Apple Cranberry Pie Recipe

Tart, sweet and brimming with apples and fresh cranberries, this Apple Cranberry Pie Recipe will be a new holiday favorite! It’s complete with a buttery, flaky lattice pie crust, and it can be made entirely in advance!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Servings: 8 servings

Calories: 460 kcal per serving

Ingredients

2 - pie crusts
6 - apples
1 ½ cups - cranberries fresh or frozen
1 cup - granulated sugar
1 tbsp - orange zest
2 tablespoons - orange juice
2 ½ tablespoons - cornstarch
2 teaspoons - ground cinnamon
1 - egg yolk

Instructions

Remove (1) pie disc from the refrigerator and let stand at room temperature until soft enough to roll, about 15-20 minutes. Place on a floured work surface, then sprinkle the top lightly with flour. Using a floured rolling pin, roll the pie crust from the center outward, clockwise at 10 minute intervals, until it’s 1" larger than the circumference of the pie pan. Be sure to flour the rolling pin and underneath the pie crust every few rolls to prevent sticking.
Gently roll the pie crust loosely around the rolling pin. Unroll the pie dough into the pie plate and press the crust down gently into the edges. Chill the bottom pie crust while prepare the filling.
Place the apples, cranberries, sugar, orange zest and juice, cinnamon, cornstarch and pinch of salt in a large bowl and stir well to combine.
Pour into the bottom pie crust and spread evenly, then place in the refrigerator while you roll out the lattice pie crust.
Roll out the top pie crust following the instructions for the bottom crust, until it's roughly 1" larger than the pie plate. Cut into even 1 – 1 1/2" strips using a pizza cutter.
Place half of the pie dough strips vertically and evenly over the top of the pie, using the longer ones in the middle and shorter ones on the ends. Fold up the pie strips halfway, then place a strip in the middle of the pie horizontally, alternating the strips over the top and underneath to resemble a woven pattern. Repeat with the remaining strips on both sides, then trim off anything over 1" from the edge of the pie plate, using excess pie dough for decorative shapes on top. Fold the edges of the bottom crust over the edges of the strips, then press together and crimp. Brush the top of the pie with evenly with the egg wash.
Place the pie on a foil lined baking sheet and bake at 400 degrees for 20 minutes, then reduce the heat to 350 degrees and bake another 40-50 minutes or until bubbly and golden brown. Place a pie shield over the edges once browned after 20-30 minutes to prevent them from burning.
Remove from heat and let stand at room temperature for 3 hours or overnight to set. Slice, serve and enjoy!

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