I found an amazing variation of apple pie on Recipes.com called Caramel Apple Cranberry Pie. I can’t call this recipe my own but I want to make you aware of it because it is sooo good! I made this for the first time this week and everyone loved it. I can already tell that this will be my new favorite pie for the holidays and for the next get together. This recipe is easy to moderate.
- 9-inch double crust pie (Pillsbury Pie Crust works great)
- 2 tablespoons lemon juice
- 4 Granny Smith apples (I used 5)
- 1/2 cup butter
- 1 tablespoon all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon vanilla extract
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup dried cranberries
- 1 tablespoon white sugar (optional)
- 1/2 teaspoon ground cinnamon (optional)
- Preheat an oven to 425 degrees F (220 degrees C).
- Press one of the pie crust into a 9-inch pie plate; set aside 2nd pie crust
- Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water.
- Peel and slice the apples into the lemon water; set aside.
- Melt the butter in a large saucepan over medium heat.
- Stir in the flour and cornstarch to form a paste.
- Stir in 2 tablespoons of water, then vanilla extract, white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer.
- Drain the apples.
- Add apples and cranberries the sugar mixture. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
- Pour the fruit into the pie plate and press on the top crust.
- Optional: Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
- Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.