Apple Cranberry Pie is sure to be a hit this holiday season. Crisp, sweet apples married with tart cranberries on a tender, flaky pie crust is absolute perfection!
2pounds(907g)Fuji apples, or any sweet variety – peeled, cored, and sliced thin
4cups(400g)fresh cranberries, or frozen and thawed
1lemon, zested and juiced
1teaspoonvanilla extract
¾cup(150g)granulated sugar
½cup(110g)light brown sugar, packed
⅓cup(43g)all-purpose flour
3tablespoonscornstarch
2teaspoonsground cinnamon
½teaspoonsalt
1egg, beaten
1tablespoonmilk
4tablespoonsvanilla sugar, or plain coarse sugar
Instructions
Prepare the dough as directed in the recipe and refrigerate for at least 2 hours or up to 2 days.
In a large bowl, combine the apples, cranberries, lemon zest, lemon juice, and vanilla. Gently stir to coat.
In a separate bowl, whisk together both the granulated sugar, brown sugar, flour, cornstarch, cinnamon, and salt. Sprinkle over the apple mixture and gently stir to coat. Let stand at room temperature for 1 hour.
Meanwhile, on a lightly floured surface, roll 1 disk of dough into a 12-inch circle. Press it into a 9 and 1/2-inch pie pan without stretching it. Trim the edge so there's a 1-inch overhang then tuck the overhang under so it sits up on the rim of the pan.
Roll the second disk of dough into a 10-inch circle and use a sharp knife or pizza cutter to cut 8 1-2 inch strips. Refrigerate both crusts for 30 minutes.
Adjust the oven rack to the lowest position and preheat the oven to 400°F.
There will be a lot of excess liquid in the bottom of the filling bowl. Drain the liquid off or use a slotted spoon to scoop the filling and transfer it to the prepared pie crust. Discard the liquid.
Carefully thread the dough strips over and under to create a lattice look. Press the edges of the strips into the bottom crust edges to seal. Use a small knife to trim off any excess. Flute the edges as desired
Whisk the egg and milk together. Brush it over the top of the crust and sprinkle with vanilla sugar.
Place the pie dish on a baking sheet and bake for 20 minutes. Turn the oven temperature down to 350°F and bake for an additional 30-35 minutes. Cover the top edges with foil or a pie shield if they become too dark before the pie has finished baking.
Cool the pie on a wire rack for 3 hours before serving.
Notes
Make ahead tip
Tightly cover the baked pie and store it in the refrigerator for up to 5 days.
The pie dough can be made up to 2 days in advance.