Ocean Spray Cranberry Apple Pie Recipe

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How To Make The Apple Cranberry Filling

Cranberry Apple Bread Made With Jellied Cranberry Sauce

Apple pie filling is very easy to make from scratch and better than canned filling.

Start by peeling the apples. Stand the apple up, and cut the cheeks off the apple, slicing around the core. Dispose of or compost the apple cores. Lay the apples on their flat side and slice them 3/8-1/4-inch thick.

Slicing the apples thin will create nice compact layers as the pie bakes and create a beautiful visual when the pie is sliced. Place the sliced apples and the cranberries in a large bowl.

Place the sugar in a bowl. Zest the orange directly into the sugar until you have about one teaspoon and use your fingers to rub the sugar and zest together. Add the flour and ground spices to the sugar and whisk to combine.

Sprinkle the flour-sugar mixture over the apples and use a spatula to gently combine it with the apples until they are coated with the mixture. A few of the apples may break, but that’s okay.

Gently pour the apples into the prepared pie dough. Use your fingers to spread the apples across the pie dough so they’re in an even layer. Then spread the crumble across the top of the apples.

Bake the pie at 400F for 20 minutes and then without opening the oven door, reduce the temperature to 375F and bake until the filling starts to bubble. That’s when you know it’s done. Remove the pie from the oven, place it on a cooling rack to completely cool.

An Apple Cranberry Pie Recipe With A Buttery Crust

Whenever I set out to prepare homemade pie, I’ll typically prepare my pie crust a day or two ahead of time. The day of baking is totally fine, but it is important to be aware that the pie dough will need at least 1 hour to chill and rest before being rolled out.

I simply prepare my buttery pie dough in my food processor, and process the ingredients just until they’re moist and coming together, taking care not to over process.

Then, I divide the dough ball in half and press each half into a disc shape. I wrap each disc in plastic wrap, placing it in the fridge to chill at least 1 hour, or up to 3 days when I make the dough ahead of time.

What I like about this fresh apple pie filling is that it is nice and sweet but not overly sweet, sprinkled with a bit of cinnamon and even a small amount of orange zest to really bring out those autumn flavors.

Here’s a peek at my apple cranberry pie recipe:

  • I prepare my pie dough, wrap in plastic wrap, and allow it to chill and rest in the fridge for at least an hour, and even up to 3 days.
  • When ready to assemble, I preheat my oven to 425°, and line a medium baking sheet with foil.
  • I prepare my apple and cranberry filling to have ready, then roll out my first disc of dough to fit my pie dish I place the rolled out dough into the dish and pour my apple filling into the bottom crust.
  • Once baked, I allow the pie to cool for at least 5 to 6 hours, or until completely cooled.
  • How Long To Bake Cranberry Apple Pie

    How long you bake a pie depends not on the crust but on the filling. Whether youre using store-bought or homemade pie crust doesnt change things.

    For a pre-cooked filling, like canned apple pie filling, you can bake pies at a higher temperature for a shorter time to get the filling heated. Since its already simmered together, it can cook faster.

    As a simple rule of thumb, raw fruit pies like cranberry pie will bake for about an hour. If your filling has been cooked some beforehand, you can reduce the time to 45 minutes or less usually.

    To check the doneness of a pie, use a knife to see if the filling is tender yet. If theres little to no resistance, it should be done!

    I make a slit near the center before baking to use when testing the doneness of my Apple Cranberry Pie.

    If your crust gets brown too quickly but you dont think the filling is done, make a tent over your pie with aluminum foil! Cover the edges loosely and check on the crust after a bit. If it still continues to brown too quickly, reduce your oven a few degrees.

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    How To Make This Pie

    Start by making the Pie Dough. This all-butter pie dough is the recipe that I use for most of my pie recipes. If you have a favorite pie dough recipe, you can use it with this recipe.

    The dough will need to chill for at least 30 minutes after making it and then for another 45 minutes after rolling it out and just before adding the filling. It can be made 2 days in advance and up to 1 month in advance and frozen until you’re ready to use.

    How To Make The Crumble Topping

    Apple Cranberry Pie Recipe

    This crumble topping is my go-to recipe. It’s a delicious combination of flour, brown sugar, butter, cinnamon, and salt. If you want a little more crunch add chopped pecans or hazelnuts.

    Like the pie dough, the crumble topping can be made in advance. You can make it up to one month in advance and refrigerate it until ready to use. Just be careful not to eat too much before using it on your pie.

    Mix the dry ingredients together. This recipe calls for ground cinnamon and ground nutmeg. Feel free to adjust these amounts to your taste. I love cinnamon, so I add it to a lot of my recipes.

    Add the melted butter and use a silicone spatula to mix it into the dry ingredients. Use your fingers to break the crumble into a combination of large and small pieces.

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    Frequently Asked Questions Answers And Tips:

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    Can this be made ahead?

    The pie dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Be sure to wrap it well in several layers of plastic wrap and then allow the dough to thaw in the refrigerator overnight.

    Stay in touch with me through social media @ , , and . Don’t forget to tag me when you try one of my recipes!

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    Best Apple Cranberry Pie Recipe

    To make the best Apple Cranberry Pie, several things come into play to create a tasty filling and also a flaky crust thats anything but mushy!

    Start by choosing the right apples.

    Choose tart apples such as Granny Smith, Gala and Golden Delicious. Use firm apples and avoid overripe fruit. The lower pH value of tart apples reduces the amount of pectin that breaks down, so the apples hold their shape and get less mushy.

    Pre cooking apple pie filling prevents apples from turning mushy when baked. What you get is a sweet apple pie with bits of tart and slightly crisp apples with no more mushy bits.

    Also, baking the pie one rung down from the centre of the oven also helps prevent a mushy bottom.

    Its a good idea to let the pie cool for at least two hours before serving and even better when its made the day before.

    For this recipe youll need the following ingredients

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    How Should I Serve The Crostata

    There’s no wrong way to serve a crostata! We love a generous slice served warm or room temperature with a spoonful of whipped cream or vanilla ice cream.

    And honestly, a leftover slice with morning coffee is a pretty sweet start to the day.

    • 1 1/2 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 1/2 teaspoon fine sea salt
    • 1/2 cup very cold unsalted butter, cut into 1/2-inch cubes
    • 3-5 tablespoons ice water, plus more as needed
    • For the filling
    • 1/2 cup Ocean Spray® Craisins® Dried Cranberries
    • 1/4 cup Ocean Spray® Cranberry Juice Cocktail
    • 3 large baking apples, such as Honeycrisp, Macoun, or Empire
    • 1/4 cup all-purpose flour
    • 1 egg, well beaten with 1 tablespoon water

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    Pie Crust Recipes And Tips

    The secret to a flakier pie crust is to keep your ingredients chilled and work the dough gently. You’re not kneading bread.

    I like to use non-hydrogenated lard from the mom and pop meat place just down the road as my fat, or butter and palm shortening.

    I don’t use vegetable shortening because it is hydrogenated, and contains oxidized cholesterol.

    You can use all butter, but the crust will be a little bit stickier and tougher to work with. Lard and palm shortening have a more neutral flavor.

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    Apple Cranberry Pie The Sweet

    For me, the autumn season is a time for conscious creativity and purposeful play in the kitchen that yields comfort, joy, warmth, and the possibility of fond memories being made over good food and good conversation.

    Fall is a time of coziness, of cool evenings, and of warm blankets being pulled up to the chin and snuggled into, not to mention the scent of sweet spices dancing in the air….

    During this time of year I enjoy turning on the oven and reaching for the flour, butter, sugar and spices, as well as the fresh, sweet-tart fruits of the seasonapples and cranberriesand turning all of those glorious ingredients into a buttery homemade apple cranberry pie brimming with an unmistakably sweet and spicy aroma…

    After all, there’s nothing quite like the scent of an apple cranberry pie while it bakes, it’s rich fragrance wafting throughout the home and tickling noses, tantalizing them with a little hint of what’s to come.

    Because my apple cranberry pie is one of my ultimate favorite homemade pies to prepare during apple season, I wanted to share this recipe with you so that you and your loved ones could also enjoy this deliciously sweet, tangy autumn dessert gently kissed with a touch of cinnamon and a hint of orange zest.

    I personally can’t think of a more rustic fall dessert than homemade apple cranberry pie. And I savor every last sweet and tart bite while spending time around the table thoroughly enjoying with those that I love.

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    How To Store And Freeze Apple Cranberry Cobbler

    • This cranberry apple cobbler will keep at room temperature for 2 to 3 days, covered, or in the refrigerator for up to 5. Reheat in a 350 F oven for 10 to 15 minutes or in the microwave.
    • You can also freeze this cobbler as long as it’s well wrapped for up to 3 months. Reheat it from frozen in a 375 F until it’s hot all the way through.

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    Cranberry Apple Pie Ingredients

    The ingredients are just like an apple pie but with the addition of tart fresh cranberries.

    • Granny Smith Apples. Granny Smith apples are tart and are perfect with pies because the tartness goes so well with the added sugar.
    • Golden Delicious Apples. Golden Delicious apples are a sweet with a little tartness. They pair perfectly with the Granny Smith Apples.
    • Fresh Cranberries. The cranberries add a pop of color and nice tart bite among the sweet apple filling. If you can’t get fresh cranberries, frozen cranberries work for this recipe.
    • Orange Zest. Orange pairs well with apples and cranberry. The zest adds a nice citrusy and floral note to the pie.
    • All-Purpose Flour. The flour helps thicken the filling.
    • Granulated Sugar. The granulated sugar adds sweetness and when combined with the flour thickens the filling.
    • Light Brown Sugar
    • Ground Cinnamon. Ground cinnamon pairs perfectly with apples. It’s one of my favorite combinations.
    • Ground Nutmeg. Nutmeg has a warm note with some sweetnes, and a hint of clove. I usually combine with cinnamon in a lot of my recipes.

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    Apple Cranberry Pie Ingredients

    FILLING Fresh cranberries and apples are the stars of this recipe. I use granny smith apples theyre my favorite for apple pie.

    But you can also use Gala, Honeycrisp, or Pink Lady apples in a pinch! Ive also used a combination of apples in the past. Mix it up!

    PIE CRUST Buying pre-made pie crust at the store if a great recipe prep shortcut. I love making pie crust, so I make mine from scratch. Theres no wrong answer here.

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