Cranberry Almond Apple Pie Recipe

Cranberry Almond Apple Pie Recipe

How To Make Cranberry Almond Apple Pie

This almond apple pie has apples and cranberries in the filling combined with sweet flavored almonds for a burst of fresh flavors.

Preparation: 3 hours
Cooking: 1 hour
Additional Time: 3 hours
Total: 7 hours

Serves:

Ingredients

  • 2homemade pie crust
  • 4large apples,cored, peeled, and sliced into ½-inch slices
  • 1cupcranberries,fresh or frozen, do not thaw
  • ½cupgranulated sugar
  • 2tbspcornstarch
  • 2tspground cinnamon
  • ¼tspground cloves
  • ¼tspground nutmeg
  • 7ozodense almond paste
  • 2tbspunsalted butter,, cold and cubed
  • 1large egg,beaten
  • sugar,coarse, for sprinkling, optional

Instructions

Filling:

  1. Stir the apples, cranberries, granulated sugar, cornstarch, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.

  2. Preheat oven to 400 degrees F.

Roll out the chilled pie dough:

  1. On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.

  2. Carefully place the dough into a 9×2-inch pie dish. Tuck it in with your fingers, making sure it is smooth.

  3. Unwrap the almond paste. Flatten it out into a 9-inch disc to fit snug into the bottom of the pie. Place on top of the pie crust. 

  4. Spoon the filling on top of the almond paste, leaving any excess liquid in the bowl. Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to arrange the lattice.

To arrange the lattice:

  1. Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches in diameter. Using a sharp knife or pizza cutter, cut 24½-inch strips. 

  2. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave.

  3. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Flute the edges or crimp with a fork. With any leftover dough, cut into fall-inspired shapes and place on top of the lattice.

  4. Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.

  5. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350 degrees F, and bake for an additional 30 to 35 minutes.

  6. After the first 20 minutes of bake time, place the pie crust shield on top of the pie to prevent the edges from browning too quickly.

  7. Allow the pie to cool for 3 full hours at room temperature before serving.

  8. Cover leftovers tightly and store them in the refrigerator for up to 5 days.

Nutrition

  • Calories: 428.80kcal
  • Fat: 20.14g
  • Saturated Fat: 6.58g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 9.04g
  • Polyunsaturated Fat: 2.90g
  • Carbohydrates: 60.76g
  • Fiber: 4.74g
  • Sugar: 29.15g
  • Protein: 4.10g
  • Cholesterol: 24.71mg
  • Sodium: 198.10mg
  • Calcium: 54.22mg
  • Potassium: 211.38mg
  • Iron: 1.07mg
  • Vitamin A: 30.52µg
  • Vitamin C: 5.61mg
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