Cranberry Apple Pie


1 1/2 cup Sugar (divided)

1/2 cup Apple juice

1 1/2 cup Cranberries (8oz)

4 medium Granny Smith apples

4 medium McIntosh apples

3/4 cup Sugar

1 teaspoon ground Cinnamon

pinch of freshly grated Nutmeg (fresh is important)

pinch of Salt

juice of half of a lemon

Pie dough (check out our recipe)

1 Egg white

Turbinado sugar (garnish)


For the Cranberry ribbons
Stir 3/4 cup sugar and juice in saucepan over medium-high heat. Add cranberries; bring to simmer.
Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool.

For the Pie

Roll out the pie dough and refrigerate until ready
Preheat oven to 400 degrees
Peel, core & slice all apples
Toss apples with lemon juice
Mix remaining ingredients in a small bowl, then toss with apples
Let the apple mixture sit for 15 minutes, then drain the liquid from the bowl
Mix the cranberry ribbons in with the apple mixture
Pour the apple mixture into the prepared pie dough
Cover and seal with another pie dough
Beat egg white vigorously with a pinch of salt, until frothy to create egg wash
Brush egg wash on pie top, sprinkle with white sugar, then sprinkle turbinado sugar
Cut a couple holes in the top crust to allow steam to escape
Bake for 45-60 minutes until top crust is brown, juices are thick and bubbly.

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