This apple cranberry pie recipe is the pie I make every single year once the weather turns cold.
Sweet, cinnamon-spiced apples get tucked under a flaky homemade crust alongside a handful of tart cranberries, and the two fruits balance each other out perfectly.
It looks like a showstopper on the Thanksgiving table, but honestly, it comes together with pretty basic pantry staples and a little patience with the crust.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 35 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 8 slices |
| Difficulty Level | Moderate |
I first started adding cranberries to my apple pie after one too many Thanksgivings where the apple filling tasted a little flat by the third bite.
A cup or two of fresh cranberries fixes that instantly. They burst as they bake and give the whole pie a bright, tangy edge that plays so well against the sweet apples.
If you have never tried this pairing, it might just replace your classic Apple Blackberry Pie as your new holiday favorite.
Why You’ll Love This Apple Cranberry Pie Recipe
This is one of those recipes that manages to feel both cozy and a little bit fancy at the same time.
The colors alone make it a showpiece, with deep red cranberries peeking through the golden lattice-free top crust.
- The sweet apples and tart cranberries balance each other so the pie never tastes cloying
- A fully homemade, flaky butter crust that holds its shape and shatters when you cut into it
- Warm cinnamon, nutmeg, and orange zest give the filling a cozy, fall-forward flavor
- Perfect for Thanksgiving, Christmas, or any potluck where you want something a little different from the usual apple pie
- Freezer-friendly, so you can bake it ahead of a big holiday meal
Another favorite in the same family of fruit desserts: Salted Caramel Apple Pie.
Ingredients
Nothing here is hard to find. You will likely need to make one extra trip for fresh cranberries if they are not already in your fridge, and that is about it.
- Pie dough: 2 disks of your favorite double pie crust, homemade or store-bought
- Apples: 6 cups thinly sliced, peeled apples, about 3 pounds (a mix of Granny Smith and Honeycrisp works best)
- Fresh cranberries: 2 cups, rinsed, and halved if large
- Granulated sugar: 3/4 cup
- Light brown sugar: 1/4 cup, packed
- Cornstarch: 1/3 cup, to thicken the filling
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground cloves: a small pinch
- Orange zest: from 1 medium orange
- Fresh lemon juice: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Unsalted butter: 2 tablespoons, cut into small cubes
- Salt: a pinch
- Egg wash: 1 large egg beaten with 1 tablespoon water
- Turbinado sugar: 2 tablespoons, for sprinkling on top
You might also enjoy: Gluten Free Apple Pie Recipe
Kitchen Equipment Needed
You do not need anything fancy for this pie, but a couple of the right tools make the whole process much less stressful.
- A 9-inch ceramic pie dish
- Rolling pin
- Two large mixing bowls
- A pastry blender, if making homemade dough
- Pastry brush, for the egg wash
- An adjustable pie crust shield, to stop the edges from over-browning
- A microplane zester, for the orange zest
- Cooling rack
- Sharp paring knife for slicing apples and venting the crust
I learned how much a good crust shield helps while perfecting my keto apple pie recipe, and it has saved every pie I have baked since.
Recommended Products for This Recipe
These are a few tools I personally use and keep coming back to whenever I bake this pie.
None of them are required, but they genuinely make the process smoother and the results more consistent.
1. Adjustable Pie Crust Shield
Fruit pies with a long bake time almost always end up with crust edges that brown too fast.
This shield clips right onto the dish and lets you pull it off for the last few minutes so the whole crust finishes evenly golden.
2. Digital Kitchen Scale
Apple pie recipes can vary a lot depending on how you measure the apples.
Weighing them instead of eyeballing cups gets you a much more consistent filling every time, especially if you like to double the recipe for a crowd.
3. Microplane Zester
The orange zest is a small ingredient, but it makes a real difference in how bright this pie tastes.
A sharp microplane gets you fine, fluffy zest without any of the bitter white pith underneath.
4. Ceramic Pie Dish
A heavier ceramic dish holds and distributes heat much better than thin metal, which means a crisper, more evenly baked bottom crust.
It also happens to look great going straight from the oven to the table.
Step-by-Step Instructions: How to Make Apple Cranberry Pie
1. Prepare and chill the pie dough
- If making your own crust, prepare the dough for two 9-inch rounds according to your recipe, or use two store-bought disks.
- Shape the dough into two flat disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
- Chilling the dough relaxes the gluten and firms up the butter, which is what gives you those flaky layers once baked.
2. Prep the apples and cranberries
- Peel, core, and thinly slice the apples into pieces about 1/4 inch thick, and place them in a large mixing bowl.
- Toss the sliced apples immediately with the fresh lemon juice, which slows down browning while you finish prepping.
- Rinse the fresh cranberries under cold water, discard any soft or shriveled ones, and roughly halve any that are especially large.
- Add the cranberries to the bowl with the apples.
3. Mix the filling
- In a small bowl, whisk together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, cloves, and salt.
- Sprinkle this dry mixture over the apples and cranberries, then add the orange zest and vanilla extract.
- Gently toss everything together with a large spoon or your hands until the fruit is evenly coated.
- Let the filling sit for 10 to 15 minutes so the sugar starts pulling moisture from the fruit, which helps the finished filling set instead of turning watery.
4. Roll out the bottom crust
- On a lightly floured surface, roll one disk of chilled dough into a 12-inch circle, about 1/8 inch thick.
- Carefully transfer the dough to your 9-inch pie dish, gently pressing it into the bottom and up the sides without stretching it.
- Trim any excess overhang to about 1 inch and set the trimmed dish back in the refrigerator while you finish the filling.
5. Fill the pie
- Give the apple and cranberry filling one more gentle toss, then spoon it into the chilled bottom crust.
- Mound the filling slightly higher in the center, since it will shrink down as it bakes.
- Scatter the cubed butter evenly over the top of the filling.
6. Add the top crust
- Roll out the second disk of dough into another 12-inch circle and lay it over the filled pie.
- Trim the excess, then fold the top and bottom edges under together and crimp them decoratively with your fingers or a fork.
- Cut 4 to 5 small slits in the center of the top crust to let steam escape while baking.
7. Egg wash and bake
- Preheat your oven to 400 degrees Fahrenheit.
- Brush the top crust generously with the egg wash, then sprinkle evenly with the turbinado sugar.
- Place the pie on a rimmed baking sheet to catch any drips, and bake for 20 minutes.
- Reduce the oven temperature to 375 degrees Fahrenheit, add the pie crust shield or loosely tent the edges with foil, and continue baking for 35 to 40 minutes, until the crust is deep golden and the filling is bubbling through the slits.
8. Cool before slicing
- Transfer the pie to a cooling rack and let it rest for at least 3 hours before slicing.
- This resting time is what allows the cornstarch to finish setting, so do not skip it even though the smell will make it hard to wait.
I use the same resting trick whenever I make Deep Dish Apple Pie, and it makes all the difference for clean slices.
Tips for The Best Apple Cranberry Pie
A few small details separate a good pie from a great one, and most of them come down to temperature and timing rather than technique.
- Keep everything cold. Cold butter and cold dough are what create flaky layers, so work quickly and chill the dough again if it starts to feel soft
- Do not skip macerating the fruit for those 10 to 15 minutes, since it prevents a soggy bottom crust
- Mix your apple varieties. A blend of tart and sweet apples gives the filling more depth than using just one kind
- Always bake on a rimmed sheet pan so any bubbling juice does not end up on your oven floor
- Let the pie cool fully before slicing, even if that means baking it the night before you plan to serve it
I picked up most of these tricks while perfecting my French Apple Pie, and they apply just as well here.
Serving Suggestions
This pie is rich enough to stand on its own, but a few simple additions turn it into a real dessert moment.
It also happens to pair beautifully with the rest of a big holiday spread, whether that is a roast turkey dinner or a casual fall get-together.
- A scoop of vanilla bean ice cream melting into a warm slice
- A dollop of lightly sweetened whipped cream
- A drizzle of warm caramel sauce for extra richness
- A wedge of sharp cheddar cheese on the side, if you like the classic apple pie and cheese combination
- A hot cup of coffee or spiced chai alongside it
For dessert lovers hosting a bigger spread, try setting this next to Pie Dough made into a second pie so guests have options.
Variations of Apple Cranberry Pie
Once you have the base recipe down, it is easy to switch things up depending on what you are in the mood for or what you have on hand.
- Crumb-topped version: Skip the top crust and cover the filling with a streusel of butter, brown sugar, oats, and flour instead
- Lattice top: Cut the top dough into strips and weave it into a classic lattice pattern for a more decorative finish
- Maple-sweetened: Swap the brown sugar for pure maple syrup for a slightly different depth of sweetness
- Nutty addition: Fold in 1/2 cup of chopped toasted pecans or walnuts with the fruit
- Individual hand pies: Divide the filling and dough into small hand pies for a portable, single-serving treat
Read Also: Flaky Pie Crust Recipe
Storage and Reheating
This pie actually keeps quite well, which makes it a great make-ahead option for busy holiday cooking.
- Store leftover pie loosely covered at room temperature for up to 2 days
- For longer storage, refrigerate covered for up to 5 days
- Reheat individual slices in a 300 degree Fahrenheit oven for about 10 to 15 minutes to re-crisp the crust
- To freeze, wrap the fully cooled, baked pie tightly in plastic wrap and foil and freeze for up to 3 months
- Thaw a frozen pie overnight in the refrigerator, then warm it in the oven before serving
This same storage method works well for my Dutch Apple Pie too.
Nutritional Facts
Approximate values per slice, based on 8 slices per pie. Actual numbers will vary depending on your specific crust and ingredients.
- Calories: 380
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 56g
- Dietary Fiber: 3g
- Sugars: 30g
- Protein: 3g
Health Benefits of Key Ingredients
This is still very much a dessert, but a few of the ingredients do bring some genuine nutritional upside along with the flavor.
Apples and cranberries in particular are both packed with fiber and antioxidants, which is a nice bonus in a slice of pie.
- Apples are a good source of fiber and vitamin C, and contain quercetin, an antioxidant linked to heart health
- Cranberries are rich in vitamin C and polyphenols, and are well known for supporting urinary tract health
- Cinnamon has anti-inflammatory properties and may help support healthy blood sugar regulation
- Orange zest contains concentrated vitamin C and citrus flavonoids
- Nutmeg and cloves both contain compounds studied for their antioxidant effects
For another fruit-forward dessert with similar benefits, check out Cranberry Lime Pie.
FAQs About Apple Cranberry Pie
1. Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well in this recipe.
There is no need to thaw them first, just toss them into the filling straight from the freezer, since this helps prevent extra moisture from softening the fruit too quickly.
2. Can I make this pie ahead of time?
Absolutely. You can bake the pie a day ahead and store it loosely covered at room temperature, or prepare the unbaked filling and dough separately up to 2 days in advance and assemble right before baking.
3. Why did my filling turn out runny?
A runny filling usually means the pie was sliced before it had fully cooled and set.
Give the baked pie a full 3 hours to rest so the cornstarch has time to thicken properly.
4. Can I substitute dried cranberries for fresh ones?
Fresh or frozen cranberries are strongly recommended here, since dried cranberries are already sweetened and will not release the same tart juice that balances the apples.
If fresh or frozen are not available, reduce the added sugar slightly if using dried.
5. What is the best type of apple for this pie?
A mix of tart and sweet apples gives the best flavor and texture.
Granny Smith apples hold their shape well and add tartness, while Honeycrisp or Golden Delicious bring natural sweetness and a softer bite.
Apple Cranberry Pie
Ingredients
- 2 disks pie dough homemade or store-bought, double crust
- 6 cups apples about 3 pounds or 1.4kg, thinly sliced, peeled (Granny Smith and Honeycrisp mix)
- 2 cups fresh cranberries rinsed, halved if large
- 3/4 cup granulated sugar 150g
- 1/4 cup light brown sugar 55g, packed
- 1/3 cup cornstarch 40g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1 medium orange zest from 1 orange
- 1 tablespoon fresh lemon juice 15ml
- 1 teaspoon vanilla extract 5ml
- 2 tablespoons unsalted butter 28g, cut into small cubes
- salt a pinch
- 1 large egg for egg wash
- 1 tablespoon water 15ml, for egg wash
- 2 tablespoons turbinado sugar for sprinkling on top
Equipment
- 9 inch ceramic pie dish
- Rolling Pin
- Two large mixing bowls
- Pastry blender for homemade dough
- Pastry brush
- Adjustable pie crust shield optional
- Microplane zester optional
- Cooling rack
- Sharp paring knife
- Rimmed baking sheet
Method
- Prepare and chill the pie dough: If making homemade, prepare dough for two 9-inch rounds. Shape into two flat disks, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
- Prep the apples and cranberries: Peel, core, and thinly slice apples into 1/4 inch thick pieces. Place in a large bowl and toss with lemon juice. Rinse cranberries, discard any soft ones, and halve large ones. Add to the bowl.
- Mix the filling: In a small bowl, whisk together sugars, cornstarch, cinnamon, nutmeg, cloves, and salt. Sprinkle over fruit, add orange zest and vanilla, and gently toss to coat. Let sit for 10-15 minutes to macerate.
- Roll out the bottom crust: On a floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch pie dish, gently press into place, and trim overhang to 1 inch. Chill in the refrigerator.
- Fill the pie: Give filling a final toss, then spoon into the chilled crust, mounding slightly higher in the center. Scatter cubed butter evenly over the top.
- Add the top crust: Roll out the second dough disk into a 12-inch circle and lay over the filling. Trim excess, fold edges under together, and crimp decoratively. Cut 4-5 slits in the top to vent.
- Egg wash and bake: Brush top crust with egg wash and sprinkle with turbinado sugar. Place pie on a rimmed baking sheet and bake at 400°F for 20 minutes. Reduce heat to 375°F, cover edges with a shield or foil, and bake 35-40 minutes more until golden and bubbling.
- Cool before slicing: Transfer to a cooling rack and let rest for at least 3 hours before slicing to allow the filling to set completely.
Nutrition
Notes
- Keep everything cold: cold butter and cold dough are what create flaky layers. Work quickly and chill again if dough softens.
- Don’t skip macerating the fruit for 10-15 minutes to prevent a soggy bottom crust.
- Mix apple varieties: a blend of tart Granny Smith and sweet Honeycrisp or Golden Delicious gives the best flavor and texture.
- Always bake on a rimmed baking sheet to catch any bubbling juice.
- Let the pie cool fully before slicing for clean, set slices—this is essential for the cornstarch to thicken.
- Make-ahead: bake the pie a day ahead and store loosely covered at room temperature, or prepare unbaked dough and filling separately up to 2 days in advance.
- Freeze the baked, cooled pie wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
- For a crumb topping, skip the top crust and cover the filling with a streusel of butter, brown sugar, oats, and flour.
- Store leftovers loosely covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat individual slices in a 300°F oven for 10-15 minutes to re-crisp the crust.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This apple cranberry pie has become one of those recipes I look forward to making the second the weather cools down.
The combination of sweet apples and tart cranberries under a buttery crust never gets old, no matter how many times I bake it.
Give it a try for your next holiday gathering, and let me know in the comments how it turned out for you.
If you make this pie, I would love to see it. Feel free to share a photo with me, and do not forget to pass this recipe along to anyone who loves a good fruit pie as much as I do.
Recommended:
- Apple Pie with Cinnamon Crust Recipe
- Fresh Cranberry Sauce Recipe
- Apple Cobbler Recipe
- Cranberry Cheesecake Recipe
- Caramel Apple Crisp Recipe
