Apple pie with cranberries

Apple Pie with Cranberries

While apple and cranberries complement each other in taste, season and glowing colors, sometimes the consistency isn’t quite right. Cooking the berries, sugar and orange peel with flour to thicken before pouring over the apples gives the pie a better texture and flavor.

Ingredients

• 1 1/2 cups (149g) chopped cranberries
• 1 cup (198g) sugar
• 1/2 teaspoon orange zest (grated rind)
• 1 tablespoon (7g) King Arthur Unbleached All-Purpose Flour
• 1/3 cup (74g) orange or cranberry juice
• 6 tablespoons (43g) chopped pecans
• 3 firm, tart apples sliced 1/4″ thick
• 1/2 teaspoon cinnamon
• 1 tablespoon (14g) butter

Instructions

Preheat your oven to 425°F.

Divide the pastry into two pieces, one slightly larger than the other. Roll the larger piece of pastry into a 12″ to 13″ circle, and place it in a 9″ pie pan.

To make the filling: In a medium saucepan, cook the cranberries with the sugar, zest, flour and juice until the mixture is slightly thickened.

Sprinkle half the pecans into the crust in the pan.

Learn more

The very best pie apples

Layer the apples on top of the nuts. Sprinkle them with the cinnamon and dot with the butter.

Pour the cranberry mixture over the apples and sprinkle with the remaining pecans.

Roll the second piece of pastry into an 11′ circle. Use the pastry to weave a lattice top crust.

Bake the pie for 30 minutes, or until the crust is golden and the berries are bubbly.

Remove the pie from the oven and allow it to cool before slicing.

Store, loosely covered, at room temperature for a day, or refrigerate for up to 5 days. Freeze for up to three months.

Tips from our Bakers

Want to temper the sweetness of this pie by reducing its sugar? See how in our blog article, How to reduce sugar in pie.

Interested in a make-and-freeze pie crust base (just add water and roll) good for multiple pies? See our blog post, Make-ahead pie crust.

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Apple Cranberry Currant Crumble Pie

Apple crumble pie with sliced apples, dried cranberries and currants, in a buttery crust with a brown sugar streusel topping.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

They say that as you get older you develop more of a sweet tooth. If my parents are any test of this theory, I would have to say, yes this does indeed seem to be true.

When my siblings and I were kids (in the 60s) we had dessert once a month (not counting the coffee cake dad made on Sundays). These days nary a pie recipe gets published that my father doesn’t want to try, especially when I’m around to make the crust.

He made this delicious crumble pie (with a few minor changes from one in Sunset Magazine) a few days ago and it was half gone by noon. There are three of us. The pie serves 12. Did I say it was half gone by noon? You get the picture.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

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Apple Cranberry Pie

This apple cranberry pie is one of our favorite pies to make for Thanksgiving or the holidays! Flaky buttery crust, spiced apples mixed with dried cranberries and brandy.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

One of our favorite apple pies to make for Thanksgiving is one that includes dried sweetened cranberries with the apple filling, and a little bit of brandy too.

My father originally found a recipe for apple cranberry pie years ago in Bon Appétit magazine (Oct, 1998). We’ve modified it somewhat over the years, experimenting with different crusts and baking temperature and times.

We love the sweet and sour interplay of apples and cranberries in this pie!

The Best Apples for This Apple Pie

Like our classic apple pie, this one benefits from a mix of different kinds of apples. Since some apple varieties cook more quickly or slowly than others, or have a sweeter or more tart flavor, using several different apples creates a mix of textures and flavors in the pie.

Some favorites to try here are Granny Smith, Jonagold, Fuji, Pippin, Braeburn, and Golden Delicious.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Great Tip! As you peel, core, and slice the apples, put the apple slices in a bowl and sprinkle with a little lemon juice or apple cider vinegar to prevent them from discoloring.

Add Nuts to Your Pie Crust

The crust for this apple-cranberry pie is made extra special with the addition of finely ground almonds. This adds a light almond nutty flavor that goes well with this pie filling.

This said, you can also use our sour cream pie crust for this recipe if you’d prefer to skip the nuts or are allergic.

Egg Yolk for a Deeply Golden Crust

Want a beautiful crust? Brush the top of your pie with a mixture of egg yolk and cream just before it goes into the oven.

This will give your crust a deeply golden color and a lovely shiny surface.

More Favorite Thanksgiving Pies

• Our All-Time Best Thanksgiving Pies from Simply Recipes
• Old-Fashioned Pumpkin Pie
• Apple Pie
• Pecan Pie
• Apple Slab Pie

Apple Cranberry Pie

As you peel, core, and slice the apples, put the apple slices in a bowl and sprinkle with a little lemon juice or apple cider vinegar to prevent them from discoloring.

The crust recipe given includes ground almonds which give the crust a lovely flavor that works well with the apples and cranberries. You can also use our favorite sour cream pie crust that is easy to put together and makes an especially flaky crust.

Ingredients

• For the crust:
• 2 cups all-purpose flour, plus extra for rolling
• 1/3 cup finely ground blanched almonds or almond flour
• 16 tablespoons (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 heaping teaspoon brown sugar
• 3 to 6 tablespoons ice water
• For the filling:
• 1 cup dried sweetened cranberries
• 1/2 to 2/3 cup sugar (depending on how sweet you want the filling to be)
• 2 tablespoons all purpose flour
• 1/4 teaspoon ground allspice or cinnamon
• 2 1/4 pounds of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious, peeled, cored, and sliced into 1/4-inch thick slices (about 7 cups of apple slices)
• 1 tablespoon brandy
• 1 teaspoon vanilla extract
• For the egg wash:
• 1 large egg yolk
• 1 tablespoon whipping cream

Method

In a food processor, combine flour, almond flour, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more ice water and pulse again.

Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

with a rack in the bottom third of the oven.

Whisk together the sugar, flour, and allspice or cinnamon in a large bowl. Add the dried sweetened cranberries and toss to coat with the sugar flour mixture. Add the apples and toss to coat and make sure that the cranberries are well distributed throughout the apples. Sprinkle with the brandy and vanilla extract.

Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick.

As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Place on a 9-inch pyrex pie dish. Press down to line the pie dish with the dough.

Roll out second disk of dough, as before. Gently place on top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang.

Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.

In a small bowl whisk together the egg yolk and cream until well blended. Use a pastry brush to brush over the top of the pie. Use a sharp knife to cut slits in the top crust to allow steam to escape as the pie bakes.

Bake the pie at 375°F for 30 minutes. Then place a sheet of aluminum foil over the pie and lower the oven temp to 350°F. Bake for another 45 to 55 minutes or longer, depending on the type of apples you are using.

When done the crust should be golden brown and the apples soft and cooked through. Remove the pie and let cool on a rack for at least one hour. Serve pie warm or at room temperature.

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Apple-Cranberry Slab Pie

Wednesday | Aug / 30 / 2017 | Comments 13

I’m always game for another beautiful and delicious fall dessert. Throw in a small hack to make it easier to put together, and I’m all over it. This Apple-Cranberry Slab Pie will give you all of those things, and I’m going to show you how to make it.

I’m thrilled to be joining 20+ bloggers for a new holiday recipe series called “Tastes of the Season.” Each month, from now through December, we’ll be sharing recipes inspired by the season. This month it’s apple-inspired recipes. I’ll share my recipe with you; then, at the bottom of this post you can check out the full collection by the incredibly talented folks I’m teaming up with. If you need an apple recipe for fall, look no further.

After my A Year of Pie series a few years back, I’m pretty comfortable with pie making. However, I know for some folks, crafting a beautiful pie with a homemade crust can seem like a daunting task. I think it’s the crust that most people struggle with. Making the perfect pie dough has a lot to do with knowing how the dough should feel. Once you’ve gotten that down, the recipe is a piece of cake … well, piece of pie.

Today, however, I’m freeing you from any worries about pie dough because this Apple-Cranberry Slab Pie is made from frozen puff pastry dough. That’s the simple hack that makes this recipe a breeze.

While I usually recommend homemade dough, I find that frozen puff pastry works wonderfully. It gives this slab pie a pastry-like quality. And no one will guess you used frozen dough. I promise!

Once thawed, the puff pastry is rolled out to accommodate a generous filling of apples, dried cranberries, cinnamon, and sugar.

Another piece of puff pastry goes on top to seal in all that goodness.

After a trip to the oven, this fruit-filled slab pie is nothing short of perfection. Well, almost…Typically, I like my fruit pies topped with a generous scoop of ice cream. However, in this case I’ve opted for a buttery sugar glaze that makes ice cream irrelevant.

When the pie has cooled, drizzle on the glaze. Give it a moment to set, then slice and serve. Now it’s perfect.

The flaky layers of the puff pastry make this dessert a treat to remember and a recipe your friends and family with be asking for. In-season apples combined with tart cranberries celebrate the flavors of the season. It’s good stuff, my friends, and it doesn’t get much easier.

Apple-Cranberry Slab Pie

Here’s what you will need:
2 1/2 pounds apples, peeled, cored, and thinly sliced (about 7 cups) I used a mix of Granny Smith and Honeycrisp.
1 cup dried cranberries
2/3 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 17.3 ounce package frozen puff pastry (2 sheets), thawed
1/4 cup unsalted butter, cubed
About 3 tablespoons milk
Coarse sugar (for sprinkling on the top crust)

2 cups confectioners’ sugar
1/4 cup unsalted butter, melted
4 — 5 teaspoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt

Begin by preheating your oven to 375 degrees F. Lightly grease a 15×10-inch baking sheet. In a large bowl, stir together the sliced apples, cranberries, sugar, flour, and cinnamon. Set aside.

On a lightly floured surface, unfold one pastry sheet. Roll the pastry into a 16×11-inch rectangle. Transfer it to the prepared baking sheet. Spread filling over the pastry to within an inch of the edges. Evenly dot the filling with cubed butter.

Unfold the second pastry sheet; roll into a 15X10 rectangle. Place this pastry on top of the filling. Brush the edge of the bottom pastry with milk. Fold the bottom pastry over the top and gently press the edges together with a fork to seal.

Using a sharp knife, cut slits into the top pastry. Brush lightly with milk and sprinkle with coarse sugar.

Bake 50-55 minutes or until the filling is bubbly and the pastry is puffed and golden. If needed, to prevent overbrowning, cover the pie loosely with foil for the last 10-15 minutes of baking.

While the slab pie cools, prepare the butter icing. In a bowl, whisk together the confectioners’ sugar, melted butter, vanilla, and salt. Stir in enough milk to reach a drizzling consistency.

Drizzle the icing over the pastry once it’s cooled. Slice and serve.

I kid you not. This is so easy and crazy delicious.

Once you give this recipe a try, experiment with other pie fillings for a virtually endless variety of super-simple slab pies. Just know that I take zero responsibly for any pie-related weight gain. – However, winter is coming, so a little extra warmth probably won’t hurt any of us.

Like this recipe? Then be sure to check out the full “Tastes of the Season” apple-inspired recipe collection below.

Apple Cranberry Slab Pie by Inspired by Charm (you are here)

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