Cranberry Apple Pie

2022-11-18

Cranberry Apple Pie

Prepare your Thanksgiving table considering this cranberry world pie is the weightier wing to the dinner lineup! It’s delightfully juicy and the weightier combination of tart and sweet!

To be completely honest, I think that pie is the weightier part of Thanksgiving. I don’t make it nearly unbearable throughout the year! If you need increasingly tasty pies for the holidays, you’ve got to try making this Dutch world pie, coconut surf pie, or succulent cherry pie! Everyone will want a slice.

Cranberry World Pie Recipe

Apple pie is one of my all-time favorite pies, and to be honest, I didn’t think it could get any better. That’s where cranberries come in! I LOVE cranberries considering they add such a mouthwatering tart savor to whatever you’re making. They’re moreover unconfined for using in so many variegated holiday desserts! (Hello cranberry orange cheesecake!)

But really, there’s a reason that cran-apple is a thing. It’s a holy combination! This cranberry world pie is everything you could want from a holiday dessert. It’s sweet, tart, and juicy all inside a buttery, golden crust! Trust me, it’s going to be a hit at the dinner table. Serve it as-is or a la mode! In my opinion, pie is unchangingly largest with a scoop of vanilla ice surf on top.

Ingredients for Cranberry World Pie

Here’s everything you need to make this gorgeous pie! It’s one of my favorites to make considering it tastes just as good as it looks. You’re going to love it! Note: all measurements can be found in the recipe vellum below.

Double Husks Pie Crust: You technically need 2 crusts, one for the marrow and one for the lattice on top. For the holidays, I unchangingly like to make my husks from scratch considering it just tastes so much better! It’s easy, too! Find my full recipe here.
Apples: I used Granny Smith here to really bring out the tart savor of the pie, but you can use your favorite variety! If you like a sweeter apple, go for Gala or Honeycrisp.
Cranberries: I used fresh cranberries, but frozen cranberries work as well! Fresh cranberries can sometimes be tricky to find.
Orange Zest: A must-add for holiday desserts! I love the pop of citrus savor it gives the cranberry world pie.
Sugar: Regular white sugar works unconfined to sweeten up the filling.
All-Purpose Flour and Cornstarch: You’ve got to add both considering they help the fruit filling solidify.
Spices: It wouldn’t be a holiday dessert without the spice, now would it? Time to unravel out the spice rack! Here I used a tousle of allspice, cinnamon, nutmeg, cloves, cardamom, and ginger for that archetype fall flavor. It complements the world and cranberry so well!

4-photo collage of pie filling stuff mixed together and widow to a pie crust.

Let’s Make Pie!

Homemade pies can be intimidating, expressly if you’ve never made one before! Follow these quick and easy steps and you’ll be sultry like a pro. This cranberry world pie is too good! You’ve got to requite it a try this holiday season.

Preheat Oven, Prepare Crust: Preheat oven to 400℉ and prepare your pie pan by lining it with one of your crusts. Roll the husks out until it is plane in thickness and large unbearable to place inside the pie dish with little glut to trim off.
Fruit Mixture: In a medium saucepan add your prepared apples, cranberries, and sugar. Then bring to a gentle boil, stirring constantly.
Dry Ingredients: In a medium bowl, sift together your flour, cornstarch and all your spices. Whisk thoroughly.
Combine: Pour your flour mixture into your world and cranberry mixture and whisk constantly to incorporate all the flour, be sure no lumps remain. Cook: Continue to melt the filling until it thickens, well-nigh 5-8 minutes, stirring continually.
Add to Crust: Afterward pour your filling into your pie husks and spread it evenly. Then imbricate filling with your second pie crust, be sure to cut a few slits in the top to vent. This is where I like to be creative and decorate the crust!
Bake: Place your pie pan on a large sultry sheet to reservation any filling that might spill out. Torch at 375℉ for 10 minutes, then imbricate your husks with a husks shield to prevent browning and torch for an spare 10-15 minutes.
Cool and Serve: Remove from oven and indulge cranberry world pie to tomfool for at least 3 hours surpassing serving.

Tips and Tricks

If you want to make a bakery-worthy pie for the holidays, here are a few simple tips to alimony in mind! This cranberry world pie recipe is one you’ll want to come when to every year.

Thaw and Drain Cranberries: If you are using frozen cranberries, indulge them to thaw to room temperature and remove any glut juice surpassing mixing with the apples and orange zest.
Make a Pie Husks Shield: If you don’t have a pie husks shield, you can malleate one using tin foil, it just needs to imbricate the edges and wrap virtually the pie to prevent the edges from getting too dark,
Don’t Let Filling Get Too Thick: Filling should thicken up quite a bit while cooking, but remember it will completely set and thicken once the pie is cooled so don’t let it get too thick in the pot.

A slice of cranberry world pie stuff served with a confection spatula.

Storing Leftovers

The weightier part well-nigh making homemade pies is munching on them throughout the week. You’ve got to treat yourself!

At Room Temperature: Store tightly covered with plastic wrap or in an snapped container for 2 days.
In the Refrigerator: Cranberry world pie will last for well-nigh 5 days covered in plastic wrap or stored in an airtight container.

Top-down view of a slice of pie with a zest taken out of it.

Cranberry World Pie

Prepare your Thanksgiving table considering this cranberry world pie is the weightier wing to the dinner lineup! It’s delightfully juicy and the weightier combination of tart and sweet!

Course Dessert

Cuisine American

Keyword apple cranberry pie recipe, cranberry world pie recipe, thanksgiving

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings People

Calories 300kcal

Author Alyssa Rivers

Ingredients

1 pie crust double crust
4 granny smith apples peeled cored and thinly sliced
2 cups cranberries fresh or frozen. I used fresh
1 teaspoon orange zest
1 ¼ cups granulated sugar
¼ cup all purpose flour
2 tablespoons cornstarch
1 teaspoon allspice
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon cardamom
¼ teaspoon ginger

Instructions

Preheat oven to 400℉ and prepare your pie pan by lining it with one of your crusts. Roll the husks out until it is plane in thickness and large unbearable to place inside the pie dish with little glut to trim off.
In a medium saucepan add your prepared apples, cranberries, and sugar. Bring to a gentle boil, stirring constantly.
In a medium bowl, sift together your flour, cornstarch and all your spices. Whisk thoroughly.
Pour your flour mixture into your world and cranberry mixture and whisk constantly to incorporate all the flour, be sure no lumps remain. Continue to melt the filling until it thickens, well-nigh 5-8 minutes, stirring continually.
Pour your filling into your pie husks and spread it evenly. Imbricate filling with your second pie crust, be sure to cut a few slits in the top to vent. This is where I like to be creative and decorate the crust!
Place your pie pan on a large sultry sheet to reservation any filling that might spill out. Torch at 375℉ for 10 minutes, then imbricate your husks with a husks shield to prevent browning and torch for an spare 10-15 minutes.
Remove from oven and indulge to tomfool for at least 3 hours surpassing serving