Cranberry Apple Pie
This Cranberry Apple Pie combines sweet caramel apples with a burst of tart cranberries. It’s the perfect fall treat for Thanksgiving and Christmas!
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Why You’ll Love This
It is a classic apple pie with the bright tangy flavor of cranberries! Taking that same old apple pie to another level.
A homemade flaky buttery double-crust pie filled with sweet and tart apples and fresh cranberries scented with cinnamon, nutmeg, cloves, and mace. All the flavors you crave during the fall season!
It’s the perfect dessert to serve family and guests during the holiday season.
I like to make this cranberry apple pie recipe for just our homemade all-butter pie crust alone! I am the person who eats the crispy flaky edges first.
Some of our other favorite fall desserts to make are Italian Butterball Cookies, Sweet Potato Cake, Better Than Starbucks Pumpkin Bread, Apple Cider Loaf Cake, and Apple Dapple Bundt Cake.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make a Homemade Cranberry Apple Pie
Pro Tip
To ensure the bottom pie crust doesn’t become soggy I use crust dust. It’s a mix of 1 teaspoon granulated sugar and 1 teaspoon flour, then sprinkle it over the bottom crust before placing the filling in it.
Or you can brush the bottom with egg wash before pouring in the filling.
Tips
- Always refrigerate the pie dough anytime you are not working with it directly. This keeps the butter cold and will prevent the crust from shrinking during baking. Know if your pie plate can tolerate the temperature changes. Some glass pie plates can shatter due to temperature swings. I use a ceramic pie plate.
- You can use store bought pie crust or our homemade pie crust.
- You can use fresh or frozen cranberries. If using frozen cranberries there is DO NOT thaw them first. You can use dried cranberries but reduce them to 1 cup NOTE you will not have the same burst of fresh plump cranberries.
- You can use a solid pie crust for the top of the pie instead of a lattice pie crust if desired. Be sure to cut slits in the top to release steam while baking.
- I used a combination of Granny Smith apples and Honeycrisp apples. But you can use Braeburn, Envy, Jonagold, Jonathan, Pink Lady, or Golden Delicious.
- Bake the pie on a baking sheet lined with parchment paper or aluminum foil to catch any juices that may bubble over.
- Watch the pie closely if it is starting to brown too quickly use a pie crust shield or a piece of aluminum foil tented loosely.
- Let the pie cool completely for at least 4 hours to allow the filling to set up and not be runny.
Variations
Dutch Version – Replace the lattice crust with the Dutch version. Combine 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup dark brown sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a medium bowl with a pastry blender or fork cut 1/2 cup of softened unsalted butter in until it resembles crumbs. Sprinkle over the filling and bake as instructed.
More Delicious Pie Recipes
FAQ
Be sure to cook it until it’s bubbling in the center not just the edges. Use an instant-read thermometer to make sure it has reached 200ºF in the center. Also, be sure to let it cool completely for the filling to have time to set up.
Cover with plastic wrap and keep at room temperature for up to 4 days or in the refrigerator for up to 7 days.
Cover the pie with aluminum foil and reheat in a 350ºF oven for 15-20 minutes.
You can freeze this apple cranberry pie baked or unbaked. Wrap tightly with two layers of plastic wrap and place in a freezer bag.
If baking a pie from frozen do not thaw and bake an additional 20-30 minutes or until the internal temperature is 200ºF.
Cranberry Apple Pie Recipe
Ingredients
- 1 Double pie crust
- 6 cups Peeled and sliced apples 5-6 medium apples
- 1 1/2 cups Cranberries fresh or frozen not thawed
- 1/2 cup Granulated sugar
- 1/2 cup Dark brown sugar
- 2 tbsp Cornstarch
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Nutmeg freshly grated (or ground)
- 1/4 tsp Ground mace
- 1/8 tsp Ground cloves
- 1/4 tsp Kosher salt
- 1 1/2 tbsp Unsalted butter cold and cubed (optional)
- 1 large Egg for egg wash
- 1 tbsp Water for egg wash
Instructions
- Prepare the pie dough and refrigerate for at least one hour before rolling.1 Double pie crust
- In a medium bowl whisk the granulated sugar, dark brown sugar, cornstarch, cinnamon, nutmeg, cloves, mace, and kosher salt together until well combined.1/2 cup Granulated sugar, 1/2 cup Dark brown sugar, 2 tbsp Cornstarch, 1 1/2 tsp Ground cinnamon, 1/2 tsp Nutmeg, 1/4 tsp Ground mace, 1/8 tsp Ground cloves, 1/4 tsp Kosher salt
- In a large bowl stir the peeled and sliced apples, cranberries, and sugar mixture together until well coated. Set aside. Preheat the oven to 400ºF.6 cups Peeled and sliced apples, 1 1/2 cups Cranberries
- Roll one disk of pie dough to 1/8 inch thickness, about a 12-inch circle. Gently fit the dough into a 9-inch deep-dish pie pan. Refrigerate the bottom dough while you roll out the top crust to the same dimensions. Cut the top crust into 1-inch strips.
- Remove the bottom crust from the fridge and pour the pie filling and all the juices into the bottom crust. Dot with cubed butter. Lay the strips of dough into a lattice pattern over the filling, crimp the edges, and brush the crust with egg wash. Place the unbaked pie in the freezer or refrigerator for 15 minutes.1 1/2 tbsp Unsalted butter, 1 large Egg, 1 tbsp Water
- Bake the pie at 400ºF for 20 minutes then reduce the oven temperature to 375ºF and bake another 40-50 minutes or until the center of the pie is bubbling and has reached an internal temperature of 200ºF. Watch closely and if it is browning too much tent loosely with aluminum foil.Remove the pie to a wire rack to cool completely.