Recipes

Apple-Cranberry Walnut Pie

Natalie Lobel|

Apple-Cranberry Walnut Pie
3 (26 ratings)
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I like to use Cortland or Macoun apples for this particular pie, but any tart apple will do. This pie rarely lasts more than a day after being baked and everybite is worth it!You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!
Servings
8
Apple Cranberry Walnut
Ingredients
  • pie dough for 1 single-crust pie (9-inch) or make it from scratch
  • 6 apples, peeled and thinly sliced
  • 1/2 a cup of fresh cranberries (or frozen)
  • 1/2 a cup of chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup soft brown sugar
  • 1/4 cup orange juice
  • 1/2 stick unsalted butter, cut into small cubes
  • pinch of salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup all purpose flour
  • 1/2 cup soft brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • pinch of salt
  • 1/2 stick unsalted unsalted butter, cut into cubes
Directions
  1. Preheat your oven to 420°F.
  2. Roll the pie dough into a large circle and line your 9-inch pie pan with the dough. Roll the second piece of dough into a large circle and cut into 1-inch strips — set aside. This will be used to lattice the top of the pie. Make sure you keep the dough refrigerated until you're ready to assemble otherwise it will get too mushy.
  3. In a bowl, combine the apples, cranberries, walnuts, spices, orange juice and butter.
  4. In a small bowl, using your hands break up the butter cubes and blend with the flour, brown sugar and spices until the mixture is a bit clumpy. Keep the mixture chilled until you're ready to use it.
  5. Cover the edges of the pie with foil so it doesn't burn.
  6. Bake for 25 minutes at 400°F then remove the foil.
  7. Bake for an additional 15 minutes at 350°F.
 
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