Cranberry Apple Pie

This tart and sweet cranberry apple pie is a perfect holiday dessert! The combination of juicy apples and tangy cranberries, all encased in a buttery, flaky crust, creates a delightful balance of flavors.

Ingredients

For the Pie Filling:

• 6 cups peeled and sliced apples (about 6-8 medium apples, such as Granny Smith or Honeycrisp)
• 1 cup fresh or frozen cranberries
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter, cut into small pieces

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into cubes
• ¼ cup ice water (plus more if needed)

For the Topping (Optional):

• 1 tablespoon coarse sugar (for sprinkling)

Instructions

Make the Pie Crust:

1. Prepare the Dough:
   • In a large bowl, combine the flour and salt.
   • Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, until the dough just comes together (you may need a bit more water).
   • Divide the dough into two equal portions, form each into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

2. Make the Filling:
   • In a large bowl, toss the sliced apples and cranberries with the sugar, cornstarch, cinnamon, nutmeg, lemon juice, and lemon zest.
   • Let the mixture sit for about 10-15 minutes to allow the fruit to release some of its juices.

Assemble the Pie:

3. Roll Out the Dough:
   • Preheat your oven to 375°F (190°C).
   • Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie pan.
   • Transfer the dough to the pie pan, trimming the edges to leave about 1 inch of overhang.
4. Fill the Pie:
   • Pour the cranberry apple filling into the prepared pie crust. Dot the top of the filling with small pieces of butter.
5. Top the Pie:
   • Roll out the second disk of dough and place it over the filling. Trim the excess dough, leaving a 1-inch overhang.
   • Fold the edges of the crust under and crimp the edges to seal.
   • Cut a few slits in the top of the crust to allow steam to escape.

Bake the Pie:

6. Bake:
   • Brush the top crust with a little water or milk and sprinkle with coarse sugar for a golden, sweet finish.
   • Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
   • If the edges of the crust begin to brown too quickly, cover them with aluminum foil.

Cool and Serve:

7. Cool:
   • Let the pie cool for at least 2 hours to allow the filling to set.
   • Serve warm or at room temperature, and enjoy with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Tips:

• Apple Variety: For the best flavor and texture, use a mix of tart apples (like Granny Smith) and sweet apples (like Gala or Fuji).
• Make Ahead: You can prepare the filling and pie crust a day in advance. Keep the pie crust chilled and the filling covered in the fridge until you’re ready to assemble.
• Gluten-Free Option: Use a gluten-free pie crust mix or your favorite gluten-free crust recipe for a gluten-free version of this pie.

🎄 Enjoy your Cranberry Apple Pie! The perfect balance of sweet apples and tart cranberries, this pie will be the star of your holiday dessert table!