Go Back
+ servings
Cranberry Apple Pie with a scoop of vanilla ice cream on top on a plate.
Print Recipe
5 from 1 vote

Cranberry Apple Pie

The mixture of tart cranberries combined with fresh juicy apples, brown sugar and a touch of cinnamon make this homemade Apple Cranberry Pie irresistible.
Prep Time30 minutes
Cook Time55 minutes
Cool30 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 228kcal
Author: Jessica

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

Calories: 228kcal | Carbohydrates: 41g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 68mg | Potassium: 115mg | Fiber: 3g | Sugar: 29g | Vitamin A: 158IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg