Jen's Cranberry Apple Pie recipe

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Ingredients

2 pounds tart pink baking apples (such as Pink Lady®) - peeled, cored, and sliced
1 pound Granny Smith apples - peeled, cored, and sliced
1 ½ cups fresh cranberries
1 cup firmly packed brown sugar
¼ cup all-purpose flour
2 Meyer lemons, zested
1 ¼ teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 pie dough for a double-crust pie
2 tablespoons butter, cut into small pieces

Nutrition Info

354.7 calories
carbohydrate: 66 g
cholesterol: 7.6 mg
fat: 10.6 g
fiber: 6 g
protein: 2.4 g
saturatedFat: 3.8 g
servingSize: -
sodium: 147.4 mg
sugar: 45.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Combine pink apples, Granny Smith apples, cranberries, brown sugar, flour, lemon zest, cinnamon, nutmeg, and vanilla together in a bowl and stir until apples are completely coated.

  3. Roll out and line a pie dish with 1/2 the dough. Pour apple mixture into pie dish. Dot apple mixture with butter pieces. Roll out remaining 1/2 the dough and top apple mixture with dough. Pinch edges of bottom and top crusts together. Tuck in dough and crimp to form a border. Cut vents in the top of the dough and place pie on a baking sheet.

  4. Bake pie in the preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 50 minutes. Transfer to a wire rack to cool.

Recipe Yield

1 apple cranberry pie

Recipe Note

One of my favorite pies to make at Thanksgiving, this cranberry apple pie has just the right amount of sweet and tart.

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