Apple Cranberry Pie

A Cozy Twist on Classic Apple Pie

There is something magical about the moment fresh cranberries hit a bowl of sliced apples. The sweet apple cranberry pie filling turns a rosy shade of pink and red as it bakes, and the tartness of the cranberries cuts through the caramel sweetness of the apples in the most perfect way. If you have only ever made a traditional apple pie, this cranberry apple pie recipe is about to become your new favorite fall and winter dessert.

This isn't just another apple pie. The addition of fresh cranberries gives it a brightness that makes each apple cranberry pie slice feel a little more special, a little more festive. It is the pie people ask for by name at Thanksgiving.

Before we get cooking, the right tools and ingredients make a real difference here. A sturdy ceramic pie dish helps the crust bake evenly, and a good pastry brush makes that golden egg wash finish so much easier to achieve. These are the products that genuinely help this recipe shine:

Why Fresh Cranberries Make All the Difference

Many fall pie recipes lean entirely on apples, but folding in fresh cranberries changes everything about the final flavor. The cranberries burst as they bake, releasing tart juice that balances the natural sweetness of the apples. This is what separates a truly memorable fresh cranberry apple pie from an ordinary one.

When shopping, look for cranberries that are firm and deeply colored. Soft or shriveled berries have lost some of their tartness and will not give you that signature pop of flavor in every bite.

Chef's Tip: Always chop your cranberries rather than leaving them whole. Whole cranberries can burst unevenly and leave pockets of intense tartness, while chopped berries distribute that bright flavor throughout the entire apple cranberry pie filling.

Choosing the Best Apples for This Pie

Granny Smith apples are the gold standard here because they hold their shape during baking and offer a tartness that pairs beautifully with the cranberries. If you prefer a softer, more caramelized bite, try mixing in a few Honeycrisp or Braeburn apples. Just avoid apples like Red Delicious, which tend to turn mushy and watery in the oven.

For an extra layer of texture, some bakers love adding toasted walnuts to their apple cranberry walnut pie. The nutty crunch is a lovely contrast to the soft fruit filling, and it adds a subtle richness that makes this dessert feel a bit more special.

Building the Perfect Crust

A flaky, buttery crust is non negotiable for a good cranapple pie. Whether you use store-bought dough or make your own from scratch, the key is keeping everything cold. Cold butter and cold dough create those beautiful flaky layers as the pie bakes.

If you want to dress up your pie, consider a lattice top instead of a solid crust. Not only does it look stunning, it also allows more steam to escape, which helps prevent a soggy bottom crust.

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

Apple Cranberry Pie

This Apple Cranberry Pie combines sweet apples and tart fresh cranberries in a buttery, flaky crust for the ultimate cozy fall dessert.

Prep:30 mins

Cook:55 mins

Total:85 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 380Protein: 4g

Carbs: 56gFat: 17gSat. Fat: 9gFiber: 4gSugar: 32gSodium: 210mg

Ingredients

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• 2 refrigerated pie crusts, store-bought or homemade double crust, divided
• 5 cups granny smith apples, peeled, cored, and thinly sliced
• 1 1/2 cups fresh cranberries, washed, roughly chopped
• 3/4 cup granulated sugar, divided, plus extra for sprinkling
• 1/4 cup light brown sugar, packed
• 3 tbsp cornstarch, helps thicken the filling
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg, freshly grated if possible
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup chopped walnuts, optional, toasted
• 2 tbsp unsalted butter, cut into small cubes
• 1 large egg, beaten, for egg wash
• 1 tbsp coarse sugar, for sprinkling on top crust, optional

Instruction

1

Preheat the oven to 400 degrees F (200 degrees C) and place a rimmed baking sheet on the lower rack to catch any drips.

2

Roll out one pie crust and fit it into a 9-inch pie dish, letting the excess hang over the edge. Chill in the fridge while you make the filling.

3

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

4

Let the filling sit for 10 minutes so the fruit releases some juice, then stir in the toasted walnuts if using.

5

Pour the fruit filling into the chilled crust, mounding it slightly in the center, and dot the top with the cubed butter.

6

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.

7

Cut a few slits in the top crust for venting if using a solid crust top, then brush the entire top with the beaten egg wash.

8

Sprinkle coarse sugar over the top crust for a beautiful sparkly finish.

9

Bake for 20 minutes at 400 degrees F, then reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling.

10

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

11

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

Equipment

• 9-inch pie dish
• Rolling pin
• Large mixing bowl
• Rimmed baking sheet
• Pastry brush
• 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 in the fridge for up to 5 days. Reheat individual slices in a 300 degree F oven for 10 minutes to re-crisp the crust.

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Serving and Storing Your Apple Cranberry Pie

This pie is wonderful served slightly warm with a scoop of vanilla ice cream, or completely cooled with a dollop of freshly whipped cream. If you are making it for a holiday gathering, it can easily be baked a day ahead, which actually gives the filling time to set up even more beautifully.

For a fun variation, try turning this recipe into an apple cranberry slab pie for a crowd. Simply double the filling and bake it in a rimmed sheet pan for easy slicing and serving at larger gatherings.

Leftover slices keep beautifully, whether on the counter for a couple of days or in the fridge for up to five days. A quick reheat in the oven brings the crust right back to life.

However you slice it, this cranberry apple pie is guaranteed to earn a permanent spot in your dessert rotation.