Christmas Cranberry Apple Pie
This Christmas cranberry apple pie is one of those desserts that instantly makes any table feel festive. It’s the perfect balance of sweet and tart, with a buttery crust that melts in your mouth.
Equipment
- 9-inch pie pan
- Mixing Bowls
- Pastry cutter or food processor
- Rolling Pin
- Measuring cups and spoons
- Sharp knife or apple corer
- Whisk or fork
- Baking Sheet
- Oven Mitts
Ingredients
For the Pie Filling
- 6 cups peeled and sliced apples about 6 medium apples
- 1 ½ cups fresh or frozen cranberries
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, cold and cubed
- 6 –8 tablespoons ice water
For the Topping (Optional)
- 1 egg beaten (for egg wash)
- 1 tablespoon coarse sugar
Instructions
Prepare the Pie Crust
- In a large mixing bowl, combine 2 ½ cups flour and 1 teaspoon salt.
- Add the cold, cubed butter. Using a pastry cutter (or food processor), cut the butter into the flour until it resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- Pro Tip: Don’t overwork the dough; it keeps your crust flaky.
- Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
Make the Filling
- Peel, core, and slice your apples into even slices.
- In a large bowl, toss the apples with cranberries, granulated sugar, brown sugar, flour, cinnamon, nutmeg, vanilla extract, and lemon juice until evenly coated.
- Pro Tip: Mix gently so the fruit doesn’t get mushy.
- Let the mixture sit while you roll out the crust—this allows the flavors to meld.
Roll Out the Dough
- Lightly flour your work surface and rolling pin.
- Roll out one disk of dough into a circle large enough to fit your 9-inch pie pan.
- Carefully transfer it to the pie pan and gently press into the bottom and sides. Trim any excess dough around the edges.
Assemble the Pie
- Pour the apple-cranberry filling into the prepared crust, spreading it evenly.
- Roll out the second disk of dough and place it over the filling.
- Trim, fold, and crimp the edges to seal the pie. Cut a few small slits in the top to allow steam to escape.
- Optional: Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden, sparkly finish.
Bake the Pie
- Preheat your oven to 425°F (220°C).
- Place the pie on a baking sheet to catch any drips and bake for 20 minutes.
- Reduce the temperature to 375°F (190°C) and bake for an additional 40–45 minutes, until the crust is golden and the filling is bubbling.
- Pro Tip: If the edges brown too quickly, cover them with foil halfway through baking.
Cool and Serve
- Let the pie cool for at least 2 hours before slicing. This helps the filling set and makes serving cleaner.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra festive touch.
Notes
Nutritional Value (Per Serving)
- Calories: ~340
- Carbohydrates: 52g
- Protein: 3g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 180mg
- Fiber: 3g
- Sugar: 29g