Easy as Apple Cranberry Pie

Easy as Apple Cranberry Pie is simply as the name states!

This is a great pie to eat during the holiday season, as long as cranberries last in the supermarkets. It’s a sweet tart pie, but has sweet notes from the brown sugar, vanilla and warm spices. The almond extract gives it a little depth.

Easy as Apple Cranberry Pie start with softening the fruit via steaming in the microwave. Place the diced apples and citrus in a large microwave safe bowl filled with water. Microwave for 8-10 minutes. Steep for a few minutes, drain and toss them with the remaining filling ingredients. Stir the cranberries in at the end.

Assembly can be easy if you do a simple pie top. Unroll one round of pie dough into a pie dish and prick the bottom with a fork to “dock” the pie. Add the filling and top with the other pie dough. Make four small slits in the center to vent. Crimp the edges of the pie to seal both the top and bottom crust. Brush with the egg mixture and sprinkle the pie with demerara sugar.

Alternatively, you can make a fancy top crust, such as a lattice, like we have in the pictures. You could use cookie cutters for crust leaves, too. Just adhere to the crust with cold water so it acts like glue.

Be sure to bake the pie on a prepared baking sheet just in case it leaks. After 25-30 minutes of baking time, cover the edges of the crust to avoid burning. You can do this with tin foil or use a pie shield. Cool the pie on a wire rack.

Easy as Apple Cranberry Pie is easy to make and does not require any special equipment. It just requires a fork for eating!

Yield: 8-12 slices

Author: Stacey Berk

This is a great pie to eat during the holiday season, as long as cranberries last in the supermarkets. It’s a sweet and tart pie, with sweet notes from the brown sugar, vanilla and warm spices. The almond extract gives it a little depth.

prep time: 20 Mcook time: 40 Mtotal time: 60 M

ingredients:

5-6 Granny Smith apples, diced
1 small orange, cut into wedges
1 small lemon, cut into wedges
1/2 teaspoon each of cinnamon, allspice and nutmeg
1 tablespoon of vanilla extract
1 teaspoon of almond extract
3/4 cup of brown sugar
2 tablespoons of maple syrup
Pinch of salt
1 tablespoon of all-purpose flour
1 ½ cups of fresh or frozen cranberries
1 box of refrigerated pie dough
1 egg, mixed with a teaspoon of water
Demerara or turbinado sugar

instructions:

How to cook Easy as Apple Cranberry Pie

Filling- Place diced apples in a large bowl with oranges and lemons. Fill 3/4 of the way with water. Cover with plastic wrap and microwave for 8-10 minutes to soften. Let steep for several minutes. Carefully drain the fruit, discard citrus and place the apples back in the bowl. Add spices, extract, sugar, syrup, salt, and flour to the softened apples and mix well. Stir in the cranberries.
Crust- Preheat the oven to 425F. Prepare a baking sheet with parchment paper. Unroll one round of pie dough into a 9" pie dish and prick the bottom with a fork.
Assembly and Bake- Add the filling to the pie dish. Top with the other pie dough. With a knife, make four small slits in the center to vent. Crimp the edges of the pie, using your fingers or a fork, to seal both the top and bottom crust. Brush egg mixture on top of the pie. Sprinkle with demerara sugar. Place pie on the prepared baking sheet. Bake for 40-45 minutes. After 25-30 minutes, cover the edges of the crust for the remaining time to avoid burning. Cool for at least 30 minutes on a wire rack.

NOTES:

• Check the expiration date on the crust. If you use a fresh one, it will be easier to shape and taste better. • In this recipe, we use Granny Smith apples because they are widely available and perfect for baking. You can also try Gala or Honeycrisp, too. • To make a lattice top as shown, roll out the dough and evenly cut ¼-½ inch strips using a sharp knife or a pizza cutter. Brush the strips with the egg mixture and demerara sugar. Place the strips over the top and begin weaving over and under in a basket weave type pattern. • Store at room temperature wrapped in tin foil.

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