Cranberry Apple Pie is a sweet-tart and totally refreshing take on a classic apple pie and is a great addition to any Thanksgiving dessert table! The flaky, buttery crust, sweet apple pie filling, and tart bursts of fresh cranberries with just a hint of cinnamon make for a delicious and festive Fall dessert, sure to delight guests and family this holiday season.
Prepare pie crust and chill in refrigerator until ready to roll out.
Prepare the pie filling by combining the peeled and sliced apples, cranberries, sugar, cornstarch and cinnamon in a large bowl. Toss to distribute evenly and set aside while oven preheats.
Heat oven to 400 degrees.
Roll out bottom crust on a floured surface and carefully transfer to a pie dish. Spoon cranberry apple filling into the crust, leaving behind any excess juices in the bowl. Dot the top of the filling with the butter.
Roll out top crust on the floured surface then transfer to cover the filling, cutting slits in the top to vent while baking. Alternatively, you can make a decorative top crust by cutting small holes in a pattern with a small circle cutter or cutting strips and weaving a lattice top.
Trim the edges of the crust and crimp using your thumb and forefinger to finish the edges, then brush the crust all over with a beaten egg wash.
Place the pie on a baking sheet and bake for 20 minutes at 400 degrees. Without removing pie from oven, decrease the baking temperature to 350 degrees and continue baking another 40-50 minutes, until the crust is golden brown and the filling is bubbling. You may need to use a pie crust shield to protect the edges from browning too much.
Remove from oven and allow to cool for 3 hours before slicing. Filling will thicken as it cools.
*If using frozen cranberries, thaw completely and drain any excess liquid before combining with sliced apples and other filling ingredients.