Cranberry Apple Pie
Happy Pi day everyone! Yes, I’m a nerd and celebrate Pi day with a pie. Hey, what do you expect from an engineer who bakes?!? It is quite the shame that National Pie Day doesn’t fall on 3/14. Doesn’t make any sense to me…
I had bookmarked this pie back around Thanksgiving when cranberries were plentiful. I always grab a few extra bags to throw in the freezer and use at a later date. I decided to pull out one of those bags of frozen crans to make this pie.
Cranberry and apple make such a great team. They just compliment each other so well. And in the case of this pie, the cranberries turned the pie filling into a pretty pink color.
If you happen to have any cranberries around, I highly recommend making this pie. Or save it off in your back pocket when the fall flavors of Thanksgiving are swirling around in your head.
Two Years Ago: Chewy Oatmeal Raisin Cookies
Three Years Ago: Vegan Vanilla Raspberry Cupcakes
Cranberry Apple Pie
Yield: 8
Ingredients:
Double pie crust
1 cup sugar
2 Tbsp flour
1/4 tsp salt
4 medium Granny Smith apples
2 cups fresh cranberries
zest of one orange
2 Tbsp unsalted butter, cubed
Directions:
Preheat the oven to 425. Line the bottom of a glass pie pan with pie crust as directed above. Brush with lightly beaten egg white.
Stir together the sugar, flour and salt.
Peel, core and slice the apples.
Add the apple slices, cranberries and orange zest to the sugar mixture and toss well. Pile into the prepared pie pan. Top with bits of butter.
Cover the pie with the top crust and vent as desired. Brush with the beaten egg white.
Bake for 20 minutes, then reduce heat to 350 and bake 40-50 minutes more, until the fruit is tender when pierced with a knife. (Check the crust periodically and tent with foil if it browns before cooking through.)
Cool on a cooling rack.
Recipe from Bake at 350
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Yum! I think that sounds like a great combo.
Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!
Have you ever tried making sugar free jelly or jam before?
I have not made sugar free jam. This is only the second jam I’ve ever made!
Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!
Now THAT is an awesome looking jam!!
I love that gorgeous color! I bet it tastes amazing too. Beautiful!
I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks
beantownbaker — September 2nd, 2014 @ 7:33 pm
Nope, no pectin in this recipe. The raspberries have enough naturally.