You will fall in love with this apple cranberry pie recipe. The tart cranberries pair so well with the sweet, juicy apples, and both contrast wonderfully with the crisp, buttery crust. You won’t be able to get enough of it after your first bite!
The apple and cranberry filling is tossed in cinnamon and nutmeg, leading to a warm and cozy filling that makes your kitchen smell amazing when you bake the pie. It’s also perfect for making ahead of time, so while this pie recipe is foolproof, you can make it a day or two ahead of time for a stress-free holiday dinner. Want another easy holiday pie recipe? Try my apple pie recipe, pumpkin pie recipe, or sweet potato pie recipe.
What You Need to Make This Recipe
Apples — I recommend using sweeter baking apples as they complement the tart cranberries in this pie.
Cranberries — fresh cranberries add a pretty pop of color and tart flavor to the pie. I like using fresh cranberries as they’re always in abundance during the holiday season. However, if you cannot find fresh cranberries, you can also use frozen ones.
Sugar — this pie uses both granulated white sugar and brown sugar. The sugars add sweetness and help thicken the filling. The brown sugar also adds a layer of caramel-like flavor from its molasses.
Spices — I love how the cinnamon and nutmeg add a warm and slightly sweet note to the pie filling.
Cornstarch — you will need cornstarch to help the apple cranberry filling thicken.
Pie crust — I recommend making my homemade pie crust recipe as store-bought pie crusts are usually on the thinner side, so they’ll cook and brown too quickly.
How to Make Apple Cranberry Pie
1. In a large mixing bowl, combine the apples, cranberries, sugars, cinnamon, and nutmeg. Add the cornstarch to the apple mixture and toss until well combined.
2. Roll one piecrust into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish.
3. Pour the filling into the pie crust, patting down the apple pieces to create a somewhat even surface. Dot with the cold butter cubes.
4. Roll the second pie crust into a 12-inch circle. Cut into thin ribbons and arrange in a lattice over the top of the filling, letting the ends hang over the edge.
5. Trim the excess top and bottom crust within an inch of the edge of the pie pan. Tuck the overhanging crust under and crimp as desired.
6. Brush with egg wash and sprinkle with sugar if you desire. Place the pie on a rimmed baking sheet and bake for 20 minutes. Reduce the oven temperature and bake for about an hour more. Keep an eye on the pie while baking, and shield the crust with foil if it’s browning too quickly. Cool the pie on a wire rack for at least 3 hours.
Pro Tips for Making This Recipe
- The reason the oven is at 425F to start is that the high heat helps the pie dough set and helps the cornstarch in the filling thicken up.
- You can use whatever apple varieties you prefer! I like to mix a crisper apple with a softer baking apple for a varied texture.
- A glass baking dish is perfect for beginner bakers as the glass makes it easier to see if the crust has browned to your liking.
- If you don’t want to make a lattice top for the pie, you can cover the apple cranberry filling with the 12-inch pie dough instead. Make sure to cut vents on top so the steam can escape as the pie bakes.
- If the pie crust dough starts to tear and crack when you’re rolling it out, then allow the dough to rest for a few minutes at room temperature before rolling it again.
Frequently Asked Questions
Baking apples hold their shape as they bake, whereas some apples may turn mushy or grainy inside the pie. Double-check the apple variety before using. I like to use Granny Smith, Golden Delicious, Fuji, Braeburn, or Honeycrisp apples.
I recommend peeling the apples as the skin can be chewy after baking, leading to an undesirable texture in the pie.
There’s no need to cook the apples before you add them to the pie. However, if you really want super tender, soft apples, you can cook the filling with a tablespoon of butter over medium-low heat for 10 to 12 minutes.
I recommend storing leftover pie in the refrigerator for up to 5 days. Make sure to cover leftovers tightly. You can reheat the pie in the oven or microwave before serving.
You can make pie crust ahead of time and keep it in the refrigerator. You can always make the entire pie a day or two before you need it, as the pie needs to cool for a few hours. Reheat the pie when ready to serve.
This apple and cranberry pie freezes wonderfully! Once cooled, tightly wrap the pie in plastic before freezing. Once ready to eat, bring the pie to room temperature after thawing overnight in the fridge. Reheat in the oven until warmed through.
If you love this recipe try these out!
If you’ve tried this Apple Cranberry Pie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Apple Cranberry Pie
Ingredients
- 4 large apples peeled, cored, and sliced (about 700g)
- 1½ cups fresh or frozen cranberries (165g)
- ¾ cup granulated sugar (150g)
- ½ cup packed light brown sugar (110g)
- 1½ teaspoons ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 1 Pie Crust Recipe (2 crusts for a double-crust pie)
- ¼ cup cornstarch (28g)
- 2 tablespoons cold unsalted butter cut into small cubes
- egg wash (1 egg beaten with 1 teaspoon water)
Instructions
- Preheat the oven to 425F.
- In a large mixing bowl, combine the apples, cranberries, sugars, cinnamon, and nutmeg. Cover and set aside.
- Roll one piecrust into a 12-inch circle a lightly floured surface. Transfer to a 9-inch pie dish. Add the cornstarch to the apple mixture and toss until well combined. Pour the filling into the pie crust, patting down the apple pieces to create a somewhat even surface. Dot with the cold butter cubes.
- Roll the second pie crust into a 12-inch circle. Cut into thin ribbons and arrange in a lattice over the top of the filling, letting the ends hang over the edge. Trim the excess top and bottom crust within an inch of the edge of the pie pan. Tuck the overhanging crust under and crimp as desired. (For a perfectly set crust, freeze for 20 minutes.) Brush with egg wash and sprinkle with sugar, if desired.
- Place the pie on a rimmed baking sheet and bake for 20 minutes.
- Reduce the oven temperature to 350F and continue baking until the filling is very bubbly and the crust is a deep golden brown, about 1 hour more. Keep an eye on the pie while baking and shield the crust with foil if it’s browning too quickly. Cool the pie on a wire rack for at least 3 hours. Cover and refrigerate any leftover pie for up 5 days.
Notes
- The reason the oven is at 425F to start is that the high heat helps the pie dough set and helps the cornstarch in the filling thicken up.
- You can use whatever apple varieties you prefer! I like to mix a crisper apple with a softer baking apple for a varied texture.
- A glass baking dish is perfect for beginner bakers as the glass makes it easier to see if the crust has browned to your liking.
- If you don’t want to make a lattice top for the pie, you can cover the apple cranberry filling with the 12-inch pie dough instead. Make sure to cut vents on top so the steam can escape as the pie bakes.
- If the pie crust dough starts to tear and crack when you’re rolling it out, then allow the dough to rest for a few minutes at room temperature before rolling it again.
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