Ingredients
- 2 pounds tart pink baking apples (such as Pink Lady®) - peeled, cored, and sliced
- 1 pound Granny Smith apples - peeled, cored, and sliced
- 1 ½ cups fresh cranberries
- 1 cup firmly packed brown sugar
- ¼ cup all-purpose flour
- 2 Meyer lemons, zested
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1 pie dough for a double-crust pie
- 2 tablespoons butter, cut into small pieces
Why You'll Keep Making This
This pie perfectly balances the tartness of cranberries with the sweetness of apples. It has a flaky crust and a warm, cozy filling that’s great for any season. It’s a dessert that feels both festive and comforting.
Helpful Chef Tips
- Use fresh cranberries for the best flavor and texture.
- Chill your pie dough before rolling it out to prevent shrinking.
- Bake the pie on a lower oven rack to help the crust brown evenly.
- Chill your pie dough before rolling it out to prevent shrinking.
- Bake the pie on a lower oven rack to help the crust brown evenly.
Directions
Heat your oven to 375°F (190°C). In a big bowl, mix together the pink apples, Granny Smith apples, cranberries, brown sugar, flour, lemon zest, cinnamon, nutmeg, and vanilla until all the fruit is nicely coated. Roll out half of your dough and press it into your pie dish. Pour the apple and cranberry mixture into the crust, then dot the filling with small pieces of butter. Roll out the remaining dough and lay it over the top. Crimp the edges to seal everything in and tuck the dough under for a neat border. Don’t forget to cut a few slits in the top crust to let steam escape. Place the pie on a baking sheet and bake for about 50 minutes, until the crust is golden and the filling is bubbling. Let it cool on a wire rack before slicing.
Serving Options To Try
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs nicely with a hot cup of tea or coffee, making it a perfect treat for gatherings or quiet evenings.
Storage Guide
Store any leftovers covered in the refrigerator for up to four days. To keep the crust crisp, reheat slices in a warm oven before serving. You can also freeze the pie for up to two months; thaw overnight in the fridge before reheating.
