Description
This Cranberry Apple Pie combines the tartness of fresh cranberries with the sweetness of apples, wrapped in a flaky homemade crust featuring a delicate lattice top. Perfect for fall and holiday gatherings, this pie balances warm spices like cinnamon, nutmeg, and allspice with a buttery filling that bakes to golden perfection.
Ingredients
Scale
For the Crust
- 3 cups all-purpose flour
- 1/4 tsp baking powder
- 1 tsp kosher salt
- 1 cup shortening, cut into chunks
- 1 Tbsp white vinegar (or apple cider vinegar)
- 6 Tbsp ice water, divided
For the Filling
- 2 egg whites, divided
- 1/2 cup butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 4 Granny Smith apples, peeled, cored, and sliced
- 2 cups fresh cranberries
- Coarse sugar, for sprinkling (optional)
Instructions
- Make the crust: In a large bowl, whisk together the flour, baking powder, and salt. Add shortening and gradually work it into the flour using a pastry cutter until the mixture resembles coarse meal, about 2 to 3 minutes.
- Add liquids and form dough: Stir in vinegar and 4 tablespoons of ice water gently. Add remaining ice water 1 tablespoon at a time until the dough begins to come together and all flour is moistened.
- Divide and chill dough: Separate the dough into two equal portions and shape each into a ball. Wrap each ball in plastic wrap and press down slightly to flatten for easier rolling. Refrigerate if used within 24 hours or freeze for longer storage.
- Prepare dough for rolling: When ready, thaw dough if frozen for 15 to 30 minutes. Roll out one ball for the bottom crust and reserve the other for cutting into a lattice topping.
- Preheat and prepare crust: Preheat oven to 350°F (175°C). Place the bottom crust into your pie pan and brush with one of the reserved egg whites. Return to the freezer while preparing the filling.
- Make the filling base: In a saucepan over medium heat, melt butter and stir in flour to create a paste. Add water, white sugar, brown sugar, cinnamon, nutmeg, and allspice. Bring to a boil, then reduce heat and let simmer to thicken.
- Mix fruit with filling: In a large bowl, combine sliced apples and cranberries. Pour the brown sugar mixture over the fruit and toss to coat evenly. Pile the fruit mixture into the prepared pie crust.
- Add lattice top and bake: Cover the fruit with the rolled-out lattice crust. Brush the lattice with the remaining egg white and sprinkle with coarse sugar if desired. Bake in the oven for about 1 hour or until the apples are soft and the crust is deeply golden brown.
Notes
- Adding vinegar to the crust helps tenderize the dough and prevent toughness.
- You can freeze the dough for up to one month; thaw it before rolling.
- Use Granny Smith apples for their tartness that complements cranberries well.
- Coarse sugar sprinkled on top adds a nice crunch and sparkle.
- Let the pie cool before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 20 mg
