This apple cranberry pie is a modified apple pie recipe my mother has had for years. I prefer a combination of Braeburn, Fuji, and McIntosh apples.
Ingredients
- 1 (14.1 ounce) package pastry for a double-crust 9-inch pie:
- apples: 4 cups (peeled and sliced)
- cranberries: 2 cups
- white sugar: 0.75 cup
- cornstarch: 1 Tbsp
- ground cinnamon: 1 tsp
- butter: 2 Tbsp (cut into small pieces)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
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Arrange sliced apples in prepared crust; spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl; sprinkle mixture over cranberries. Distribute butter pieces over pie filling.
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Cover filling with remaining pie crust; crimp both crusts together, and cut several slits into top crust to vent steam.
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Bake in the preheated oven until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.
