Cranberry Apple Pie Recipe

Slice of cranberry apple pie garnished with a dollop of whipped cream on a dark plate.

5 from 1 vote

The perfect combination of sweet, tart, caramelized apples with a burst of fresh tart cranberries. A dessert everyone will love!

Prep Time20

Cook Time1

Cooling Time4

Course: Dessert

Cuisine: American

Keyword: apple, cranberry, cranberry apple pie, pie

Servings:

Calories: 239kcal

Author: Leigh Harris

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.

Notes

Always refrigerate the dough while not actively working with it. This will keep the butter cold and prevent the crust from shrinking during baking.

To ensure the bottom crust doesn't become soggy I mix 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.

See the FAQ section in the post for storing and freezing baked or unbaked.

Nutrition