Apple Cranberry Classic (Printer-Friendly)
Tart cranberries and sweet apples combine in a flaky golden crust for a festive, comforting treat.
# List of Ingredients:
→ Cranberry Sauce
01 -
2 cups fresh cranberries
02 -
½ cup granulated sugar
03 -
½ cup fresh orange juice
04 -
1 teaspoon freshly grated orange zest
05 -
1 cinnamon stick
→ Pie Crust
06 -
1 pre-made 9-inch refrigerated pie crust
→ Apple Filling
07 -
3 medium Granny Smith apples, peeled, cored and thinly sliced
08 -
3 medium Honeycrisp apples, peeled, cored and thinly sliced
09 -
½ cup brown sugar
10 -
¼ cup granulated sugar
11 -
2 tablespoons all-purpose flour
12 -
1 teaspoon ground cinnamon
13 -
¼ teaspoon ground nutmeg
14 -
3 tablespoons cornstarch
15 -
¼ teaspoon salt
16 -
1 teaspoon pure vanilla extract
17 -
2 tablespoons unsalted butter, cut into small cubes
→ Finishing
18 -
1 large egg
# Preparation Steps:
01 -
In a medium saucepan over medium heat, combine fresh cranberries, granulated sugar, orange juice, orange zest, and cinnamon stick. Stir occasionally and cook until cranberries burst and sauce thickens, about 7 to 10 minutes. Remove from heat, discard cinnamon stick, and let sauce cool to room temperature.
02 -
Unroll the refrigerated pie crust and press it into a 9-inch pie dish. Trim and flute edges as desired. Chill crust in refrigerator for at least 20 minutes to prevent shrinkage. Preheat oven to 375°F. Line crust with parchment paper and fill with pie weights or dried beans. Par-bake for 15 minutes, remove weights and parchment, then bake an additional 5 minutes until lightly golden. While still warm, brush bottom with beaten egg white to seal and prevent sogginess.
03 -
In a large bowl, combine sliced Granny Smith and Honeycrisp apples with brown sugar, granulated sugar, flour, cinnamon, nutmeg, cornstarch, salt, and vanilla extract. Fold in the cooled cranberry sauce gently until evenly mixed. Let the mixture rest for 10 to 15 minutes for flavors to meld and juices to thicken slightly.
04 -
Pour apple-cranberry filling into the prepared pie crust. Scatter cubed butter evenly over the filling. If desired, arrange a second pie crust sheet or lattice top over the filling. Pinch edges to seal. Brush top crust and edges with the remaining beaten egg for a glossy finish.
05 -
Bake in preheated 375°F oven for 50 to 60 minutes. After 30 minutes, cover crust edges with foil if browning too quickly. The filling should bubble and apples should be tender when tested with a skewer. Allow pie to cool for at least 2 hours before slicing to let filling set properly.
# Additional Suggestions:
01 -
Par-baking the crust and brushing with egg white prevents a soggy bottom and ensures a flaky pastry. Uniform apple slices aid even baking and presentation. Chilling crust and filling helps maintain texture and prevents premature butter melting.
02 -
To test doneness, the filling should bubble thickly and not appear watery when pierced with a spoon near the center.