Favorite Cranberry Apple Pie

With sweet-tart flavors and an easy method, this pie is perfect for the winter holidays! Use fresh or frozen cranberries in this recipe for the best results. Discard any that are blemished or shriveled.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 244kcal

Author Amy Palanjian

Ingredients

6-7 Cortland, MacIntosh or Granny Smith apples
2 cups cranberries
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 tablespoon fresh lemon juice
1 recipe Easy Whole-Wheat Pie Crust
1 tablespoon milk
1 tablespoon sugar

US Customary - Metric

Instructions

Preheat the oven to 450 degrees F.
Slice the apples and measure roughly 8 cups. Add to a large bowl with the cranberries, sugar, cornstarch, cinnamon, and lemon juice.
Toss together to coat the fruit evenly.
Pour into the prepared bottom pie crust, mounding in the center.
Top with the remaining pie crust, rolled out between two pieces of parchment paper. Tuck in the excess pie crust around the edges and press with a fork to seal.
Brush with milk and sprinkle with sugar if desired.
Bake for 10 minutes at 450 F.
Reduce the oven temperature to 350 degrees F and bake for an additional 40-50 minutes. If the crust starts to brown too much during the baking process, cover the pie loosely with a piece of foil.
Remove from the oven and let cool fully before slicing.
Serve with whipped cream or vanilla ice cream, as desired.

Notes

Use Cortland, MacIntosh or Granny Smith apples, or any baking apple you like.
Use purchased pie crust if you like.
If the crust starts to brown too much during the baking process, cover the pie loosely with a piece of foil.
Top with whipped cream or vanilla ice cream if desired.
Wrap any leftovers with plastic wrap or foil and store in the fridge for up to 5 days. Warm to serve.

Nutrition