Apple Cranberry Pie

Why This Apple Cranberry Pie Belongs on Your Table

There is something about the smell of a bubbling Apple Cranberry Pie that instantly makes a house feel like home. This is not just another apple pie recipe, it is a Cranberry Apple Pie Recipe that balances the mellow sweetness of baked apples against the bright, tart pop of fresh cranberries, all tucked into a golden, flaky crust. If you love a Fresh Cranberry Apple Pie on your holiday table, or you are simply craving a Cranapple Pie any time of year, this version is designed to be foolproof, deeply flavorful, and genuinely impressive to serve.

Think of this as an Apple Cranberry Pie Filling built for maximum contrast. Soft, cinnamon-spiced apples melt into the crust while whole cranberries burst with tang in every bite. A touch of orange zest ties the whole thing together, brightening the filling without overpowering it.

Before we get cooking, the right tools and ingredients make a real difference here. A good pastry cutter keeps your butter cold and your crust flaky, a reliable pie dish ensures even baking, and fresh, firm apples hold their shape instead of turning to mush. These are the products that genuinely help this recipe shine:

Choosing the Best Apples and Cranberries

Not all apples bake the same way, so choosing the right variety matters more than you might think.

• Granny Smith: firm, tart, and holds its shape beautifully during baking
• Honeycrisp: naturally sweet with a satisfying bite
• A mix of both: the best of both worlds, tart structure with pockets of sweetness

For the cranberries, fresh is best whenever you can find them, but frozen cranberries work in a pinch and do not need thawing. Either way, this Apple Cranberry Walnut Pie style filling (feel free to fold in a handful of toasted walnuts for crunch) comes together in minutes once your apples are sliced.

Chef's Tip: Let the mixed fruit and sugar sit for 10 minutes before filling the crust. This draws out excess juice, which you can drain off slightly so your finished Apple Cranberry Pie Slice holds together neatly instead of sliding apart.

Building the Perfect Flaky Crust

A great pie crust comes down to temperature and technique. Keep your butter cold, work quickly, and do not overmix. The goal is visible pea-sized chunks of butter throughout the dough, which melt during baking and create those irresistible flaky layers.

If you are short on time, you can absolutely use a good quality store-bought crust, but a homemade one really does make this Cranberry Apple Pie feel special. This same base dough also works beautifully if you want to turn this recipe into an Apple Cranberry Slab Pie for a crowd, simply double the filling and bake it in a rimmed sheet pan instead of a round dish.

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

Apple Cranberry Pie

This Apple Cranberry Pie layers sweet-tart apples with fresh cranberries in a flaky homemade crust for the ultimate cozy holiday dessert.

Prep:35 mins

Cook:55 mins

Total:90 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 385Protein: 4g

Carbs: 56gFat: 17gSat. Fat: 9gFiber: 4gSugar: 30gSodium: 210mg

Ingredients

Units

USM

Scale

1x2x3x

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 tbsp granulated sugar, for the crust
• 1 tsp salt, divided
• 1 cup unsalted butter, cold, cubed
• 1/2 cup ice water, plus more as needed
• 6 apples, peeled, cored, and sliced, Granny Smith or Honeycrisp
• 1 1/2 cups fresh cranberries, rinsed, whole or halved
• 3/4 cup granulated sugar, for the filling, adjust to taste
• 1/4 cup brown sugar, packed
• 3 tbsp cornstarch, to thicken the filling
• 1 tsp ground cinnamon
• 1 tsp orange zest, freshly grated, optional but recommended
• 1 large egg, beaten, for egg wash
• 1 tbsp coarse sugar, for sprinkling on top, optional

Instruction

1

In a large bowl, whisk together the flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Cut in the cold cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.

2

Drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.

3

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

4

In a large bowl, toss the sliced apples and cranberries with the granulated sugar, brown sugar, cornstarch, cinnamon, remaining 1/2 teaspoon salt, and orange zest. Let sit for 10 minutes to release some juices.

5

On a lightly floured surface, roll out one dough disc into a 12-inch circle and fit it into a 9-inch pie dish, letting the excess hang over the edges.

6

Pour the apple cranberry filling into the crust, mounding it slightly in the center. Dot with a few small pieces of extra butter if desired.

7

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

8

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

9

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

10

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

Equipment

• 9-inch pie dish
• Pastry cutter or fork
• Rolling pin
• Large mixing bowl
• Pastry brush
• Wire cooling rack

Notes

For the flakiest crust, keep everything as cold as possible, including your hands and the butter. The pie can be assembled a day ahead and refrigerated unbaked, then baked fresh before serving. Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days.

Pin This RecipePrint Recipe

Serving, Storing, and Variations

Let your pie cool for at least three hours before slicing. I know it is tempting to dig in right away, but this resting time is what allows the cornstarch to fully set the filling, so your first slice comes out clean instead of runny.

Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The contrast of cold cream against the warm, spiced Apple Cranberry Pie Filling is hard to beat.

Storage tips:

• Room temperature, loosely covered: up to 2 days
• Refrigerated: up to 5 days
• Reheat slices in a 300 degree F oven for about 10 minutes to revive the crust

Chef's Tip: This pie also freezes well. Wrap the fully baked and cooled pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and warm in the oven before serving.

Whether you call it a Cranapple Pie or a classic Cranberry Apple Pie, this recipe is the kind of dessert that disappears fast at every gathering. Once you taste that sweet and tart combination in every bite, it might just become your new go-to fall and winter tradition.