Cranberry Apple Pie

What better way to ring in the new year than with a bright, tart pie.

After all my Christmas baking, I realized I had wayyyy to many extra cranberries on my hands. I decided to take my favorite apple pie recipe and add a spin to it. The result? A delicious pie with just the right combination of sweet, spicey, and tart. Another bonus? The recipe uses pre-made pie dough so anyone can make it!

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Not a fan of cranberries? Feel free to swap them out with more apples or just add less! That way, you still get a bit of a punch from the berries, but it won't overpower the apple.

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My favorite way to have this pie is warm with vanilla ice cream! Otherwise, just serve at room temperature with whipped cream.

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Cranberry Apple Pie

INGREDIENTS

• 2 lbs (about 6) apples

• 12 oz cranberries

• 1 cup brown sugar

• 1 tsp cornstarch

• 1/2 tsp lemon juice

• 1/4 tsp nutmeg

• 1 tsp cinnamon

• 1/4 tsp allspice

• 1/4 tsp cloves

• 1/4 tsp ginger powder

• 1 pack (comes with two sheets) Pillsbury pie dough

• Milk (for milk wash)

• Turbinado sugar *optional

• Vanilla ice cream or whipped cream *optional

DIRECTIONS

1. Preheat the oven to 400ºF

2. Peal, core, and slice apples

3. Wash cranberries, and combine in a large bowl with the apples

4. Add brown sugar, cornstarch, lemon juice, nutmeg, cinnamon, allspice, cloves, and ginger powder to the apples and cranberries. Mix until combined

5. Dump mixture into a large pot and cook on medium until apples just start to soften (Note: don't overcook the mixture or the apples will become mushy by the time the pie is baked)

6. While the mixture is cooking, roll out the pie dough into a large circle, just larger than your pie dish

7. Press one of the pie rounds into the pie dish and place the other round on a parchment-lined baking sheet. Place both in the fridge (or freezer to chill quicker)

8. Once the mixture is cooked, use a slotted spoon to transfer the fruit into the chilled pie dish. You can add some of the liquid from the pot onto the top of the fruit, but not too much or the pie will end up soggy

9. Place the other pie round on the top of the pie dish and crimp the edges to seal. Or, use cookie cutters to create patterns or cut out strips to create a lattice

10. Once the pie is sealed, brush lightly with milk and top with the turbinado sugar, if using

11. Place pie in the oven at 400ºF and cook for 20 minutes

12. Reduce the oven to 350ºF and cook for 35-40 minutes more (Note: if the crust is browning too quickly, place a sheet of tinfoil over it)

Enjoy the pie warm with some ice cream or allow it to cool to room temperature before serving with whipped cream. I love using store-bought dough for this pie, but if you prefer homemade dough, feel free to substitute the Pillsbury dough with your favorite pie dough recipe!

Hope you enjoy!