Elevate your Holiday dessert game with this Apple Cranberry Pie. The mixture of tart cranberries combined with fresh juicy apples, brown sugar and a touch of cinnamon make this homemade fruit pie irresistible. Such a delicious addition to a Thanksgiving dessert spread!
Can you guys believe that Christmas has come and gone already?! It was our little guys first christmas and it was the best one yet. I'm so in love with seeing the magic in John's eyes - I can't wait for Ryan to get a little older to enjoy all of the Christmas magic with his brother! Not rushing anything, though. I'm trying to soak up every second of newborn gushiness!
This cranberry pie recipe was totally inspired by the holidays. It's just perfect for this time of year. It's an apple pie made even better with cranberries mixed it to give it an extra layer and depth of flavor. I just love how the apples soften and the cranberries burst and ooze into the pie filing.
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Why you'll love this recipe
- Easy to follow instructions and straightforward ingredients make this fruit pie recipe accessible to bakers of all skill levels.
- The buttery, flaky pie crust combined with the tart and sweet combination of the apples and cranberries is such a delicious combination.
- Make ahead: Make this dessert one day ahead of time for ease.
- It’s a tasty festive pie that's perfect for dinner parties, holidays or any occasion.
Ingredients
- Pie crust: You will need a top and a bottom crust for this recipe. You can use a store-bought crust or try your hand at my homemade flaky pie crust recipe.
- Apples: For this cranberry apple pie recipe, I recommend using sweet apples to balance out the tartness from the cranberries. Honeycrisp is my personal favorite but other options like Gala or Fuji would work great also.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Citrus Twist: Add a few tablespoons of orange zest or lemon zest for a citrusy component.
How to make this Apple Cranberry Pie
- Toss all filling ingredients together in a large bowl.
- Press your pie dough into a well-greased pie plate and bake for 8 minutes.
- Spoon filling into the warm bottom crust and spread it out evenly. Dot filling with small cubes of butter.
- Create a lattice crust on top of the pie with the second crust or simply place the entire sheet on top, trimming and shaping as needed. Be sure to cut 2-4 vent holes in the center before baking.
- Beat egg wash ingredients together and brush top crust.
- Bake the pie on a baking sheet until the crust is golden brown and the filling is bubbling, about 50 to 55 minutes. Cover loosely with foil if the edges start to brown too much until end of baking time.
- Allow to cool on a cooling rack for 30 minutes to 1 hour so the filling has time to set up for easier slicing.
How to pick the best apples for apple pie
The key is to balance sweetness, tartness, and texture to create a well balanced and delicious filling. Happy baking!
- Mix of Sweet and Tart: I typically like to opt for a combination of sweet and tart apples. For this pie though, the tartness of the cranberries pairs well with a sweet apple. Some of my favorite sweet apple to bake with include Honeycrisp, Fuji, and Gala. If you want to use a tart apple, Granny Smith, Jonagold, or Braeburn are great options.
- Firm Texture: Apples with a firm texture will hold up well during baking. The apples should not be overly soft or mushy.
- Hold Shape When Baked: Some apples are better at holding their shape when baked, preventing your pie from turning into applesauce. Varieties like Granny Smith and Jonathan are known for maintaining their structure during baking.
- Seasonal Availability: Choose apples that are in season for the freshest and most flavorful results. Different varieties peak at different times, so check local orchards or farmers' markets for the best seasonal options.
- Personal Preference: Consider your personal taste preferences. If you enjoy a sweeter pie, lean towards more sweet apples. If you prefer a tart kick, include more tart varieties.
- Experiment: Don't be afraid to experiment with different apple combinations to find your perfect mix. Each variety contributes something unique to the final taste and texture of the pie.
Recipe FAQs
Yes, you can use frozen cranberries if fresh are not available. Simply add the frozen cranberries to the filling.
Consider using a sweet apple like Honeycrisp, Fuji, or Gala to balance the sweetness combined with the cranberries.
Yes, you can assemble the pie and freeze it before baking. When ready to bake, simply place the frozen pie in the preheated oven, adding a few extra minutes to the baking time.
Store leftover apple cranberry pie in the refrigerator in an airtight container or covered with plastic wrap or aluminum foil for 2-3 days.
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📋 Recipe
Cranberry Apple Pie
Ingredients
- 1 pkg pie crust, 2 crusts
- 4-5 apples
- 1 tablespoon lemon juice
- 2 cups cranberries, fresh or frozen
- ¾ cup + 1 tbs granulated sugar, divided
- ½ cup light brown sugar, packed
- 3 tablespoon corn starch
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch cloves
- 3 tbsp. unsalted butter, cut into small cubes
Egg Wash
- 1 egg
- 1 tbs milk
Instructions
For the Filling
- Peel and core apples and cut into ¼" slices. Toss the apples with lemon juice in a large bowl. Add cranberries, ¾ cup granulated sugar, brown sugar, corn starch and spices and toss together until evenly coated.
Assemble the pie
- Take the refrigerated pie dough out of the fridge 15 minutes before using to soften slightly.
- Preheat oven to 400°F and grease a 9" pie pan very well. Unroll the pie crust dough and press into the bottom and up the sides of the prepared pan. Bake for 8 minutes and allow to cool slightly. Spoon the filling into the warm bottom crust and spread it out evenly. Dot filling with small cubes of butter.
- Create lattice crust (optional): Take the second pie crust and with a pizza cutter or sharp knife, cut into 1" strips. Assemble the lattice on top of the pie. Alternatively, you can place the entire sheet of pie dough on top of the pie - make sure to cut 2-4 vent holes in the center before baking. Beat egg wash ingredients together and brush top crust. Sprinkle remaining 1 tablespoon of granulated sugar on top.
- Bake the pie on a baking sheet until the crust is golden brown and the filling is bubbling, about 50 to 55 minutes. If the top or edges start to brown too quickly, cover with foil until end of baking time.
- Allow to cool on a cooling rack for 30 minutes to 1 hour so the filling can set up for easier slicing.
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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