Mom’s Cranberry Apple Pie: A Thanksgiving Delight

Thanksgiving is just around the corner, and what’s Thanksgiving without a show-stopping pie? Forget the same old apple pie this year and elevate your dessert game with Mom’s Cranberry Apple Pie! This recipe is a beautiful marriage of tart cranberries and sweet apples, creating a flavor explosion that will have your guests begging for seconds. It’s easier to make than you might think, and the vibrant colors make it a stunning centerpiece for your holiday table. This is more than just a pie; it’s a tradition, a memory, and a warm hug on a cold autumn day.

## Why This Cranberry Apple Pie is a Must-Try

* **Flavor Symphony:** The tartness of the cranberries perfectly balances the sweetness of the apples, creating a harmonious blend that’s both refreshing and comforting.
* **Visually Stunning:** The deep red cranberries scattered amongst the golden apples create a beautiful mosaic that’s sure to impress.
* **Perfect Texture:** A flaky, buttery crust encases a tender, juicy filling. The contrast of textures is simply divine.
* **Nostalgic Charm:** This recipe evokes the warmth and love of home-baked goodness, reminding you of cherished memories.
* **Relatively Easy:** Despite its impressive presentation, this pie is surprisingly easy to make. The step-by-step instructions below will guide you through the process.

## Ingredients You’ll Need

### For the Crust:

* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup ice water
* 1 tablespoon apple cider vinegar (optional, but helps with flakiness)

### For the Filling:

* 6 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
* 1 ½ cups fresh or frozen cranberries
* ¾ cup granulated sugar
* ¼ cup all-purpose flour
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ¼ teaspoon ground cloves
* 2 tablespoons unsalted butter, cut into small pieces
* 1 tablespoon lemon juice
* 1 egg, beaten (for egg wash)
* 1 tablespoon granulated sugar (for sprinkling on top)

## Equipment You’ll Need

* 9-inch pie plate
* Food processor or pastry blender
* Large bowl
* Measuring cups and spoons
* Rolling pin
* Plastic wrap
* Baking sheet
* Pastry brush

## Step-by-Step Instructions

### Part 1: Making the Pie Crust

This crust recipe makes enough for a double-crust pie (top and bottom). If you prefer, you can use a store-bought crust, but homemade is always better!

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt. If using a food processor, pulse these ingredients together.

2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Using a pastry blender or food processor, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter – this is key for a flaky crust. With a pastry blender, press down and twist into the butter and flour mixture until the butter is in smaller pieces.

3. **Add the Liquid:** Gradually add the ice water and apple cider vinegar (if using) to the flour mixture, mixing gently with a fork or pulsing in the food processor until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy, not smooth.

4. **Divide and Chill:** Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling time allows the gluten to relax, resulting in a more tender crust.

### Part 2: Preparing the Cranberry Apple Filling

1. **Combine Filling Ingredients:** In a large bowl, combine the sliced apples, cranberries, granulated sugar, flour, cinnamon, nutmeg, cloves, lemon juice, and any zest. Gently toss to coat all the fruit with the dry ingredients.

2. **Taste and Adjust:** Taste the filling and adjust the sugar or spices as needed, according to your preference. Remember that the cranberries will add a tartness, so don’t be afraid to add a little more sugar if necessary.

### Part 3: Assembling the Pie

1. **Preheat Oven:** Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven. This will help catch any drips and ensure the bottom crust is cooked through.

2. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently transfer the dough to your 9-inch pie plate. Trim any excess dough around the edges, leaving about a 1-inch overhang. Crimp the edges decoratively or press with a fork.

3. **Add the Filling:** Pour the cranberry apple filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter. The butter will melt and enrich the filling, adding flavor and moisture.

4. **Roll Out the Top Crust:** Roll out the second disc of dough into a 12-inch circle. Gently place the dough over the filling. Trim any excess dough around the edges, leaving a ½-inch overhang. Crimp the edges together with the bottom crust to seal the pie. You can also press the edges together with a fork. Alternatively, you can cut the top crust into strips and create a lattice top.

5. **Cut Vents:** Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up and cracking.

6. **Egg Wash and Sugar:** In a small bowl, beat the egg. Brush the top crust with the egg wash and sprinkle with the remaining granulated sugar. The egg wash will give the crust a beautiful golden-brown color, and the sugar will add a touch of sweetness and sparkle.

### Part 4: Baking the Pie

1. **Bake:** Place the pie on the preheated baking sheet in the oven. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil or use a pie shield.

2. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is crucial for allowing the filling to set. If you cut into the pie while it’s still hot, the filling will be runny.

## Tips for Pie Perfection

* **Keep Ingredients Cold:** Cold butter and ice water are essential for a flaky crust. The cold temperature prevents the gluten from developing too much, resulting in a more tender crust.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the butter to firm up, making the dough easier to roll out and preventing it from shrinking during baking.
* **Use a Mix of Apples:** Using a mix of different apple varieties will add complexity to the flavor and texture of the filling. Try using Granny Smith for tartness, Honeycrisp for sweetness, and Fuji for crispness.
* **Don’t Skip the Lemon Juice:** The lemon juice helps to brighten the flavors of the filling and prevent the apples from browning.
* **Preheat the Baking Sheet:** Placing the pie on a preheated baking sheet will help to ensure that the bottom crust is cooked through.
* **Cool Completely:** Allowing the pie to cool completely before slicing is crucial for allowing the filling to set.

## Variations and Additions

* **Add Nuts:** Add ½ cup of chopped walnuts or pecans to the filling for a nutty flavor and texture.
* **Add Orange Zest:** Add the zest of one orange to the filling for a citrusy aroma and flavor.
* **Use Spiced Cranberries:** Use spiced cranberries (available in some stores) for an extra layer of flavor.
* **Make a Crumble Topping:** Instead of a top crust, make a crumble topping by combining flour, butter, sugar, and oats. Sprinkle the crumble topping over the filling before baking.
* **Add a Glaze:** After the pie has cooled, brush it with a simple glaze made from powdered sugar and milk or lemon juice.

## Serving Suggestions

* Serve warm or at room temperature.
* Top with a scoop of vanilla ice cream or whipped cream.
* Drizzle with caramel sauce or maple syrup.
* Serve with a dollop of Greek yogurt for a tangy twist.
* Enjoy with a cup of hot coffee or tea.

## Storage Instructions

* **Room Temperature:** Store the pie at room temperature for up to 2 days. Cover loosely with plastic wrap or foil.
* **Refrigerator:** Store the pie in the refrigerator for up to 5 days. Cover tightly with plastic wrap or foil.
* **Freezer:** Freeze the pie for up to 3 months. Wrap tightly in plastic wrap and then in foil. To thaw, place the pie in the refrigerator overnight.

## Frequently Asked Questions (FAQs)

**Q: Can I use frozen cranberries?**
A: Yes, you can use frozen cranberries. There’s no need to thaw them before adding them to the filling.

**Q: Can I use store-bought pie crust?**
A: Yes, you can use store-bought pie crust if you’re short on time. However, homemade pie crust will always taste better.

**Q: How can I prevent the pie crust from burning?**
A: If the pie crust starts to brown too quickly, cover the edges with foil or use a pie shield.

**Q: How can I tell if the pie is done?**
A: The pie is done when the crust is golden brown and the filling is bubbling. You can also insert a knife into the center of the filling – if it comes out clean, the pie is done.

**Q: Why is my pie filling runny?**
A: The pie filling may be runny if it wasn’t allowed to cool completely before slicing. Cooling allows the filling to set. Also, make sure you are using enough flour as a thickening agent.

**Q: Can I make this pie ahead of time?**
A: Yes, you can make this pie ahead of time. Store it in the refrigerator or freezer until you’re ready to serve it.

## Mom’s Cranberry Apple Pie Recipe Card

**Yields:** 8 servings
**Prep time:** 45 minutes
**Cook time:** 50 minutes

**Ingredients:**

**For the Crust:**

* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup ice water
* 1 tablespoon apple cider vinegar (optional)

**For the Filling:**

* 6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
* 1 ½ cups fresh or frozen cranberries
* ¾ cup granulated sugar
* ¼ cup all-purpose flour
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ¼ teaspoon ground cloves
* 2 tablespoons unsalted butter, cut into small pieces
* 1 tablespoon lemon juice
* 1 egg, beaten (for egg wash)
* 1 tablespoon granulated sugar (for sprinkling)

**Instructions:**

1. **Make the Crust:** In a large bowl, whisk together the flour and salt. Cut in the butter using a pastry blender or food processor until the mixture resembles coarse crumbs. Gradually add the ice water and apple cider vinegar, mixing gently until the dough just comes together. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

2. **Prepare the Filling:** In a large bowl, combine the sliced apples, cranberries, granulated sugar, flour, cinnamon, nutmeg, cloves, and lemon juice. Toss to coat.

3. **Assemble the Pie:** Preheat oven to 400°F (200°C). Roll out one disc of dough into a 12-inch circle and transfer to a 9-inch pie plate. Trim and crimp the edges. Pour the filling into the crust and dot with butter pieces. Roll out the second disc of dough, place over the filling, trim and crimp the edges. Cut vents in the top crust. Brush with egg wash and sprinkle with sugar.

4. **Bake:** Place the pie on a preheated baking sheet and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil.

5. **Cool:** Let the pie cool completely on a wire rack before slicing and serving.

## Conclusion

This Mom’s Cranberry Apple Pie is a guaranteed crowd-pleaser for Thanksgiving or any fall gathering. The perfect balance of sweet and tart, combined with a flaky, buttery crust, makes it an unforgettable dessert. Gather your ingredients, follow these steps, and create a pie that will become a cherished tradition in your family for years to come. Happy baking!