Caramel Apple Cran Cherry Pie Recipe

Name: Caramel Apple Cran Cherry Pie
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: Fresh Cranberries; Granulated Sugar; Orange Juice; Orange Peel; Sweet Cherries; Tart Baking Apples; 2 tablespoons lemon juice; 1 tablespoon lemon zest; Dark Brown Sugar; All Purpose Flour; Ground Cinnamon; Unsalted Butter; ½ cup heavy cream; Vanilla Bean Paste; 1 large egg; 1 tablespoon water; Coarse sugar, for sprinkling

Indulge in the irresistible flavors of fall with this Caramel Apple Cran-Cherry Pie! Inspired by Better Homes and Gardens' "Simply Delicious" (November 2012, p. 166), this recipe combines sweet caramel apples, tart cranberries, and juicy cherries for a truly unforgettable dessert. Easy-to-follow instructions guide you through creating a stunning and delicious pie perfect for Thanksgiving, holiday gatherings, or any special occasion.

Prep Time 45 mins

Cook Time 105 mins

Calories 328.1 kcal

Protein 3g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caramel Apple Cran Cherry Pie

Fresh Cranberries
Granulated Sugar
Orange Juice
Orange Peel
Sweet Cherries
Tart Baking Apples
2 tablespoons lemon juice
1 tablespoon lemon zest
Dark Brown Sugar
All Purpose Flour
Ground Cinnamon
Unsalted Butter
½ cup heavy cream
Vanilla Bean Paste
1 large egg
1 tablespoon water
Coarse sugar, for sprinkling

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How to Make Caramel Apple Cran Cherry Pie

Preheat oven to 350°F (175°C). If using homemade crust, reserve 1/3 for decorative top. If using store-bought, purchase two crusts.
**Cran-Cherry Compote:** In a small saucepan, combine 1 (12-ounce) package frozen cranberries, 1 (15-ounce) can whole berry cranberry sauce, 1 cup cherry pie filling, and a pinch of salt. Cook over medium heat, stirring occasionally, until cherries burst and mixture thickens slightly (about 8-10 minutes). Remove from heat and let cool completely.
**Caramel Apple Filling:** In a large bowl, combine 6 medium apples (peeled, cored, and sliced), 2 tablespoons lemon juice, and 1 tablespoon lemon zest. In a separate bowl, whisk together ¾ cup packed brown sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Add dry ingredients to apples and toss to coat.
In a large pot over medium heat, melt 4 tablespoons butter. Add apple mixture and cook for 5 minutes, stirring frequently. Stir in ½ cup heavy cream and 1 teaspoon vanilla extract. Continue cooking, stirring often, until apples are tender and juices have thickened (about 10-15 minutes). Remove from heat and cool completely.
**Assemble the Pie:** Pour one-third of the cooled cran-cherry compote into the bottom of the pie crust. Layer half of the apple mixture over the cranberries. Spoon another third of the cran-cherry compote on top in dollops. Add the remaining apple mixture, followed by the remaining cran-cherry compote in dollops, leaving some apple visible.
Keep the flat edge of the crust free from filling. Whisk 1 large egg with 1 tablespoon of water to create an egg wash. Brush the egg wash over the bottom crust.
If using homemade crust, cut out shapes from the reserved dough. Gently press them onto the pie crust. Place remaining cutouts on top, randomly spaced. Brush with egg wash and sprinkle with coarse sugar.
Place a foil-lined baking sheet on the rack below the pie to catch drips. Bake for 35-40 minutes. Cover the edges with foil and bake for an additional 10-15 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool completely (at least 3 hours) before serving.