Apple Cranberry Pie

The Coziest Slice of Fall You'll Ever Bake

There is something about the smell of an Apple Cranberry Pie baking in the oven that instantly feels like the holidays. Sweet, tender apples mingle with tart, jewel-toned cranberries, all wrapped in warm cinnamon and nutmeg, then tucked into a golden, flaky crust. This isn't just another apple pie. The cranberries add a pop of color and a bright, tangy contrast that keeps every bite interesting.

Whether you're calling it a Cranberry Apple Pie, a Cranapple Pie, or simply the best pie on your Thanksgiving table this year, this recipe delivers everything you want: a buttery crust, a perfectly thickened filling, and that irresistible balance of sweet and tart in every slice.

Before we get cooking, the right tools and ingredients make a real difference here. A good rolling pin, a sturdy pie dish, and fresh, firm apples are what separate a soggy, sad pie from one with a crisp, golden crust and a filling that holds its shape when sliced. Investing in a few quality basics pays off every time you bake.

Choosing the Best Apples and Cranberries

For the best Apple Cranberry Pie Filling, you want apples that hold their shape during baking rather than turning to mush. Granny Smith apples are the gold standard here because their firm texture and tartness balance beautifully with the sweeter parts of the filling. If you prefer a softer bite, try mixing in a Honeycrisp or Braeburn.

Fresh cranberries are ideal for that vibrant, tart pop, but frozen work just as well when fresh ones are out of season. Either way, resist the urge to skip them. They're what makes this Fresh Cranberry Apple Pie stand out from a standard apple pie.

Chef's Tip: Toss your sliced apples with the lemon juice right away. It keeps them from browning while you prep the rest of the filling and adds a subtle brightness to every bite.

Getting That Perfectly Thickened Filling

Nobody wants a runny slice of pie. The combination of cornstarch, granulated sugar, and brown sugar in this recipe does double duty, thickening the juices released by the apples and cranberries while building a rich, caramel-like sweetness. Letting the pie cool fully before slicing is just as important as the ingredients themselves, since the filling continues to set as it cools.

If you love the look of a lattice top, this Apple Cranberry Pie is a gorgeous candidate for it. The deep red cranberry filling peeking through golden strips of crust makes for one of the most photogenic desserts you can bring to a gathering. Prefer something simpler and more rustic? An Apple Cranberry Slab Pie made in a rectangular pan is a fantastic option when you're feeding a crowd, since it slices into neat squares and stretches further than a traditional round pie.

A Few Ways to Make It Your Own

• Stir in a handful of chopped walnuts or pecans for an Apple Cranberry Walnut Pie with extra crunch.
• Add a splash of bourbon or a pinch of ground cloves for a deeper, spiced flavor.
• Swap half the cranberries for dried cranberries if you want a milder tartness.

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

Apple Cranberry Pie

This Apple Cranberry Pie is packed with sweet-tart apples, juicy fresh cranberries, and warm autumn spices tucked into a flaky, golden crust. It's the perfect showstopper for holiday tables and cozy fall gatherings.

Prep:35 mins

Cook:55 mins

Total:90 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 380Protein: 3g

Carbs: 58gFat: 16gSat. Fat: 8gFiber: 4gSugar: 32gSodium: 210mg

Ingredients

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• 1 double pie crust, homemade or store-bought, for a 9-inch pie
• 5 cups Granny Smith apples, peeled, cored, and thinly sliced
• 1 1/2 cups fresh cranberries, rinsed and picked over
• 3/4 cup granulated sugar, divided, adjust to taste
• 1/4 cup brown sugar, packed, light or dark
• 3 tbsp cornstarch, for thickening the filling
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg, freshly grated if possible
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp orange zest, optional, brightens the filling
• 2 tbsp unsalted butter, cut into small cubes
• 1 large egg, beaten, for egg wash
• 1 tbsp coarse sugar, for sprinkling on top, optional

Instruction

1

Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the lower third of the oven.

2

Roll out one pie crust and fit it into a 9-inch pie dish. Trim the excess and refrigerate while you prepare the filling.

3

In a large bowl, toss the sliced apples and cranberries with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and orange zest until evenly coated.

4

Pour the apple cranberry filling into the chilled pie crust, mounding it slightly in the center. Dot the top with the cubed butter.

5

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

6

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

7

Place the pie on a baking sheet to catch any drips, then bake for 20 minutes at 400 degrees F.

8

Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling.

9

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

10

Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set.

Equipment

• 9-inch pie dish
• Rolling pin
• Large mixing bowl
• Pastry brush
• Baking sheet
• Wire cooling rack

Notes

For the cleanest slices, let the pie cool completely, even overnight, before cutting. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices in a 300 degree F oven for about 10 minutes to re-crisp the crust.

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Serving and Storing Your Pie

This pie is fantastic served slightly warm with a scoop of vanilla ice cream, or at room temperature with a dollop of freshly whipped cream. Each Apple Cranberry Pie Slice holds together beautifully once it's had time to rest, so don't rush the cooling step even if the kitchen smells irresistible.

Leftovers keep well covered at room temperature for a couple of days, or in the fridge for up to five. This pie also freezes beautifully, either whole or in individual slices, making it an easy make-ahead dessert for busy holiday weeks.

Chef's Tip: If your crust edges are browning faster than the center is baking, loosely tent them with foil. This keeps them from burning while the filling finishes bubbling away underneath.

However you slice it, this Apple Cranberry Pie is bound to become a fall and winter staple in your recipe rotation, one that friends and family will ask for year after year.