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.
Apple Cranberry Pie
Something realllly delicious is about to happen.
Preheat the oven to 375°F.
Unroll a pie dough and press into the bottom of a 9″ pie plate.
In a medium-sized bowl, combine 1/2 cup brown sugar, 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. Stir.
Peel and core 8 medium-sized apples and slice in 1/2 slices. Add to bowl with 1 heaping cup of fresh cranberries.
Pour sugar mixture over fruit.
Stir to coat the fruit.
Pour the apples and cranberries into the pie shell.
Unroll a second pie shell onto the counter and mash the edges flat.
With a pizza cutter, slice the dough into ribbons.
Lay ribbons of dough across the top of the pie, vertically.
Then, weave ribbons of pie dough horizontally to make a lattice top.
Crimp the edges of the ribbons to the bottom pie shell. Then take the pizza cutter and slice off any excess dough that is overhanging.
Pour a 2 tablespoons of heavy cream into a bowl.
Then 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!
Store pie covered in the refrigerator.
- 2 pie crusts, unbaked
- 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
- Preheat oven to 375°F.
- Unroll 1 pie crust and place 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.
- Brush heavy cream over the top of the pie shell.
- 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.
- Remove from oven and let cool to room temperature or in the refrigerator before serving.
- Store pie covered in the refrigerator.