Apple Cranberry Pie
This Apple Cranberry Pie bakes tart cranberries and cinnamon-spiced apples into a golden, flaky crust for the coziest slice of fall on your table.
A Pie That Bridges Fall and Winter
There is something magical about the moment apples and cranberries meet in a pie crust. This Apple Cranberry Pie takes the classic comfort of a cranberry apple pie recipe and turns up the volume with tart, jewel-toned cranberries tucked between layers of soft, cinnamon-spiced apples. It is the kind of dessert that feels equally at home on a Thanksgiving table or a quiet Sunday afternoon when you just want something warm coming out of the oven.
What makes this cranapple pie so special is the balance. The apples bring natural sweetness and that soft, tender bite, while the fresh cranberries add a pop of tartness and color that keeps every forkful interesting. If you have only ever made a plain apple pie, this fresh cranberry apple pie is about to become your new favorite.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy rolling pin, a reliable pie dish, and a good food processor for the crust will save you time and stress, and using truly fresh cranberries (not the dried kind) is key to getting that bright, jammy Apple Cranberry Pie Filling everyone raves about.
Choosing the Best Apples and Cranberries
Not all apples behave the same way in the oven, so picking the right variety matters more than people realize.
- Granny Smith apples hold their shape beautifully and add a nice tartness that plays well with the cranberries.
- Honeycrisp apples bring natural sweetness and a juicy bite, and mixing them with Granny Smith gives you the best of both worlds.
- Fresh cranberries should be firm and brightly colored. Give them a quick rinse and pick out any soft or shriveled berries before tossing them into the filling.
Chef's Tip: For an even more textured bite, try folding in a handful of chopped walnuts. An Apple Cranberry Walnut Pie adds a subtle crunch that pairs beautifully with the soft fruit filling.
Getting the Filling Just Right
The secret to a filling that slices cleanly instead of oozing everywhere is cornstarch and patience. As the apples and cranberries bake, they release juices that thicken into a glossy, jammy sauce. Cornstarch helps bind everything together, but the real trick is letting the pie cool completely before you cut into it.
I know it is tempting to slice into a warm Apple Cranberry Pie Slice right out of the oven, but giving it a full two hours to rest allows the filling to set properly. Cut it too early and you will end up with a beautiful but runny mess on the plate.
Warning: Skipping the cooling time is the number one reason pie fillings turn out soupy. Patience really does pay off here.
Building a Flaky, Golden Crust
A good crust is really about temperature control. Keep your butter cold, your water icy, 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 the flaky layers you are after.
For a classic look, go with a lattice top so the ruby red cranberries and golden apples peek through as the pie bakes. If you prefer something simpler, a full top crust with a few decorative slits works just as well and is a bit more forgiving for beginner bakers.
Ready to make it? Here is the full step-by-step recipe:
Apple Cranberry Pie
This Apple Cranberry Pie bakes tart cranberries and cinnamon-spiced apples into a golden, flaky crust for the coziest slice of fall on your table.
Ingredients
- 2 1/2 cups all-purpose flour, for the double pie crust
- 1 cup unsalted butter, cold, cubed
- 1 tbsp granulated sugar, for the crust dough
- 1 tsp salt, divided between crust and filling
- 1/2 cup ice water, plus more as needed
- 6 apples, peeled, cored, and sliced, Granny Smith or Honeycrisp
- 1 1/2 cups fresh cranberries, rinsed, whole or roughly chopped
- 3/4 cup granulated sugar, for the filling, adjust to taste
- 1/4 cup brown sugar, packed, adds warmth and depth
- 3 tbsp cornstarch, to thicken the filling
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg, freshly grated if possible
- 1 tbsp lemon juice, freshly squeezed
- 1 egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top, optional
Instruction
In a large bowl or food processor, combine the flour, 1 tablespoon sugar, and half of the salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
Add the ice water a tablespoon at a time, mixing just until the dough comes together. Divide in half, shape into two discs, wrap, and chill for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, toss the sliced apples and cranberries with the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, remaining salt, and lemon juice until evenly coated.
Roll out one disc of dough on a floured surface and fit it into a 9-inch pie dish, leaving a slight overhang.
Pour the apple cranberry filling into the crust, mounding it slightly in the center.
Roll out the second disc of dough and place it over the filling, or cut into strips for a lattice top. Trim and crimp the edges to seal.
Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few small slits in the top to let steam escape.
Place the pie on a baking sheet to catch any drips and bake for 50 to 60 minutes, until the crust is deep golden brown and the filling is bubbling.
If the edges brown too quickly, cover them loosely with foil halfway through baking.
Cool the pie on a wire rack for at least 2 hours before slicing to let the filling set.
Equipment
- 9-inch pie dish
- Rolling pin
- Food processor (optional)
- Large mixing bowls
- Pastry brush
- Baking sheet
- Wire cooling rack
Notes
Serving, Storing, and Fun Variations
This pie is wonderful served slightly warm with a scoop of vanilla ice cream melting over the top, or completely cooled with a dollop of freshly whipped cream. It also makes a stunning centerpiece for a holiday dessert table.
If you are feeding a crowd, this recipe adapts beautifully into an Apple Cranberry Slab Pie baked in a rimmed sheet pan, which gives you more servings and more of that golden crust in every bite. It is a great option when you need a Cranberry Apple Pie Recipe that stretches further.
For storage, keep leftover slices loosely covered at room temperature for a day, or refrigerate for up to four days. A few minutes in a warm oven brings the crust right back to life.
However you slice it, this Cranberry Apple Pie is proof that two humble fruits, baked together with a little cinnamon and a lot of love, can turn into something truly unforgettable.
