Description
This Cranberry Apple Pie features a flaky homemade crust filled with a spiced mixture of tart granny smith apples and fresh cranberries, creating a perfect balance of sweet and tangy flavors. The pie is topped with a beautiful lattice crust and baked to golden perfection, making it an ideal dessert for fall and holiday gatherings.
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 into flour with a pastry cutter until it resembles a coarse meal, about 2 to 3 minutes.
- Add liquids: Stir in vinegar and 4 tablespoons of ice water gently, then add remaining ice water 1 tablespoon at a time until the dough comes together and all flour is moistened.
- Divide and chill dough: Separate dough into two evenly sized balls, wrap in plastic wrap, flatten slightly for easier rolling, and refrigerate if using within 24 hours or freeze for longer storage.
- Prepare dough for rolling: When ready to bake, remove dough from freezer and thaw for 15-30 minutes. Roll out one ball as the bottom crust and slice the other into strips for the lattice top crust.
- Preheat and prepare crust: Preheat oven to 350°F. Place bottom crust into pie pan and brush with one egg white, then chill in freezer while preparing filling.
- Make filling base: In a saucepan over medium heat, melt butter and stir in the flour to form a paste. Add water, white sugar, brown sugar, cinnamon, nutmeg, and allspice, bring to a boil, then reduce heat and let simmer to thicken.
- Combine fruit and coat: In a large bowl, combine sliced apples and fresh cranberries. Pour the hot sugar-spice mixture over fruit and toss to coat evenly. Mound the fruit filling into the prepared crust.
- Assemble and bake: Cover the pie with the lattice crust, brush with the remaining egg white, and sprinkle with coarse sugar if desired. Bake in preheated oven until crust is deeply golden and apples are soft, about 1 hour.
Notes
- For best texture, ensure apples are fresh and firm.
- If dough is too dry, add additional ice water 1 tablespoon at a time.
- Chilling the crust before and after assembly helps maintain flakiness.
- Coarse sugar on top adds a lovely crunchy texture and sparkle.
- Pie can be made a day ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg
