Apple Cranberry Pie

A few years back, my mom tried a recipe for an apple cranberry pie for the holidays.  Cranberries aren't my favorite, so I had my doubts.  But the combination was amazing!  Tart cranberries are balanced by sweet, tender apples and if you top it with a scoop of vanilla ice cream or whipped cream it is *chefs kiss*.  

I had some leftover cranberries from another recipe, so I decided to try my hand at my own apple and cranberry pie.  The filling is so easy to make and if you use my flaky gluten free pie crust recipe, it will be both gluten free and dairy free. This is a lovely dessert for your Thanksgiving table!

If you're interested in more of my favorite Thanksgiving pies, I recommend my salted caramel apple pie or this classic pie mashup: pumpkin pecan pie!

How to make an Apple Cranberry Pie

Before beginning, prepare your pie dough and line a 9-inch pie plate with the bottom crust.

STEP 1: Combine the apples, cranberries, sugar, lemon juice, spices, salt and vanilla in a large mixing bowl.  Transfer the apple cranberry filling to your prepared pie shell.

STEP 2: Add the second pie crust.  In this case, I've used a lattice top.  If you don't want to use a lattice crust, you can replace it with my oatmeal crumble pie topping.

How to make a Lattice Pie Top Crust

If you've never made a lattice pie crust, here are a few tips to help.

• For gluten free pie, you want to roll your dough out with ample flour to make it easier to handle.  I usually use 1 tablespoon below the dough and 1 tablespoon on top.
• Once your dough is rolled into a large circle (at least as big as your pie pan), use a pizza cutter or sharp knife to cut it into strips.  You can do strips of equal width like I did here or vary between wide and narrow.
• Pick the middle strip up first and place it across the middle of your pie because it is the longest and that is where the pie pan is widest.
• Continue placing strips going in the same direction, but only pick up every other strip from your rolled out sheet.  This will leave a mixture of long and shorter pieces for laying the perpendicular direction.
• Gently fold back every other strip at the middle and lay your strip going the opposite direction. Then unfold the pieces so they are flat and fold the alternating pieces back to lay your next strip.
• Work from the middle of the pie out to one edge, then start at the middle again and work out to the other edge.
• Stick your strips down to the outer crust with egg wash  and trim away the excess pie dough.

Storage

Cover leftover pie with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.  

This pie will freeze well.  Once it has cooled completely to room temperature, wrap it in 2-3 layers of plastic wrap and place it inside an airtight freezer bag or container.  Freeze for up to 3 months.  Thaw overnight in the refrigerator before serving.

More fruit pies to consider:

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Apple Cranberry Pie

Holiday flavors combine in this delicious apple cranberry pie. It's a perfectly spiced addition to your holiday celebration!

Author: Tiffany

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour

Chilling Time: 3 hours hours

Total Time: 4 hours hours 45 minutes minutes

Servings: 8

Calories: 426kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 Double Gluten Free Pie Crust
• ▢ 4 Cup Apples thinly sliced, about 4 baseball sized apples
• ▢ 1 ½ Cup Cranberries fresh or frozen
• ▢ 2 teaspoon Lemon Juice
• ▢ ½ Cup Sugar
• ▢ 3 Tablespoon Cornstarch
• ▢ 1 teaspoon Cinnamon
• ▢ ½ teaspoon Ginger
• ▢ ¼ teaspoon Salt
• ▢ 2 teaspoon Vanilla
• ▢ 1 Egg wash 1 Egg beaten + 1 tablespoon water + ⅛ teaspoon salt
• ▢ Turbinado Sugar optional topping

Instructions

• Flip the first sheet of the dough into your pie pan and gently work it into the shape of the pan. Take care not to press the dough in as it will stick to the pan after baking. If you're planning a decorative crust for the edge, leave an overhang of about ½", otherwise trim the dough to the edge of the pie plate. Use the leftover scraps of dough to patch any holes or tears that may have occurred.
  1 Double Gluten Free Pie Crust
• Preheat the oven to 400 °F (204 °C)
• In a large bowl combine the apples, cranberries, lemon juice, sugar, cornstarch, cinnamon, ginger, salt and vanilla. Stir until the fruit is well coated with the sugar and spices.
  4 Cup Apples, 1 ½ Cup Cranberries, 2 teaspoon Lemon Juice, ½ Cup Sugar, 3 Tablespoon Cornstarch, 1 teaspoon Cinnamon, ½ teaspoon Ginger, ¼ teaspoon Salt, 2 teaspoon Vanilla
• Pour the pie filling into the pie pan.
• Take your second rolled sheet and cut it into strips for lattice. Place the strips across the top of the pie and then add the alternating strips. See the text above for more detailed lattice instructions.
• Crack your egg into a small bowl and beat until smooth. Add about 1 tablespoon water and ⅛ teaspoon of salt. Using a pastry brush, stick the edges of your lattice to the bottom crust with a little of the egg wash. Once all of the edges are stuck down, trim the lattice to the edge of the pie pan. Crimp the crust into your favorite design.
  1 Egg wash
• Brush the top of the pie crust all over with the remaining egg wash (see note below for vegan egg wash). Sprinkle with sanding sugar (optional)
  Turbinado Sugar
• Place in the freezer for 15 minutes prior to baking. This will keep any crust designs from melting and losing shape.
• Place the prepared pie on a baking sheet and bake on the lowest rack of your oven. Bake for 60 minutes. If the top crust begins to brown too much, you can cover loosely with aluminum foil.
• Remove baked pie from oven and cool about 3 hours before slicing.

Notes

VEGAN EGG WASH: Combine 1 tablespoon plant based milk + 1 tablespoon maple syrup.

STORAGE: Wrap leftover pie with aluminum foil or plastic wrap and store in the refrigerator for up to 4 days.

FREEZING INSTRUCTIONS: This pie will freeze well.  Once it has cooled completely to room temperature, wrap it in 2-3 layers of plastic wrap and place it inside an airtight freezer bag or container.  Freeze for up to 3 months.  Thaw overnight in the refrigerator before serving.

Calories: 426kcal | Carbohydrates: 56g | Protein: 4g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 577mg | Potassium: 105mg | Fiber: 6g | Sugar: 24g | Vitamin A: 1278IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg

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