BEST Cranberry Apple Pie is my new favorite fall pie. A tender flaky lattice topped pie crust is loaded with a fresh cranberries, apples, warm spices. This delicious traditional apple pie with added cranberries makes for a spectacular holiday dessert!
It can’t already be time to start planning for the holidays. I swear I’m still nibbling on Halloween candy I have stashed in my secret hiding place.
Cranberries, apples, cinnamon spice, and a buttery homemade pie crust makes this apple cranberry pie a family favorite pie that we bake every year!
I've even come across on the web some desserts made recently with Halloween type candy. My mind was frozen in October even way past October's ending. Where did the time go?
As the weeks rushed by I found myself without any cooking plans for Thanksgiving. I know I’ve mentioned I’m not the best planner, but I do always have a menu written out somewhere at least a week before the big day.
There are usually some amazing recipe that have caught my eye printed out or the magazine pages bookmarked. I do really love trying new side dishes for Thanksgiving and Christmas. But this year I just couldn’t get into the menu planning groove. Family things came up and food wasn’t on my mind like it usually is. I didn’t even bake my desserts until the morning of Thanksgiving.
It was a beautiful afternoon spent with my family and my parents and my brother and his children (sorry, I know the holiday is way over and most of you are already on Christmas but my mom reminded me I didn’t even mention Thanksgiving in my last post!). My mom made her usual delicious turkey and hubs and I made some sides. I made an incredible sweet potato recipe from November Bon Appetit. I promise to share it with you because it was THAT good!
I am a huge pie lover. My heart skips a beat for an amazing apple pie. If you love cranberries, you have to give this recipe a try. The filling has that little tart surprise in each bite from the cranberries. The crust is the same crust I always make that I found in an older Martha Stewart book. It never fails me. Well, it did fail me a little this Thanksgiving. It really wasn’t the pie crusts fault. It was my fault. I was rushing and I made two different pies.
- Why you'll love this fresh cranberry apple pie:
- What ingredients in easy cranberry apple pie recipe
- How to make cranberry apple pie
- Expert tips recipe for cranberry apple pie
- Variations/substitutions easy apple cranberry pie
- What to serve with apple cranberry pie?
- Storing/freezing best apple cranberry pie
- More delicious homemade apple pie recipes to enjoy:
- Cranberry Apple Pie
Why you'll love this fresh cranberry apple pie:
- Perfect Fall Flavor: The combination of cranberries, apples, and warm spices creates a delightful taste that perfectly captures the essence of the season.
- Flaky Crust: The tender and flaky lattice crust adds a wonderful texture and enhances the overall pie experience.
- Spectacular Holiday Dessert: This cranberry apple pie is an impressive and delicious centerpiece for any holiday gathering or celebration.
- Harmonious Balance: The sweet apples, tart cranberries, and rich maple syrup come together to create a harmonious balance of flavors.
- Traditional with a Twist: While still a classic apple pie, the addition of cranberries adds a delightful twist that elevates this dessert to a whole new level.
My pumpkin pie crust turned out dreamily. This crust had some major technical issues. I dealt with it and tried to roll it out the way it should roll out. It just wasn’t happening. I couldn’t fight it any longer and decided to just press the bottom into the pie crust before I tossed the whole thing away. I had much better luck with the lattice strips.
Probably because I found a little patience and let it chill a little longer before working with it. But if you do come across an issue with the bottom of your crust, it’s totally fine to press it into the pie plate. Nobody will notice the difference.
If you aren’t inclined to make your own crust, go ahead and use a ready made one. I got plenty of compliments on a pie I thought almost wouldn’t be. Would you like to see some photos on how to roll out the crust? I shared some here last year with my grape and apple pie.
I was considering which pies to make from some magazines from last year. Last year I baked an apple-grape pie and it was really good. This was a pie I found in Cooking Light November 2011. I used the crust recipe I normally do and did the filling a little different.
What ingredients in easy cranberry apple pie recipe
- PIE CRUST
- all-purpose flour: Provides the base for a light and flaky crust.
- salt: Enhances the flavor of the crust.
- unsalted butter: Adds richness and a buttery taste.
- margarine or chilled vegetable shortening: Helps create a tender crust.
- ice water: Provides moisture to bind the crust together.
- packed dark brown sugar: Adds sweetness and depth of flavor.
- butter: Enhances the richness of the filling.
- apples: Provides the classic apple flavor and texture.
- all-purpose flour: Thickens the filling and adds a velvety consistency.
- ground cinnamon: Infuses warm and aromatic notes.
- fresh cranberries: Introduces a tart and vibrant element.
- grade B maple syrup: Balances the flavors with a hint of sweetness.
- EGG WASH
- egg: Gives the crust a beautiful golden shine.
- turbinado (raw sugar) for sprinkling on top: Adds a delightful crunch and sparkle to the pie.
How to make cranberry apple pie
Full printable recipe below-this is just a summary of steps.
- Step 1: Make the quick cranberry apple pie filling. Once you cook the mixture together, you could set it aside to cool down. If you're using a ready-made pie crust, you could assemble the pie as soon as the filling cools down. If you're making a homemade pie crust, follow these steps.
- Step 2: If making the homemade pie crust, combine the ingredients together by hand, or with a food processor.
- Step 3: Wrap and chill the dough for at least 1 hour.
- Step 4: Preheat oven to 375 F.
- Step 5: Roll out the chilled pastry dough and divide into 2 portions.
- Step 6: Fill the pie crust with the filling.
- Step 7: Cut out lattice strips with half the dough. Gently place the lattice strips on top of the filling.
- Step 8: Brush with the egg wash and sprinkle on a little turbinado (raw) sugar. It makes the pie sparkly and really pretty.
- Step 9: Bake pie for 50 minutes–1 hour.
- Step 10: Transfer to a wire rack to cool.
Expert tips recipe for cranberry apple pie
If you want to make a bakery-worthy pie for the holidays, here are a few simple tips to keep in mind! This cranberry apple pie recipe will become one of your favorites!
- Frozen Cranberries: If all you have on hand is frozen cranberries, be sure to let them thaw out to room temperature, and drain any liquid before combining with the apples.
- Thick of filling: The filling will set more as it cools down after baking. So while you're making the filling, don't let it cook for more than 5 minutes in the pan.
- Sparkly golden crust: Do not skip the egg wash and a little sprinkle of the coarse sugar on the crust just before baking.
- Pie Crust Shield: Sometimes the pie crust will start to brown too quickly. IF you don't have a pie crust shield, it's easy to make your own with tin foil. Just wrap it around the pie crust edges if you notice that they're beginning to get too dark.
Variations/substitutions easy apple cranberry pie
- For a twist, you can try using different varieties of apples such as Granny Smith or Honeycrisp.
- If cranberries are not available, you can substitute them with raspberries or blueberries for a delightful berry pie.
What to serve with apple cranberry pie?
Serve this delightful cran apple pie alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. You could buy ready whipped cream. Whatever you prefer!
Storing/freezing best apple cranberry pie
Before storing the pie, be sure that it cools down completely. If the pie isn't at room temperature, the warm pie will form condensation on top of the crust and that will make the pie very soggy.
- At Room Temperature: Keep the cooled down pie in a pie dome tightly wrapped with plastic wrap at room temperature will be good for 2 days.
- In the Refrigerator: You could store the pie properly wrapped or in an airtight container in the refrigerator for up to 5 days.
- Freezing: I do not recommend freezing leftover baked pie.
Cranberry apple pie is truly best eaten on the day you bake it. Any leftovers can be wrapped tightly and stored on the counter for up to two days. Be sure to let it cool completely before wrapping the pie. Or keep it wrapped in the refrigerator for up to 5 days.
Yes, let the pie cool down completely. I do not recommend baking and freezing pie in a glass pie dish. Best to bake and freeze using a disposable pie pan. Wrap the entire pie and the disposable pie pan in plastic wrap and aluminum foil in order to avoid any freezer burn. Freeze for up to 2-3 months. Defrost in the refrigerator overnight before bringing to room temperature. Heat slices in low temperature oven or microwave.
Place pie uncovered in the oven at 300° F for 15 minutes.
There are apples that do release more juice and bake up mushy. Best to bake this pie with Granny Smith, Braeburn and Honeycrisp. If there is too much liquid after the filling cools down, discard the extra liquid. Also, you need to use the flour to make the flour thicken, so do not leave that part of the recipe out. Finally, the pie needs should rest for 2-3 hours before serving. Best to bake it the morning and let it rest as long as possible before serving.
More delicious homemade apple pie recipes to enjoy:
Did you make this? Please RATE THE RECIPE below:)
Cranberry Apple Pie
- PIE CRUST
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup 1 1/2 sticks unsalted butter
- 3 Tablespoons margarine or chilled vegetable shortening
- ¼ cup ice water
- ⅓ cup packed dark brown sugar
- 4 Tablespoons butter
- 2 ½ pounds Gala apples about 6, peeled and cut into 1/2-inch pieces
- 5 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 ½ cups fresh cranberries
- ⅔ cup grade B maple syrup
- EGG WASH
- 1 lightly beaten egg
- turbinado sugar to sprinkle on top
- CRANBERRY PIE FILLING
- Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Toss the apples in the flour. Set the prepared apples aside.
- In a medium-sized skillet on medium heat, toss in the brown sugar and butter. When the butter has melted, add the apples into the brown sugar mixture. Cook them in the mixture for about 5 minutes. Fold the cranberries and maple syrup into the apple mixture and set aside to cool for about ten minutes in a small bowl.
- Make homemade pie crust by hand
- In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
- It is very important to work the pastry as little as possible. Don't over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
- Make pie crust in food processor
- Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
- If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
- Preheat oven to 375 F.
- Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
- Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Roll out the second half and carefully cut out lattice strips. Fill the pie crust with the filling and gently place the lattice strips on top of the filling.
- Brush with the egg wash and sprinkle on a little turbinado (raw) sugar. It makes the pie sparkly and really pretty.
- Place pie on baking sheet and place on middle rack in the oven.
- Bake pie until crust is golden brown and juices bubble, 50 minutes–1 hour.Keep an eye on the crust as it's baking and if it is getting to dark, tent the crust edges with foil.
- Transfer to a wire rack to cool. Best to cool down for 2-3 hours before serving so the filling will set up better.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.