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Apple Cranberry Pie, a homemade double pie crust pie stuffed with cinnamon-spiced apples and cranberries.
Topped with Tillamook Old Fashioned Vanilla Ice Cream, this classic holiday apple cranberry pie is elevated to the next level deliciousness!
Apple Cranberry Pie
There is just something about the smell of a fresh homemade pie baking away in the oven that screams the holidays to me.
I love making a special, seasonal pie each year to welcome the holiday season.
This year it is cranberry apple pie – hello noms!
Now, my loyal readers should know by now I love desserts… duh.
HERE IS WHAT OUR READERS ARE SAYING:
“Beautiful pie for the holidays, and with a delicate butter crust and creamy ice cream you can’t go wrong!” – Dale
But, there is nothing better than a warm dessert topped with cold ice cream. My personal favorite ice cream flavor is a good old fashioned vanilla, and it pairs perfectly with just about any dessert!
So, of course, when I saw this Tillamook Old Fashioned Vanilla Ice Cream at my local Publix, I had to snatch it up. And, I am SO GLAD I did!
What I love about Tillamook ice cream is that Tillamook uses more cream than air in their premium ice cream, making each bite smooth and creamy.
Immediately, I knew this vanilla ice cream was going to be my secret to elevating this year’s holiday desserts spread.
Plus, you always need a good vanilla ice cream on hand in the freezer at all times – amiright?!
How to make cranberry apple pie
First, we have to make the double pie crust. I love using a full butter crust because it is just so darn delicious!
I also use the food processor, because… easy. Plus, it comes out perfectly every time.
How to make a double pie crust
I dice my butter and then stick it in the freezer so it is extra cold.
Next, add the flour, sugar, and salt to a food processor and pulse a few times to mix. Add half the butter and pulse a few times to incorporate it in.
Add the rest of the butter and pulse an additional 10-12 times until the larger pieces are about the size of large peas.
Add ice water and pulse until the dough JUST begins to come together, you know its ready when you pinch some of the dough together in your fingers and it sticks together without crumbling apart.
On a clean work surface dusted with flour, pour out the pie crust crumbles. Taking half, press them into a dough disk, sprinkle lightly with flour and wrap in plastic wrap.
Continue with the remaining dough. Place in the fridge for at least an hour and up to 2 days.
I love making my dough the day before. Any way I can make ahead a recipe I do, so it is less stressful the next day.
How to make apple pie filling
Before baking the pie, preheat the oven to 400°F.
Take one of the pie crusts out of the fridge. On a clean work surface dusted with flour, roll out the pie crust into a circle that is 12 inches in diameter and about 1/8 inch thick.
Place pie crust into a 9-inch pie pan. Gently press the crust into the pan to fit. Set aside.
Make the filling by placing the apples, cranberries, sugar, cinnamon, and cornstarch in a bowl. Stir to combine.
Add filling to the pie crust, set aside.
Roll out the second pie crust the same as the first and lay that on top of the pie.
Carefully cut around the edges of the excess pie crust, about 1/2 inch excess around the pie plate. Fold the top pie crust over the bottom and pinch together.
Make slits in the top of the pie so excess air can escape.
Bake for 45 minutes to an hour, until golden brown and bubbly.
Let the pie cool down before serving with Tillamook Old Fashioned Vanilla Ice Cream.
Don’t forget to head to Publix to pick up your Tillamook Old Fashioned Vanilla Ice Cream to upgrade your family feast and pies this holiday!
Click here to find out where to buy!
Check out these other similar recipes:
How to make apple cranberry pie
Apple Cranberry Pie
Ingredients
Double Pie Crust
- 1 cup unsalted butter, very cold 1/2 inch dice
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 6 to 8 tablespoons ice water
Apple Cranberry Pie Filling
- 4 cups sliced baking apples peeled and cored, about 2 large apples (I used Granny Smith)
- 2 cups fresh cranberries
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter small dice
Instructions
Double Pie Crust
- Place diced butter in the freezer while preparing the rest of the crust. In the body of a food processor, add the flour, salt, and sugar. Pulse a few times to combine. Add half of the butter, and pulse 3-5 times to incorporate it. Add the remaining butter and pulse another 3-5 times or until the biggest chunks of butter resemble large peas.
- Add 1/4 cup of the ice water to the food processor. Pulse a few times to combine. Add more ice water, one tablespoon at a time to the processor pulsing between each addition. The dough is done when you can pinch some between your fingers and it holds together and does not crumble apart. The dough will not be wet but look like a bunch of crumbs.
- On a clean work surface that is lightly dusted with flour, pour out the dough. Take half and form into dough disk, gently pressing it together. Lightly dust with flour, wrap in plastic wrap and place in the fridge. Continue with the remaining dough. Chill for at least one hour, up to two days.
Pie Assembly and Filling
- Preheat the oven to 400°F. Take one of the pie doughs out of the fridge. Let sit at room temperature for 5-10 minutes to make it easier to roll out. On a lightly floured, clean work surface, roll out the dough into a circle about 12 inches in diameter and 1/8th inch thick. Place pie crust into a 9-inch pie plate, gently pressing it in to fit the dish.
- Place sliced apples, cranberries, sugar, cornstarch, and cinnamon in a large bowl. Stir to combine. Pour into the prepared pie dish, set aside.
- Roll out the second pie crust the same as the first. Place on top of the filling. Cut the excess pie crust off the sides, leaving a 1/2 inch lip over the edge of the pie place. Gently fold over the top pie crust, tucking it under the bottom crust, pinch to close all around.
- Make a few slits in the top of the crust for air vents. Bake for 45 minutes to one hour, until golden brown and bubbly. Let cool before serving. Serve with Tillamook Old Fashioned Vanilla Ice Cream.
Nutrition
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Beautiful pie for the holidays, and with a delicate butter crust and creamy ice cream you can’t go wrong!