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Ingredients

2 pounds tart pink baking apples (such as Pink Lady®) - peeled, cored, and sliced 1 pound Granny Smith apples - peeled, cored, and sliced 1 ½ cups fresh cranberries 1 cup firmly packed brown sugar ¼ cup all-purpose flour 2 Meyer lemons, zested 1 ¼ teaspoons ground cinnamon ¼ teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 1 pie dough for a double-crust pie 2 tablespoons butter, cut into small pieces

Nutrition Info

354.7 calories carbohydrate: 66 g cholesterol: 7.6 mg fat: 10.6 g fiber: 6 g protein: 2.4 g saturatedFat: 3.8 g servingSize: - sodium: 147.4 mg sugar: 45.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
Combine pink apples, Granny Smith apples, cranberries, brown sugar, flour, lemon zest, cinnamon, nutmeg, and vanilla together in a bowl and stir until apples are completely coated.
Roll out and line a pie dish with 1/2 the dough. Pour apple mixture into pie dish. Dot apple mixture with butter pieces. Roll out remaining 1/2 the dough and top apple mixture with dough. Pinch edges of bottom and top crusts together. Tuck in dough and crimp to form a border. Cut vents in the top of the dough and place pie on a baking sheet.
Bake pie in the preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 50 minutes. Transfer to a wire rack to cool.

1 apple cranberry pie

One of my favorite pies to make at Thanksgiving, this cranberry apple pie has just the right amount of sweet and tart.