Apple Cranberry Pie Filling
A classic double-crust apple cranberry pie combining sweet Pink Lady apples with tart cranberries, thickened with tapioca and spiced with warm apple pie spice. The technique focuses on proper venting and egg wash application to achieve a golden, flaky crust with bubbling fruit filling. A straightforward dessert that showcases fundamental pie-making skills.
Equipment
- Large Skillet
- Mixing bowl
- Small bowl
- Whisk
- 9-Inch Pie Pan
- Sheet Pan
- Cooling rack
Ingredients
- 5 cups Apples Pink Lady, peeled, cored, sliced
- 1 cup Cranberries fresh or frozen
- 1 ¾ cups Granulated Sugar
- ⅓ cup Tapioca
- 1 tablespoon Lemon Juice
- ½ teaspoon Vanilla Extract
- 1 teaspoon Apple Pie Spice
Instructions
- Combine the sliced apples, sugar, tapioca, lemon juice, vanilla, and apple pie spice in a large skillet.
- Toss to coat evenly.
- Cook over medium heat for 7-9 minutes, stirring occasionally, until the apples soften slightly and release their juices.
- Remove from heat.
- Add the cranberries to the hot apple mixture and stir to combine.
- Cool completely.
Notes
The 15-20 minute rest after mixing allows the tapioca to begin absorbing liquid, preventing a runny filling. Proper venting is critical—the pencil-sized center hole and slits allow steam to escape so the top crust stays anchored to the filling rather than forming a dome. Apply egg wash in a thin, even layer; pooled egg will create dark spots and uneven browning. The pie is done when juices actively bubble through the vents and the crust is deeply golden, not pale. Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Frozen Pink Lady apples work well here since they're already prepped and the texture difference is minimal in baked applications.
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