So you want a pie that tastes like fall and the holidays had a baby? This Apple Cranberry Pie is where it’s at. We’re talking sweet-tart apples mixed with bright, tangy cranberries all tucked into a flaky, buttery crust that shatters when you cut into it. The cranberries add this gorgeous ruby color and a pop of tartness that keeps it from being too sweet, while the apples bring that cozy, cinnamon-spiced warmth we all crave. It’s basically autumn in pie form. My grandma, who’s been making apple pie for 60 years, took one bite of this and said “well, I guess I’ve been doing it wrong.” High praise from the pie queen herself. This is the pie that’ll make you the family legend at Thanksgiving.
Why You’ll Love This Recipe
- Perfect balance of sweet apples and tart cranberries
- That flaky, buttery crust is worth the effort (or use store-bought, no shame)
- Looks absolutely stunning with that lattice top
- Smells like heaven while baking – your house will smell incredible
- Great for holidays but special enough for any occasion
- Tastes even better the next day (if there’s any left)
The Good Stuff You’ll Need
For the Crust:
- 2 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6-8 tbsp ice water
- OR 2 store-bought pie crusts (we don’t judge)
For the Filling:
- 6 cups apples, peeled and sliced (mix Granny Smith and Honeycrisp)
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Zest of 1 orange (optional but amazing)
For Assembly:
- 2 tbsp butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar for sprinkling
- Pinch of cinnamon for the top
Let’s Do This
Step 1: Crust Time (or Skip If Using Store-Bought)
In a food processor, pulse flour, sugar, and salt together.
Add cold butter cubes and pulse until mixture looks like coarse crumbs.
Drizzle in ice water 1 tablespoon at a time, pulsing until dough just comes together.
Divide dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
Step 2: Filling Magic
In a large bowl, toss sliced apples and cranberries together.
In another bowl, mix both sugars, flour, cornstarch, spices, and salt.
Pour sugar mixture over fruit and toss until everything is coated.
Add lemon juice, vanilla, and orange zest if using. Mix gently.
Let this sit for 15-20 minutes while you roll out the crust. The flavors need to get acquainted!
Step 3: Roll Out That Bottom Crust
Preheat oven to 400°F and position rack in the lower third.
On a floured surface, roll out one disk of dough into a 12-inch circle.
Transfer to a 9-inch pie dish and gently press into the bottom and sides.
Trim edges leaving about 1 inch overhang. Pop it in the fridge while you work.
Step 4: Fill Her Up
Pour the fruit filling into the prepared crust, mounding it slightly in the center.
Dot the top with those little butter pieces – this adds richness as it bakes.
Don’t skip the butter dots – they’re important for texture!
Step 5: Lattice Top (or Regular Top, Your Choice)
Roll out second disk of dough and cut into 1-inch strips for lattice.
Weave strips over the filling in a lattice pattern, or just lay a full crust on top with vents cut in.
Trim excess dough and crimp edges together. Make it pretty!
Brush entire top with beaten egg and sprinkle with coarse sugar and cinnamon.
Step 6: Protect and Bake
Place pie on a baking sheet (catches drips) and cover edges with foil or a pie shield.
Bake at 400°F for 25 minutes.
Reduce temperature to 350°F and bake another 40-50 minutes until filling is bubbly and crust is golden.
Remove foil for last 15 minutes to brown the edges.
Step 7: The Hardest Part
Let pie cool on a wire rack for at least 3-4 hours before cutting.
I know it’s torture, but cutting too early means runny filling everywhere.
The filling needs time to set up and thicken as it cools.
Use this time to make whipped cream or vanilla ice cream plans.
Step 8: Slice and Serve
Cut into wedges and serve with vanilla ice cream or fresh whipped cream.
Listen to everyone oooh and ahhh over that gorgeous filling.
Accept all compliments graciously.
Serving Suggestions
Vanilla ice cream is basically mandatory – the contrast of warm and cold is perfection.
Fresh whipped cream with a touch of vanilla is also incredible.
A slice of sharp cheddar cheese if you’re feeling traditional.
Serve slightly warm or at room temperature for best flavor.
Switch It Up
Streusel Top: Skip the top crust and add a butter-brown sugar-oat crumble instead.
Pear Addition: Swap 2 cups of apples for pears for extra complexity.
Spiced Up: Add 1/4 tsp cardamom or allspice for deeper spice notes.
Caramel Drizzle: Drizzle with salted caramel sauce before serving.
Pecan Crunch: Add 1/2 cup chopped pecans to the filling for texture.
Make-Ahead Tips
Pie dough can be made up to 3 days ahead and refrigerated, or frozen for 3 months.
Assembled unbaked pie can be frozen for up to 3 months – bake from frozen, adding 15 minutes.
Baked pie keeps covered at room temperature for 2 days, or refrigerated for 5 days.
Reheat slices in a 350°F oven for 10 minutes to restore that fresh-baked texture.
Questions People Actually Ask
Q: Can I use all apples or all cranberries? A: You can, but the combo is what makes this special. The tartness balances the sweetness perfectly.
Q: Why is my crust soggy? A: Make sure to bake on the lower rack, use enough thickener, and let it cool completely to set.
Q: Can I use dried cranberries? A: Fresh or frozen are better, but if using dried, rehydrate them in warm water first.
Q: What apples work best? A: Mix tart (Granny Smith) with sweet (Honeycrisp or Fuji) for best flavor and texture.
Q: How do I prevent the edges from burning? A: Cover with foil or use a pie shield for most of the baking time.
Q: Can I make this in advance? A: Yes! It actually tastes better the next day. Just store covered at room temp or in the fridge.
Print
Apple Cranberry Pie
- Total Time: 8 minute
- Yield: 8–10 slices 1x
Description
So you want a pie that tastes like fall and the holidays had a baby? This Apple Cranberry Pie is where it’s at. We’re talking sweet-tart apples mixed with bright, tangy cranberries all tucked into a flaky, buttery crust that shatters when you cut into it. The cranberries add this gorgeous ruby color and a pop of tartness that keeps it from being too sweet, while the apples bring that cozy, cinnamon-spiced warmth we all crave. It’s basically autumn in pie form. My grandma, who’s been making apple pie for 60 years, took one bite of this and said “well, I guess I’ve been doing it wrong.” High praise from the pie queen herself. This is the pie that’ll make you the family legend at Thanksgiving.
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6–8 tbsp ice water
- OR 2 store-bought pie crusts (we don’t judge)
For the Filling:
- 6 cups apples, peeled and sliced (mix Granny Smith and Honeycrisp)
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Zest of 1 orange (optional but amazing)
For Assembly:
- 2 tbsp butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar for sprinkling
- Pinch of cinnamon for the top
Instructions
In a food processor, pulse flour, sugar, and salt together.
Add cold butter cubes and pulse until mixture looks like coarse crumbs.
Drizzle in ice water 1 tablespoon at a time, pulsing until dough just comes together.
Divide dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
In a large bowl, toss sliced apples and cranberries together.
In another bowl, mix both sugars, flour, cornstarch, spices, and salt.
Pour sugar mixture over fruit and toss until everything is coated.
Add lemon juice, vanilla, and orange zest if using. Mix gently.
Let this sit for 15-20 minutes while you roll out the crust. The flavors need to get acquainted!
Preheat oven to 400°F and position rack in the lower third.
On a floured surface, roll out one disk of dough into a 12-inch circle.
Transfer to a 9-inch pie dish and gently press into the bottom and sides.
Trim edges leaving about 1 inch overhang. Pop it in the fridge while you work.
Pour the fruit filling into the prepared crust, mounding it slightly in the center.
Dot the top with those little butter pieces – this adds richness as it bakes.
Don’t skip the butter dots – they’re important for texture!
Roll out second disk of dough and cut into 1-inch strips for lattice.
Weave strips over the filling in a lattice pattern, or just lay a full crust on top with vents cut in.
Trim excess dough and crimp edges together. Make it pretty!
Brush entire top with beaten egg and sprinkle with coarse sugar and cinnamon.
Place pie on a baking sheet (catches drips) and cover edges with foil or a pie shield.
Bake at 400°F for 25 minutes.
Reduce temperature to 350°F and bake another 40-50 minutes until filling is bubbly and crust is golden.
Remove foil for last 15 minutes to brown the edges.
Let pie cool on a wire rack for at least 3-4 hours before cutting.
I know it’s torture, but cutting too early means runny filling everywhere.
The filling needs time to set up and thicken as it cools.
Use this time to make whipped cream or vanilla ice cream plans.
Cut into wedges and serve with vanilla ice cream or fresh whipped cream.
Listen to everyone oooh and ahhh over that gorgeous filling.
Accept all compliments graciously.
Notes
Vanilla ice cream is basically mandatory – the contrast of warm and cold is perfection.
Fresh whipped cream with a touch of vanilla is also incredible.
A slice of sharp cheddar cheese if you’re feeling traditional.
Serve slightly warm or at room temperature for best flavor.
- Prep Time: 30 minutes
- Cook Time: 65-75 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~58g
- Protein: ~4g