Cranberry and Apple Pie

Recipe

Dessert
Cranberry and Apple Pie

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User Rating

4.5 out of 5 stars
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6 ratings

Recipe Data

8
Servings
50min
Prep
1hr40min
Total

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    Description

    The perfect combination of sweet, spicy, and sour. Adding cranberries and orange zest add a zippy kick to a traditional apple pie.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    ¾ c.Hy-Vee granulated sugar
    2 tbsp.Hy-Vee cornstarch
    2 tsp.orange zest
    1 tsp.Hy-Vee ground cinnamon
    ½ tsp.Hy-Vee ground ginger
    tsp.Hy-Vee ground cloves
    3medium apples, such as: Braeburn or other baking apples, peeled, cored, and sliced
    1 c.frozen cranberries, thawed
    1recipe Double-Crust Pie Pastry
    1Hy-Vee large egg, beaten
    Coarse sugar, for garnish

    Things To Grab

    • Large bowl
    • Rolling pin
    • Ruler
    • 9-inch pie plate
    • Kitchen shears or sharp knife
    • 1-inch cookie cutter
    • Silicone pastry brush
    • Aluminum foil
    • Baking sheet
    • Wire cooling rack

    Directions

    1. Place oven rack in bottom third of oven. Preheat oven to 375 degrees.

    2. Combine granulated sugar, cornstarch, orange zest, cinnamon, ginger, and cloves in a large bowl. Toss together with apple slices and cranberries; set aside. 

    3. Prepare Duble-Crust Pie Pastry. Roll out one pastry ball into a 23-inch circle on a lightly floured surface. Fold pastry circle into fourths; transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching.

    4. Transfer the fruit mixture to the pastry-lined pie plate. Using kitchen shears or a sharp knife, trim bottom pastry to edge of pie plate.

    5. Roll out remaining pastry ball. Use a 1-inch cutter to cut vents in the pastry. Gently fold the pastry in half and carefully place on half of the filling. Unfold the pastry to completely cover. 

    6. Trim top pastry 1/2-inch beyond the edge of the plate. Fold the top pastry under the bottom pastry edge. To crimp edge, place an index finger against the inside edge of the pastry. Using the thumb and index finger of opposite hand, press the pastry from the outside onto your finger.

    7. Brush top pastry with beaten egg and sprinkle with coarse sugar.

    8. Place pie on a foil-lined baking sheet and place on the lowest oven rack. Bake 50 to 60 minutes or until fruit is bubbly in the center of the pie. If necessary, cover pie with aluminum foil to prevent over-browning. Cool on a wire rack. 

    Nutrition facts

    Servings

    390 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 5mg
    • Sodium: 220mg
    • Total Carbohydrates: 57g
    • Protein: 4g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Seasons November 2020