Apple Cranberry Pie
A cozy Apple Cranberry Pie with a buttery flaky crust, sweet tart apples, and juicy fresh cranberries baked into a golden, bubbling filling.
A Pie That Tastes Like Fall in Every Bite
There is something magical about the moment cinnamon-spiced apples meet tart, jewel-bright cranberries in a flaky, golden crust. This Apple Cranberry Pie is the dessert I make when I want something that feels like a warm hug but still has enough tang to keep things interesting. If you have only ever made a classic apple pie, this cranberry apple pie recipe is about to become your new favorite twist.
The fresh cranberry apple pie filling strikes a perfect balance. Sweet apples soften into a jammy filling while whole cranberries burst and release their tart juice, keeping every slice from tasting one note. Some people call this a cranapple pie, and honestly, that nickname is just as fun as the pie itself.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy pastry cutter, a reliable pie pan, and good quality butter are what separate a soggy bottom crust from one that shatters beautifully with every fork bite. These are the products that genuinely help this recipe shine:
Why This Cranberry Apple Pie Works
A few small details take this from a good pie to a great one.
- Cornstarch, not flour, thickens the filling so it sets into clean, jammy slices instead of a runny mess.
- Orange zest brightens the whole filling and makes the cranberries pop even more.
- A hot start, then a lower oven, gives you a deeply browned crust without scorching the edges.
Chef's Tip: Keep your butter and water ice cold when making the crust. Cold fat is what creates those flaky, buttery layers, so work quickly and chill the dough if it ever starts to feel soft or greasy.
Building the Perfect Apple Cranberry Pie Filling
The secret to a great apple cranberry walnut pie or the classic version here is choosing the right apples. I like a mix of tart Granny Smith and sweeter Honeycrisp, which gives the filling more depth than using just one variety. Toss your apple cranberry pie filling together well before it goes into the crust so every slice gets an even ratio of fruit, sugar, and spice.
If you want to add crunch, a handful of chopped toasted walnuts folded into the filling turns this into an apple cranberry walnut pie without changing the method at all. It is a lovely variation if you are looking to switch things up for a holiday table.
Want to make individual portions or a big crowd-pleasing dessert instead of a round pie? This same apple cranberry pie filling works wonderfully as an apple cranberry slab pie baked in a rimmed sheet pan, which also makes it easier to cut clean squares for a party.
Ready to make it? Here is the full step-by-step recipe:
Apple Cranberry Pie
A cozy Apple Cranberry Pie with a buttery flaky crust, sweet tart apples, and juicy fresh cranberries baked into a golden, bubbling filling.
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 tbsp granulated sugar, for the crust
- 1 tsp salt, divided
- 1 cup unsalted butter, cold, cubed
- 1/2 cup ice water, plus more as needed
- 6 apples, peeled, cored, and sliced, such as Granny Smith or Honeycrisp
- 1 1/2 cups fresh cranberries, rinsed and picked over
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar, for the filling
- 3 tbsp cornstarch, for thickening
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp orange zest, freshly grated
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling, optional
Instruction
Make the crust: In a large bowl, whisk together the flour, sugar, and half the salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea sized butter pieces.
Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide in half, shape into two discs, wrap in plastic, and chill for at least 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on the lower rack to catch drips.
In a large bowl, toss the sliced apples and cranberries with brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, remaining salt, and orange zest until evenly coated.
Roll out one disc of dough on a floured surface and fit it into a 9 inch pie pan, letting the excess hang over the edges.
Pour the apple cranberry filling into the crust, mounding it slightly in the center.
Roll out the second disc of dough and place it over the filling, or cut into strips for a lattice top. Trim and crimp the edges to seal.
Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few small slits in the top if using a solid crust.
Bake for 20 minutes, then reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling.
Cool the pie on a wire rack for at least 2 hours before slicing to let the filling set.
Equipment
- 9 inch pie pan
- Rolling pin
- Pastry cutter
- Large mixing bowl
- Baking sheet
- Wire cooling rack
Notes
Serving and Storing Your Pie
Let the pie cool for at least two hours before slicing. I know it is tempting to cut into it warm, but that resting time is what allows the cornstarch to fully set so your cranberry apple pie slice holds its shape instead of spilling filling everywhere.
Serve slices slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold creaminess against the warm spiced fruit is truly something special.
Storage Tips
- Store leftovers loosely covered at room temperature for up to a day.
- For longer storage, refrigerate for up to 4 days.
- Reheat individual slices in a 300 degree F oven for about 10 minutes to bring back that crisp crust.
Chef's Tip: If your crust edges are browning too quickly during baking, loosely tent them with foil or use a pie shield to protect them while the center finishes cooking.
Make It Your Own
This fresh cranberry apple pie is easy to adapt. Swap in pears for part of the apples, add a streusel topping instead of a top crust, or turn it into a lattice for a more rustic, farmhouse look. However you slice it, this cranberry apple pie recipe is destined to become a fall and winter baking staple in your kitchen.
