“I bought and froze back way too many cranberries one fall, so I started looking for new ways to use them. I like this cran-apple pie because it isn’t too sweet and I like the little bursts of tart from the cranberries.” – April Ferre
Cran-Apple Pie
Ingredients
- 1 Recipe Plain Pie Pastry (2 Crust)
- 3/4 Cup Sugar
- 2 Tablespoons Cornstarch
- 1 1/2 Teaspoons Cinnamon
- 1 Teaspoon Orange Zest
- 1/4 Teaspoon Nutmeg
- 1/8 Teaspoon Cloves Optional
- 3 to 4 Apples Cored, Peeled & Sliced
- 1 1/2 Cups Fresh or Frozen Cranberries
- 2 Tablespoons Butter
- 1 Egg
- 1 Tablespoon Water or Milk
- Turbinado Sugar
Instructions
- Prepare pie pastry and refrigerate for 30 minutes.
- Roll out bottom pastry and place in a pie plate. Return pie pastry to refrigerator while you prepare the filling.
- Preheat oven to 400 degrees. Place a cookie sheet under the rack to catch any juices from the pie if they overflow.
- In a small bowl, combine sugar, cornstarch, cinnamon, orange zest, nutmeg and cloves; set aside.
- In a large bowl, toss together apple slices and cranberries. Sprinkle cinnamon-sugar mixture over apples and toss gently until apples are evenly coated.
- Place filling in the pie shell and dot with butter. Use the remaining pie pastry to make a lattice top and seal edges.
- Make an egg wash by whisking together egg and water and then brush it over the crust. Sprinkle the crust generously with turbinado sugar.
- Bake in a 400 degree oven for 20 minutes, then reduce heat to 350 degrees and bake an additional 30 to 35 minutes.
- Remove from oven and allow to cool to room temperature, at least 3 hours, to allow the filling to thicken.
2024 Adapted Recipe – April Ferre – Adapted from Sally’s Baking Addiction
