Apple Blush Pie Recipe

apple blush pie

Apple blush pie

I was planning to make a traditional apple pie, but after mixing together the sliced apples, spices, and sugar, I felt it needed some color. This is where the blush part comes in – I looked to my right, and a big beautiful bag of fresh cranberries, that I bought for fresh cranberry relish, was staring me down. I decided to chop a handful of them and mix it in with the apples to give the pie a tart twist. Oh my goodness, I am glad I did. This turned out to be the star of the show for desserts on Thanksgiving day.


2 pie crusts (for top and bottom)

2 granny smith apples, peeled and thinly sliced

2 Fuji apples, peeled and thinly sliced

2 pink lady apples, peeled and thinly sliced

1 cup of organic cane sugar

1 teaspoon ground cloves

1 teaspoon ground cinnamon

4 tablespoons of butter

2 tablespoons of heavy cream

1/2 cup fresh cranberries cut into quarters

3 tablespoons of all-purpose flour


  1. Preheat oven to 400 degrees
  2. Mix sliced apples, sugar (save 2 tablespoons of sugar for dusting over pie), cinnamon, cloves, and cranberries together
  3. Pour pie mix into pie crust pan, smooth out apples evenly
  4. Evenly dollop butter in four parts over apple mixture
  5. Top with second layer of pie dough, and pinch bottom and top edges to seal
  6. Cut decorative slits into pie crust so steam can escape while baking
  7. Brush heavy cream evenly over top of pie dough
  8. Sprinkle with remaining sugar
  9. Bake for 10 minutes
  10. Take pie out of oven and wrap foil around crust edges
  11. Lower heat to 350 degrees and bake pie for 1 hour, or until a nice golden brown
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One Comment

  • Posted April 27, 2013 at 5:18 AM | Permalink

    Hello! I could have sworn I’ve been to this blog before but after checking through some of the post I realized it’s new to me.

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One Trackback

  • […] I used pre-made puff pastry dough for the crust and oh my gosh is it delicious. Buttery, flaky, and pairs so well with my cinnamon-y warm apples. Puff pasty is easy to find and usually found in the frozen aisle at your local market. This tart looks fancier than it actually is, all five minutes of it. I think next time I’ll play around with the fruit selection and maybe use pears with ginger, or even cranberries and apples, which is a mouthwatering combination in my apple blush pie. […]

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