This delightful apple cranberry pie combines the tartness of cranberries with the sweetness of apples to create a perfect balance of flavors. The buttery, flaky crust encases a filling that is both comforting and festive, making it an ideal dessert for any occasion, especially during the fall and winter seasons.
While most of the ingredients for this recipe are commonly found in your pantry, you might need to pick up fresh cranberries and apples if you don't have them on hand. Make sure to choose firm, tart apples like Granny Smith for the best results. Additionally, ensure you have cold butter and ice water ready for making the crust.
Ingredients For Apple Cranberry Pie Recipe
Apples: Peeled and sliced, these provide the sweet and juicy base for the filling.
Cranberries: These add a tart contrast to the sweetness of the apples.
Sugar: Used to sweeten the filling.
Brown sugar: Adds a deeper, molasses-like sweetness to the filling.
Cinnamon: Provides a warm, spicy flavor that complements the fruit.
Nutmeg: Adds a hint of earthy spice to the filling.
Flour: Used to thicken the filling and also to make the crust.
Butter: Cold and cubed, it is essential for creating a flaky pie crust.
Ice water: Helps to bind the dough together without warming the butter.
Technique Tip for This Recipe
When preparing the dough for your pie crust, ensure that the butter is extremely cold. This helps create a flaky texture. You can even chill the mixing bowl and flour in the freezer for a few minutes before starting. When adding the ice water, do so gradually and mix just until the dough comes together. Overworking the dough can result in a tough crust.
Suggested Side Dishes
Alternative Ingredients
apples - Substitute with pears: Pears have a similar texture and sweetness, making them a good alternative in pies.
cranberries - Substitute with dried cherries: Dried cherries provide a similar tartness and can be rehydrated to mimic the texture of cranberries.
sugar - Substitute with honey: Honey adds natural sweetness and a slight floral note, though it may slightly alter the texture.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.
cinnamon - Substitute with allspice: Allspice has a warm, spicy flavor that can replace cinnamon in most recipes.
nutmeg - Substitute with mace: Mace has a similar flavor profile to nutmeg, though slightly more intense.
flour (for filling) - Substitute with cornstarch: Cornstarch can thicken the filling similarly to flour without altering the flavor.
all-purpose flour (for crust) - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust slightly denser.
butter - Substitute with margarine: Margarine can be used in place of butter for a similar texture, though the flavor may differ slightly.
ice water - Substitute with cold milk: Cold milk can help bring the dough together while adding a bit of richness.
Alternative Recipes to Try
How to Store or Freeze Your Pie
Allow the pie to cool completely at room temperature. This ensures that the filling sets properly and prevents condensation from forming inside the storage container.
Once cooled, wrap the pie tightly with plastic wrap or aluminum foil. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the refrigerator.
For short-term storage, place the wrapped pie in the refrigerator. It can be stored here for up to 4 days. When ready to serve, you can enjoy it cold or reheat it in the oven at 350°F (175°C) for about 10-15 minutes.
For longer storage, consider freezing the pie. First, wrap it tightly in plastic wrap, then cover it with a layer of aluminum foil to prevent freezer burn. Label the package with the date to keep track of its freshness.
When freezing individual slices, place each slice on a baking sheet lined with parchment paper and freeze until solid. Once frozen, wrap each slice in plastic wrap and store them in a freezer-safe bag or container. This method allows you to thaw and enjoy single servings without defrosting the entire pie.
To thaw a frozen pie, transfer it to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the pie's texture and flavor.
If you need to serve the pie immediately after thawing, you can reheat it in the oven at 350°F (175°C) for about 20-30 minutes. This will help restore its crisp crust and warm the filling.
For an extra touch of freshness, consider adding a dollop of whipped cream or a scoop of vanilla ice cream to each slice before serving. This complements the apple and cranberry flavors beautifully.
How to Reheat Leftovers
- Preheat your oven to 350°F (175°C). This temperature is perfect for gently warming your apple cranberry pie without drying it out.
- Place the leftover pie on a baking sheet. If you have a pie dish, that's even better. Cover the pie loosely with aluminum foil to prevent the crust from over-browning while the filling heats up.
- Bake the pie for about 15-20 minutes. Check it halfway through to ensure it's warming evenly. The apples and cranberries should be bubbly, and the crust should be crisp.
- If you prefer using a microwave, place a slice of pie on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to keep moisture in.
- Microwave on medium power for 1-2 minutes. Check the pie after the first minute to avoid overheating. The filling should be warm, and the crust should remain somewhat crisp.
- For a quicker method, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the pie slice on a piece of aluminum foil or a small baking tray.
- Heat for about 10 minutes, checking frequently to ensure the crust doesn't burn. The butter in the crust will help it stay flaky and delicious.
- If you want to add a touch of freshness, sprinkle a bit of cinnamon or a dollop of whipped cream on top before serving. This can enhance the flavors and make your leftover pie feel like a brand-new treat.
Essential Tools for This Recipe
Oven: Used to bake the pie at the specified temperature of 375°F (190°C).
Mixing bowl: Used to combine the apples, cranberries, sugars, cinnamon, nutmeg, and flour.
Peeler: Used to peel the apples before slicing them.
Knife: Used to slice the apples.
Cutting board: Provides a surface to safely slice the apples.
Measuring cups: Used to measure out the apples, cranberries, sugars, and flour.
Measuring spoons: Used to measure out the cinnamon and nutmeg.
Pastry blender: Used to mix the flour and butter until it resembles coarse crumbs.
Rolling pin: Used to roll out the pie dough.
Pie dish: The dish in which the pie is assembled and baked.
Pastry brush: Optional, but can be used to brush the top crust with an egg wash or milk for a golden finish.
Cooling rack: Used to let the pie cool before serving.
Time-Saving Tips for This Recipe
Prepare the filling ahead: Mix the apples, cranberries, and other ingredients the night before and store in the fridge.
Use a food processor: Quickly blend the flour and butter for the crust to save time.
Pre-made crust: Use a store-bought pie crust if you're in a hurry.
Slice apples uniformly: Use an apple slicer to ensure even cooking and save prep time.
Chill the dough: Make the dough in advance and keep it chilled until ready to use.
Apple Cranberry Pie
Ingredients
Filling
- 4 cups Apples, peeled and sliced
- 1 cup Cranberries
- ¾ cup Sugar
- ¼ cup Brown sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 2 tablespoon Flour
Crust
- 2 cups All-purpose flour
- 1 cup Butter, cold and cubed
- ¼ cup Ice water
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine apples, cranberries, sugars, cinnamon, nutmeg, and flour. Set aside.
- In another bowl, mix flour and butter until it resembles coarse crumbs. Add ice water gradually until dough forms.
- Roll out half of the dough and place in a pie dish. Add filling. Roll out the other half and cover the pie. Seal edges and cut slits on top.
- Bake for 50 minutes or until crust is golden brown.
- Let cool before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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