Description

This Cranberry Apple Pie combines the tartness of fresh cranberries with the crisp sweetness of Granny Smith apples, enveloped in a homemade flaky crust. Perfect for holiday gatherings or cozy autumn dinners, this dessert balances warm spices like cinnamon, nutmeg, and allspice to create a comforting and festive treat.

Ingredients

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For the Crust

3 cups all-purpose flour
1/4 tsp baking powder
1 tsp kosher salt
1 cup shortening, cut into chunks
1 Tbsp white vinegar (or apple cider vinegar)
6 Tbsp ice water, divided

For the Filling

2 egg whites, divided
1/2 cup butter
3 Tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
4 Granny Smith apples, peeled, cored, and sliced
2 cups fresh cranberries
Coarse sugar, for sprinkling (optional)

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Instructions

Make the crust: In a large bowl, whisk together the flour, baking powder, and salt. Add the shortening and gradually work it into the flour using a pastry cutter until the mixture resembles a coarse meal, about 2 to 3 minutes.
Add liquids: Stir in the vinegar and 4 tablespoons of ice water gently. Add the remaining ice water, one tablespoon at a time if needed, until the dough starts to come together and all the flour is moistened.
Divide and chill dough: Separate the dough into two equal balls. Wrap each ball in plastic wrap and lightly flatten them to ease rolling later. Refrigerate if using within 24 hours or freeze for longer storage.
Prepare dough for baking: When ready to bake, thaw frozen dough for 15 to 30 minutes. Roll out one ball to form the bottom crust. Slice and shape the other ball into a lattice for the top crust.
Preheat oven and prep pie plate: Heat the oven to 350°F (175°C). Place the bottom crust in the pie pan and brush with one egg white. Put the crust in the freezer while preparing the filling.
Make filling: Melt the butter in a saucepan over medium heat. Stir in the flour to create a paste. Add water, white sugar, brown sugar, cinnamon, nutmeg, and allspice. Bring the mixture to a boil, then reduce to a simmer to thicken the filling.
Assemble pie: In a large bowl, combine the sliced apples and cranberries. Pour the sugar-spice mixture over the fruit and toss to coat evenly. Mound the fruit into the prepared crust. Cover with the lattice crust and brush the remaining egg white over the top. Sprinkle with coarse sugar if desired.
Bake: Bake the pie in the preheated oven for about 1 hour, or until the apples are tender and the crust is a deep golden brown.

Notes

For a flakier crust, keep the shortening and water very cold during preparation.
If the crust edges brown too quickly, cover them with foil to prevent burning.
The lattice top allows steam to escape, which prevents a soggy crust.
Let the pie cool before serving to allow the filling to set properly.
Coarse sugar adds a sparkling crunch if sprinkled on top.

Nutrition

Serving Size: 1 slice (1/10 of pie)
Calories: 320
Sugar: 25g
Sodium: 240mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 2g
Cholesterol: 45mg