Christmas season is in full force my friends. Of course Christmas cookies are a main staple in your holiday dessert table, but don’t overlook the classic pie.
This recipe is perfect for the holidays with tart, bright-red cranberries that complement the sweet, juicy apples and turn your filling into a festive shade of red. Grab yourself a few holiday pie crust cutters for an extra festive touch and take a look at my favorite Christmas pie crust designs for some inspiration.
This is my first time baking with cranberries…and I loved how it turned out. Was delicious without being too tart or overly sweet. Plus it’s delicious with a big scoop of ice cream. 😍
Merry Crust-mas! May your holiday baking be berry & bright. 😉
Cranberry Apple Pie
1 prepared double all-butter crust
5 baking apples (4 cups sliced), I like to use a mixture of granny smith and golden delicious
2 cups fresh cranberries
Juice of 2 lemons
1 cup granulated sugar
1/2 cup brown sugar
1/4 cup flour
1/8 tsp nutmeg
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp kosher salt
1 egg, lightly beaten with 1 tsp water
Demerara sugar, for finishing
Make the crust: Roll out your prepared double pie crust, arrange in pie pan, and refrigerate while you prepare the filling.
Prepare the apples: Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples using a mandolin or apple corer and peeler to get the perfect thin slices.
Dredge the apple slices in the freshly squeezed lemon juice to prevent browning, and set aside to soften and release some of the juices for 20 to 30 minutes.
Make the filling: In a large bowl whisk the granulated sugar, brown sugar, flour, nutmeg, allspice, cinnamon and kosher salt together. Add apples and cranberries to the mixture. Stir together to coat. Tightly arrange fruit in your pie dish, mounding them slightly higher in the center.
Assemble your lattice on top and crimp edges as desired (and add a few festive cutouts on top).
Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks in the bottom and center positions, place a baking sheet on the bottom rack, and preheat oven to 400 degrees.
Brush egg wash over crust to coat, then sprinkle with Demerara sugar and sea salt. Place the pie on the baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375 degrees and move pie to the center oven rack. Continue to bake until your pie is golden brown and the juices are bubbling, about 30 to 35 minutes longer.
Let pie cool completely for about 2 to 3 hours before serving. Add a scoop of vanilla ice cream and watch this pie disappear.