Apple Walnut Craisin Pie Recipe with Instructional Video
This Apple Walnut Craisin Pie is loaded with tart apples, dried cranberries and walnuts all baked in a flaky pie crust. A wonderful addition to your holiday dessert table – or anytime!
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Tips for Making the Apple Cranberry Walnut Pie:
Ingredients and Tips for this recipe:
- Pie Crust: This pie is best baked in a flaky pie crust. Check out my Flaky Pie Dough recipe if you prefer to make your own (I also have a YouTube video which walks you through the dough recipe step-by-step). This recipe produces a flaky crust yet is tender and sturdy.
- Apples: I prefer a combination of Granny Smith and Honey Crisp apples for this pie. Macerate the apples before baking the pie so you don’t have a goopy mess. Macerating is simply tossing the fruit in sugar and allowing to rest for about an hour. This draws out some of the excess juices. Your apples will still be plenty juicy.
- Dried Cranberries: You are probably familiar with Craisins which are a dried cranberry brand created by Ocean Spray. Several other companies make dried cranberries and these will work well in the pie recipe.
- Walnuts: Chop and lightly toast the walnuts for this recipe. To toast the walnuts, place a frying pan on the stovetop over medium heat. Once the pan heats up add the walnuts and stir for 3 – 5 minutes. You will know the walnuts are done when you begin to smell them (don’t leave unattended for long as walnuts can burn quickly!).
- Sugar: Brown sugar and granulated sugar are both used in this pie recipe. The granulated sugar is used to prepare the apples and the brown sugar is used when assembling the pie.
- Spices: This apple pie is spiced with ground cinnamon, ground nutmeg and salt.
- Cornstarch: The Apple Walnut pie is thickened by using cornstarch.
Baking the Apple Cranberry Pie:
This pie is first put in the oven at a temperature of 425 degrees F. The high temperature will quickly start baking the crust – this helps achieve the perfect flaky texture you want in your crust. After 15 minutes lower the temperature to 350 to finish baking the pie. Check your crust occasionally while the pie is baking. If it begins to brown too quickly cover with a pie crust shield or aluminum foil to prevent burning.
Ideally, make the pie the day before or the day you will be serving it. If you are pressed for time, you may make the pie up to three days before serving – just wrap in plastic or store in an airtight container and leave at room temperature.
I don’t recommend freezing the pie after it is baked. The process of thawing out the pie will make the crust soggy – an no one wants a soggy crust! You may assemble the pie and freeze it prior to baking. Place the pie in the fridge the day before you plan to bake it and allow it to fully defrost.
You won’t have a runny pie or soggy crust if you macerate the apples prior to assembling the pie. Also, this pie starts by baking at a high temperature (425 F) which will bake the bottom and top crusts well.
No refrigeration is needed for an apple pie. Place a sheet of foil or a kitchen towel over the pie and leave at room temperature.
Apple Walnut Craisin Pie
- 9" Pie Pan
- 1 Pie Crust 9" pie crust (top and bottom crusts) Our Flaky Pie dough works well for this pie
- 2 Lbs. Apples (Granny Smith and/or Honey Crisp) Cored, peeled and chopped into ¼ slices
- 100 Grams Granulated Sugar for Macerating Apples (½ Cup)
- ½ Cup Craisins (note: dried cranberries)
- 1 Cup Walnuts, lightly toasted and chopped
- 70 Grams Brown Sugar (⅓ Cup)
- 2 Tbsp Corn Starch
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ½ tsp Nutmeg
- 1 Large Egg, lightly beaten For brushing pastry exterior
- 1 Tbsp Raw Sugar For pastry exterior
- Peel, core and chop apples into ¼ inch slices.
- Place prepared apples and craisins in a bowl. Add 100 grams (½ cup) granulated sugar and toss until apples are coated. Cover bowl with a kitchen towel and set aside. Allow to rest at room temperature for approximately 1 hour.
Assemble the Pie
- Preheat oven to 450° F
- Drain macerated apples/craisins and return to original bowl – discard excess juice. Sprinkle cornstarch, brown sugar, salt, cinnamon and nutmeg over apples and toss to coat apple and craisins evenly.
- Add walnuts to the bowl and toss until evenly distributed.
- Pour apple mixture into the pre-rolled, unbaked pie shell and distribute the mixture evenly.
- Place the top crust over the apples and crimp pie crust as desired. Using a kitchen knife, place several slits around the pie (this will allow the steam to escape while baking).
- Lightly beat an egg. Brush pie crust with egg wash and sprinkle with granulated or raw sugar (approximately 1 Tbsp.)
- Place pie on a sheet pan (this will catch any juices which may leak out of the pie)
- Bake for 15 minutes at 425° F
- Lower oven temperature to 350° F and bake an additional 25 minutes. Check crust midway through baking. Place a pie shield or foil over the crust if it is becoming too dark.
- Remove from oven, place on a cooling rack and allow to rest at room temperature for at least one hour.