Apple Cranberry Pie Recipe

Why You’ll Love This Recipe

I love this pie because the cranberries balance the natural sweetness of the apples. Their tartness keeps the filling from tasting overly sweet while adding a festive flavor that works especially well during fall and winter.

The combination of cinnamon, nutmeg, vanilla, and orange or lemon zest makes the filling especially aromatic. I also like how the cranberry juices create streaks of deep red throughout the apples.

This pie is convenient when I’m entertaining because I can prepare it ahead of time. I actually prefer giving the baked pie plenty of time to cool because the filling thickens as it rests, making the slices much easier to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pie:

• Double-crust pie dough, homemade or store-bought
• Apples, peeled, cored, and sliced
• Fresh or frozen cranberries
• Granulated sugar
• Light or dark brown sugar
• Cornstarch
• Ground cinnamon
• Ground nutmeg
• Salt
• Fresh lemon juice
• Orange or lemon zest
• Vanilla extract
• Unsalted butter

For finishing:

• Large egg
• Water or milk
• Coarse sugar, optional

I like combining sweet and tart apples because it gives the filling more complexity. Granny Smith, Honeycrisp, Braeburn, Pink Lady, and similar firm baking apples are all options I can use.

Directions

1. I preheat my oven to 425°F (220°C) and position a rack in the lower third of the oven.
2. I roll out one portion of the pie dough on a lightly floured surface and carefully fit it into a 9-inch pie plate. I refrigerate the crust while I prepare the filling.
3. In a large bowl, I combine the sliced apples and cranberries.
4. I add the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, citrus zest, and vanilla.
5. I gently toss everything until the fruit is evenly coated. I let the mixture sit briefly while I prepare the top crust.
6. I roll out the second portion of pie dough into a circle large enough to cover the pie. I can leave it whole or cut it into strips when I want to create a lattice top.
7. I remove the chilled pie plate from the refrigerator and spoon the apple-cranberry filling into the crust. I arrange the fruit evenly and slightly mound it toward the center.
8. I dot the top of the filling with small pieces of unsalted butter.
9. I place the second crust over the filling, trim the excess dough, and crimp the edges. If I’m using a solid top crust, I cut several vents so steam can escape.
10. For the egg wash, I whisk the egg with a small amount of water or milk. I brush it lightly over the top crust.
11. I sprinkle coarse sugar over the crust when I want a sparkling, crunchy finish.
12. I place the pie on a rimmed baking sheet to catch any juices that may bubble over.
13. I bake the pie at 425°F (220°C) for about 20 minutes.
14. I reduce the oven temperature to 375°F (190°C) and continue baking for another 40 to 50 minutes, or until the crust is deeply golden and the filling is visibly bubbling through the vents.
15. If the crust edges become too dark before the filling is ready, I loosely cover them with aluminum foil.
16. I remove the pie from the oven and place it on a wire rack. I let it cool for at least 3 hours before slicing so the fruit filling has enough time to thicken.

Servings and Timing

I usually cut one 9-inch Apple Cranberry Pie into 8 generous slices.

Prep time: 30 minutes
Cook time: 60–70 minutes
Cooling time: At least 3 hours
Total time: About 4 hours 30 minutes
Servings: 8

Variations

For an apple cranberry walnut pie, I add chopped toasted walnuts to the fruit mixture. Pecans also work well when I want a slightly sweeter, buttery nut flavor.

When I want extra citrus flavor, I use orange zest and add a small splash of fresh orange juice. I find that orange pairs especially well with cranberries.

For a crumble-topped version, I skip the top pastry crust and cover the fruit with a mixture of flour, oats, brown sugar, cinnamon, and butter. I bake it until the topping is crisp and golden.

I can also add other fruits. Pears complement both apples and cranberries, while a small amount of dried cranberries can intensify the cranberry flavor.

When I want a warmer spice profile, I add a small pinch of ground ginger, cloves, cardamom, or allspice along with the cinnamon and nutmeg.

Storage/Reheating

I keep the cooled pie covered at room temperature for up to about 2 days. For longer storage, I refrigerate it and use it within about 4 days.

When I want to serve the pie warm, I reheat individual slices briefly in the microwave. I can also warm several slices in a 300°F (150°C) oven until they’re heated to my liking.

For a crisper crust, I prefer the oven rather than the microwave. I avoid overheating the pie because I don’t want the filling to become excessively runny.

I can freeze the baked and completely cooled pie for up to about 3 months. I wrap it securely before freezing and thaw it in the refrigerator before gently reheating.

FAQs

What apples are best for Apple Cranberry Pie?

I prefer firm baking apples that maintain some structure in the oven. Granny Smith gives me plenty of tartness, while Honeycrisp, Braeburn, and Pink Lady add sweetness and complexity. I often combine two varieties for a more interesting filling.

Can I use frozen cranberries?

Yes. I can add frozen cranberries directly to the filling without thawing them first. I may need a few additional minutes of baking time because the frozen fruit lowers the temperature of the filling.

How do I keep my Apple Cranberry Pie from becoming runny?

I use enough cornstarch to thicken the fruit juices and bake the pie until the filling is bubbling well, including near the center. Most importantly, I let the pie cool for at least 3 hours before slicing. The filling continues to thicken significantly as it cools.

Can I make Apple Cranberry Pie ahead of time?

Yes. I actually like baking this pie the day before I plan to serve it. The long cooling period gives the filling plenty of time to set, and I can gently warm individual slices before serving if I prefer them warm.

What can I serve with Apple Cranberry Pie?

I love serving this pie with vanilla ice cream, freshly whipped cream, or a drizzle of caramel sauce. When I want something simpler, I serve it slightly warm on its own and let the tart cranberries, sweet apples, and buttery pastry take center stage.

Conclusion

Apple Cranberry Pie gives me everything I enjoy about a traditional apple pie with an extra burst of tart, colorful cranberry flavor. The combination of tender apples, juicy cranberries, cinnamon, nutmeg, citrus, and flaky pastry makes every slice feel warm and festive.

Apple Cranberry Pie Recipe

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Apple Cranberry Pie combines tender spiced apples with bright, tart cranberries inside a flaky double crust. Citrus, vanilla, cinnamon, and nutmeg create a festive fruit filling that is delicious served slightly warm with ice cream or whipped cream.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 60–70 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 double-crust pie dough, homemade or store-bought
• 6 cups apples, peeled, cored, and sliced
• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/2 cup light or dark brown sugar, packed
• 1/4 cup cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon orange or lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg
• 1 tablespoon water or milk
• 1 tablespoon coarse sugar, optional

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Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the lower third of the oven.
2. Roll out one portion of pie dough on a lightly floured surface and fit it into a 9-inch pie plate. Refrigerate while preparing the filling.
3. Combine the sliced apples and cranberries in a large bowl.
4. Add the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, citrus zest, and vanilla. Gently toss until the fruit is evenly coated and let it sit briefly.
5. Roll out the second portion of pie dough into a circle large enough to cover the pie, or cut it into strips for a lattice crust.
6. Remove the chilled pie crust from the refrigerator and spoon in the apple-cranberry filling, arranging the fruit evenly and mounding it slightly toward the center.
7. Dot the filling evenly with the small pieces of unsalted butter.
8. Place the second crust over the filling or arrange the dough strips into a lattice. Trim excess dough and crimp the edges. Cut several steam vents if using a solid top crust.
9. Whisk the egg with the water or milk and lightly brush the egg wash over the top crust.
10. Sprinkle with optional coarse sugar for a sparkling, crunchy finish.
11. Place the pie on a rimmed baking sheet to catch any bubbling fruit juices.
12. Bake at 425°F (220°C) for 20 minutes.
13. Reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes, or until the crust is deeply golden and the filling is visibly bubbling through the vents.
14. If the crust edges brown too quickly, loosely cover them with aluminum foil while the filling finishes baking.
15. Transfer the pie to a wire rack and cool for at least 3 hours before slicing so the fruit filling can thicken and set.

Notes

• Use firm baking apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady. Combining sweet and tart varieties creates a more complex filling.
• Frozen cranberries can be added directly without thawing, although the pie may require a few additional minutes of baking.
• For an apple cranberry walnut pie, add chopped toasted walnuts or pecans to the fruit filling.
• For additional citrus flavor, use orange zest and add a splash of fresh orange juice.
• For a crumble variation, omit the top pastry and cover the filling with a mixture of flour, oats, brown sugar, cinnamon, and butter.
• Pears or dried cranberries can be added for another fruit variation.
• Ground ginger, cloves, cardamom, or allspice can be added for a warmer spice profile.
• Allow the pie to cool for at least 3 hours before slicing to prevent a runny filling.
• Store the cooled pie covered at room temperature for up to 2 days or refrigerate for up to 4 days.
• Freeze the baked and completely cooled pie, securely wrapped, for up to 3 months.

Nutrition

• Serving Size: 1 slice
• Calories: 460 kcal
• Sugar: 42 g
• Sodium: 290 mg
• Fat: 19 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 71 g
• Fiber: 5 g
• Protein: 5 g
• Cholesterol: 45 mg