Holiday Apple Cranberry Layer Pie
- Ready In:
- 3hrs 5mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 double crust pie crust (to fit a 9 or 10-inch pie plate)
- 1 1⁄2 cups sugar, divided
- 1⁄2 cup cranberry juice (I use Ocean Spray brand cranberry juice)
- 2 cups cranberries (fresh or frozen)
- 2 lbs granny smith apples, peeled, cored and thinly sliced
- 2 tablespoons flour
- 3 teaspoons fresh lemon juice
- 1 teaspoon cinnamon
- 1 egg white, slighty beaten
- 2 tablespoons butter, cut into small pieces
- 1 tablespoon milk
- 2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
directions
- In a saucepan over medium heat stir in 3/4 cup sugar and cranberry juice, add in the cranberries and bring to a simmer.
- Reduce heat and simmer for about 25 minutes or until almost all the liquid is absorbed, stirring often; cool (this can be made up to 2 days ahead and chilled).
- In a bowl, toss the sliced apples with lemon juice.
- Then add in flour, 1 teaspoon cinnamon and 3/4 cup sugar; toss well to blend.
- Set oven to 400 degrees (bottom oven rack).
- Roll out the pastry dough and fit into bottom of a 9 or 10-inch glass pie plate (trim the overhang to 1-inch).
- Brush the top of the bottom crust lightly with egg white to prevent a soggy cust.
- Spread the cranberry mixture over the bottom crust, then top with the apple mixture.
- Dot with butter pieces.
- Place the top pastry over the apples.
- Press the crust edges together to seal, then flute.
- Cut a 1-inch slit on top of the pastry.
- Mix the 2 tablespoons sugar with 1/2 teaspoon cinnamon in a small bowl or cup.
- Brush with milk and then sprinkle with sugar/cinnamon.
- Place the pie on a cookie sheet to catch any spills.
- Bake in a 400 degree oven for 15 minutes.
- Reduce heat to 375 and continue baking for about 50 minutes, or until the crust is golden brown.
- Serve warm or at room temperature with vanilla ice cream.
- Delicious!
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Reviews
-
This is amazing. SO good. <br/>I put this topping on it instead of the top crust and it was like heaven in our mouths. <br/><br/>Walnut Crumb Topping<br/><br/> * 3/4 cup (3 3/4 ounces) all-purpose flour<br/> * 3/4 cup packed (5 3/4 ounces) brown sugar<br/> * 3/4 cup (3 ounces) raw walnuts, coarsely chopped<br/> * 1 1/2 teaspoons ground cinnamon<br/> * 1/4 teaspoon fine sea salt<br/> * 6 tablespoons (3 ounces) unsalted butter, melted
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This pie is fantastic and I give it 5 stars. It has a great taste and it is not to sweet.I think cooking the cranberies with the cranberry juice made it so tasty I made it now in the middle of summer,since I had to use some apples and cranberries from the freezer.I added 2 Tablespoons of tapioca to the apples and let them sit for 15 minutes for the tapioca to get soft. I will make this pie again and of course for Thanksgiving and Christmas.