This Apple Cranberry Pie will make a lovely addition to the holiday table or just have a slice for breakfast. Simple pie to make and it can easily be made ahead. Juicy, sweet and tart combination of fresh cranberries and apples filled inside a pie crust and topped with sweet crumble.
Apple Cranberry Pie:
Let me introduce you to the pie that will soon before a family favorite.
This simple pie has the best combination of sweet and a little tart flavors. The textures are also quite pleasing with the flaky pie crust, juicy fruit filling, and crunchy streusel crumble on top. Every bite is heavenly.
Once you try this pie, you will want to have some year-round. You absolutely can too. You don’t have to have fresh berries on hand to make this apple cranberry pie.
Every year, I get a few extra packages of fresh cranberries and freeze them. It’s nice to have some cranberries on hand any time of the year.
With frozen cranberries on hand, this pie can be enjoyed any time of the year, even for the 4th of July.
The whole pie can take 45 minutes to an hour to make. Pie filling can be made ahead of time and refrigerated in an air-tight container until ready to use.
To save some time, try using store-bought pie crust instead of homemade.
The whole pie can be made ahead of time and stored in the refrigerator, covered. Pull it out of the refrigerator about an hour before serving.
Try this Apple Cranberry Pie warmed with a scoop of vanilla ice cream!
How to freeze cranberries:
As I mentioned earlier, this pie can be enjoyed any time of the year simply by freezing cranberries.
Take cranberries out of the original bag, rinse them, and lay them out on a towel. Pat them dry.
Spread cranberries on a rimmed baking sheet in 1 even layer. Make sure the baking sheet it rimmed or the cranberries will roll all over the place.
Freeze cranberries for only about 2 hours.
Transfer into a freezer zip-lock bag, seal, label with the date, and immediately put back into the freezer. Cranberries can be portioned as needed into several bags.
Cranberries will keep in the freezer for about a year.
How to use frozen cranberries:
You can make some cranberry jam any time.
Add cranberries to baked goods like breads and muffins. You don’t even have to thaw cranberries for baking.
Make a sweet and tart vinaigrette in the summer.
Add some to teas, cocktails, or smoothies.
Frozen cranberries can be thawed or used frozen.
To thaw cranberries, transfer the bag from freezer to refrigerator and slow-thaw.
Some more tasty pies:
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Apple Cranberry Pie
- 1 pie crust dough (1 round pie crust is about 7 oz.)
- 12 oz bag of fresh cranberries
- 12 oz sweet apples peeled, cored and diced
- 1/2 tsp cinnamon
- 2 tsp vanilla extract
- 1 cup sugar
- 2 Tbsp cornstarch
- 1 Tbsp cold cranberry juice (or apple juice)
- 1/2 cup brown sugar
- 1/4 cup white granulated sugar
- 1/2 tsp cinnamon
- 3/4 cup flour
- 4 1/2 Tbsp unsalted butter melted
- Combine cranberries, diced apples, cinnamon, vanilla, and sugar in a sauce pot. Mix well and turn the heat on to medium. Keep covered with a lid until cranberries give out juice and start to pop. Take the lid off.
- Mix well and cook uncovered until apples soften.
- Mix cornstarch and cold juice together and stir it into the sauce pot.
- Stir well and cook until thickened.
- Take the mixture off heat and cool down to room temperature.
- You can refrigerate the filling and keep it covered until ready to use. Filling can be prepared ahead of time.
- Preheat oven to 350 and grease a 9 inch deep pie dish.
- Place pie crust in the pie dish, gently fitting it in.
- Spread cooled apple cranberry filling evenly in the pie shell.
- In a medium bowl, combine brown sugar, white granulated sugar, cinnamon, and flour. Mix well until all ingredients are incorporated evenly.
- Pour in melted butter and carefully fold it in with a large fork. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.
- Spread streusel topping over the cranberry pie filling.
- Place the pie dish on a baking sheet and bake for 35-38 minutes.
- Let the cooked pie rest for 2-3 hours before cutting.