Celebrate the holidays with this delicious homemade apple cranberry pie. Filled with caramelized cinnamon apples and cranberries and a flaky, golden pie crust. There is fresh fruit flavor in every bite!
Optional Serving: Vanilla ice cream or Whipped cream
Instructions
Preheat the oven to 375°F. Place your rack in the middle position and line a baking sheet with foil.
In a large bowls, combine the apples, lemon juice, almond extract, and cinnamon. Gently fold in cranberries.
In a small saucepan, melt the butter over medium heat. Whisk in flour until smooth. Add the water, sugar, and brown sugar. Reduce heat to medium-low and cook, stirring constantly, 1-2 minutes, or until no longer gritty. Add an extra Tablespoon of water to thin, if needed. Immediately pour over apple filling and toss to combine.
On a lightly floured surface, roll out the pie crust. Transfer to a 9-inch pie dish. Give the apple filling a good mix and pour on top of the crust. Try to spread filling as evenly as possible.
Place the second crust over the top of the filling (or do a lattice top - see notes). Press the 2 pie crusts together and flute the edges or press down with a fork. Using a knife, cut a couple slits to vent if not doing a lattice crust.
Place pie dish onto the baking sheet. Brush on egg wash, if using. Bake 65 minutes, or until golden brown and filling is bubbling. If the crust is browning too fast, cover with foil. Remove pie from the oven and let cool completely, so it will thicken (about 4 hours).
Top with vanilla ice cream or whipped cream to serve, if desired.
Notes
Pie crust: Here is my favorite homemade pie crust recipe. Alternatively you could use a crumble topping instead of another pie crust on top.Apples: I prefer to use Honey Crisp, Granny Smith, Fuji, or Golden Delicious. You can also do a mix. Make sure to slice them all the same thickness (or they won't bake properly). Egg wash:For a golden crust, you can add an egg wash on top. Whisk 1 egg or egg white with 1 Tablespoon of water. Brush a thin layer over the top of the pie before baking for a shiny golden finish.Lattice crust: Find my tips for how to make a lattice pie crust. Make-ahead: This pie can be baked 24 to 48 hours in advance.Storage: Store leftovers covered at room temperature up to 2 days. Freeze:Freeze pie uncovered in the freezer until frozen. Wrap in plastic wrap or foil and store in the freezer up to 4 months. Before serving, thaw at room temperature 1 hour and reheat at 375°F until warm, about 30 minutes.Recipe adapted from Mels Kitchen Cafe