Easy Cranberry Apple Pie Recipe | Perfect for Thanksgiving!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener that may enhance flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla bean offers a more intense flavor, while vanilla flavoring is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Prepare the all-butter pie crust or use store-bought.

Cut the pie crust into thirds, using 2/3 for the bottom and 1/3 for the lattice topping.

Make the pie crust a day before and refrigerate it wrapped in plastic wrap.

Take the pie crust out of the fridge at least an hour before rolling it out.

Flour the work surface and roll out the pie crust into a circle larger than the pie pan.

Gently shape and drop the pie crust into the pan and pierce the bottom with a fork to prevent rising.

Peel, core, and thinly slice 8 to 9 medium-sized apples, about a sixth of an inch thick.

Place the sliced apples into a large mixing bowl.

Add 1 1/2 cups of fresh cranberries to the apples.

Mix in 3/4 cup of white granulated sugar, 1/4 cup of all-purpose flour, 2 tablespoons of corn starch, 2 teaspoons of ground cinnamon, 1/2 teaspoon of sea salt, 2 teaspoons of vanilla extract, and 1/4 cup of cubed unsalted butter.

Toss the apple and cranberry mixture until well coated.

Pour the filling into the prepared pie crust, allowing it to mound slightly over the top.

Roll out the remaining 1/3 of the pie crust into a long rectangle and slice it into thin strips for the lattice topping.

Lay the longest strips down the center of the pie and crimp the edges together to seal.

Beat 1 egg and brush it over the pie crust for a golden finish, then sprinkle large sugar granules on top.

Preheat the oven to 350°F and bake the pie for 1 hour and 15 minutes until the crust is golden brown and the apples have softened.

After 25 minutes, add a pie crust protector around the edges to prevent burning.

Let the pie cool for 1 to 2 hours to allow the filling to thicken before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens