Blushing Cran-Apple Pie by Pampered Chef
This is my most requested pie ever. It has been a huge hit with everyone that I have made it for and it’s also a personal favorite of mine.
Several years ago, I purchased Pampered Chef’s Festive Holiday Desserts cookbook. I came across a recipe and the picture captured my eyes. It was the stunning and absolutely delicious-looking Blushing Cran-Apple Pie.
I had to make it! So I did, and my oh my it is the most requested pie for the holidays, Thanksgiving and Christmas, every year. To be honest, my dad requests me for this pie all year round, but thankfully the cranberries are only in season in the Fall. You can get frozen cranberries and use those, but shhh! I’ll stick to making this for the holidays haha.
Something else I love doing when making this pie, with it’s beautiful bright red filling, is to take some creative liberties in decorating the pie. Search on Pinterest and get inspired with all of the ways that you can cut and mold pie crusts. It’s so fun and it makes your pie beautiful and unique.
Prep Time: 30 Minutes
Total Time: About 5 Hours (3 hours cool time)
1¼ Cups Sugar
3 Tablespoons Cornstarch
1 teaspoon Cinnamon
3- 3½ lbs Red Baking Apples (it’s about 6-7 apples, and I like using Honeycrisp)
2 Cups of Fresh or Frozen Whole Cranberries
1 Package Refrigerated Pie Crusts (it should include 2 crusts)
1 Tablespoon Water
*Additional Sugar (Additional Sugar is Optional for Decoration)
- Preheat the oven to 450ºF Combine sugar, cornstarch and cinnamon in a small mixing bowl; set aside. Cut apples using an apple wedger; cut wedges in half lengthwise. Coarsely chop cranberries with a food chopper (or a food processor). Combine cranberries and sugar mixture into a large, 12” skillet.
- Bring cranberry mixture to a boil over medium-high heat, stirring frequently. Stir in apples. Return to a boil. Reduce heat to medium and cook for 5 minutes, stirring frequently.
- Unroll one crust onto a lightly floured surface. Roll the crust into a 12” circle using a floured rolling pin. Place the crust into a deep dish pie plate, pressing into bottom and up sides. Whisk egg and water into a small bowl. Brush top of pie crusts with egg mixture. Sprinkle additional sugar, if desired.
- Gently place aluminum foil over pie. Place a large piece of aluminum foil on the oven rack below the pie to catch any drips. Bake for 20 minutes; remove foil from top of pie. Reduce heat to 350ºF; bake 35-40 minutes or until apples are tender and the crust is deep golden brown. Remove from the oven and cool for at least 3 hours.
Don’t be intimidated by this recipe. There are several steps, but they are simple. If I can do this, anyone can and trust me, the result is sooooo worth it.
This pie is the perfect combination of sweet and tartness. The cran-apple mixture goes together deliciously and the crust balances out the explosive flavor from the filling. Pair this with your favorite vanilla bean ice cream and you will be the new favorite in everyone’s family.
Send me a picture of your beautiful pie, I love seeing how everyone does their pie crust decorations.