This is one of my favorite holiday pies! Apples, cranberries and walnuts go really well together!
I have tried several recipes for this pie. I combined some techniques and ingredients to come up with this way that I like the best! Cooking the filling for a few minutes beforehand makes it a success every time!
I like it with lowered sugar and added more cranberries to be a really nice balance of tart and sweet. Some just are too sweet for me.
You can use refrigerated pie crust rolls or make your own pie crusts.
Decorate the top with mini cutters to make an even nicer presentation!
Enjoy!
Apple Cranberry Walnut Pie
A delicious Apple Cranberry Walnut Pie that is not overly sweet, just the right balance. A great combination that will become a favorite!
Servings:
Calories: 261
Equipment
- 9-inch Pie Plate
- Pie Shield
Ingredients
- 1 cup walnuts coarsely chopped
- 1½ cups cranberries
- 1 cup water
- 6 cups apples sliced thin
- ¾ cup sugar (scant)
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 2 rolls refrigerated pie dough
- SEALER
- 1 tablespoon water
- TOPPING
- ⅛ cup milk
- 2 tablespoons sugar coarse sugar or granulated sugar
Instructions
- Preheat the oven to 425°.
- Roll out 1 refrigerated pie dough roll to a circle of about 12 inches. Place it into a 9-inch pie plate. Cut the edges of the crust to just about a half-inch over edge of the pie plate. Set aside.
- In a large bowl, mix together the apples, the scant ¾cup sugar, flour, salt, cinnamon, and lemon juice. Set aside.
- In a medium saucepan over medium-high heat, cook the walnuts, cranberries, and the 1 cup of water for 7 to 8 minutes stirring constantly, or until it has thickened and most of the water has evaporated.
- Lower the heat to medium and pour in the apple mixture. Stir and cook all together for 1-2 minutes more.
- Pour the filling mixture into the prepared unbaked pie shell.
- Place small dabs of the butter over the filling.
- Roll out the bottom pie dough roll to a circle of about 13 inches. Set aside.
- Dip a pastry brush into the 1 tablespoon of water and dab around the edges of the bottom pie crust to moisten the edges so the top crust will stick to it better.
- Cover the filling with the top crust.
- Tuck the overflow edges of the top crust underneath the bottom edge of the crust and press and seal them together with your fingers.
- Crimp the edges of the pie in any design you wish.
- Use a pastry brush to brush some milk on top of the pie crust and then sprinkle the top of the pie with some coarse sugar.
- Use a sharp knife to cut at least 6 small vents on top of the crust to release the steam as it bakes.
- Use a pie shield to protect the edges of the pie.
- Bake in the preheated 425° oven for 10 minutes, then lower the oven to 350° and continue to bake for another 45-50 minutes.
- Place the pie on a wire rack and remove the pie shield. Let the pie cool completely, then store the pie covered in the refrigerator.
EXTRA TIP:
DECORATIONS: If you want, use little pie decorator cutters or linzer cutters. Moisten the bottoms of the cutouts with water so they will stick to the top crust.
Serving: 8g | Calories: 261kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 91mg | Potassium: 192mg | Fiber: 4g | Sugar: 33g | Vitamin A: 115IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg