Granny's Apple Cranberry Pie

Classic apple pie gets a festive, ruby-hued makeover here. Tart cranberry sauce is folded right into a spiced apple filling, so every slice has the cozy familiarity of apple pie with a bright, tangy edge and a beautiful red color.

The cranberry’s tartness is the whole point. It cuts the sweetness of the apples and keeps the pie from being one-note, while warm cinnamon and nutmeg tie it all together.

A few tablespoons of flour tossed into the filling thickens those abundant fruit juices as the pie bakes, so you get clean, sliceable wedges rather than a soupy mess.

Tuck it all between two flaky crusts, cut vents for steam, and bake until golden and bubbling. Shielding the crust edges with foil partway through, as the recipe notes, keeps them from over-browning. It’s a natural for the Thanksgiving and holiday pie table.

Chef Tips

• Use firm, tart apples like Granny Smith that hold their shape and complement the cranberry.
• Cut real steam vents in the top crust so it doesn’t bubble over or split.
• Foil the crust edges after about 20 minutes to keep them from browning too fast.
• Let the pie cool before slicing so the filling sets; cutting it hot makes runny slices.

Variations

• Use fresh or frozen cranberries with a little extra sugar in place of cranberry sauce.
• Add a handful of chopped walnuts or pecans, or a splash of orange zest.
• Top with a streusel or lattice crust instead of a full top.