Cranberry Apple Pie Recipe

I absolutely love this Cranberry Apple Pie Recipe because it perfectly marries the tartness of fresh cranberries with the sweet, cozy flavor of crisp apples. It’s the kind of pie that instantly feels like fall or holiday magic in your kitchen, and the flaky homemade crust really sets it apart from the ordinary store-bought versions. Whether you’re baking for a special occasion or just craving a comforting dessert, this pie brings a beautiful balance of sweet and tangy that never disappoints.

When I first tried this Cranberry Apple Pie Recipe, I was amazed at how easy it was to make despite the impressive results. You’ll find that crafting your own crust and layering the filling just right creates that delightful texture and flavor combo everyone raves about. Plus, it’s a great way to use up those tart apples and fresh cranberries you’ll often find this season – truly worth trying if you want a show-stopping dessert that’s surprisingly simple.

this …

Ingredients You’ll Need

Each ingredient in this Cranberry Apple Pie Recipe plays a starring role in building texture, flavor, and that classic comforting pie aroma. I always pick tart Granny Smith apples for the perfect crisp bite, and fresh cranberries to give that lively zing.

• All-purpose flour: The foundation for a sturdy yet tender crust and thickening the filling.
• Baking powder: Helps to slightly lighten the crust texture so it doesn’t feel dense.
• Kosher salt: Enhances all the flavors, don’t skip it.
• Shortening: Keeps the crust flaky and crisp—try to keep it cold for best results.
• White or apple cider vinegar: A secret ingredient that tenderizes dough and adds a subtle tanginess.
• Ice water: Essential for bringing the dough together without warming the fat.
• Egg whites: Used to brush the crust, giving it that glossy, golden finish.
• Butter: Adds richness and depth to the filling.
• White and brown sugar: Balance the tartness with just enough sweetness and a hint of molasses.
• Water (for filling): Helps dissolve sugars and spices into a luscious sauce.
• Cinnamon, nutmeg, and allspice: The warm spices bring a cozy complexity perfect for cooler weather.
• Granny Smith apples: Their tartness and firmness hold up beautifully during baking.
• Fresh cranberries: Burst with freshness and add vibrant color.
• Coarse sugar (optional): For sprinkling on top to add crunch and sparkle.

Variations

I love how this Cranberry Apple Pie Recipe lends itself well to a few tweaks, so feel free to make it your own. Sometimes I add a handful of chopped walnuts for crunch or swap out some apples for pears to switch up the flavor profile.

• Use different apples: I’ve tried Honeycrisp for a sweeter pie, which brings a lush softness but less tang than Granny Smith.
• Gluten-free crust: For those who prefer gluten-free, using a blend of gluten-free flours works great—just adjust water as needed.
• Add spices: A pinch of ginger or cardamom can add an exciting twist if you’re feeling adventurous.
• Dairy-free option: Substitute butter with coconut oil for the filling to keep it dairy-free without sacrificing richness.

How to Make Cranberry Apple Pie Recipe

Step 1: Make Your Flaky Pie Crust

Start by whisking together the flour, baking powder, and kosher salt in a large bowl. Cut the shortening into the flour mixture using a pastry cutter until it resembles coarse meal – this is where you want to work quickly to keep the shortening cold, which ensures flakiness. Then mix in the vinegar and most of your ice water, tossing gently and adding the rest of the water one tablespoon at a time just until the dough comes together. Don’t overwork it: the dough should just form a ball with some kind of patchy consistency where flour spots remain—that’s perfect to bake up fluffy.

Step 2: Chill the Dough

Divide the dough into two even balls, flatten them slightly into discs, wrap each in plastic, and chill in the fridge for at least 30 minutes, or up to 24 hours. Chilling relaxes the gluten and keeps the crust from shrinking during baking. When you’re ready to bake, let the dough warm for 15 to 30 minutes before rolling out for easier handling.

Step 3: Prepare and Par-Bake the Bottom Crust

Roll out one dough ball and carefully transfer it to your pie pan. Brush the bottom crust with half the egg white to create a moisture barrier—this keeps the crust from getting soggy once the juicy filling goes in. Pop the crust into the freezer while you make the filling; this quick chill helps maintain flakiness too.

Step 4: Make the Filling

In a saucepan over medium heat, melt the butter and stir in the flour until you get a smooth paste—this thickens the pie filling. Next, add water, both sugars, cinnamon, nutmeg, and allspice, bringing it all to a boil before reducing to a simmer—it should thicken nicely. Meanwhile, toss sliced apples and fresh cranberries in a large bowl, then coat with your warm brown sugar mixture so every bite is bursting with luscious flavor.

Step 5: Assemble and Bake with a Lattice Top

Pile the apple-cranberry filling into your pie shell. Roll and slice the second dough ball into strips for the lattice top—this is what really sets this Cranberry Apple Pie Recipe apart visually. Weave the crust strips over the filling, brush the lattice and edges with the remaining egg white, and sprinkle with coarse sugar for sparkle. Bake at 350°F (175°C) for about an hour until the apples are tender and the crust turns a beautiful golden brown.

How to Serve Cranberry Apple Pie Recipe

Garnishes

I usually serve this pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream—the cool creaminess perfectly complements the warm, spiced filling. Sometimes, I sprinkle chopped toasted pecans on top for a lovely textural contrast and nutty flavor that everyone appreciates.

Side Dishes

This Cranberry Apple Pie Recipe pairs wonderfully with a strong cup of coffee or a caramel latte if you want something cozy. For holiday dinners, I’ve also served it alongside roast turkey or pork, where the pie’s sweet-tart notes provide a delightful finish to the meal.

Creative Ways to Present

For festive gatherings, I’ve tried cutting the pie into smaller tart-sized portions and garnished each with a sprinkle of powdered sugar and fresh cranberries. It makes for a beautiful platter centerpiece and easier sharing. Another favorite is serving slices warm in mini cast iron skillets with a cinnamon stick garnish—talk about charm!

Make Ahead and Storage

Storing Leftovers

After baking, I cover the pie loosely with foil and keep it refrigerated to keep the filling fresh. It stays delicious for up to four days—just bring it to room temperature or warm it slightly before serving to bring back that fresh-baked magic.

Freezing

I’ve had great luck freezing the unbaked pie assembled in a foil pan, wrapped tightly in plastic to prevent freezer burn. When you’re ready, let it thaw overnight in the fridge and bake as usual for fresh-out-of-the-oven flavors that feel like you made it that day.

Reheating

To reheat leftovers, I pop slices in a preheated oven at 325°F for about 15 minutes—this keeps the crust crisp instead of soggy the way microwaving does. If you’re in a hurry, a quick zap in the microwave works but try to finish with a few minutes in a toaster oven or oven for the best texture.

FAQs

Final Thoughts

This Cranberry Apple Pie Recipe has really earned a special place in my heart—and my family’s dessert rotation—because it’s a perfect balance of nostalgic flavors and fresh twists. I hope when you make it, you’ll enjoy the warmth and happiness it brings to your kitchen like we always do. So go ahead, get your hands floury, and bake this pie that’s not only delicious but also a wonderful memory maker. You’re going to love every bite, trust me.

Print