Description
A delicious and festive Cranberry Apple Pie featuring a flaky homemade crust and a warm spiced filling of tart apples and fresh cranberries. This pie combines sweet and tangy flavors with aromatic spices, perfect for holiday gatherings or cozy autumn desserts.
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 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: Stir in vinegar and 4 tablespoons of ice water, tossing the mixture gently. Add the remaining 2 tablespoons of ice water gradually, one tablespoon at a time if needed, until the dough begins to come together and all flour is moistened.
- Form dough balls: Divide the dough in half, shaping each half into an evenly sized ball. Wrap each in plastic wrap and press down slightly to flatten, making rolling easier later. Refrigerate if using within 24 hours or freeze for longer storage.
- Prepare dough for rolling: When ready to bake, thaw the dough if frozen for 15 to 30 minutes. Roll out one ball for the bottom crust and slice the other into strips to create a lattice top crust.
- Preheat oven and assemble bottom crust: Preheat oven to 350°F (175°C). Place the bottom crust in a pie pan and brush with one egg white (reserve the other egg white for top crust brushing). Return to freezer while preparing filling.
- Make the filling: Melt butter in a medium saucepan over medium heat. Stir in flour to form a paste, then slowly add water, white sugar, brown sugar, cinnamon, nutmeg, and allspice. Bring to a boil, then reduce heat and simmer until thickened.
- Combine fruit and filling: In a large bowl, toss together sliced apples and cranberries. Add the warm sugar and spice mixture and coat fruit evenly. Mound the fruit mixture into the prepared bottom crust.
- Top and bake: Cover the filling with the lattice crust, brush with the remaining egg white, and optionally sprinkle with coarse sugar. Bake for about 1 hour or until the apples are tender and the crust is deeply golden brown.
Notes
- To ensure a flaky crust, keep all ingredients and tools cold.
- Adding vinegar to the dough helps tenderize the crust.
- Using Granny Smith apples provides a tart balance against the sweetness of the sugars.
- Fresh cranberries add a delightful tartness and color contrast.
- Allow the pie to cool before slicing to help the filling set.
- Coarse sugar on top adds a nice crunch and sparkle but is optional.
- The pie can be served with vanilla ice cream or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 350
- Sugar: 30g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 25mg
