This apple cranberry pie is a delicious recipe to enjoy in fall. Cranberries and apples tend to ripen around the same time of the year so this is a good way to mix both in the same pie and give a new twist to traditional apple pie.
Tart cranberries speckle this pie and pair with the sweet apples to make a beautifully balanced dessert. Not only does the addition or cranberries make this pie picturesque but it really does add so much flavor.
For this apple cranberry pie use crisp apples that are good for baking such as Honeycrisp, Jonagold or Granny Smith.
You can also try adding some pears in this recipe.
If you can't find fresh cranberries you can use dried cranberries.
If you prefer to make a lattice top rather than a full crust top for this pie, that will also be beautiful and show off some of the nice red cranberries in the pie.
Apple cranberry pie is delicious when served warm with ice cream or when cold as a fruity breakfast treat.
You can store apple cranberry pie in the refrigerator for up 3 days. You can also freeze it for 3 months.
In a mixer with a paddle attachment or in a medium bowl by hand, mix the 3 3/4 cups flour, butter and salt until small crumbles form. Slowly add the cold water until a dough forms.
On a floured surface roll out 3/4 of the dough, saving the remaining 1/4 for the top crust. The dough should be able 1/8th of an inch thick and be a large circle about 12″ in diameter (for a 9″ round pie pan). Place the dough into a pie pan and press the dough into the pan and up the sides. Crimp the top of the pie crust using your fingers. Set aside.
Peel and slice the apples.
In a large bowl, toss together the apple slices, cranberries, sugar, flour, brown sugar, cinnamon and nutmeg.
Once the mixture is nicely combined and the apples pieces are coated in the dry ingredients, pour the filling into the pie crust.
Roll out the remaining dough for the top crust large enough to cover the top of the pie. Place the top crust on the pie and pinch the edges to seal. Gently cut several holes in a decorative pattern into the top crust to allow steam to escape while the pie bakes.
In a small bowl, whisk together the egg and milk and then use the egg wash to brush the top of the pie.
Bake the pie in a 350 ̊F oven for about 1 hour or until the filling begins to bubble and the top crust is golden brown. Allow the pie to cool in the pan and serve while warm. Wrap the pie and store at room temperature for up to one week