Apples get a tart, pretty companion in the Apple Cranberry Pie. A hint of orange and spices add subtle flavor and depth. This pie is a perfect blend of unique and traditional
- 1 9” pie crust
- 2 cups whole, fresh, cranberries, washed
- 3–4 whole apples, peeled, cored, and sliced about 1/8” thick
- 3/4 cup white sugar
- 1/4 cup all-purpose flour
- Zest of 1 orange
- 2 tsp. cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
- 1/8 tsp. cloves
- pinch of salt
Preheat the oven to 375°. Lay the crust in a pie plate (not deep dish), trim and crimp the edges, and dock it (poke with a fork all over to allow steam to escape and prevent air bubbles).
In a large mixing bowl, combine the sugar, flour, orange rind, and spices. Peel, core, and slice the apples, then arrange them on the bottom of the crust, gently fanning them out. Brush lemon juice over the apple slices to prevent them from browning. Toss the cranberries in the sugar and spice mix. Sprinkle them over the apples in the pie crust, and sprinkle any extra sugar mix over the top. You may have to press them in around the apples to fill in any spaces.
Or, you can toss the apples and cranberries in the sugar and spice mix before and sprinkle them in around the apples—
Place the pie in the oven and bake for 55-60 minutes. It is done when the edge of the crust is golden brown and the apples are tender when you poke them with a fork. The cranberries on top will probably hold their shape, but they may be oozing and the berries down in the crust should be bubbly and juicy.
Remove from the oven and allow it to cool to room temperature so that the filling sets. Slice and serve with whipped cream or vanilla ice cream, if desired.
- Prep Time: 45-60 minutes
- Cook Time: 1 hour
- Category: Pies
- Cuisine: American
Keywords: apple pie, cranberry apple