Double-Apple Cranberry Pie


This pie is filled with the flavors of two of our favorite fall fruits.

Double-Apple Cranberry Pie
Yield: 1(9-inch) deep-dish pie
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  1. 3 large Granny Smith apples (about 13⁄4 pounds), peeled, cored, and sliced
  2. 3 large Braeburn apples (about 13⁄4 pounds), peeled, cored, and sliced
  3. 1⁄2 cup dried cranberries
  4. 1 tablespoon fresh lemon juice
  5. 1⁄2 cup plus 2 teaspoons sugar, divided
  6. 1⁄2 cup firmly packed light brown sugar
  7. 1⁄4 cup all-purpose flour
  8. 1 teaspoon ground cinnamon
  9. 1⁄4 teaspoon ground nutmeg
  10. 2 tablespoons butter, cut into pieces
  11. 1 (14.1-ounce) package refrigerated piecrusts (2 sheets)
  12. 1 large egg yolk, lightly beaten
  1. Preheat oven to 425°.
  2. In a large bowl, combine apples, cranberries, and lemon juice.
  3. In a small bowl, combine 1⁄2 cup sugar, brown sugar, flour, cinnamon, and nutmeg. Pour over apples, tossing gently. Set aside.
  4. On a lightly floured surface, unroll 1 piecrust. Using a rolling pin, gently roll into a 10-inch circle. Line a 9-inch deep-dish pie plate with dough. Pour filling into crust. (Filling will mound above rim of pie plate.) Dot with butter pieces.
  5. Unroll remaining piecrust; cut into 1-inch strips. Arrange strips in a lattice design over filling. Fold edges under, and crimp as desired. Using a pastry brush, brush egg yolk on lattice. Sprinkle with remaining 2 teaspoons sugar.
  6. Bake on lowest oven rack for 30 minutes; cover with aluminum foil, and continue baking until apples are soft, approximately 30 to 45 minutes more. Let cool completely on a wire rack.
Taste of the South


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