Mom's Cranberry Apple Pie is a delicious homemade fruit dessert.Fresh apples provide natural sweetness and a tender texture.Cranberries add a refreshing tart flavor and beautiful color.Cinnamon and nutmeg create a warm, comforting aroma.A buttery pastry crust makes every slice flaky and delicious.Serve warm with vanilla ice cream for a festive dessert.
Ingredients
For the Pie Crust
- 2 refrigerated pie crusts, thawed if frozen
- 1 tablespoon all-purpose flour, for dusting
- 1 tablespoon milk, for brushing
- 1 teaspoon coarse sugar, optional
For the Cranberry Apple Filling
- 4 medium apples, peeled, cored, and thinly sliced
- 1½ cups fresh or frozen cranberries
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
- ¼ teaspoon salt
Instructions
- Wash, peel, and core the apples. Cut them into thin, even slices and place them in a large mixing bowl.Choose firm apples that hold their shape during baking. Granny Smith, Honeycrisp, or Fuji apples are excellent options.
- Rinse the cranberries under cold running water and remove any damaged or soft berries.If using frozen cranberries, there is no need to thaw them completely. Add them directly to the apple mixture after removing any excess ice crystals.
- Add the cranberries to the sliced apples. Sprinkle in the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.Add the lemon juice and vanilla extract. Gently toss everything together until the fruit is evenly coated.The flour helps thicken the natural fruit juices during baking.
- Preheat the oven to 400°F (200°C).Lightly flour a clean work surface and roll out one pie crust. Carefully transfer it into a 9-inch pie dish.Press the pastry gently against the bottom and sides of the dish. Trim any excess dough, leaving a small overhang around the edges.
- Transfer the prepared fruit mixture into the pastry-lined pie dish.Spread the apples and cranberries evenly, arranging the apple slices so that the filling sits slightly higher in the center.Dot the filling with small pieces of unsalted butter to add richness and flavor.
- Roll out the second pie crust and carefully place it over the fruit filling.You can leave it whole and cut several small steam vents in the center, or cut it into strips to create a decorative lattice pattern.If making a lattice crust, weave the pastry strips over and under one another to create a beautiful design.
- Press the top and bottom crusts together around the edges. Trim excess pastry and crimp the edges using your fingers or a fork.Brush the top crust lightly with milk. Sprinkle coarse sugar over the surface if desired for a slightly crunchy finish.
- Place the pie on a baking sheet to catch any bubbling fruit juices.Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for another 35–45 minutes.The pie is ready when the crust is golden brown and the filling is bubbling through the vents.If the edges become too dark, cover them loosely with aluminum foil.
- Remove the pie from the oven and place it on a wire cooling rack.Allow it to cool for at least 2 hours before slicing. This gives the fruit juices time to thicken and helps the pie hold its shape.
- Cut the cooled pie into eight generous slices using a sharp knife.Serve at room temperature or gently warm each slice before serving. Add vanilla ice cream, whipped cream, or a drizzle of caramel sauce for extra sweetness.
Notes
- Apple Selection: Use firm apples such as Granny Smith, Honeycrisp, or Fuji for the best texture.
- Fresh or Frozen Cranberries: Both fresh and frozen cranberries work well in this recipe.
- Sweetness: Adjust the sugar depending on the tartness of the cranberries and apples.
- Thickening Agent: Flour helps absorb excess fruit juices and creates a thicker filling.
- Spices: Cinnamon and nutmeg provide warmth without overpowering the fruit.
- Pastry Temperature: Keep the pie crust chilled until you are ready to assemble the pie.
- Baking Sheet: Always place the pie dish on a baking sheet to catch overflowing juices.
- Cooling: Allow enough cooling time before slicing to prevent the filling from becoming runny.