Apple Cranberry Pie
A delightful combination of tart cranberries and sweet apples, this pie offers a perfect balance of flavors with a hint of orange peel. Its flaky crust and fruity filling make it an ideal dessert for family gatherings or holiday celebrations, appealing to both fruit lovers and pie enthusiasts alike.
Ingredients
Instructions
- In a saucepan, combine cranberries, sugar, tapioca, water, and orange peel.
- Bring to a boil, stirring occasionally.
- Remove from heat and stir in the apples.
- Cool the filling.
- Pour the filling into an unbaked pastry shell coated with a mixture of 1/4 cup flour and 1/4 cup sugar.
- Top with uncooked pastry or lattice strips of pastry.
- If using a full top crust, cut a few slits in the top crust, slice some margarine and place on top, then sprinkle sugar over.
- Bake at 375°F (190°C) for about 50 minutes until golden.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the filling. If you prefer a sweeter pie, increase the sugar slightly. For a gluten-free version, use a gluten-free flour blend for the pastry shell. You can also substitute fresh cranberries with frozen ones, just ensure they are thawed and drained before use.
Serving Suggestions
Serve the Apple Cranberry Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Home Baked Communion Bread for a cozy meal. For a refreshing drink, consider serving with Lime Jell-O Punch to balance the pie's sweetness.
Storage & Reheating
Store any leftover pie in the refrigerator, loosely covered, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help maintain the crust's crispness while ensuring the filling is heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Cranberry Pie contains roughly 232 calories, with 2g protein, 61g carbohydrates, and 1g fat. It is an excellent source of vitamin C (28% of the Daily Value) and dietary fiber (21% of the Daily Value). It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie?
Yes, you can experiment with other fruits such as blueberries or pears in combination with cranberries. Just adjust the sugar based on the sweetness of the fruits you choose. This flexibility allows you to create variations that suit your taste preferences.
How do I prevent the pie crust from getting soggy?
To prevent a soggy crust, pre-bake the pastry shell for about 10 minutes before adding the filling. You can also sprinkle a thin layer of flour or cornstarch on the bottom of the crust to absorb excess moisture from the filling.
Can this pie be made ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Assemble the pie just before baking to ensure the crust remains flaky and fresh. Baked pie can also be frozen for up to 2 months; just thaw and reheat before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).