Cranberry Apple Pie w/ Maple Syrop
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Apple cranberry pie is a dessert that combines two of the most popular fruit that people often eat in the fall. Apples of course, have been used in pies for hundreds of years, especially in North America, and cranberries were added later to make the flavor more tart and colorful. The cranberries also help the filling thicken naturally and give it a pretty red color. This kind of pie is common during Thanksgiving and Christmas because it tastes good warm OR/AND cold, and makes the kitchen smell like cinnamon and maple syrup (if using this recipe).
Apple Cranberry Pie
Servings
8
Slices
Prep time
25
Minutes
Cooking time
45
Minutes
Type
Pies
Cranberry/Apple
Ingredients
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Pastry for double crust pie (9 inches)
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1/2 cup maple syrup
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1/2 cup sugar
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3 tablespoons cornstarch
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1 teaspoon cinnamon
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1 tablespoon lemon juice
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4 cups apples, peeled and sliced
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2 cups fresh or frozen cranberries (about 8 ounces by weight)
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2 tablespoons butter
Directions
- -Preheat oven to 375°F.
- -Peel and slice your apples and dip them in lemon water to prevent browning. (Lemon water = bowl of water with about 1/4 cup lemon juice.)
- -Drain off water and pour apples into large bowl. Add cranberries, toss to mix. Set aside.
- -In a small bowl, mix together cane sugar, cinnamon and cornstarch until blended. Add maple syrup and lemon juice. Mix well. Pour syrup mixture over apple-cranberry mix, toss to coat.
- -Place rolled out pie dough into 9 inch pie dish.
- -Pour in cranberry apple pie filling and dot with butter.
- -Before placing top crust on pie, be sure to cut some slits in the crust for ventilation, or use a decorative pie crust cutter. Place top crust on pie and crimp together edges, so they just catch on the edge of the pie plate. This will keep your pie from shrinking down into the pie pan.
- -Cover edges with a pie crust shield or aluminum foil to prevent excess browning. I also place a pie drip pan below the pie to catch any spills before they make a mess in the oven. Dust with a sprinkle of cane sugar before placing in oven, if desired.
- -Bake at 375°F for 40-50 minutes, until crust is golden brown and filling is bubbly. Cool slightly before serving.
- -As you can see, the combination of cranberries and apples makes a beautiful filling, and pie crust bakes up light and flaky. The dusting of sugar on the crust adds a little sparkle in the sunlight. Serving with a scoop of vanilla ice cream adds a nice contrast between the tartness of the cranberries and the sweetness of the ice cream.
- Enjoy 👩🏻🍳
Notes
- Apple Choice – Use firm apples like Honeycrisp or Granny Smith; they hold their shape and balance the sweetness of the syrup.
- Cranberry Prep – If using frozen cranberries, don’t thaw them before mixing — this helps prevent excess liquid during baking.
- Thickening – Mix the cornstarch thoroughly with the maple syrup and sugar before adding the fruit to ensure the filling sets perfectly.
- Crust Care – Brush the top crust with a little milk or beaten egg for a glossy, golden finish that looks bakery-perfect.
- Cooling Time – Let the pie cool for at least an hour before slicing; this allows the filling to firm up and prevents a runny interior.
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Popular over the Holidays
Cranby.com – All things Cranberries
