Cranberry Apple Pie Recipe

A slice of cranberry apple pie on a plate.

5 from 13 votes

Cranberry Apple Pie is a sweet-tart and totally refreshing take on a classic apple pie with bright bursts of cranberry flavor! The flaky, buttery crust, sweet apple-cranberry 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.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: people

Author: Amy Nash

Equipment

Ingredients

1 [double pie crust recipe]
4-5 medium apples (about 6 cups peeled and sliced)
1 1/2 cups cranberries fresh or frozen*
3/4 cup (150g) granulated sugar
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
2 Tablespoons salted butter cubed
1 large egg beaten

Instructions

Prepare pie crust and chill in refrigerator until ready to roll out.
1 [double pie crust recipe]
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.
4-5 medium apples, 1 1/2 cups cranberries, 3/4 cup (150g) granulated sugar, 2 Tablespoons cornstarch, 2 teaspoons ground cinnamon
Heat oven to 400°F.
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.
2 Tablespoons salted 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.
1 large egg
Place the pie on a baking sheet and bake for 20 minutes at 400°F. Without removing pie from oven, decrease the baking temperature to 350°F 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 3-4 hours before slicing. Filling will thicken as it cools.

Notes

Cranberries: If using frozen cranberries, thaw completely and drain any excess liquid before combining with sliced apples and other filling ingredients.
Storage: A cranberry apple pie keeps well on the counter covered in an airtight container or plastic wrap for 3-4 days or in the fridge for 5-7 days.
Freezing: You can freeze the baked or unbaked pie. If freezing baked pie, I recommend wrapping individual slices in a couple of layers of plastic wrap for easy thawing and reheating. If you want to assemble and freeze the unbaked pie, you can bake it from frozen without thawing first just by adding another 20-30 minutes to your bake time.
Dutch version: Instead of a regular top crust, you can combine 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/4 teaspoon cinnamon, 1/2 cup softened salted butter, and a pinch of salt in a bowl using a pastry cutter. Cut the butter into the other ingredients until it looks like crumbs. Sprinkle this streusel over the filling in place of a top crust and bake as directed.

Nutrition

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