Cranberry Apple Pie
A delightful balance of sweet and tart flavors, this Cranberry Apple Pie is a perfect autumn dessert that brings warmth and comfort to any gathering.
Ingredients
For the Filling
- 2 cups fresh cranberries Can substitute with frozen cranberries, adjust cook time accordingly.
- 2 cups sliced apples Use firmer varieties like Granny Smith or Honeycrisp.
- 1 cup sugar Can substitute with coconut sugar or a sugar alternative.
- 1 teaspoon cinnamon Add nutmeg for extra flavor if desired.
- 2 tablespoons flour Essential for thickening the filling.
- 1 tablespoon lemon juice Can be substituted with apple cider vinegar.
- 1 piece pie crust Store-bought or homemade.
- 1 tablespoon butter Can substitute with coconut oil for a vegan version.
Instructions
Preparation
- Wash the fresh cranberries thoroughly and discard any that are mushy or discolored.
- Peel, core, and slice the apples into thin wedges or slices.
Cooking
- In a mixing bowl, combine the cranberries, sliced apples, sugar, cinnamon, flour, and lemon juice. Toss gently to coat.
- Preheat your oven to 375°F (190°C).
- Prepare the pie crust by rolling it out into your pie dish, or if homemade, roll it out to about 1/8-inch thick.
- Pour the cranberry and apple mixture into the prepared pie crust, distributing it evenly.
- Dot the filling with pieces of butter for added richness.
- If desired, cover with a top crust, crimping the edges to seal and making slits for steam to escape.
- Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and cool slightly before slicing.
Notes
Serve with vanilla ice cream or whipped cream. Can be stored at room temperature for two days or in the refrigerator for up to a week. For freezing, wrap tightly and store in an airtight container.