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Apple Cranberry Pie

This delicious pie combines sweet apples and tart cranberries in a lovely flaky crust!

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 575 kcal
Author Deborah Mesdag

Ingredients

  • 1 Double Pie Crust
  • 3 lbs (8 medium) Apples
  • 150 g (1 1/2 c) Fresh or Frozen Cranberries
  • 60 g (1/4 c) Lemon Juice
  • 150 g (3/4 c) Vegan Sugar
  • 1.6 g (1/4 tsp) Salt
  • 24 g (3 TBS) Cornstarch
  • 3.6 g (1 1/2 tsp) Apple Pie Spice

Instructions

  1. Prepare a double pie crust. Have the bottom crust ready and chilled in a pie plate and the top crust already rolled out and ready to use. Keep both crusts in the fridge until the filling is ready. Also, your cranberries need to be defrosted if they were frozen.

  2. Add the lemon juice to a large glass bowl.

  3. Peel, core, and slice the apples into 1/8 inch thick slices. Add them to the bowl with the lemon juice as you slice them. Toss with the lemon juice after you finish slicing each apple. This keeps your apples from browning.

  4. Add the sugar, salt, cornstarch, and apple pie spice to a bowl and whisk together. Add the sugar mixture to the apple slices and toss gently to combine. Let stand for about 15 minutes until the apples release a bit of juice like this.

  5. Gently stir the apples again, then cover the bowl with plastic wrap. Cook in the microwave on high power for six minutes. There is more juice now and it has not thickened at all yet.

  6. Stir, replace the plastic wrap, and cook for another six minutes. Very carefully, peel back one bit of the plastic wrap to release the steam. The juice should be thickened. Stir to evenly coat the apple slices. Let the apples cool to just warm before moving to the next step. (Filling your crust with hot filling will warm the fats in the crust and make it tough.) Preheat your oven to 425 degrees Fahrenheit while you wait for the filling to cool.

  7. Add the cranberries to the cooled apples and stir together gently. The cranberries do not need to cook as long as the apples, and waiting to add them until now keeps them from tinting the apples pink. Add the filling to your chilled bottom crust. It looks so pretty! 

  8. Invert the top crust over the filling and remove the waxed paper. Trim any excess dough, press the top and bottom edges together, and crimp the crust.

  9. Cut vent holes in the crust, brush lightly with plant milk, and sprinkle with sugar.

  10. Bake for 15 minutes at 425 degrees Fahrenheit, then reduce the temperature to 375 degrees and set the timer for 10 minutes. Get a foil ring ready for the crust edges. Add the foil ring when the timer goes off (this will be after 25 minutes of total cooking time.) Set the timer for 20 more minutes.

  11. Cool your pie on a rack. Allow the pie to cool at least to room temperature before slicing. It will still be fairly juicy if sliced at room temperature, and is much easier to cut if chilled before slicing. Enjoy!