Why This Pie is Special
This pie tastes like a hug from autumn. The apples are sweet and soft. The cranberries are tart and jammy. Together, they sing.
It matters because it uses both fruits so well. The sweet doesn’t hide the tart. The tart doesn’t pucker your lips. They just dance together. I think that’s a good lesson for life, don’t you?
A Little Story About Cranberries
I once made a cranberry sauce that was too sour. My grandson made a funny face. I still laugh at that. So now I always cook them with a bit of sugar first.
That’s what we do here. We cook them into a thick jam. It makes the flavor deep and rich. Doesn’t that smell amazing? It fills your whole kitchen with a sweet-tart perfume.
The Secret to the Filling
We cook the apples a little before baking. This is the big trick. It means your pie won’t have a big gap under the crust.
The apples shrink in the microwave with sugar and spice. They get a little soft ahead of time. So in the oven, they just get perfect. What’s your favorite apple for baking? I’d love to know.
Putting It All Together
Spread the cool cranberry jam in the bottom. Then pile the glossy apples on top. Mound them high in the middle. They will settle as they bake.
Put the top crust on and seal the edges. I like to pinch mine with my fingers. Brush it with egg white and sprinkle sugar. This makes the top crust shiny and a little crunchy. *Fun fact: that sprinkle of sugar is called “sanding.” It gives the pie a sparkly finish.*
Baking and Patience
Bake it on a hot baking sheet. This helps the bottom crust get crisp. Start hot, then turn the oven down. This cooks the inside without burning the top.
Now, the hard part. You must let it cool. Wait at least two hours. I know it’s hard! But this matters. It lets the juicy filling set. Then you can cut a perfect slice.
Your Turn in the Kitchen
This pie is a bit of work. But it is so worth it. Every step has a reason. It makes a pie you will be proud of.
Do you have a family pie recipe? Or is this your first try? Tell me, what dessert makes you think of fall? I read every note from my kitchen friends.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh or frozen cranberries | 2 cups | |
| Orange juice | ¼ cup | |
| Granulated sugar | 1 cup (7 oz/198g) + 1 tbsp | 1 tbsp is for sprinkling on top |
| Ground cinnamon | ½ teaspoon | Divided in recipe |
| Table salt | ½ teaspoon | Divided in recipe |
| Water | ¼ cup | |
| Cornstarch | 1 tablespoon | |
| Sweet apples (e.g., Honeycrisp, Fuji) | 3 ½ lbs (1.59 kg), 6-7 medium | Peeled, cored, and sliced ¼-inch thick |
| Foolproof All-Butter Dough for Double-Crust Pie | 1 recipe | Chilled |
| Egg white | 1 | Beaten lightly, for glaze |
A Tart and Sweet Memory in a Pie Dish
Hello, my dear. Come sit at the table. Let’s talk about pie. This one is special. It tastes like a crisp autumn day. The tart cranberries sing. The sweet apples hum along. I first made this for my grandson, Leo. He made a funny, puckered face at the first bite. Then he asked for a second slice. I still laugh at that.
Making pie is like telling a story. Each step is a chapter. Don’t rush it. Let the fillings cool properly. This keeps your crust crisp. Doesn’t that smell amazing? The cinnamon and orange juice are the secret. They make the whole kitchen feel cozy. Ready to write our story?
Step 1: Let’s start with the cranberries. Put them in a saucepan. Add orange juice, sugar, cinnamon, and salt. Cook until it’s thick and jammy. Stir and press the berries gently. They will pop and sizzle. It’s a lovely sound. Then stir in a little water and let it cool. (My hard-learned tip: Let it cool completely. A warm filling makes a soggy bottom crust.)
Step 2: Now for the apples. Toss them with sugar, cinnamon, salt, and cornstarch. Microwave them until they get glossy. Stir every few minutes. This softens them just right. Cool this mixture too. What’s the secret to a pie that isn’t runny? Share below!
Step 3: Heat your oven with a baking sheet inside. This helps cook the bottom crust. Roll out your first dough disk. Be generous with the flour. Gently lay it in the pie plate. Let it chill in the fridge. A cold dough is a flaky dough.
Step 4: Spread the cool cranberry jam in the crust. Then pile the glossy apples on top. Mound them a little in the middle. This makes a beautiful, domed pie.
Step 5: Roll out the top crust. Drape it over the fruity mountain. Trim and fold the edges together. Crimp them with your fingers. I like a simple, rustic look. Brush the top with egg white. Sprinkle sugar for sparkle. Cut little slits so steam can escape.
Step 6: Bake your pie on the hot sheet. Start high, then lower the heat. Bake until it’s a deep, golden brown. The smell will be incredible. Then comes the hardest part. Let it cool for two whole hours. This lets the filling set. I know, it’s a test of patience!
Cook Time: 1 hour 15 minutes
Total Time: About 4 hours 30 minutes (with cooling)
Yield: 8 servings
Category: Dessert, Pie
Three Tasty Twists on Our Harvest Pie
Every story can have a different ending. Try one of these fun twists next time. They are simple and delicious.
The Ginger Snap: Add two teaspoons of grated fresh ginger to the cranberries. It gives a lovely, warm zing.
The Nutty Crumble: Skip the top crust. Instead, mix oats, flour, brown sugar, and butter for a crunchy topping.
The Pear Friend: Swap half the apples for ripe pears. It makes the flavor softer and very elegant.
Which one would you try first? Comment below!
Serving Your Masterpiece
This pie is wonderful all on its own. But a little extra love never hurts. For a real treat, add a scoop of vanilla bean ice cream. It melts into the warm pie. A dollop of softly whipped cream is classic. My friend Martha always adds a tiny sprinkle of orange zest on top. It looks so pretty.
What to drink? For the grown-ups, a glass of sweet Riesling wine is perfect. It loves the tart berries. For everyone, a mug of hot spiced apple cider is just right. It echoes the flavors in your pie. Which would you choose tonight?
Keeping Your Harvest Pie Perfect
This pie keeps its sparkle for days. Let it cool fully first. Then, just cover it with foil on the counter. It will be happy there for two days.
For longer keeping, freeze it. Wrap the whole cooled pie tightly in plastic wrap. Then wrap it again in foil. It will keep for three months. Thaw it overnight in the fridge before serving.
I once reheated a slice in the microwave. The crust got soggy. Now I use the oven. Warm slices at 350 degrees for 10 minutes. The crust stays crisp.
You can make the fillings ahead. Cool them and store in the fridge for a day. This saves you time on baking day. A little planning makes baking feel easy and joyful. Have you ever tried storing it this way? Share below!
Pie Problems? Easy Fixes Right Here
Is your filling too runny? That happens. Make sure you cook the cranberry jam until it’s thick. It should leave a clear trail in the pot. This gives you a firm pie slice.
Is the bottom crust soggy? I remember when this happened to me. Always bake your pie on a preheated baking sheet. The hot sheet crisps the bottom crust beautifully.
Are the apples still too firm? Microwave them a few minutes longer. They should look a bit translucent at the edges. This means they will bake up tender, not crunchy.
Getting the crust right builds your confidence. A crisp crust makes every bite more satisfying. A set filling means you can serve neat slices to proud smiles. Which of these problems have you run into before?
Your Pie Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pie dough recipe. Roll it between two sheets of parchment paper.
Q: Can I make it ahead? A: Absolutely. Make and bake the pie fully. Let it cool, then freeze it as I described above.
Q: I don’t have cornstarch. A: You can use 2 tablespoons of flour instead. Toss it with the apples and sugar.
Q: Can I make a smaller pie? A: You can halve the recipe. Use a standard 8-inch pie plate. The baking time will be a bit less.
Q: Any optional tips? A: Add a pinch of nutmeg to the apples. Fun fact: nutmeg and apples are old friends from colonial times! Which tip will you try first?
From My Kitchen to Yours
I hope this pie fills your kitchen with a sweet, spicy smell. That smell is the smell of home. It is one of my favorite things.
I love hearing your stories. Tell me about your baking adventures. Did your family love it? Did you try a fun twist? Your notes make my day.
Have you tried this recipe? Share your experience in the comments below. I read every one. Thank you for baking with me.
Happy cooking!
—Grace Ellington.
Tart Cranberry and Apple Harvest Pie
Description
A perfect balance of sweet and tart, this classic Apple-Cranberry Pie features a spiced, jammy cranberry layer topped with tender apples, all encased in a flaky, all-butter crust.
Ingredients
Instructions
- Bring cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jamlike consistency (wooden spoon scraped across bottom should leave clear trail that doesn’t fill in), 10 to 12 minutes. Remove from heat, stir in water, and cool to room temperature, about 30 minutes.
- Meanwhile, mix 1/2 cup sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon salt, and cornstarch in large microwave-safe bowl; add apples and toss to combine. Microwave on high power, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes. Cool to room temperature, about 30 minutes.
- While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
- Transfer cooled cranberry mixture to dough-lined pie plate and spread into even layer. Place apple mixture on top of cranberries, mounding slightly in center; push down any sharp apple edges.
- Roll second disk of dough on generously floured work surface (up to 1/4 cup) to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1-inch overhang on each side.
- Using kitchen shears, cut evenly through both layers of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg white and sprinkle with remaining tablespoon sugar. Using sharp paring knife, cut four 1 1/2-inch slits in top of dough in cross pattern.
- Place pie on preheated baking sheet and bake until top is light golden brown, 20 to 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack to cool at least 2 hours. Cut into wedges and serve.
Notes
- Ensure fillings are completely cooled before assembling to prevent a soggy bottom crust. For a shiny, golden top, you can use a whole egg wash instead of just the egg white. Letting the pie cool fully is crucial for the filling to set properly.