Spiced Apple Cranberry Pie

Spiced Apple Cranberry Pie

I’ve been enjoying the flavors of fall incredibly much. While for the past many years I’ve been intimidated by ingredients that I don’t often use, or recipes that require some actual form of skill (and less reliance on luck), I seem to have come across a new attitude with cooking. I actually really enjoy learning, which often seems to include overstepping my own hesitations and trying out new things. When it comes to food and having a family that’s open to trying new things as often as I want to create them, kitchen intimidation feels completely unnecessary.

That said, I had never baked a pie before. Yes, I’ve made mini pies in the mini-pie maker my mom sent as a birthday present. Surely I’ve purchased pre-made crusts and filled them with puddings, or fruit. And yes, I’ve made single-crusted pies that were always savory in nature and 50% of the time turned out into nothing more than a melted, gross, mess. A double-crusted homemade fruit pie? No, no.

Seems I’ve figured out one of the main tricks to homemade crusts, which is simply being sure your butter and/or shortening if you’re using it, remains cold. That way it doesn’t break down too quickly when you put the crust into your oven, keeping things from turning into the previous melted mess I mentioned. Simple.

I baked up this apple cranberry pie that was nicely spiced, filled with fresh cranberries and Gravenstein apples. The crust worked out amazingly well and looked beautifully crisp, golden, and delicious. When I cut into the damn thing though, what I found was a pie dish full of fruity soup! All the apple slices were still perfectly intact. The cranberry layer had stayed in place. What I had failed to remember though was how much moisture apples will give off. I remedied the disaster pretty easily, which I’ve included instructions for in the following recipe. I also included notes that I researched which should keep the pie from becoming soupy in the first place. I’m sure they’ll both work wonderfully… and the pie itself? It’s a great, tasty, reminder of fall. You won’t be disappointed by the flavors that come together in this dessert at all.

Spiced Apple Cranberry Pie

Recipe adapted from Williams-Sonoma


  • For the crust:
  • 2½ cups all-purpose flour
  • ½ tsp. ground cinnamon
  • pinch of fresh ground nutmeg
  • ¼ cup cane sugar
  • ½ tsp. salt
  • ½ cup unsalted butter, cold
  • 6 tbsp. vegetable shortening
  • 6-8 tbsp. ice cold water
  • For the filling:
  • 2 cups fresh cranberries
  • ¼ cup cane sugar
  • ½ cup no pulp orange juice
  • 2 pounds apples, cored and peeled
  • ½ cup light brown sugar
  • ¾ cup cane sugar
  • 4 tsp. cornstarch
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. fresh ground nutmeg
  • 1/8 tsp. ground allspice
  • 1 egg, lightly beaten
  • sugar for dusting
Read the whole recipe on Forbidden Rice Blog