Apple Cranberry Pie

A Cranapple Pie Worth Fighting Over

There is something about the combination of sweet apples and tart cranberries that just feels like fall wrapped in a flaky crust. This Apple Cranberry Pie takes everything you love about a classic apple pie and brightens it up with a handful of ruby red cranberries, creating a filling that is jammy, tangy, and impossible to stop eating straight off the spoon. If you have ever made a fresh cranberry apple pie and wondered why it disappears faster than a plain apple one, this is why.

What I love most about this cranapple pie is how forgiving it is. You do not need to be a professional baker to pull off a gorgeous lattice top or a golden, flaky crust. With a few chilled ingredients and a little patience, you will have a pie that looks like it came from a bakery window.

Before we get cooking, the right tools and ingredients really do make a difference here. A good pastry cutter keeps your butter cold and your crust flaky, and a sturdy ceramic pie dish helps the bottom crust bake through evenly instead of turning soggy. Here are a few things that genuinely help this recipe shine:

Why Cranberries Belong in Apple Pie

Fresh cranberries bring a natural tartness that balances the sweetness of the apples beautifully. Instead of a one-note sweet pie, you get layers of flavor in every bite. The cranberries also release a bit of natural pectin as they cook, which helps the apple cranberry pie filling set up into that perfect sliceable texture.

For the best texture, reach for a firm, tart apple like Granny Smith, or a sweeter option like Honeycrisp if you prefer a milder filling. A mix of both is even better, since it gives you contrast between soft, jammy bites and pieces that hold their shape.

Chef's Tip: Let your apple and cranberry filling sit for 15 minutes after mixing. This draws out some of the natural juices and lets the sugar and spices fully coat the fruit, which means a more flavorful, evenly sweetened filling.

Building the Perfect Crust

A flaky crust is really about temperature control. Keep your butter cold, your water ice cold, and work quickly so the butter does not melt into the flour before it hits the oven. Those little pockets of cold butter are what create those beautiful, flaky layers as the pie bakes.

If you want to switch things up, try turning this into an apple cranberry slab pie. Simply roll the dough to fit a rimmed baking sheet, spread the filling in an even layer, and top with a full sheet of dough or a lattice. It bakes a bit faster and is perfect for feeding a crowd.

Feeling nutty? Fold in some toasted walnuts for an apple cranberry walnut pie variation. The added crunch pairs beautifully with the soft baked fruit and gives the pie a little extra texture in every apple cranberry pie slice.

Let's Bake It

Once your dough is chilled and your filling is ready, the rest comes together quickly. You will roll, fill, top, and bake until the crust turns a deep golden brown and the filling bubbles up through the slits or lattice. That bubbling is actually a good sign, it means the cornstarch has activated and your filling will slice cleanly once cooled.

Ready to make it? Here is the full step-by-step recipe:

Apple Cranberry Pie

This Apple Cranberry Pie is packed with sweet-tart fruit, warm spices, and a flaky homemade crust, the perfect cranberry apple pie recipe for holiday tables and cozy weekends alike.

Prep:30 mins

Cook:55 mins

Total:85 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 385Protein: 4g

Carbs: 56gFat: 17gSat. Fat: 9gFiber: 4gSugar: 32gSodium: 210mg

Ingredients

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• 2 1/2 cups all-purpose flour, plus more for rolling
• 1 cup unsalted butter, cold, cubed, divided for double crust
• 1 tbsp granulated sugar, for the crust
• 1 tsp salt, divided
• 1/2 cup ice water, plus more as needed
• 6 apples, peeled, cored, and thinly sliced, Granny Smith or Honeycrisp
• 1 1/2 cups fresh cranberries, whole, rinsed
• 3/4 cup granulated sugar, for the filling, adjust to taste
• 1/4 cup brown sugar, packed
• 3 tbsp cornstarch, for thickening the filling
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup chopped walnuts, optional, toasted, for an apple cranberry walnut pie twist
• 1 large egg, beaten, for egg wash
• 1 tbsp coarse sugar, for sprinkling on top

Instruction

1

Make the pie dough: in a large bowl, whisk together the flour, sugar, and half the salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.

2

Drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.

3

Meanwhile, make the filling: in a large bowl, toss the sliced apples and cranberries with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, remaining salt, and lemon juice until evenly coated. Fold in the walnuts if using. Let sit for 15 minutes.

4

Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on the lower rack to catch any drips.

5

On a lightly floured surface, roll out one dough disc and fit it into a 9-inch pie dish, leaving a slight overhang.

6

Pour the apple cranberry pie filling into the crust, mounding it slightly in the center, and dot with any remaining butter.

7

Roll out the second disc and place it over the filling, or cut into strips for a lattice top. Trim and crimp the edges to seal.

8

Brush the top crust with the beaten egg wash and sprinkle generously with coarse sugar. Cut a few slits in the top if using a solid crust to allow steam to escape.

9

Bake for 20 minutes at 400 degrees F, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 30 to 35 minutes, until the crust is golden and the filling is bubbling.

10

If the edges brown too quickly, cover them with foil or a pie shield partway through baking.

11

Cool the pie on a wire rack for at least 2 hours before slicing to let the filling set.

Equipment

• 9-inch pie dish
• Pastry cutter or food processor
• Rolling pin
• Large mixing bowls
• Baking sheet
• Pastry brush
• Wire cooling rack

Notes

This pie tastes best the day after baking, once the filling has fully set. Store leftovers loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The unbaked dough can be made up to 3 days ahead or frozen for up to 2 months.

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Serving and Storing Your Pie

As tempting as it is to slice right away, let the pie cool for at least two hours on a wire rack. This resting time allows the filling to fully set, so your first slice holds together instead of spilling all over the plate.

Serve your Apple Cranberry Pie slightly warm or at room temperature, with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It also pairs wonderfully with a warm mug of spiced cider on a cool afternoon.

For storage, keep leftovers loosely covered at room temperature for up to two days, or refrigerate for up to five days. A quick reheat in the oven brings back that fresh-baked crispness to the crust.

A few variation ideas to try:

• Swap half the apples for pears for a softer, more floral filling
• Add orange zest to the filling for a citrusy lift
• Use a crumb topping instead of a top crust for a rustic, streusel-style finish

However you slice it, this cranberry apple pie is destined to become a new seasonal favorite in your baking rotation.