Cranberry Apple Pot Pie
This cranberry apple pot pie is a delicious and easy dessert to make for the holidays. It combines two holiday favorites into one delicious pie
Ingredients
- 3 large apples any will work, I used Granny Smith
- 2 ½ cups fresh cranberries
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 5 tablespoons unsalted butter cut in cubes
- 2 sheets puff pastry
- 1 egg plus 1 tablespoon water
- turbinado sugar
Instructions
- Preheat the oven to 350 degrees F.
- Wash and roughly chop the apples (I always leave the skins on, but feel free to remove them prior to chopping) .
- Toss together the apples, cranberries, lemon juice, sugar and spices together in a large bowl. Fold in butter.
- Fill individual bowls (I used medium ramekins) with the mixture, it should pile up higher than what the bowl is since the fruit will break down and shrink as it cooks. You can also use a 9 inch pie pan if desired.
- Cut out squares a little larger than the diameter of the bowls you are using and place them over the filling. Push the edges down on the lip of the bowl. For the corners, I just folded them in before pressing the edges down.
- Mix together the egg and water in a small bowl. Use a pastry brush to brush the tops of the puff pastry with the egg wash. Top with the turbinado sugar. Cut a small slit on the tops of the pastry.
- Bake for about 30 - 35 minutes for the individual bowls (about 40 - 45 minutes for a pie pan), or until the pastry is a nice golden brown. Allow to cool for at least 40 minutes before serving.
Notes
*Prep time includes cooling time