This irresistible lemon puppy chow consists of tangy lemon zest, sweet white chocolate, and crunchy Chex cereal all tossed together for this fun snack.
This irresistible lemon puppy chow consists of tangy lemon zest, sweet white chocolate, and crunchy Chex cereal all tossed together for this fun snack.
This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust. This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall…
This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust.
This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall pie recipe! The top of the pie is a double crust – but yo could also make it with a lattice top or with crumble topping – your choice. Apple Cranberry filling is sweet and tart with notes of orange – perfect served with a scoop of vanilla ice cream.
Ingredients Needed
Pie Dough: You can make it homemade or buy a refrigerated pack of two.
Apples: Granny Smith and Honey Crisp are my favorite for baking.
Orange Juice and Zest: Orange flavors pair so nicely with cranberry.
Cornstarch: Helps firm up the center of the pie.
Spices: Make a perfectly spiced pie with cinnamon and nutmeg.
Cranberries: This recipe was tested with fresh cranberries. I don’t recommend dried cranberries – save those for white chocolate cranberry cookies.
How to make Apple Cranberry Pie
Place crust in your pie pan and decide if you want to do a lattice crust on top, a double crust, or crumble topping.
Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
Pour sugar mixture over apples and add cranberries. Toss to combine.
Pour filling into prepared pie dish. It will be piled high.
Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional). Place pie on a baking sheet and top with a pie shield (or strips of foil).
Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook until the crust is light golden and filling is bubbly.
Storing Pie
Apple pies like this are perfect to make ahead because they need to cool completely and chill before serving. You can make this pie up to 2 days ahead. Wrap well with plastic wrap and store in the refrigerator. You can also freeze the entire cooled pie or freeze leftover slices.
Expert Tips
I always bake my pies at a high temperature for 10-15 minutes to avoid a soggy bottom crust.
Let the pie cool completely before cutting. It will cut easiest if you chill the pie first.
Make sure your apples are very thinly sliced and equal in size. That way they’ll break down and all cook evenly and get cooked through – this will avoid a crunchy apple. I prefer slices to chunks for this reason.
Can I use frozen or dried cranberries?
Dried cranberries won’t work in this pie. However, frozen cranberries can be thawed, drained, and added to the apples just like fresh can.
A classic combination – Apple Cranberry Pie is a cran apple pie with orange flavor in a homemade pie crust – the perfect thanksgiving apple pie recipe.
2recipes pie crustfrom scratch or a refrigerated pack of 2
4cupsapplespeeled and sliced (about 2.5 pounds)
1tablespoonorange juice
¾cup (150g)granulated sugar
¼cupcornstarch32g
1teaspooncinnamon
¼teaspoonground nutmeg
1tablespoonorange zest
1 ½cups (150g)cranberries (see note)
Instructions
Preheat oven to 425°F.
Prepare pie crust as directed (see note). Place one pie crust in a 9-inch pie plate (let the edges hang over). Roll the second pie crust flat to use as a double crust. Set aside while preparing pie.
Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
Pour sugar mixture over apples and add cranberries. Toss to combine.
Pour filling into prepared pie crust. It will be piled high.
Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional).
Place pie on a cookie sheet and top with a pie shield (or strips of foil).
Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook an additional 40-50 minutes, or until the crust is light golden and filling is bubbly.
Cool completely before cutting. It will cut easiest if you chill the pie first. Serve with ice cream or whipped cream.
Notes
Pie Crust: If you use my all butter pie crust, you can make it up to 24 hours ahead. You can either chill the crust before rolling, then roll and put in pie shell when ready to make the pie or you can roll and place one in pie plate and chill both up to 24 hours, but remove from the refrigerator before making filling so it has a few minutes to warm up. If using a store bought refrigerated crust, thaw according to package directions and place in pie plate just before making filling.
Apples: I used Granny Smith. You can also use Honeycrisp apples.
Cranberries: If you have frozen cranberries, thaw and drain all liquid before adding to the apple mixture.
Store pie in the refrigerator, loosely covered. Pie can also be frozen for several months.
Nutter Butter trifle is the ultimate combination of creamy banana pudding, crunchy peanut butter cookies, and fresh banana slices, creating a layered dessert that’s both visually stunning and delicious. This recipe brings together classic flavors…
Nutter Butter trifle is the ultimate combination of creamy banana pudding, crunchy peanut butter cookies, and fresh banana slices, creating a layered dessert that’s both visually stunning and delicious. This recipe brings together classic flavors in an easy-to-make dish that’s perfect for gatherings or family dinners. Every bite is packed with just the right balance…
This Old-Fashioned Grape Pie is such a delicious fruit pie recipe. Make it with a homemade pie crust and seedless grapes to make your life easy – it’s a juicy, sweet, and tart pie! If you love grape, this recipe is for you! Not only does this Grape Pie recipe have a delicious pie crust,…
This Old-Fashioned Grape Pie is such a delicious fruit pie recipe. Make it with a homemade pie crust and seedless grapes to make your life easy – it’s a juicy, sweet, and tart pie!
If you love grape, this recipe is for you! Not only does this Grape Pie recipe have a delicious pie crust, but it has the best grape pie filling. The filling is sweet and fruity and a great way to use up leftover grapes.
Concord grapes are traditional grape pie filling, but it’s often hard to find them. I used black seedless grapes, which are the closest you can get for making Concord grape pie all year long. Plus, black grapes come seedless which makes your life so much easier! If you’re a lover of grape jelly then you should try this pie.
Ingredients Needed
Grapes: I used black grapes. Always use seedless grapes! You can also substitute seedless red grapes.
Pie Crust: You can use a homemade pie crust or store-bought pie dough (refrigerated, from a pack of 2).
Cornstarch: I always thicken my fruit pies with cornstarch.
Sugar: To sweet en the pie.
Lemon: A little citrus levels out the sweetness perfectly.
How to make Homemade Grape Pie
Working in batches, add grapes to a food processor and pulse until chunky (not pureed).
Add the coarsely crushed grapes to a large saucepan. Simmer over medium heat and cook 15-20 minutes, or until the hot pulp is thick.
Remove from heat and pour into a bowl to cool to the touch.
Once grape pulp has cooled, pour through a strainer it to remove excess liquid. Place in a large bowl and mix in sugar, cornstarch, salt, lemon juice, and vanilla extract.
Place pie on a cookie sheet and cover the edges with a pie shield or strips of aluminum foil and bake until the crust is cooked through and filling is bubbling.
Expert Tips
I used black grapes, but you can also use regular red grapes as well. If you can find seedless Concord grapes you can use them too (using seeded grapes is just too much work!)
Make the crust as directed. Place one crust in the pie plate and roll the other flat to use as a top crust. Chill until filling is ready. Alternately, you can use a box of 2 refrigerated crusts (see note).
Place the grapes in a food processor and pulse a few times – do not puree, you want them chunky. Depending on the size of your food processor you might need to work in batches.
Add the coarsely crushed grapes to a large pot. Bring to a gentle simmer over medium heat and cook until broken down and the grapes are thick, about 10-15 minutes (mixture will still be quite liquid).
Remove from heat and pour into a bowl to cool to the touch, about 30 minutes.
Preheat oven to 375°F.
Once grape mixture has cooled strain it to remove excess liquid.
Immediately add the sugar, cornstarch, salt, lemon juice, and vanilla extract and pour filling into prepared bottom crust and top with second crust as desired (you can do a basic double crust pie or make a lattice). Be sure to cut some vent holes.
Place pie on a cookie sheet and cover the edges with a pie shield or strips of foil.
Bake 45-55 minutes, or until the crust is golden and the filling is bubbling. Cool completely before slicing (on the counter to room temperature), several hours or you can place cooled pie overnight in the refrigerator.
Video
Notes
Traditionally grape pie is made with Concord grapes, which can be hard to find. Black seedless grapes are the next closest and best thing (seedless is key; otherwise it’s super difficult to make the filling). You can use concord grapes if you can find them (seedless) or swap red grapes instead.
If using store bought crusts you’ll want to let them come to room temperature according to package directions while the filling is cooling.
Straining the mixture is important so it solidifies in the oven; once you add the sugar it will start to create more liquid, which is normal and fine, but once the filling is in the crust, bake it as soon as possible.
Store pie covered in refrigerator; you can make ahead up to 48 hours. Or freeze baked pie or slices for several months.
This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust. This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall…
This Old-Fashioned Grape Pie is such a delicious fruit pie recipe. Make it with a homemade pie crust and seedless grapes to make your life easy – it’s a juicy, sweet, and tart pie! If you love grape, this recipe is for you! Not only does this Grape Pie recipe have a delicious pie crust,…
