Apple Cranberry Pie

Apple Cranberry Pie

Photo by Anita W.

  • Prep Time


  • Total Time


  • Servings



  • Basic Pie Crust

  • (Yields Single Crust Pie) For Double Crust Pie double the recipe

  • Special Equipment: Food Processor

  • Ingredients:

  • 1¼ c. (200g). AP Flour

  • 2 t. sugar

  • ½ t. salt

  • ½ c. (125g.) Cold Unsalted Butter Cut into cubes

  • 3T. Very cold water

  • Apple Cranberry Pie

  • Recipe x2 of single crust pie

  • Ingredients:

  • 5 apples (625g.) peeled, cored and sliced

  • *A note about apples- Use a less-tart tasting apple than something like a Granny Smith as the cranberries will add enough tartness to the pie on their own.

  • Suggested apple varieties- Gala, Golden Delicious, Empire, Braeburn, Honey Crisp.

  • 1¾ c. (140g.) Cranberries (fresh or frozen).

  • 1¾ c. (350g.) sugar

  • ¼ c. (30g.) cornstarch-sifted

  • 1/4c. (60ml.) orange juice

  • 1t. (2g.) ground cinnamon

  • ¼ t. (.8g.) nutmeg

  • 1 T. (15ml.) orange liqueur

  • 1 t. (6g.) salt

  • 2T. (30g.) Butter, Cubed

  • Zest of 1 orange

  • Cranberry Whipped Cream

  • 1 c (80 g) Cranberries (fresh or frozen)

  • ½ c (100g) Sugar

  • ½ c Water

  • ½ c Heavy whipping cream


Basic Pie Crust Method: In a food processor, using the dough blade, combine the dry ingredients with the butter. Using the pulse setting, combine until butter with the dry ingredients until it becomes the size of small peas. While the processor is running, add in very cold water until dough forms into a ball. Remove dough from machine and pat into a round disc. Wrap in plastic wrap and allow to chill for at least an hour before rolling out. Make ahead tip: Dough can be made several days in advance and left to rest in refrigerator until ready to be used. Dough can also be frozen for up to one month-be sure to wrap very tightly with plastic wrap if you plan to freeze for any length of time. Apple Cranberry Pie Method: Preheat oven to 400°F. Roll out one single pie crust recipe and line 9" pie plate, set aside. In a large bowl, combine dry ingredients and stir enough to distribute corn starch evenly. Add apples and cranberries along with orange juice, orange liqueur and orange zest. Toss Apples and cranberries until evenly coated. Fill pie plate with filling and top with cubed butter. Roll out one single pie crust and cover the pie filling. Seal and crimp edges to desired pattern. Cut four small vents with a paring knife in top of pie. *Bake at 400°F for 12 minutes and reduce heat to 350°F and bake for an additional 50 minutes or until crust is golden brown and filling is bubbly. *Bake on top of a cookie sheet/sheet pan incase the filling bubbles over onto bottom of oven. Cranberry Whipped Cream Method: In a pot combine the cranberries, sugar and water. Bring to a boil, reduce to a simmer and cook until the cranberries explode. Puree in a blender and then strain. Cool. Meanwhile whip the heavy cream until firm, fold in the cranberry puree. Spoon on top of slices of pie. Make ahead tip: Cranberry puree can be made in advance and kept in the refrigerator up to a week or frozen for up to a month. Great to be used later for sauces, jams or a condiment.


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