One of our favorite apple pies to make for Thanksgiving is one that includes dried sweetened cranberries with the apple filling, and a little bit of brandy too.
My father originally found a recipe for apple cranberry pie years ago in Bon Appétit magazine (Oct, 1998). We've modified it somewhat over the years, experimenting with different crusts and baking temperature and times.
We love the sweet and sour interplay of apples and cranberries in this pie!
The Best Apples for This Apple Pie
Like our classic apple pie, this one benefits from a mix of different kinds of apples. Since some apple varieties cook more quickly or slowly than others, or have a sweeter or more tart flavor, using several different apples creates a mix of textures and flavors in the pie.
Some favorites to try here are Granny Smith, Jonagold, Fuji, Pippin, Braeburn, and Golden Delicious.
Great Tip! As you peel, core, and slice the apples, put the apple slices in a bowl and sprinkle with a little lemon juice or apple cider vinegar to prevent them from discoloring.
Add Nuts to Your Pie Crust
The crust for this apple-cranberry pie is made extra special with the addition of finely ground almonds. This adds a light almond nutty flavor that goes well with this pie filling.
Egg Yolk for a Deeply Golden Crust
Want a beautiful crust? Brush the top of your pie with a mixture of egg yolk and cream just before it goes into the oven.
This will give your crust a deeply golden color and a lovely shiny surface.
More Favorite Thanksgiving Pies
Apple Cranberry Pie
As you peel, core, and slice the apples, put the apple slices in a bowl and sprinkle with a little lemon juice or apple cider vinegar to prevent them from discoloring.
The crust recipe given includes ground almonds which give the crust a lovely flavor that works well with the apples and cranberries. You can also use our favorite sour cream pie crust that is easy to put together and makes an especially flaky crust.
For the crust:
2 cups all-purpose flour, plus extra for rolling
1/3 cup finely ground blanched almonds or almond flour
16 tablespoons (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon kosher salt
1 heaping teaspoon brown sugar
3 to 6 tablespoons ice water
For the filling:
1 cup dried sweetened cranberries
1/2 to 2/3 cup sugar (depending on how sweet you want the filling to be)
2 tablespoons all-purpose flour
2 1/4 pounds of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious, peeled, cored, and sliced into 1/4-inch thick slices (about 7 cups of apple slices)
1 tablespoon brandy
1 teaspoon vanilla extract
For the egg wash:
1 large egg yolk
1 tablespoon whipping cream
- Food processor
Make the pie dough:
In a food processor, combine the flour, almond flour, salt, and brown sugar and pulse to mix.
Add butter and pulse 6 to 8 times, until the mixture resembles a coarse meal, with pea-size pieces of butter.
Add water 1 tablespoon at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready; if not, add a little more ice water and pulse again.
Remove the dough from the machine and place on a clean surface. Carefully shape into 2 discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky.
Preheat the oven to 375°F with a rack in the bottom third of the oven.
Make the filling:
Whisk together the sugar, flour, and allspice or cinnamon in a large bowl. Add the dried sweetened cranberries and toss to coat with the sugar-flour mixture. Add the apples and toss to coat, making sure that the cranberries are well distributed throughout the apples. Sprinkle with the brandy and vanilla extract.
Roll out the bottom crust:
Remove 1 pie dough disk from the refrigerator. Let sit at room temperature for 5 to 10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.
As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.
Place in a 9-inch pyrex pie dish. Press down to line the pie dish with the dough.
Fill the pie:
Add the apple and cranberry mixture to the pie dough, spreading it out evenly and compacting it slightly.
Top the pie and crimp edges:
Roll out the second disk of dough, as before. Gently place on top of the apple mixture. Pinch the top and bottom crust firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang.
Fold the dough under itself so that the edge of the fold is flush with the edge of the pan. Crimp the edges using your thumb and forefinger or press with a fork.
Brush the pie with egg wash:
In a small bowl, whisk together the egg yolk and cream until well blended. Use a pastry brush to brush over the top of the pie. Use a sharp knife to cut slits in the top crust to allow steam to escape as the pie bakes.
Bake the pie at 375°F for 30 minutes. Then place a sheet of aluminum foil over the pie and lower the oven temp to 350°F. Bake until the pastry is browned and cooked through and the apples are tender, another 45 to 55 minutes or longer, depending on the type of apples you are using.
Remove the pie and let cool on a rack for at least 1 hour. Serve pie warm or at room temperature.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 4g||16%|
|Total Sugars 25g|
|Vitamin C 7mg||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|