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Caramel Apple Cranberry Pie
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Thanksgiving pie with dried cranberries and Granny Smith apples.
Ingredients:
  • 1 pastry for a 9-inch double crust pie
  • 2 tablespoons lemon juice
  • 4 Granny Smith apples
  • 0.5 cup butter
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon vanilla extract
  • 0.5 cup white sugar
  • 0.5 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 cup dried cranberries
  • 1 tablespoon white sugar
  • 0.5 teaspoon ground cinnamon
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) while pressing one pie pastry into a 9-inch pie plate; set aside the extra pastry for later.
  • Submerge the sliced apples in a container filled halfway with cold water mixed with lemon juice. Let sit.
  • In a large saucepan over medium heat, melt the butter until sizzling. Mix in the flour and cornstarch to create a thick paste. Add 2 tablespoons of water, vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a gentle simmer. Fold in the drained apples and cranberries, cooking and stirring for 5 minutes. Once done, take the saucepan off the heat and let it cool slightly before serving.
  • Transfer the fruit into the pie plate and carefully place the top crust over it. Combine 1 tablespoon of white sugar with 1/2 teaspoon of cinnamon, then generously sprinkle the mixture over the pie.
  • First, bake in the preheated oven for 15 minutes, then lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes until the top crust is golden brown.

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