Easy Cranberry Apple Pie

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Divide the chilled pie crust into thirds: two-thirds for the base and one-third for the lattice.
2. Roll the base on a well-floured surface into a large circle, a few inches wider than a 9-inch pie pan. Transfer it into the pan and prick the base all over with a fork.
3. Preheat the oven to 350°F.
4. Peel and core the apples, then slice them about 1/6 inch thick into a very large bowl.
5. Add the cranberries, sugar, flour, cornstarch, salt, cinnamon, vanilla and cubed butter. Toss until the apples are well coated and no dry flour remains.
6. Pile the filling into the base; it will settle as it bakes.
7. Roll the remaining dough into a long rectangle and cut into long strips. Lay 6 to 7 strips one way across the filling, about an inch apart, with the longest near the centre.
8. Fold back half the strips, lay a strip across the others, then fold back. Repeat, alternating, to form a lattice.
9. Press the strips into the base edge to make a thick rim, then crimp the edges.
10. Brush the beaten egg over the top and sprinkle with large sugar if you like.
11. Bake at 350°F for 1 hour 15 minutes. After 25 minutes, fit a pie crust protector around the edges.
12. Remove and cool on a wire rack for 1 to 2 hours so the filling thickens.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

EggAppleCranberryPie crust