Homemade Cranberry Apple Pie
1 tbsp. butter
1/2 tsp. ground cinnamon
1/2 tsp. grated orange zest
1/4 tsp. ground nutmeg
3 lbs. granny smith or other tart apples, peeled, cored, and thinly sliced
1 1/2 cups frozen cranberries
1 cup sugar (more or less, depending on the apple sweetness)
5-6 tbsp. of coarsely chopped pecans (optional)
3-4 tbsp. all purpose flour
8 tbsp. unsalted butter, melted
Preheat oven to 425ºF. Melt the butter in a saucepan over medium heat. Add the orange zest, cinnamon, and nutmeg; mix well with a wooden spoon. Add the apples and cranberries, stirring to combine.
Combine sugar, pecans, and flour in a separate bowl; add to apple mixture, stirring to combine.
Line a 10 inch Lodge Cast-Iron Skillet with rolled out dough to form the bottom pie crust. Spoon apple mixture onto pie crust, packing tightly and mounding the center. Roll out remaining dough to 1/8 inch thickness and gently place over filling; fold edges under and crimp together, sealing both layers of crust together.
How do I make the dough you ask? See our Nana Hirl’s Pie Crust post for recipe and directions.
Cut 4 or 5 slits in top of pie for steam to escape. Bake at 425ºF for 15 minutes; reduce oven temperature to 350ºF and bake until crust is golden, approx. 45-55 mins.
Transfer to a wire rack and cool 1 1/2 to 2 hours before serving.