Apple Pie with Cranberries

Apple Pie with Cranberries

This pie is the perfect combination of sweet and tart! It's easy to make and topped with a scoop of ice cream? The BEST apple pie ever!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Cooling time 30

Total Time 1 25

Servings slices

Calories 213kcal

Author Deb Clark

Equipment

1 9-inch deep dish pie plate

Ingredients

2 cans 21 oz each apple pie filling
1 cup fresh or frozen cranberries or ½ cup cranberry sauce for a smoother texture
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon sugar optional, if you prefer a sweeter pie
2 pie crusts store-bought or homemade

Instructions

Preheat Oven: Preheat your oven to 375°F.
In a large bowl, combine the two cans of apple pie filling with the cranberries, lemon juice, cinnamon, nutmeg, cornstarch and sugar (if using fresh cranberries). Stir gently to combine.
Unroll one of the pie crusts and fit it into a 9-inch pie dish. Press the crust down into the bottom and up the sides.
Pour the apple and cranberry mixture into the pie crust, spreading it out evenly.
Unroll the second pie crust and place it over the filled pie. Trim any excess crust from the edges and crimp the edges together to seal. Cut a few small slits in the top of the pie to allow steam to escape during baking.
Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
Allow the pie to cool for at least 30 minutes before slicing to let the filling set. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

If you love that pretty golden look of the crust, brush the unbaked piecrust with an egg wash before baking. Add a sprinkle of sanding sugar to the top as well to add a delicious crunchy texture.

Nutrition