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apple and cranberry pie
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Apple and Cranberry Pie

A classic flavour combination of apple and cranberry pie. Eat hot or cold with or without cream or ice cream.
Prep Time50 mins
Cook Time30 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 1 Pie
Author: Emma


For the the pastry

  • 250 grams Plain flour All Purpose, (1 and 3/4 cup)
  • 50 grams Icing sugar Confectioners sugar, (a scant 1/2 cup)
  • 125 grams unsalted butter - cold and cubed (1 stick and 1 tablespoon)
  • seeds from one vanilla pod optional
  • 1 large egg - beaten
  • 1 splash milk
  • 1/2 teaspoon vanilla extract

For the filling

  • 120 millilitres water (1/2 cup)
  • juice 1/2 lemon
  • 4 large cooking apples - I used bramley
  • 4 tablespoons granulated sugar
  • 95 grams fresh cranberries (3/4 cup)
  • 1/2 tablespoon cornflour cornstarch
  • 1 tablespoon water


Directions for the pastry

  • Get a 20 centimetre (8 inch) pie dish / flan tin ready, ideally to make it easier for your self it will be non stick and have a loose bottom. If not very lightly grease your pie dish and place to one side.
  • Mix the flour and icing sugar together in a large bowl.
  • Add the cold cubed butter.
  • Using your finger tips rub it in as quickly as possible till it resembles breadcrumbs. Or give it a quick blitz in your food processor.
  • Add the vanilla seeds and give them a quick mix in.
  • And the egg and gently work in, add a dash of milk to bring the whole mix together till a dough forms. Or again give it a quick blitz in your food processor.
  • Empty the dough onto a lightly floured surface, give it a gentle pat and wrap it in clingfilm (Saran Wrap) and place it in the fridge for at least 30 minutes.

Directions for the fruit filling

  • In a medium sized saucepan add your water and lemon juice together.
  • Peel, core and dice your apples into small cubes and put them in the water lemon solution. Add the sugar and place the pan on a medium heat and bring to the boil then reduce the heat and allow to simmer or 7 to 8 minutes until the apples have softened and started to break down.
  • While the apples are simmering wash and then pierce the cranberries with a pin and add them to the apples.
  • Give the apple and cranberry mix a gentle stir, and in a small cup mix the cornflour (cornstarch) and water together till you have milky looking water and add to the fruit mix.
  • It will thicken quickly so take it off the heat and place to one side to cool slightly.

Assembling the pie

  • Once your pastry has finished resting in the fridge, preheat your oven to 180C / 350F / Gas mark 4 take it and roll 2/3rds of it out on a lightly floured surface until it is just about 0.5 centimetre / 1/4 inch thick and at least 25 centimetre (9 inch) in diameter.
  • Place it into your pie dish / flan tin and push it down into all the corners. You want a little overhang on the lip as the pastry does shrink during baking.
  • Cover the pastry with a first crumpled and then flattened back out, bit of baking parchment and cover it with ceramic baking beans or uncooked rice. Place in the oven for 10 to 12 minutes.
  • With the left over pastry roll out flat and using a heart shape cookie cutter cut out 12 heart shapes, more if you feel you need them. Or whatever shapes you have decided on.
  • When your pie crust is done, you want it to have a very pale golden colour to it, take it out of the oven remove the ceramic pie beans / uncooked rice and baking parchment. Using a sharp knife carefully sheer off any over hang from the pastry edges.
  • Pour in your filling and arrange your heart shapes on top, brush them with a little milk and sprinkle them with a little sugar.
  • Pop your pie back in the oven for another 10 to 12 minutes. You are looking for your fruit filling to be bubbling slightly and your hearts to have started to turn golden brown.
  • Allow to cool slightly before serving. This pie doesn’t need anything added to it but goes well with either cream or ice cream.
  • This pie will keep in the fridge for up to 5 days.