Apple Cranberry Pie

Thanksgiving is a couple of weeks away. How this even happened, I have no idea. It felt like 2019 just started a couple of months ago, and here we are, another year has come and gone.

Though I hate how fast time seems to have been going lately, I am more than thrilled about all of the holiday foods that are coming my way.

I have been craving pie. Well, I always crave pie, but I was craving pie more than usual yesterday. So, I made this apple cranberry pie, and boy, it DID NOT disappoint.

Make this gem for your Thanksgiving meal to give a different spin on the traditional apple pie and your guests will be in food heaven.

Ingredients

• 2 unbaked pie crusts for a 9-inch pie plate
• 8 medium-sized apples, peeled, cored, and sliced into 1/2″ chunks
• 1 cup fresh cranberries, heaping
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• heavy cream

Instructions

1. Preheat oven to 375°F. Place one pie crust in the bottom of a 9″ pie plate.
2. Place apples and cranberries into a large bowl. In a separate bowl, combine brown and granulated sugars, cornstarch, cinnamon, nutmeg, and salt. Stir.
3. Pour sugar mixture over fruit and stir gently to coat all of the apples and cranberries. Pour fruit into unbaked pie shell.
4. Roll out the second pie shell onto the counter. Using a pizza cutter, cut dough into ribbons.
5. Place ribbons across the top of the pie shell vertically, leaving about 1/2″ between each. Then place ribbons across the top horizontally, weaving them, creating a lattice topping.
6. Crimp the ribbons of pie dough to the bottom dough, then use the pizza cutter to cut off any excess dough hanging over the edges. Brush heavy cream over the top of the pie shell.
7. Place pie on a baking sheet and bake for 80-90 minutes. If the pie crust is becoming overly brown, lay a piece of foil over the top to stop the browning.
8. Remove from oven and let cool to room temperature or in the refrigerator before serving.
9. Apple Cranberry Pie can be stored overnight at room temperature and then in the refrigerator for up to 3 days.

Apple Cranberry Pie

Preheat oven to 375°F. Place one pie crust in the bottom of a 9″ pie plate.

Place apples and cranberries into a large bowl. In a separate bowl, combine brown and granulated sugars, cornstarch, cinnamon, nutmeg, and salt. Stir.

Pour sugar mixture over fruit and stir gently to coat all of the apples and cranberries. Pour fruit into unbaked pie shell.

Roll out the second pie shell onto the counter. Using a pizza cutter, cut dough into ribbons.

Place ribbons across the top of the pie shell vertically, leaving about 1/2″ between each. Then place ribbons across the top horizontally, weaving them, creating a lattice topping.

Crimp the ribbons of pie dough to the bottom dough, then use the pizza cutter to cut off any excess dough hanging over the edges.

Take a brush and coat the top of the pie dough with heavy cream. This will result in a beautifully golden pie shell.

Place on a baking sheet and bake for about 80-90 minutes. If the pie crust is getting too brown, lay a piece of foil across the top.

Also, make sure to put a baking sheet under the pie. It will most likely bubble over, and this will be all over the bottom of your oven. And yes, I know this baking sheet is horrendous. It is my designated catch all baking sheet for reasons just like this.

Let pie cool to room temperature or in the refrigerator. Slice and serve! Apple Cranberry Pie can be stored overnight at room temperature and then in the refrigerator for up to 3 days.