Apple Cranberry Pie
This Apple Cranberry Pie takes the classic you love and gives it a fresh, vibrant twist! The sweet apples and tangy cranberries come together to create a pie that’s bursting with flavor and color for the ultimate fall and winter pie.
Even though my favorite pies use fresh summer berries and fruits, many people think of fall as the official kickoff for pie season. And since pie is my favorite dessert, I am here for it! Today, we’re combining two classic fall flavors into one showstopping pie — an Apple Cranberry Pie.
This pie has the familiar warmth and spices of apple pie with an unexpected punch of tart cranberries. The cranberries add a pop of color and a burst of tartness that pairs perfectly with the sugary-sweet apples.
I love cranberry desserts and have made everything from cranberry orange cake to cranberry cheesecake to cranberry brownies to cranberry babka to cranberry bundt cake and even more, so I’m always looking for new cranberry desserts for fall and winter. Most of these recipes pair cranberry with orange,so it was time to switch things up and try a cranberry apple combination. This did not disappoint, and I’m already dreaming of more cranberry apple recipes for next year.
This pie is especially great in the fall and winter months when apples and cranberries are in season, which means it’s the perfect pie for Thanksgiving or Christmas. Who can resist a slice of homemade pie with a flaky crust and perfectly balanced filling? Not me!
Ingredients and Substitutions
- Pie Dough: I’ll include instructions for my favorite homemade pie crust (it’s easier than you think!) but if homemade pie dough isn’t in the cards, use any store-bought pie crust for the recipe.
- Apples: I recommend a mix of sweet and tart apples, like Granny Smith and Honeycrisp, but any firm, tart apples will work, like Baeburn, Jonagold, or Pink Lady.
- Cranberries: Either fresh or frozen cranberries work.
- Granulated Sugar
- Brown Sugar: Brown sugar adds a rich molasses flavor; if you don’t have any, you can use all granulated sugar instead.
- Cornstarch: This pie is thickened with cornstarch to hold together the cooked fruit.
- Cinnamon
- Nutmeg
- Salt
- Lemon Juice
- Vanilla Extract
- Egg: Using an egg wash on the crust gives it a beautiful sheen.
- Coarse Sugar: Optional, but I love adding a sprinkle of coarse sugar to the tops of pies.
How to Make Apple Cranberry Pie
- Make the Crust: If you’re up to making your own crust (and I highly suggest you try!), all the tips and tricks you need are in this No Fail Pie Crust post. Once the dough is made, roll out the bottom crust and line a 9-inch pie plate, leaving some overhang. Pop it in the fridge while you work on the filling to keep the dough cold and flaky.
- Make the Filling: In a large bowl, combine the sliced apples, cranberries, sugar, cornstarch, spices, lemon juice, and vanilla extract. Toss everything together until the apples and cranberries are evenly coated.
- Assemble the Pie: Spoon the filling into the prepared pie crust.
- Add the Top Crust: Cut the remaining pie dough into strips to make a lattice crust, or alternatively, place the whole crust over the pie and cut vent holes.
- Egg Wash and Bake: Brush the top crust with egg wash and sprinkle coarse sugar on top. Bake at 375°F until golden brown and the filling is bubbling. If the edges of the pie brown too quickly, cover them with aluminum foil or a pie shield part way through baking.
- Cool and Serve: The the pie cool completely on a wire rack before serving, ideally overnight – this gives the filling time to set properly. Serve as is, or with a scoop of vanilla ice cream for an extra treat!
Thickening a Pie
There are three main ways to thicken a fruit pie: flour, cornstarch, and tapioca. I’ve mentioned on my blueberry rhubarb pie and my cherry almond pie that tapioca is usually my favorite thickener. In this case, however, we’re using cornstarch. Why the change? Well, more people have cornstarch in their kitchen than tapioca, and I only use less-common ingredients if they really, truly make a difference in the outcome.
We need far less thickener for this cranberry apple pie than the other pies, so cornstarch works quite well. Why is this the case? It all comes down to my favorite subject… kitchen chemistry!
Kitchen Chemistry
Cranberries are unique in pie fillings because they naturally contain a lot of pectin, a type of carbohydrate found in the cell walls of fruits. Pectin acts as a natural thickening agent, which is why cranberry sauces tend to gel up without the need for extra thickening agents.
When you combine cranberries with apples in a pie, the pectin from the cranberries helps the filling set up without requiring as much additional thickening agents as you need for a traditional apple pie.
Because we’re using less, we don’t have to worry about the gummy, opaque coating that cornstarch sometimes leaves – we’re only adding 2 tablespoons, not the 4 tablespoons (or more!) that are often in fruit pie recipes (sometimes, recipes even call for both flour and cornstarch). Cornstarch is a common thickener in pie fillings because it absorbs moisture and forms a gel when heated preventing the pie from becoming too runny. The interaction between the pectin in the cranberries and the cornstarch creates a filling that is firm enough to slice cleanly, but still juicy and full of flavor without a gummy or chalky consistency.
Pie Variations
These variations are great for experimenting with different flavors and textures for an Apple Cranberry Pie:
- Crumble Topping: Swap out the top pie crust for a streusel or crumble topping made from flour, butter, brown sugar, and oats. This adds a crunchy, sweet layer that pairs beautifully with the soft, juicy filling.
- Cranberry-Orange Apple Pie: Add the zest and juice of one orange to the filling for a bright, citrusy note that complements both the apples and cranberries. This adds a fresh twist to the classic flavor profile.
- Caramel Apple Cranberry Pie: Drizzle this easy homemade caramel sauce over the apple and cranberry filling before adding the top crust. The caramel adds richness and depth, giving you a slightly gooey, sweet filling with a hint of tartness from the cranberries.
- Spiced Apple Cranberry Pie: Enhance the spice profile by adding ground nutmeg, ginger, and cloves to the filling along with the cinnamon and nutmeg. This variation gives the pie a warm, spiced flavor perfect for the holiday season.
- Almond-Apple Cranberry Pie: Mix sliced almonds into the filling or sprinkle them on top of the pie crust before baking.
- Ginger Apple Cranberry Pie
Add finely chopped crystallized ginger to the filling for an extra zing of spice. The ginger pairs wonderfully with the tart cranberries and sweet apples, giving the pie a warm, slightly spicy kick.
Tips and Tricks for the Best Cranberry Apple Pie
- Chill Your Pie Dough: Cold dough is the key to a flaky crust, whether you use homemade or a store bought crust. After you roll out and line your pie dish, refrigerate or freeze the dough in the pie dish while you make the filling. This will prevent the butter from melting too quickly in the oven, giving you a perfectly crisp crust.
- Apple Varieties: Combining sweet and tart apples creates a more complexly flavored filling. Different varieties of apples also bake differently – some apples hold their shape while others soften – giving you a great mix of textures.
- Brush with Egg Wash: Brushing the top of the crust with an egg wash gives it a beautiful golden-brown finish. For an extra touch, sprinkle coarse sugar on top before baking for a subtle sparkle and crunch.
- Watch for Browning: If the edges of your pie crust start to brown too quickly, cover them with aluminum foil or use a pie shield to prevent burning.
- Let the Pie Cool Completely: As tempting as it is to slice into the pie right away, give it time to cool completely, ideally overnight, before serving. This allows the filling to set and makes for cleaner slices while serving.
- Pie Storage: Store at room temperature for 1-2 days covered loosely with plastic wrap or store in the refrigerator for 4-5 days in an airtight container. Reheat individual slices in the oven for a few minutes to restore the crispiness of the crust. The pie can be frozen before or after baking. Before baking, wrap the assembled pie tightly in a layer of plastic wrap and aluminum foil and bake directly from frozen, adding 20-30 minutes to the baking time. To freeze already baked leftover slices, wrap each slice in plastic wrap and aluminum foil. Thaw slices at room temperature and warm in the oven.
- Recommended Tools: Rolling Pin | Pie Plate | Pie Shield
More Pie Recipes:
- Chocolate Buttermilk Pie
- Caramel Pear Pie
- Chocolate Shoofly Pie
- Almond Crumble Blueberry Pie
- Coconut Cream Pie
- All Pie Recipes ≫
Apple Cranberry Pie
This Apple Cranberry Pie takes the classic you love and gives it a fresh, vibrant twist! The sweet apples and tangy cranberries combine to create a pie bursting with flavor and color for the ultimate fall and winter pie.
Ingredients
For the Crust:
- 12 tablespoons (170 grams) unsalted butter, frozen for at least 2 hours
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup (62 grams) vegetable shortening, frozen for at least 2 hours
- 6 tablespoons very cold water
- 1 egg
- 1 tablespoon coarse sugar
For the Filling:
- 5 medium-sized apples (about 5 cups, 550 grams), peeled, cored, and sliced 1/4-inch thick (a mix of tart and sweet varieties)
- 1 cup (99 grams) fresh or frozen cranberries
- 1 cup (198 grams) granulated sugar
- 1/4 cup (53 grams) brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Make the Pie Crust. Prepare the pie crust according to this No Fail Pie Crust recipe. Roll out one ball of the dough into a 9-inch pie dish and place the pie dish in the freezer to keep the crust cold.
- Preheat the oven to 375°F (190°C).
- Make the Filling: In a large bowl, combine the sliced apples, cranberries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss until the fruit is well coated. Transfer the filling into the cold pie crust.
- Make the Lattice Top: Roll out the second ball of pie dough on a floured surface to an approximate 12-inch circle. Use a sharp knife or pastry wheel to cut the dough into strips, about 1/2-inch wide. Place 6 strips of dough vertically across the top of your pie, leaving a little space between each strip. Fold back every other strip (so it's resting on itself) and place a new strip of dough horizontally across the pie. Unfold the vertical strips over the horizontal strip. Fold back the other set of vertical strips and lay another horizontal strip down. Repeat this process, alternating the horizontal strips, until the pie is covered with a woven pattern. (See step by step photos in the post.)
- Trim and Crimp: Once the lattice is complete, trim any overhanging dough strips to the edge of the pie dish. Press the ends of the strips into the edge of the bottom crust and crimp the edges to seal.
- Beat the egg with one tablespoon of water and brush the egg wash over the lattice crust. Sprinkle the coarse sugar on top of the egg wash.
- Bake the Pie: Bake on the bottom rack of the preheated oven for 45-55 minutes, until the crust is golden brown and the filling is bubbling (if you listen, there will be a gentle thumping sound as the filling bubbles against the crust). If the crust is getting too dark while baking, cover the edges of the crust with pie shields or place a piece of aluminum foil over the whole pie.
- Cool the Pie: Allow the pie to cool fully, at least 4 hours but preferably overnight, before slicing. Serve with a scoop of ice cream or whipped cream, if desired.
Notes
- Keep the dough cold for the flakiest crust. Freeze the dough in the pie dish while assembling the filling. For an extra flaky pie, refrigerate the assembled pie for 30 minutes before baking.
- Use a mixture of tart and sweet apples. Some of my favorite varieties for baking a pie include Granny Smith, Honeycrisp, Braeburn, Jonagold, and Pink Lady.
- Letting the pie sit overnight helps the pie to set properly, resulting in neater, cleaner slices.
- The pie can be fully assembled but frozen before baking for a make-ahead option. Wrap the pie tightly in a layer of plastic wrap and then aluminum foil and bake directly from frozen, adding 20-30 minutes to the baking time.
- Store the baked pie at room temperature for 1-2 days, refrigerate for 4-5 days, or frozen for up to 3 months.
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