Cranberry Apple Pie
Fresh cranberry and apple pie with a crumb topping. Beautiful and delicious pie!
Servings: 8
Calories: 350kcal
Ingredients
Cranberry Apple Pie
- 1 – 9” unbaked pie crust
- 4 cups Granny Smith Apples, peeled and diced (3-4 medium apples)
- 2 cups fresh cranberries, coarsely chopped
- ¼ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 Tablespoons unsalted butter
Crumb Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 4 Tablespoons unsalted butter, cold and cubed
Instructions
- Preheat oven to 425°F. Roll out pie crust and place in a 9” pie dish; set aside.
- In a medium mixing bowl, combine chopped apples, cranberries, flour and cinnamon. Stir to evenly coat fruit in flour.
- In a large skillet or dutch oven, combine butter and sugars over low heat. Once butter has melted, add apple and cranberry mixture to skillet. Cook stirring often for 10-15 minutes or until cranberries and apples have softened and a light syrup has formed. Transfer pie filling to prepared pie crust.
- To make the topping: In a small bowl, combine flour and brown sugar. Cut in cold butter until a coarse crumbly mixture is formed. Sprinkle topping evenly over pie.
- Bake on middle rack at 425°F for 15 minutes. Reduce heat to 350°F and bake for an additional 45 minutes or until topping is golden brown and filling is bubbly. Cover pie with aluminum foil if pie crust or topping is getting too dark. Allow pie to cool before serving.
Notes
If cranberry apple mixture is too thick can add ¼ c. of apple juice or water as needed while cooking.
Baking: Place pie on a thin aluminum baking sheet such as a pizza pan to catch any overflow juices.
Top with aluminum foil if pie crust or topping is getting too dark.
Top with aluminum foil if pie crust or topping is getting too dark.
Nutrition
Calories: 350kcal
