Fresh cranberries and orange zest add a tart zip to this homemade Apple Cranberry Pie, which is packed with apples, and prepared with my go-to flaky, all-butter pie crust.
This post was created in partnership with Bob’s Red Mill.
If you haven’t finalized your Thanksgiving Day dessert menu yet, I’m here to help. As I’m sure many of you agree, this holiday would not be complete without pie. It’s essential!
You’ll want to go easy on the first half of the meal to make room for this incredible Apple Cranberry Pie. Some type of apple pie makes an appearance at my table every year, but this version might be my favorite yet.
Baking apples are combined with warm cinnamon, regular and light brown sugar, fresh orange zest, and orange juice, and combined with fresh cranberries for some zip. The natural tartness of the cranberries, which soften during baking, complements the sweetness of the apple mixture and gives the pie filling a beautiful pink hue.
While the apple cranberry pie filling is fantastic, let’s talk about the real star of this pie: the homemade all-butter double pie dough. While I totally understand the rationale behind using store-bought pie doughs (Thanksgiving is a crazy day!), the flavor and texture will never match that of a homemade crust. Trust me.
I’ve made countless pie doughs, some far more complicated and fussy than others. The all-butter pie dough recipe below is my new go-to method and recipe.
It requires minimal steps and produces an incredibly flaky, tender pie crust that holds up well to various fillings.
The post Apple Cranberry Pie first appeared on A Beautiful Plate.