Rustic Apple And Dried Cranberry Pie Recipe

Say goodbye to fussy pie crusts! This rustic apple and cranberry pie is incredibly easy to make, boasting a stunning, naturally beautiful appearance even for baking novices. The delicious blend of tart cranberries and sweet apples creates a flavor explosion that's a delightful twist on classic apple pie. This recipe, discovered years ago (source unknown!), is perfect for busy weeknights or special occasions. No need for a perfect circle – embrace the rustic charm!

Prep Time 45 mins
Cook Time 70 mins
Calories 242.9 kcal
Protein 4g
Rating 5.0 (4 Reviews)
Rustic Apple And Dried Cranberry Pie 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rustic Apple And Dried Cranberry Pie

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How to Make Rustic Apple And Dried Cranberry Pie

  1. **Pastry:** In a food processor fitted with a metal blade, combine 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1 teaspoon salt. Pulse to combine.
  2. Add 1 cup (2 sticks) cold unsalted butter, cut into cubes, and 1/2 cup cold vegetable shortening, cut into cubes. Pulse 5-8 times until the mixture resembles coarse crumbs.
  3. Sprinkle in 1/2 cup ice water and pulse. Gradually add the remaining ice water (about 1/4 - 1/2 cup more), pulsing until the dough just comes together when pinched.
  4. Turn the dough out onto a lightly floured surface, form into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 3 days).
  5. **Filling:** In a large bowl, gently toss together 6 medium apples (peeled, cored, and sliced), 1 cup dried cranberries, 1/3 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
  6. **Assembly & Baking:** Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 15-inch circle.
  7. Transfer the dough to a large baking sheet. Fold the dough into quarters, then unfold onto the baking sheet.
  8. Spoon the apple and cranberry filling into the center of the pastry, leaving a 2 1/2-inch border.
  9. Fold the pastry border over the filling. Crimp the edges to seal (rustic style is perfect!).
  10. Brush the pastry with 1 egg white, lightly beaten, and sprinkle with coarse sugar.
  11. Bake for 25 minutes. Carefully slide the baking sheet out and cover the pie loosely with aluminum foil to prevent over-browning.
  12. Continue baking for another 15 minutes, or until the crust is golden brown and the filling is bubbly.
  13. Let the pie cool completely on a wire rack before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

86g

Fat

23g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Pies And Tarts Desserts Fruit American Oven Easy Fall Holiday Event Vegetarian Winter Pies Food Processor Blender Dietary Christmas Thanksgiving Low Sodium Seasonal Midwestern Low In Something Apples Berries Equipment Small Appliance 4 Hours Or Less