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Apple Cranberry Walnut Pie

angiesopenrecipebox.com
A delicious Apple Cranberry Walnut Pie that is not overly sweet, just the right balance. A great combination that will become a favorite!
Prep Time45 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: American
Servings: 8
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.