This easy and delicious Cranberry Apple Pie is a great addition to have at your Thanksgiving table this year. It’s simple to make, now the only question is whipped cream or ice cream on top?
November is such a great time of year for some delicious food with Thanksgiving and all. We have this tradition in our family our mom and the two of us stay up all night and make pies so they are fresh for Thanksgiving. We always have so much fun we get coffee from Starbucks, have the Charlie Brown Thanksgiving special on in the background, and we just talk all night. It is always so much fun.
We always make the traditional pies like apple, cherry, pumpkin, and pecan. This year we wanted to make something different.
We had apples and we had cranberries in the fridge so we thought how about a Cranberry Apple pie. We’ve never had it before but thought it sounds delicious. We are so glad we decided to go for it because it was really good.
With chunks of apples and cranberries and of course homemade pie crust. It really was the best pie. This pie is one we will be adding to our table this year for sure.
Let’s get started by talking about what you will need for this pie along with some tips and tricks.
We are going to start with the pie crust first. You are more than welcome to use a pre-made pie crust for this pie, but if you want to try giving homemade pie crust a shot here are some tips.
- Always use cold butter. This will make your dough into the perfect flakiness that you want in a pie crust.
- Cut butter into small chunks. It is easy to just throw a stick of butter into something, but cutting the butter into small chunks will work better in the recipe. This is because you won’t be overworking the dough trying to get all that butter into it. If you overwork the dough you won’t have a flaky crust.
- Pastry Flour. It is totally okay to use regular flour, but we find that pastry flour gives a more tender flaky pie crust.
- Don’t use too much liquid. This is one we have learned from experience a while back. Too much water is going to make your dough way to sticky and it is going to be a pain to work with.
- Roll out the dough before chilling. Rolling out the dough into a disk before sticking it in the fridge will make it so much easier to work with later when you start rolling it out. Make a circle that is about one inch thick. Trust us this will save you a lot of time.
- Before baking chill the pie. Chilling your pie (after you put your filling and top dough) right before you bake it will prevent the pie from shrinking. Chill it for about 10 minutes and then you are already to bake it.
- Golden color. If you want that golden color for your pie make sure to use an egg wash before baking your pie. Also adding a little sugar will give your pie a little more sweetness.
- If you are not doing a lattice pie like we did make sure that you put vent holes on the top pie crust.
- Fresh Fruit. Make sure when making a fruit pie that your fruit is fresh.
- Bake with foil. For the last few minutes of baking. Stick some foil over the pie. This will make the filling bubbly and juicy.
- Pastry flour
- Ice Water
- Lemon juice
- All-purpose flour
- Vanilla Extract
- An Egg
- Rolling pin
- Pie pan
- Baking sheet (not necessary but we like to s place the pie on a tray when putting it in the oven).
- Pastry Cutter
There you have it. All the ingredients and tools you need to make a pie from scratch. We hope these tips and tricks are helpful the next time you make a pie. If we forgot anything or you have tips of your own you like to share please comment below we love learning new things to implement in the kitchen.
Cranberry Apple Pie
- 2½ Cups Pastry Flour
- 2 Tbsp Sugar Plus extra for the top
- 1 Tsp Salt
- 1 Cup Cold Butter, Cubed
- 8-12 Tbsp Ice Water
- 4½ Cups Sliced Apples about 4 large apples
- 2 Cups Cranberries
- 1 Tbsp Lemon Juice
- 1 Cup Sugar
- 1/3 Cup All-Purpose Flour
- 1 Tsp Cinnamon
- 1/8 Tsp Nutmeg
- 1/8 Tsp Cardamom
- 1½ Tsp Vanilla Extract
- 1 Egg For Egg Wash
- In a large bowl whisk together flour, sugar, and salt.
- Add in the cold cubed butter. Using a pastry cutter mix in until the mix resembles fine crumbs. Do not overwork.
- Add ice water into the mixture one tablespoon at a time until the dough comes together. **Note you don't need to use all the tablespoons of water just enough for the dough to come together.
- Place the dough onto a lightly floured surface.
- Knead the dough into two balls and roll until the dough is a 1-inch thick circle. Cover in plastic wrap and chill it in the refrigerator for 30 minutes.
- Preheat the oven to 400° (F)
- In a large bowl add in the apples and drizzle lemon juice over the apples. Toss to coat them.
- Add in the cranberries, sugar, flour, cinnamon, nutmeg, cardamom, and vanilla extract. Stir until combined.
- Remove one of the crust from the fridge and place it onto a lightly floured surface. Roll out the dough into a 12-inch circle about 1/4-inch thick.
- Transfer to a pie pan. Press with your hands and cut off any dough that is hanging over the pie pan.
- Fill the pie pan with the filling. Set aside in the fridge until ready to put on the top layer of the pie crust.
- Roll out the second pie crust dough until it is about 1/4-inch thick. Cut into 1-2 inch thick wide strips.
- Take out the pie with the filling and wave the strips over one another and press the edges of the dough and pinch the edges.
- In a small bowl mix together the egg and a little bit of water or milk to create an egg wash. Brush the pie crust with egg wash and sprinkle with sugar.
- Bake for 45-55 minutes or until golden brown.
- **Tip: for the last five minutes cover the pie in foil to bake the fruit a little that way the juices gets nice a bubbly.
We hope you enjoy it. If you made this Cranberry Apple Pie recipe be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
Looking for more dessert recipes? You can find them here.