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Cranberry Apple Pie Recipe

Cranberry Apple Pie Recipe
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★★★★★

5.1 from 9 reviews

This Cranberry Apple Pie combines tart cranberries with crisp Granny Smith apples, creating a perfect balance of sweet and tangy flavors. Topped with a buttery crumb topping, this classic dessert is ideal for holiday gatherings or cozy evenings. The pie features a flaky crust filled with a luscious fruit mixture cooked to perfection, offering a delightful texture and rich taste in every bite.

Ingredients

Scale

Pie Crust

  • 1 – 9” unbaked pie crust

Fruit Filling

  • 4 cups Granny Smith apples, peeled and diced (about 3–4 medium apples)
  • 2 cups fresh cranberries, coarsely chopped
  • 1/4 cup all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons butter

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 4 tablespoons cold butter, cubed

Instructions

  1. Prepare Pie Crust: Preheat your oven to 425°F. Roll out the unbaked pie crust and carefully place it into a 9-inch pie dish. Set aside while you prepare the filling.
  2. Mix Fruit Filling: In a medium mixing bowl, combine the peeled and diced apples, coarsely chopped cranberries, 1/4 cup flour, and ground cinnamon. Stir well to evenly coat the fruit with the flour and spices.
  3. Cook Fruit Mixture: In a large skillet or Dutch oven, melt 2 tablespoons of butter over low heat. Add both the brown sugar and granulated sugar, stirring until the butter is fully melted and sugars are combined. Add the fruit mixture to the skillet and cook, stirring frequently for 10 to 15 minutes, until the apples and cranberries soften and a light syrup forms. Remove from heat.
  4. Fill Pie Crust: Transfer the cooked fruit filling evenly into the prepared pie crust, spreading it out smoothly.
  5. Make Crumb Topping: In a small bowl, combine 1/2 cup flour and 1/4 cup brown sugar. Use a pastry cutter or your fingers to cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  6. Add Topping to Pie: Sprinkle the crumb topping evenly over the filled pie.
  7. Bake the Pie: Place the pie on the middle rack of the oven and bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F and continue baking for an additional 45 minutes, or until the topping is golden brown and the filling is bubbly. If the crust or topping starts to brown too much, cover it loosely with aluminum foil to prevent burning.
  8. Cool and Serve: Allow the pie to cool completely before slicing and serving to let the filling set and flavors meld.

Notes

  • For a crisper topping, chill the crumb mixture before applying it to the pie.
  • Use Granny Smith apples for their tart flavor which balances the sweetness of the cranberries.
  • This pie can be served warm or at room temperature, optionally with vanilla ice cream or whipped cream.
  • To prevent a soggy crust, ensure the pie filling is cooked down to reduce excess liquid before filling.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: cranberry apple pie, holiday pie, fruit pie, crumb topping pie, fall dessert

Find it online: https://lucabites.com/cranberry-apple-pie-recipe/