Description

This Cranberry Apple Pie recipe features a flaky homemade crust filled with a spiced mixture of tart Granny Smith apples and fresh cranberries. The sweet, buttery filling is enhanced with cinnamon, nutmeg, and allspice, making it the perfect dessert for fall or holiday gatherings. The pie is topped with a beautiful lattice crust, baked until golden brown, and optionally sprinkled with coarse sugar for extra texture and sweetness.

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)

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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 to dough: Stir in vinegar and 4 tablespoons of ice water gently. Then gradually add remaining ice water 1 tablespoon at a time until the dough begins to come together and all flour is moistened.
Form dough balls: Divide dough in half and shape each half into a ball. Wrap each ball in plastic wrap and flatten slightly to make rolling easier. Refrigerate if using within 24 hours, otherwise freeze.
Thaw dough: When ready to bake, remove dough from freezer and let thaw for 15 to 30 minutes before rolling out one ball for the bottom crust and slicing the other to create a lattice top.
Preheat oven & prepare bottom crust: Preheat oven to 350°F (175°C). Roll out the bottom crust and fit it into your pie pan. Brush the crust lightly with one egg white. Place the crust in the freezer while making the filling.
Make the filling: In a medium saucepan over medium heat, melt butter. Stir in flour to form a roux paste. Add water, white sugar, brown sugar, cinnamon, nutmeg, and allspice, stirring until mixture boils. Reduce heat and let simmer until thickened.
Combine fruit and sugars: In a large bowl, toss peeled and sliced apples with fresh cranberries. Pour the warm sugar mixture over the fruit and toss well to coat evenly. Mound the filling into the prepared pie dish over the bottom crust.
Top with lattice crust and bake: Arrange the lattice crust over the fruit filling. Brush the lattice with the remaining egg white and sprinkle with coarse sugar if desired. Bake for about 1 hour, or until the apples are tender and the crust is a deep golden brown.

Notes

For a flakier crust, keep shortening and water ice cold during preparation.
Adjust sugar amounts if your cranberries are very tart to balance sweetness.
If you prefer a fully covered pie, use the second dough ball as a full top crust instead of lattice.
Allow pie to cool slightly before serving to let filling set.
Leftover pie can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.

Nutrition

Serving Size: 1 slice (1/10th of pie)
Calories: 350
Sugar: 28g
Sodium: 220mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 3g
Cholesterol: 35mg