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Pioneer Woman Apple Cranberry Pie

Pioneer Woman Apple Cranberry Pie - recipe card
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This double-crust pie combines tart Granny Smith apples with sweet-tart cranberries in a buttery, flaky crust. The filling is perfectly spiced with cinnamon, nutmeg, and orange zest, and bakes into a glossy, bubbly center with a golden, crisp top.

Ingredients

Scale
  • 2 1/2 cups (11.25 oz / 320 g) all-purpose flour, plus more for rolling
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks / 8 oz / 227 g) unsalted butter, cold and cut into 1/2-inch cubes
  • 1/2 cup (120 ml) ice water, plus more if needed
  • 3 cups (about 1.5 lb / 680 g) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick (about 3 large apples)
  • 1 cup (4 oz / 113 g) fresh or frozen cranberries (if frozen, do not thaw)
  • 3/4 cup (5.25 oz / 150 g) granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon orange zest (from 1 medium orange)
  • 1 tablespoon fresh orange juice (optional, if filling seems dry)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon water, for egg wash
  • 1 tablespoon coarse sugar (such as Demerara or turbinado), for sprinkling

Instructions

  1. Make the pie crust: In a large bowl, whisk together the 2 1/2 cups flour, salt, and 1 tablespoon sugar. Add the cold butter cubes and toss to coat. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps—this ensures flakiness.
  2. Drizzle the ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork until the dough just comes together when squeezed. Do not overwork; add more water if needed. Turn the dough out onto a floured surface, divide in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
  3. While the dough chills, prepare the filling: In a large bowl, combine the apple slices, cranberries, 3/4 cup granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, orange zest, and orange juice (if using). Toss well to coat evenly. Let the mixture sit at room temperature for 15–20 minutes to allow the sugar to draw out juices and dissolve.
  4. Preheat the oven to 375°F (190°C) with a rack in the lower third. Place a baking sheet on the rack to catch any drips.
  5. On a lightly floured surface, roll one disc of dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer it to a 9-inch pie plate (preferably glass or ceramic). Gently press the dough into the pan, leaving an overhang. Refrigerate the bottom crust while rolling the top.
  6. Roll the second disc into an 11-inch circle, about 1/8-inch thick. Remove the bottom crust from the fridge and fill it with the apple-cranberry mixture, mounding it slightly in the center. Dot the filling with the 2 tablespoons of butter pieces.
  7. Place the top crust over the filling. Trim the overhang to about 1 inch beyond the rim. Fold the edge under itself, then crimp with your fingers or a fork to seal. Cut 4–5 slits in the top crust to allow steam to escape—this prevents a soggy center.
  8. Brush the top crust with the egg wash (beaten egg and water) for a golden, shiny finish. Sprinkle evenly with the coarse sugar. If edges brown early, cover them with foil or a pie shield after the first 20 minutes.
  9. Place the pie on the preheated baking sheet. Bake at 375°F (190°C) for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, until the crust is deeply golden and the filling is bubbling through the slits. If you have an instant-read thermometer, the internal temperature of the filling should reach 200°F (93°C) at the center.
  10. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set; cutting too early will cause it to run. The pie can be served warm or at room temperature.

Notes

Storage: Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze: Wrap the fully baked, cooled pie in plastic wrap and then foil, and freeze for up to 3 months. Reheat: For best results, reheat slices in a 350°F (175°C) oven for 10–15 minutes until warm. You can also microwave individual slices for 20–30 seconds, but the crust will soften. If using frozen cranberries, do not thaw them—they will hold their shape better during baking.

Nutrition

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