Apple Cranberry Pie
Apple Cranberry Pie
Although I absolutely love apple pies, I love the combination of cranberries and apples even more. Cranberries add a surprisingly delightful burst of tartness. The lattice crust will show off the gorgeous ruby color inside the pie, perfect for the Holidays!
Ingrédients
- 2 pie crusts (1 for bottom, 1 for top)
- 3 cups cranberries fresh or frozen
- 1 large apple cored, peeled and sliced thinly
- 1 cup brown sugar
- 2 tbsp corn starch
- 2 tsp olive oil
- 2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/4 tsp ground nutmeg
- Pinch of salt
- Egg wash: 1 large egg beaten with 1 tbsp of milk
Instructions
- If you are using commercial pie crusts, make sure to thaw them before starting (2-3 hours at room temperature).
- In a bowl, stir all the ingredients together (except the egg wash).
- Preheat the oven to 400°F (200°C).
- Place the first disc of dough into a 9×2 inch pie dish. Keep the second part in the refrigerator until ready to use. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, discarding any excess liquid.
- Remove the other disc of dough from the refrigerator. Using a sharp knife or pizza cutter, cut out strips of pie dough. Carefully thread them over and under one another above the pie. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle and cut some slits in the top to form steam vents.)
- Lightly brush the top of the pie crust with the egg wash mixture and sprinkle some more brown sugar if desired.
- Bake for 20 minutes uncovered. Keeping the pie in the oven, turn the temperature down to 350°F (180°C) and bake for an additional 30-35 minutes covered with aluminum foil to prevent the edges from browning too quickly.
- Allow the pie to cool down at room temperature before serving. This will allow the filling to thicken up. Enjoy!