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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.

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

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

Find it online: https://thefamilycooking.com/apple-cranberry-pie-recipe/