Wisconsin Cranberry-Apple Pie
A flaky, homemade cranberry-apple pie with a tender crust, perfect for showcasing tart cranberries and sweet apples, ideal for holiday gatherings or cozy desserts.
Ingredients
Instructions
- Combine flour, sugar, and salt in a large bowl.
- Cut in shortening with a pastry blender or two knives until mixture resembles coarse crumbs.
- Whisk water, egg, and vinegar in a cup.
- Gradually sprinkle the water mixture onto the flour mixture, one tablespoon at a time, tossing with a fork and adding more water as needed until the pastry holds together.
- Divide the dough into 4 balls and flatten into disks.
- Wrap and refrigerate for 1 hour. (Reserve 2 pastry disks for another use.)
- Wrap and freeze for up to 1 month.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold and handle the dough as little as possible. If you don’t have vegetable shortening, you can substitute with butter for a richer flavor. Consider using a mix of all-purpose flour and whole wheat flour for added depth. Remember to chill the dough thoroughly to prevent shrinkage during baking.
Serving Suggestions
Serve slices of Wisconsin Cranberry-Apple Pie warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, consider drizzling it with caramel sauce. This pie is a great dessert option after a hearty meal, such as Elegant Spuds or with a cup of coffee.
Storage & Reheating
Store any leftover pie in the refrigerator, covered, for up to 3 days. If you want to freeze the pie, wrap it tightly in plastic wrap and then foil; it can last up to 2 months. To reheat, bake in a preheated oven at 350°F for about 15-20 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Wisconsin Cranberry-Apple Pie contains roughly 1452 calories, with 17g protein, 202g carbohydrates, and 65g fat. It is an excellent source of calcium (43% of the Daily Value), protein (34% of the Daily Value), and potassium (28% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2132mg per serving (93% of the Daily Value).
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 fresh cranberries instead of canned?
Yes, you can use fresh cranberries! Just ensure to sweeten them adequately, as they are more tart than canned varieties. A good rule of thumb is to add about half a cup of sugar for every cup of fresh cranberries to balance the flavors in the pie.
What is the best way to prevent the crust from becoming soggy?
To prevent a soggy crust, consider pre-baking the crust 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 before adding the filling to absorb excess moisture.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie up to a day in advance and store it in the refrigerator. Alternatively, you can assemble the pie and freeze it unbaked; simply increase the baking time when you bake it straight from the freezer.
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).