Cranberry Apple Pie
I absolutely loaded this pie up with tart apples, cranberries, and a bit of sweet brown sugar. The flavor was sweet and tart and perfect for this time of year! I think I'll be making this again for Christmas dinner.
Servings 8 servings
- 7 tart apples I used a mix of Granny Smith and Pink Lady
- 12 ounces fresh cranberries
- 3/4 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Juice of half a lemon
- Pie crust
- 1 egg beaten with 1 tablespoon water for egg wash
- Sprinkling of granulated sugar for crust
Peel and slice the apples into 1/8 inch thick slices. Add to a large mixing bowl and squeeze lemon juice over the top.
Stir in the cranberries, brown sugar, flour, cinnamon, and salt. Toss to combine well.
Place one pie crust in a pie pan. Add apple mixture to the crust. It will seem like you have way too many apples, but just mound them up as high as you can.
Top with the remaining piece of pie crust and seal the edges. Slice 4 1-inch slits in the top pie crust to vent.
Brush with the egg wash and sprinkle with sugar.
Bake in a preheated 425 degree oven for 20 minutes. Reduce heat to 375 and continue baking for 45 minutes.
Cover edges of pie crust with foil if they start browning too quickly.
Cool completely before slicing and serving.
Calories: 203kcal | Carbohydrates: 50g | Protein: 1g | Cholesterol: 20mg | Sodium: 88mg | Potassium: 241mg | Fiber: 6g | Sugar: 38g | Vitamin A: 140IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 0.7mg