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Cranberry Apple Pie with a slice removed and placed on a plate in back with a scoop of ice cream
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5 from 7 votes

Cranberry Apple Pie

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 186kcal
Author: Amy Nash


  • 1 [double pie crust recipe]
  • 5 apples peeled and sliced (about 6 cups)
  • 1 ½ cups fresh or frozen* cranberries
  • 1 cup sugar
  • 2 Tablespoons cornstarch
  • 2 teaspoons cinnamon
  • 2 Tablespoons butter cubed


  • 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.


Calories: 186kcal | Carbohydrates: 43g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 21mg | Fiber: 3g | Sugar: 36g