Fall Baking: A Homespun Recipe for Cranberry Apple Pie

With a nod of respect to pumpkin, cranberries rank high among flavors closely associated with the fall season. The tart little berry is, of course, essential to the Thanksgiving table in whole, sauce or jellied form, but the unique flavor, color and availability of the fruit spells pie. And we aim to bake.

Cranberries are often cooked with a lot of sugar before baking to take the bite out of the tangy berry, but this holiday—or any day—pie pairs flavorful fresh cranberries with crisp apples to bring balance and tame the bite without resorting to overcooking or over sweetening.

Although this delicious pie can be made using frozen fruit, this recipe shines when showcasing the bright flavors of fresh produce. Select apples you love (we used Honeycrisp here), wait for the fresh cranberries to show up by the truckload at the supermarket before the holidays and give the fruit time to soak in the sugar and spices before baking. A deceptively simple pie that’s easy to make and even easier to eat, it may give pumpkin a run for it’s money on the holiday table this year.

Line 9” pie pan with pie crust.

In a large bowl, combine sugar, cinnamon, nutmeg, salt and flour.

Add apples and cranberries to bowl, toss to coat and let rest 20 minutes.

Pour filling into pie pan and smooth to level surface.

Dot with butter pieces.

Place top crust on pie as a lattice or cut vents into whole crust to allow heat to escape while baking.

Brush crust with egg wash.

Bake in 400 degree oven for about 50 minutes, until crust is brown and filling is bubbly. If edges brown too quickly, cover with foil for the last 15 minutes.