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Apple Cranberry Pie Recipe

Apple Cranberry Pie

iamwinfred
This apple cranberry pie 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.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 380 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 56gProtein: 3gFat: 16gSaturated Fat: 8gCholesterol: 45mgSodium: 210mgFiber: 3gSugar: 30g
Keyword apple cranberry pie, fall dessert, fruit pie, Thanksgiving pie
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