Cooking Mom Uptown Recipes

Apple-Cranberry Pie

November 27, 2019

Sure, an apple pie is classic, but I like to balance out the sweetness with a little tart. And what is more festive this time of year than cranberries?! I also give a nod to my grandmother’s favorite pie addition–tapioca pearls–for the perfect thickening agent. Recipe below!

Rating: A+

Tip:  Serve with fresh whipped cream!


Serves 8

Active Time: 1 hour

Total Time, Including Chilling, Baking, and Cooling: 5 hours, or Overnight 



  • 3 cups Flour
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 2 sticks cold Salted Butter, cut into small pieces
  • 2 Egg Yolks, lightly beaten
  • 1/2 cup cold Water


  • 5 large Apples, peeled, cored, and thinly sliced (I used Honeycrisp)
  • 1 cup Cranberries
  • 3/4 cup Sugar
  • 1/2 of a Lemon
  • 2 Tbsps Instant Tapioca
  • 1 tsp Cinnamon
  • 1/2 tsp Vanilla
  • 1/2 tsp Salt
  • 2 1/2 Tbsps Salted Butter, cut into small pieces.

To Assemble-

  • 1 Egg, lightly beaten
  • 1/4 cup Water
  • 1 Tbsp Sugar


Make the pie crust. Mix together dry ingredients in a food processor. Add the butter and pulse until crumbly. Stir the egg yolks with the water, then add to the dough, pulsing until just combined and starting to form into a ball. With your hands, form into a ball, divide into two, then flatten into two discs. Wrap in plastic, place in the refrigerator, and chill for at least an hour or overnight.

Preheat oven to 425°F. Roll out the first disc on a lightly floured surface to about 12″ and lay onto a 9″ pie plate. Press into the plate allowing the excess to hang over the sides. Trim so it is even all the way around, if necessary. Place the plate in the refrigerator while getting the filling together.

For the filling, combine all of the ingredients, but the butter. Remove pie base from refrigerator and pour in filling. Top the filling with the butter pieces.

Roll out other disc of dough and place over top of the filling. Allow for an overhang and, with wet fingers, marry the two layers, fold under, and crimp. Trim any excess or if too bulky. Let set in the refrigerator for at least 15 minutes.

Once ready to bake, remove from refrigerator, cut 4 large vents, and add decorative pastry pieces, if desired, attaching by brushing on the egg mixture first. I like to use festive stampers, and my daughter loves to add her handprint! Brush the entire pie lightly with the egg mixture. Sprinkle with the sugar.

Bake for 20 minutes. Reduce heat to 350°F. Cover the pie with foil or a pie shield if necessary at this point (or later). Bake for another 60-80 minutes, until the crust is cooked and golden. Let cool to room temperature, or just warm, before serving.


You Might Also Like

No Comments

Leave a Reply