Cranberry Apple Pie
A delightful dessert featuring tart cranberries and sweet apples enveloped in a flaky crust, perfect for any gathering.
Ingredients
For the crust
- 3 cups all-purpose flour Creates a tender, flaky crust
- 1/4 teaspoon baking powder For a light lift
- 1 teaspoon kosher salt Enhances the pie’s flavors
- 1 cup shortening Cut into chunks
- 1 tablespoon white vinegar Can substitute with apple cider vinegar
- 6 tablespoons ice water Divided for dough preparation
For the filling
- 4 Granny Smith apples Peeled, cored, and sliced
- 2 cups fresh cranberries Peeled and sliced
- 1/2 cup white sugar To sweeten the pie
- 1/2 cup packed brown sugar Enhances richness
- 1 teaspoon cinnamon Adds cozy flavor
- 1/4 teaspoon nutmeg For additional spice
- 1/4 teaspoon allspice Complements the filling
- 1/2 cup butter Essential for richness
- coarse sugar Coarse sugar for topping Optional for a sparkling finish
Instructions
Make the Crust
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the chunks of shortening, using a pastry cutter to mix until the mixture resembles coarse meal.
- Stir in vinegar and ice water until the dough coalesces.
- Divide the dough into two balls, wrap them in plastic wrap, and chill them in the refrigerator for at least 30 minutes.
Prepare Filling
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, toss the sliced Granny Smith apples with the fresh cranberries.
Make Sauce
- In a medium saucepan over medium heat, melt the butter.
- Once melted, stir in the 3 tablespoons of all-purpose flour, mixing until smooth.
- Gradually add in the 1/4 cup of water, white sugar, brown sugar, cinnamon, nutmeg, and allspice.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes until slightly thickened.
Combine
- Pour the sauce over the apple and cranberry mixture, stirring well to coat every piece of fruit.
- Pour the filled mixture into one of the prepared pie crusts.
Bake
- Roll out the second dough ball and slice into strips to create a lattice top.
- Place this lattice over your filled pie and tuck the edges of the crust beneath to create a sealed edge.
- Brush the top with the reserved egg white and sprinkle with coarse sugar if desired.
- Bake in the preheated oven for about 1 hour, or until the crust is golden brown and the filling is bubbly.
Notes
Cranberry Apple Pie can be served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For healthier variations, consider whole wheat flour or natural sweeteners.