Pilgrims who arrived in 1620 adapted New World foods such as cranberries and corn as they interacted with native Wampanoags. The newcomers returned the favor by planting different fruits and crops, such as apples. Apple Cranberry Pie was the first of many early culinary sharing among our ancestors and is the perfect combination of the most traditional American flavors.
FAQs about Apple Cranberry Pie
Do I need to prepare it the night before?
Ideally, yes, so you can save some time. You may start with the pie crust, freeze it, and put it in the refrigerator a night before to ensure that you get the perfect combination of a buttery and flaky pie crust.
What brings out the taste in cranberries?
Do you know what pairs best with cranberries? Orange. You may add a little orange zest to the pie crust, and you will have the best-tasting crust.
- Homemade pie crust (one for the bottom and one for the top)
- Peeled apples that are sliced half-inch
- 2 cups or 190-200g of fresh or frozen cranberries
- ¾ cup of brown sugar
- 2 tablespoons of cornstarch
- 1 tablespoon of orange zest
- 2 teaspoons of cinnamon
- ¼ teaspoon of nutmeg
- ¼ teaspoon of ground cloves
- 2 tablespoons of butter
- Egg wash: 1 egg beaten and mixed with 1 tablespoon of milk
- Make the pie crust by combining flour, sugar, and salt in a bowl. Add cubed butter for the coating. Put the mixture on a clean surface and use a rolling pin to shape into thin sheets. Continue until all of the butter is mixed with the flour. Put it in the refrigerator to let it freeze overnight.
- The next day, remove the pie crust from the freezer and add buttermilk. Wrap each disk in plastic wrap inside the refrigerator while you make the apple and cranberry filling.
- Place the apple slices in a bowl. Toss to avoid the apples from browning. Add the cranberries with the orange zest, sugar, flour, cinnamon, nutmeg, and ground cloves. Stir until all are combined.
- Preheat oven to 400°F.
- Take out the chilled pie dough and roll it out on a clean surface. Once done, carefully place the dough on a pie dish and tuck it in with your fingers.
- Spoon the filling into the crust while leaving out any liquid from the mixture. Discard any excess liquid.
- Dot the butter on top of the filling and place inside the refrigerator until ready for the lattice on top.
- To make the lattice, get the other disc of dough from the fridge and using a pastry wheel, cut strips that are 1 or 2 inches wide.
- Remove the pie from the refrigerator and thread the pie dough strips on top as if you are weaving. Using a small knife, trim excess dough on the sides. Dap the top of the pie with egg wash.
- Place the pie onto the large baking sheet and back for about 20 minutes while turning the temperature down to around 340-350°F.
- Bake for another 30-35 minutes.
- Let the pie cool for about 3 hours at room temperature before serving.