This easy and delicious Cranberry Apple Pie is a great addition to have at your Thanksgiving table this year. It’s simple to make, now the only question is whipped cream or ice cream on top?
November is such a great time of year for some delicious food with Thanksgiving and all. We have this tradition in our family our mom and the two of us stay up all night and make pies so they are fresh for Thanksgiving. We always have so much fun we get coffee from Starbucks, have the Charlie Brown Thanksgiving special on in the background, and we just talk all night. It is always so much fun.
We always make the traditional pies like apple, cherry, pumpkin, and pecan. This year we wanted to make something different.
We had apples and we had cranberries in the fridge so we thought how about a Cranberry Apple pie. We’ve never had it before but thought it sounds delicious. We are so glad we decided to go for it because it was really good.
With chunks of apples and cranberries and of course homemade pie crust. It really was the best pie. This pie is one we will be adding to our table this year for sure.
Let’s get started by talking about what you will need for this pie along with some tips and tricks.
We are going to start with the pie crust first. You are more than welcome to use a pre-made pie crust for this pie, but if you want to try giving homemade pie crust a shot here are some tips.
Pie Crust:
- Always use cold butter. This will make your dough into the perfect flakiness that you want in a pie crust.
- Cut butter into small chunks. It is easy to just throw a stick of butter into something, but cutting the butter into small chunks will work better in the recipe. This is because you won’t be overworking the dough trying to get all that butter into it. If you overwork the dough you won’t have a flaky crust.
- Pastry Flour. It is totally okay to use regular flour, but we find that pastry flour gives a more tender flaky pie crust.
- Don’t use too much liquid. This is one we have learned from experience a while back. Too much water is going to make your dough way to sticky and it is going to be a pain to work with.
- Roll out the dough before chilling. Rolling out the dough into a disk before sticking it in the fridge will make it so much easier to work with later when you start rolling it out. Make a circle that is about one inch thick. Trust us this will save you a lot of time.
- Before baking chill the pie. Chilling your pie (after you put your filling and top dough) right before you bake it will prevent the pie from shrinking. Chill it for about 10 minutes and then you are already to bake it.
- Golden color. If you want that golden color for your pie make sure to use an egg wash before baking your pie. Also adding a little sugar will give your pie a little more sweetness.
- If you are not doing a lattice pie like we did make sure that you put vent holes on the top pie crust.