Jen's Cranberry Apple Pie

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

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
• 0.25 cup all-purpose flour
• 2 Meyer lemons, zested
• 1 ¼ teaspoons ground cinnamon
• 0.25 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 1 pie dough for a double-crust pie
• 2 tablespoons butter, cut into small pieces

Steps

1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. 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.