Apple Cranberry Pie(For 9-Inch Pie)
A delicious apple cranberry pie with a sweet-tart flavor, featuring a flaky crust, perfect for autumn gatherings or holiday desserts.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine brown sugar, sugar, flour, and cinnamon.
- Add sliced tart apples and cranberries to the mixture.
- Mix well to coat the fruit evenly.
- Turn the fruit mixture into a pastry-lined 9-inch pie pan.
- Dot the filling with small pieces of butter or margarine.
- Cover the pie with the top crust and cut slits into the crust to vent.
- Seal the edges of the crust.
- Bake for 40 minutes or until the crust is golden brown.
Tips & Substitutions
For added flavor, consider using a mix of tart and sweet apples, such as Granny Smith and Honeycrisp. If you're out of brown sugar, replace it with an equal amount of white sugar mixed with a little molasses. To enhance the flavor, try adding a pinch of nutmeg or allspice. Make sure to ventilate the top crust well to prevent the pie from bubbling over while baking.
Serving Suggestions
Serve the apple cranberry pie warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Mrs. F.L.B. Flood'S Cinnamon Buns for a brunch spread. For a festive touch, drizzle a little caramel sauce on top before serving.
Storage & Reheating
Allow the pie to cool completely before storing. Cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. To reheat, place individual slices in a microwave for about 30 seconds or warm the whole pie in a preheated oven at 350°F (175°C) for 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Cranberry Pie(For 9-Inch Pie) contains roughly 686 calories, with 7g protein, 161g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (32% of the Daily Value), and a good source of iron and protein. It also contributes 9g 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 frozen cranberries in this recipe?
Yes, frozen cranberries can be used in this recipe. If using frozen, there's no need to thaw them; just add them directly to the filling mixture. This can help keep the pie from becoming too watery during baking.
How can I prevent the pie crust from getting soggy?
To prevent a soggy crust, you can blind bake the bottom crust for 10 minutes before adding the filling. Additionally, ensure your fruit mixture is well-coated in flour and sugars, which helps absorb excess moisture during baking.
What is the best way to serve leftovers?
Leftover pie can be enjoyed cold or warmed up. For serving, consider pairing it with a sharp cheddar cheese for a delightful contrast. You can also use it as a filling for dessert wraps, similar to Peanut Butter Honey Delites, for a unique treat.
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).