This double crusted cranberry apple pie is full of a melt-in-your-mouth fruit filling and covered in flaky pastry dough. Wow your Thanksgiving guests with this holiday pie.
Scroll to end of post for giveaway details.
After making my Fancy Holiday Chocolate Pecan Pie, I couldn’t wait to use my new pan again. And since I knew I wanted this pie to be another showstopper, I decided it was time to overcome my fear of top-layer pie crust. I had to go big or go home.
As I mentioned before, I am up to my ears in cranberries so it wasn’t hard to decide to use them in a pie. I’ve had huge success with cranberries and apples before so I figured that a cranberry apple pie would be perfect. I used the same base dough as the pecan pie but went to Cooks Illustrated for the method of putting the pie together. It gave me a lot more confidence in putting this dessert together to have very clearly laid out instructions. And excuse me while I do pat myself on the back for a second because look at that gorgeous crust!
I’m almost sad that Pie Week is ending because I think I just got hooked on pies.
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- ⅔ recipe of 1 double crusted pie crust (I used this Martha Stewart recipe)
- 4 ounces (~1 cup fresh or frozen cranberries)
- 2 ounces (~1/2 cup + 1 tablespoon) granulated sugar
- 1 fluid ounce fresh lemon juice (~1/2 lemon)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 fluid ounce water
- 1¾ pound (~3 – 4) granny smith apples, peeled and sliced
- 1¾ ounces (~1/2 cup) granulated sugar
- ½ tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 egg white at room temperature, lightly whisked
- 1 teaspoon granulated sugar
- Prepare pie crust according to recipe directions and chill dough until ready to use
- When ready to bake, place a baking sheet on the lowest rack of oven and pre-heat to 425 degrees
- Prepare cranberry filling; cook cranberries, sugar, lemon juice, cinnamon and salt in a small heavy duty saucepan over medium heat, stirring occasionally; cook for several minutes or until all cranberries have burst and filling is thick; remove from heat, stir in water, and set aside to cool
- Prepare cranberry filling; combine apples, sugar, cornstarch, cinnamon and salt in a large microwaveable bowl; cover with seran wrap and microwave for 6 minutes, stopping occasionally to stir; apples should be slightly softened and limp when done; set aside to cool
- Roll half of dough out in a long rectangle (at least 16 inches long and 7 inches wide), dough should be ~1/8 inch thick
- Carefully press dough into tart pan, tightly into corners and edges; cut off any crust that hangs over more than ½ inch; wrap in seran wrap and chill in refrigerator for thirty minutes
- Roll other half of dough out in a long rectangle (at least 16 inches long and 7 inches wide), dough should be ~1/8 inch thick; place on a baking sheet lined with parchment paper and lightly cover with seran wrap; chill in refrigerator until ready for use
- Once fillings have cooled and pie crust has been chilled for allotted thirty minutes, put together pie; gently spread cranberry filling along bottom of crust; carefully top with apple filling
- Carefully top pie with remaining dough; use your fingers to pinch dough from both layers together around the edges
- Brush egg white over top layer of crust (you do not need to use all of it) and sprinkle with sugar; use a sharp knife to cut three or four openings into top layer of crust, about ½ inch each
- Place pie on baking sheet that has been in oven and bake on lowest rack for 30 minutes or until crust is a nice golden brown
- Reduce oven temperature to 375 degrees and bake for 25 minutes or until filling is bubbling
- Set aside to cool before serving
- Pie can be stored tightly wrapped in foil at room temperature up to two days
Thank you so much to Kitchen Aid for sponsoring this giveaway!
And if you haven’t entered them yet, there is still a chance to win a $500 Amazon gift certificate and a Cabot Cheese / King Arthur Flour package!
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