Jen's Cranberry Apple Pie
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Description
One of my favorite pies to make at Thanksgiving, this cranberry apple pie has just the right amount of sweet and tart.
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
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.
Nutrition Facts
serving: 1 apple cranberry pie
calories: 354.7 kcal
carbohydrates: 66 g
protein: 2.4 g
saturated fat: 3.8 g
cholesterol: 7.6 mg
sodium: 147.4 mg
fiber: 6 g
sugar: 45.3 g