutes. Remove from heat, discard cinnamon stick, and cool to room temperature.
02 -
Press pie crust into a 9-inch pie dish, trimming and fluting edges as desired. Refrigerate crust for at least 20 minutes to prevent shrinkage. Preheat oven to 375°F. Line crust with parchment and fill with pie weights or dried beans. Par-bake for 15 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden. Brush warm crust bottom with beaten egg white to seal.
03 -
In a large bowl, combine Granny Smith and Honeycrisp apple slices with brown sugar, granulated sugar, flour, cinnamon, nutmeg, cornstarch, salt, and vanilla extract. Fold in cooled cranberry sauce gently. Let mixture rest 10 to 15 minutes to thicken and meld flavors.
04 -
Pour apple-cranberry filling into prepared crust. Scatter butter cubes evenly over filling. Optionally, create a lattice or decorative top crust from dough scraps. Pinch edges to seal and brush top and edges with beaten egg for a glossy finish.
05 -
Bake at 375°F for 50 to 60 minutes, tenting with foil after 30 minutes if crust browns too quickly. Bake until filling bubbles and apples are tender when pierced with a skewer. Cool pie for at least 2 hours before slicing to allow filling to set.
# Handy Tips:
01 -
Par-baking and brushing the crust with egg white are essential to avoid sogginess. Use uniform apple slices, preferably with a mandoline, for consistent texture. Chilling the crust and filling ensures a tender, flaky pastry. When using a full top crust, cut vents to release steam.