Pioneer Woman Apple Cranberry Pie​

This delicious Pioneer Woman Apple Cranberry Pie is a perfect balance of sweet and tart flavors, making it an irresistible dessert for any occasion. With a buttery, flaky crust and a crunchy topping, it’s simple to make and uses common ingredients you likely already have on hand. Enjoy a warm slice today!

Ingredients Needed

For the Filling:

• 1 1/2 cups fresh or frozen cranberries
• 1 1/4 cups granulated sugar
• 1/2 cup water
• 3 cups mixed apples, peeled, cored, and sliced 1/2-inch thick
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• 3 tablespoons all-purpose flour

For the Crust:

• 1 round refrigerated pie dough

For the Topping:

• 1 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/2 cup old-fashioned oats
• 1/4 teaspoon ground cinnamon
• 1 stick (1/2 cup) cold salted butter, cut into cubes

How To Make Apple Cranberry Pie​

1. Prepare the Filling: In a small saucepan, combine cranberries, 1/2 cup granulated sugar, and water over medium heat. Bring to a simmer and cook for about 10 minutes until the cranberries burst and the mixture thickens. Set aside to cool.
2. Make the Topping: In a medium bowl, combine flour, brown sugar, oats, and cinnamon. Add cold butter cubes and use a pastry cutter or your hands to work the butter into the mixture until large clumps form. Refrigerate until ready to use.
3. Prepare the Apple-Cranberry Filling: In a large bowl, toss together the sliced apples, remaining 3/4 cup granulated sugar, lemon juice, cinnamon, ginger, cardamom, salt, and flour. Add the cooled cranberry mixture and stir to combine.
4. Assemble the Pie: Preheat the oven to 400°F. Roll out the pie dough on a lightly floured surface until it’s about 12 inches in diameter. Fit the dough into a 9-inch pie plate. Fold any excess dough under itself and crimp the edges. Pour in the apple-cranberry filling and top with the crumb topping. Refrigerate the pie for about 20 minutes to firm up.
5. Bake the Pie: Bake the pie at 400°F for 20 minutes, then reduce the temperature to 375°F and continue baking for about 50 more minutes until the pie is golden brown and bubbling. Let the pie cool completely before serving.

Recipe Tips

• Use a Variety of Apples: For the best flavor and texture, mix different types of apples, like Granny Smith and Honeycrisp. This gives the pie a balance of tartness and sweetness.
• Chill the Pie Dough: Make sure to refrigerate the pie dough for at least 20 minutes before baking. This helps the crust stay flaky and prevents it from shrinking in the oven.
• Don’t Overfill the Pie: Be careful not to overstuff the pie with filling, as it can spill over during baking. Fill the crust just to the top for the best result.
• Add a Touch of Vanilla: A teaspoon of vanilla extract in the filling can bring out the flavors of the apples and cranberries, making the pie even more delicious.
• Let the Pie Cool Completely: Let the pie cool for at least an hour before slicing. This allows the filling to set, so you get neat slices instead of a runny mess.

How To Store Leftovers

• Refrigerate: Cover leftovers apple cranberry pie tightly and store it in the fridge for up to 3 days.
• Freeze: Wrap leftovers apple cranberry pie tightly in plastic wrap and then in foil. You can store it in the freezer for up to 3 months. When ready to eat, thaw in the fridge for 4-6 hours before slicing.

Nutrition Facts

Serving Size: 1/8 of pie (135g)

• Calories: 340
• Total Fat: 15.9g
• Saturated Fat: 7g
• Cholesterol: 0mg
• Sodium: 261mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 22g
• Protein: 2g

More Pioneer Woman Recipes:

• Pioneer Woman Apple Pie Recipe
• Pioneer Woman Flat Apple Pie Recipe
• Pioneer Woman Caramel Apple Pie Recipe
• Pioneer Woman Apple Cinnamon Baked Oatmeal
• Pioneer Woman Caramel Apple Cinnamon Rolls