Last updated on September 27th, 2024
Apple Cranberry Pie combines a blend of apples, tart cranberries, and homemade apple pie spice, all nestled in a lattice crust. This pie is a quintessential dessert perfect for a Thanksgiving buffet table.
Table of Contents
How to make Apple Cranberry Pie
INGREDIENTS
apples:
Use a variety of apples. I use a mix of Jonagold, Jonathan and Granny Smith since they blend well together for a tart and sweet pie. Use whole, fresh cranberries which are plentiful in the grocery store this time of year. Frozen cranberries work too, just don’t thaw them out before adding to the pie filling or they will make the pie mushy.
Apple Pie Spice:
Many recipes call for apple pie spice which you can purchase in stores. I prefer to make my own Apple Pie Spice blend, a bolder version with a higher ratio of warm spices (nutmeg, ginger, cardamom, and allspice) to cinnamon.
BAKER’S TIPS
Prevent soggy crust:
Always dust your raw crust with a thickening agent (this can be cornstarch, tapioca starch or clear jel) and then brush with egg wash (1 egg+1 T. cream) prior to pouring in the filling. This prevents a soggy pie crust. To avoid a tough crust, add vinegar or vodka to prevent excess gluten from forming.
Work quick/keep things cold:
Use frozen butter and dice into small cubes and put right back into the freezer if your not making the dough right away. Chill water with some ice cubes before using. After you roll out the crust, place it in fridge to ensure the crust from shrinking. Also be sure to place the assembled pie in the fridge for about 15 minutes prior to baking, so it goes cold into a nice hot oven.
Bake at high heat to start:
Start with a hot oven to keep the shape of crust and then reduce oven temperature and cover with foil or pie protector to ensure filling is cooked through but that the crust doesn’t burn. Watch to see when pie starts to bubble, then let it bake 5 more minutes.
EQUIPMENT
Pie tools:
To save time, you can use a commercial apple peeler/corer/slicer. I’ve used the Pampered Chef version which is fast and simple to use, however it yields spiral, thin slices. If your looking for more diced, chunky filling, then cut with a paring knife.
Ceramic pie plates:
I bake my pies in vintage ceramic pie plates which conduct slow, even heat. You can usually find a vintage pie dish at your local antique store, howeer, there are several modern brands like LeCruset or Emile Henry.
Apple Cranberry Pie
Ingredients
CRUST
- 2 c. unbleached flour
- 1 ½ tsp. sugar
- 1 tsp. salt
- 12 T. butter cold & diced into cubes
- 1/3 c. ice cold water
- 1 T. vodka lemon juice or white vinegar
PIE FILLING
- 5 c. apples sliced or diced
- 3 c. cranberries fresh or frozen
- ½ c. sugar
- ¼ c. brown sugar
- 2 T. cornstarch OR ClearJel
- 2 T. orange zest
- 2 T. orange juice
- 2 tsp. Apple Pie Spice
- 1 tsp. vanilla
- 2 T. diced butter
- pinch salt
Instructions
PREP
- Prep apples by slicing or cutting into bite-size pieces and set aside.
- Dice up butter into small cubes and put in freezer until making the crust.
- Place ice cubes in glass of water and set aside.
CRUST
- Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
- Pour out the crust onto a piece of saran wrap, cut in half and shape into (2) round disks. Refrigerate 10-20 minutes if using right away or overnight.
- Pull out first disk and roll between 2 sheets of parchment paper with enough to hang 1” over your pie pan. Place back in fridge until use. Follow this same process again with the other disk. Use a pastry cutter to cut into 10 (1") strips. Place strips on a baking sheet lined with parchment paper and put back in fridge until ready to use.
- For the top crust cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.
MAKE PIE FILLING
- Place apples, sugar, brown sugar, ClearJel, orange juice, orange zest, apple pie spice, salt, and vanilla and stir until incorporated.
ASSEMBLE PIE
- Take out bottom crust from fridge and place in pie pan, crimp and trim edges. Dust bottom of crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash (1 egg+1 T. cream). Pierce pie shell with fork.
- Pour filling into crust, top with diced butter spread around.
- Pull out the tray of strips and place on top of filling in a lattice pattern.
- Place decorative shapes on top of lattice crust with a dab of egg wash. Brush lattice with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.
BAKE
- Bake pie at 400° for 15 minutes. Reduce oven to 375°, cover with foil placed with a pie protector over the foil and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.
Notes
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN Swap out butter with vegan butter. My favorite is Country Crock Olive Oil Sticks or use canola oil.
