Heartwarming Cranberry Apple Pie: The Ultimate Sweet and Tart Holiday Dessert Recipe
Discover the ultimate fall and winter dessert with this incredible Cranberry Apple Pie. It’s a harmonious blend of tender, caramelized sweet apples and a delightful burst of tart cranberries, all nestled within a perfectly flaky, buttery homemade crust. This pie isn’t just a dessert; it’s a comforting experience, making it the quintessential treat for your Thanksgiving and Christmas celebrations, or any occasion that calls for a truly special homemade touch.
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Why This Cranberry Apple Pie Will Be Your New Favorite Holiday Dessert
There’s nothing quite like a slice of warm, homemade pie, and this Cranberry Apple Pie takes that comfort to an entirely new level. It’s not just a classic apple pie; it’s an elevated experience, infusing the traditional sweetness with the bright, tangy zest of fresh cranberries. If you’re looking to impress family and friends during the festive season or simply crave a comforting treat on a crisp autumn evening, this recipe is a must-try.
What makes this cranberry apple pie truly stand out? It begins with a truly exceptional homemade, flaky, and buttery double-crust – so good, you might find yourself eating the crispy edges first, just like me! The filling is where the magic truly happens: sweet and tender apples, perfectly caramelized, are perfectly balanced by the vibrant, tart pop of cranberries. This delightful duo is generously spiced with a warm medley of cinnamon, nutmeg, cloves, and mace, creating an aroma that will fill your home with the inviting scents of fall and the holiday spirit.
This pie is more than just a dessert; it’s a centerpiece that embodies the cozy flavors of the season. It’s designed to be the perfect dessert to serve your loved ones, creating cherished memories around the table during Thanksgiving, Christmas, or any special gathering. The balance of sweetness from the apples with the tartness of the cranberries ensures that every bite is exciting and never overly rich, inviting you to enjoy just one more slice. It’s a comforting dessert that truly speaks to the soul of homemade baking, proving that a little extra effort in the kitchen yields the most rewarding results.
Beyond this delightful pie, some of our other favorite fall desserts and winter holiday treats include Italian Butterball Cookies, a moist Sweet Potato Cake, our highly-rated Better Than Starbucks Pumpkin Bread, the cozy Apple Cider Loaf Cake, and the classic Apple Dapple Bundt Cake. Each offers a unique flavor of the season, perfect for your holiday baking repertoire.
Please see the comprehensive recipe card below for a full list of ingredients, precise measurements, and step-by-step instructions for crafting this amazing pie.
How to Make a Homemade Cranberry Apple Pie: A Step-by-Step Guide
Crafting a homemade pie, especially one as delicious as this Cranberry Apple Pie, is a truly rewarding experience. The process involves a few key steps, each contributing to the perfect texture and flavor profile. From preparing the flaky crust to mixing the vibrant filling and achieving that beautiful golden bake, every stage is a labor of love that results in a show-stopping dessert. Follow these detailed steps to create a pie that will earn rave reviews.
Pro Tip for a Perfect Pie
To guarantee your bottom pie crust remains wonderfully crisp and doesn’t succumb to sogginess, a common pie pitfall, I highly recommend using what I call “crust dust.” This simple yet effective mixture consists of 1 teaspoon of granulated sugar and 1 teaspoon of all-purpose flour. Before you pour in your luscious filling, generously sprinkle this mixture evenly over the bottom crust. The sugar helps to caramelize and strengthen the crust, while the flour acts as a barrier, absorbing any excess moisture from the fruit filling.
Alternatively, for an equally effective barrier, you can brush the bottom of the pie crust with a light layer of egg wash. This creates a seal that prevents the fruit juices from penetrating and softening your beautiful crust, ensuring a delightful texture in every bite.
- Prepare the Filling: Begin by preparing your pie dough, ensuring it is chilled in the refrigerator for at least one hour before you start rolling it out. This crucial step helps keep the butter in the dough cold, leading to a flakier crust. Meanwhile, in a medium-sized bowl, thoroughly whisk together the granulated sugar, rich dark brown sugar, cornstarch (our secret weapon for a perfectly thick filling), ground cinnamon, fragrant nutmeg, warm cloves, a hint of mace, and kosher salt until all ingredients are perfectly combined. This dry mixture creates the flavor base for your filling. In a separate large bowl, combine your peeled and thinly sliced apples with the fresh (or frozen, not thawed) cranberries. Pour the prepared sugar and spice mixture over the fruit, stirring gently but thoroughly until every piece of apple and cranberry is beautifully coated. Set this vibrant mixture aside while you prepare the crust.
- Roll and Prepare the Crust: Take one disk of your chilled pie dough and roll it out carefully on a lightly floured surface to an even 1/8 inch thickness, aiming for a circle approximately 12 inches in diameter. Gently transfer this rolled dough into a standard 9-inch deep-dish pie pan, easing it into the corners without stretching. Trim any excess dough, leaving about a 1-inch overhang. Flute or crimp the edges for a decorative finish. Place the pie pan with the bottom crust back into the refrigerator to keep it cool while you work on the top crust. Roll out the second disk of pie dough to the same dimensions (1/8 inch thick, 12-inch circle). Using a pastry wheel or knife, cut the top crust into uniform 1-inch strips for a classic lattice design.
- Assemble and Bake the Pie: Retrieve the prepared bottom crust from the refrigerator. If you opted for the “crust dust” or egg wash pro tip, now is the time to apply it. Carefully pour the cranberry apple pie filling, along with all its flavorful juices, into the bottom crust. Dot the top of the filling with small cubes of cold unsalted butter, which will melt and create a richer, more decadent filling. Artfully lay the 1-inch dough strips over the filling in a beautiful lattice pattern, weaving them over and under to create an intricate design. Once the lattice is complete, crimp the edges of the top and bottom crusts together to seal the pie. Finally, create a shimmering golden finish by brushing the entire top crust with a simple egg wash (one large egg whisked with 1 tablespoon of water). This will give your pie that irresistible golden-brown hue. Place the unbaked pie in the freezer or refrigerator for at least 15 minutes. This chilling period helps the crust hold its shape and prevents shrinkage during baking. While the pie chills, preheat your oven to 400ºF (200ºC). Bake the pie at this initial high temperature for 20 minutes; this burst of heat helps set the crust quickly and ensures a flaky texture. After 20 minutes, reduce the oven temperature to 375ºF (190ºC) and continue to bake for another 40-50 minutes, or until the center of the pie filling is visibly bubbling, indicating it’s thoroughly cooked, and has reached an internal temperature of 200ºF (93ºC). Keep a close eye on the pie, and if the crust starts to brown too quickly, loosely tent it with aluminum foil to prevent over-browning.
- Cool and Serve: Once baked to perfection, carefully remove the pie from the oven and transfer it to a wire rack to cool completely. This cooling process is absolutely vital for the filling to set properly, preventing a runny pie when sliced. Allow at least 4 hours, or even longer, for the pie to cool down. Once cooled, slice into generous portions and serve this exquisite Cranberry Apple Pie with a scoop of vanilla bean ice cream for a warm-cold contrast, or a luscious dollop of freshly whipped cream for an extra touch of indulgence. Enjoy the fruits of your labor!
Expert Tips for the Best Cranberry Apple Pie
- Always Refrigerate Your Pie Dough: This tip is paramount for achieving a truly flaky, tender pie crust. Butter needs to remain very cold until it hits the oven. When butter melts slowly, it creates pockets of steam that result in those desirable flaky layers. If the butter gets too warm, it blends into the flour, leading to a tough or crumbly crust. Refrigerating the dough anytime you’re not actively working with it helps prevent the butter from melting and also stops the crust from shrinking during baking. Always check if your pie dish can handle extreme temperature changes; some glass pie plates can shatter. A sturdy ceramic pie plate is often a safer and more reliable choice.
- Homemade vs. Store-Bought Crust: While our homemade all-butter pie crust recipe is highly recommended for its superior flavor and flakiness, don’t hesitate to use a good quality store-bought pie crust if you’re short on time. Many brands offer excellent ready-made crusts that will still yield a delicious pie. The key is to choose one with real butter for the best flavor profile.
- Cranberry Options: This recipe works beautifully with either fresh or frozen cranberries. If you opt for frozen cranberries, remember to **DO NOT thaw them first**. Adding them frozen helps maintain their shape and prevents the filling from becoming too watery. You can also use dried cranberries for a different texture and concentrated sweetness, but reduce the quantity to 1 cup, as their flavor is more intense. Keep in mind that using dried cranberries will alter the pie’s characteristic burst of tartness and juiciness that fresh or frozen berries provide.
- Top Crust Choices: While a classic lattice crust adds an elegant touch and allows steam to escape beautifully, you can absolutely use a solid pie crust for the top of your pie if you prefer a simpler aesthetic or a more traditional look. If choosing a solid top crust, be sure to cut several slits or a decorative design in the center to allow steam to escape during baking. This is crucial to prevent the crust from puffing up excessively and to ensure even cooking of the filling.
- Selecting Your Apples: For the best flavor and texture in your Cranberry Apple Pie, use a combination of sweet and tart apples that hold their shape well when baked. I personally love a mix of crisp Granny Smith apples for their tartness and Honeycrisp apples for their sweetness and firm texture. Other excellent choices include Braeburn, Envy, Jonagold, Jonathan, Pink Lady, or Golden Delicious. Avoid softer apples that tend to turn mushy during baking.
- Preventing Oven Messes: Fruit pies can sometimes bubble over, leading to burnt juices on the bottom of your oven. To save yourself the hassle of a sticky cleanup, always bake your pie on a baking sheet lined with parchment paper or aluminum foil. This simple step will catch any drips, keeping your oven clean and happy.
- Watch for Browning: Oven temperatures can vary, and some pies brown faster than others. Keep a close eye on your pie, especially towards the end of the baking time. If you notice the crust, particularly the edges, starting to brown too quickly before the filling is fully cooked, loosely tent the pie with a pie crust shield or a piece of aluminum foil. This will protect the crust from over-browning while allowing the filling to finish cooking perfectly.
- Patience is Key for Cooling: It’s tempting to slice into a warm, fragrant pie straight out of the oven, but for a perfectly set filling, patience is a virtue! Allow the pie to cool completely on a wire rack for at least 4 hours. During this time, the cornstarch in the filling will fully set, ensuring that your pie slices hold their shape beautifully and are not runny when served.
Delicious Cranberry Apple Pie Variations
While the classic Cranberry Apple Pie is undeniably superb, don’t hesitate to get creative with these delightful variations to suit your taste:
Dutch Version (Crumble Topping) – For a wonderfully rustic and crumbly alternative to the lattice crust, transform your pie into a Dutch Cranberry Apple Pie. In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/2 cup of dark brown sugar, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of kosher salt. Using a pastry blender, your fingertips, or a fork, cut in 1/2 cup of softened unsalted butter until the mixture resembles coarse crumbs. This creates a rich, buttery, and slightly spiced crumble. Generously sprinkle this topping over your cranberry apple filling instead of using a top crust. Bake the pie as instructed in the recipe, allowing the crumble to achieve a beautiful golden-brown crispness while the filling bubbles beneath.
Nutty Crunch Topping – Add a delightful textural contrast and nutty flavor by incorporating finely chopped pecans or walnuts into your Dutch crumble topping, or sprinkle them over a solid top crust before baking. The nuts toast beautifully in the oven, adding depth and crunch.
Citrus Zest Boost – For an extra layer of bright flavor, finely grate the zest of one orange or lemon directly into your apple and cranberry filling mixture. The citrus zest will enhance the natural fruit flavors and add a refreshing aromatic note.
More Delicious Pie Recipes You’ll Love
Old-Fashioned Pecan Pie Recipe (without corn syrup)
Southern Sweet Potato Pie Recipe
Homemade Coconut Cream Pie
Frequently Asked Questions About Cranberry Apple Pie
A runny pie filling is a common issue, often due to insufficient cooking or cooling time. To ensure your cranberry apple pie filling sets up perfectly, make sure to bake it until you see robust bubbling not just around the edges, but also prominently in the very center of the pie. The fruit filling needs to reach a high enough temperature for the cornstarch to fully activate and thicken. For absolute certainty, use an instant-read thermometer inserted into the center of the pie (through a lattice opening or vent) to confirm it has reached an internal temperature of 200ºF (93ºC). Equally important is allowing the pie to cool completely for at least 4 hours on a wire rack. This extended cooling period gives the starches ample time to gel and solidify, resulting in a beautifully firm and sliceable filling.
Proper storage is key to maintaining the freshness and flavor of your cranberry apple pie. Once the pie has cooled completely, cover it loosely with plastic wrap or aluminum foil. You can store it at room temperature for up to 4 days. If you prefer, or if your kitchen is particularly warm, you can store it in the refrigerator for up to 7 days. Ensure it is well-covered to prevent it from drying out or absorbing other food odors. For the best taste and texture, bring refrigerated pie to room temperature or gently reheat before serving.
To enjoy that warm, freshly baked experience all over again, reheating your cranberry apple pie is simple. Preheat your oven to 350ºF (175ºC). Place the pie (or individual slices) on a baking sheet. Loosely cover the pie with aluminum foil to prevent the crust from over-browning while the filling warms through. Reheat for 15-20 minutes, or until the filling is warm and bubbly. For individual slices, a shorter time of 10-15 minutes might suffice. This method helps to crisp up the crust beautifully, mimicking its initial fresh-from-the-oven texture.
Yes, this cranberry apple pie freezes wonderfully, both baked and unbaked! This makes it an excellent make-ahead option for holidays or unexpected guests. To freeze, wrap the entire pie tightly with two layers of plastic wrap, followed by a layer of aluminum foil. Place the well-wrapped pie in a freezer-safe bag or container to protect it from freezer burn. It can be stored in the freezer for up to 3 months.
If baking a pie from frozen (unbaked), do not thaw it first. Place the frozen pie directly into a preheated oven (start at 400ºF for 20 minutes, then reduce to 375ºF) and bake for an additional 20-30 minutes beyond the recipe’s recommended baking time, or until the internal temperature reaches 200ºF (93ºC) and the crust is golden brown. If baking a previously baked and frozen pie, thaw it in the refrigerator overnight, then reheat in a 350ºF oven until warmed through.
Cranberry Apple Pie Recipe
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Ingredients
- 1 Double pie crust
- 6 cups Peeled and sliced apples 5-6 medium apples
- 1 1/2 cups Cranberries fresh or frozen not thawed
- 1/2 cup Granulated sugar
- 1/2 cup Dark brown sugar
- 2 tbsp Cornstarch
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Nutmeg freshly grated (or ground)
- 1/4 tsp Ground mace
- 1/8 tsp Ground cloves
- 1/4 tsp Kosher salt
- 1 1/2 tbsp Unsalted butter cold and cubed (optional)
- 1 large Egg for egg wash
- 1 tbsp Water for egg wash
Instructions
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Prepare the pie dough and refrigerate for at least one hour before rolling.1 Double pie crust
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In a medium bowl whisk the granulated sugar, dark brown sugar, cornstarch, cinnamon, nutmeg, cloves, mace, and kosher salt together until well combined.1/2 cup Granulated sugar, 1/2 cup Dark brown sugar, 2 tbsp Cornstarch, 1 1/2 tsp Ground cinnamon, 1/2 tsp Nutmeg, 1/4 tsp Ground mace, 1/8 tsp Ground cloves, 1/4 tsp Kosher salt
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In a large bowl stir the peeled and sliced apples, cranberries, and sugar mixture together until well coated. Set aside. Preheat the oven to 400ºF.6 cups Peeled and sliced apples, 1 1/2 cups Cranberries
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Roll one disk of pie dough to 1/8 inch thickness, about a 12-inch circle. Gently fit the dough into a 9-inch deep-dish pie pan. Refrigerate the bottom dough while you roll out the top crust to the same dimensions. Cut the top crust into 1-inch strips.
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Remove the bottom crust from the fridge and pour the pie filling and all the juices into the bottom crust. Dot with cubed butter. Lay the strips of dough into a lattice pattern over the filling, crimp the edges, and brush the crust with egg wash. Place the unbaked pie in the freezer or refrigerator for 15 minutes.1 1/2 tbsp Unsalted butter, 1 large Egg, 1 tbsp Water
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Bake the pie at 400ºF for 20 minutes then reduce the oven temperature to 375ºF and bake another 40-50 minutes or until the center of the pie is bubbling and has reached an internal temperature of 200ºF. Watch closely and if it is browning too much tent loosely with aluminum foil.
Remove the pie to a wire rack to cool completely.
Notes
To ensure the bottom crust doesn’t become soggy I mix 1 teaspoon granulated sugar and 1 teaspoon flour, then sprinkle it over the bottom crust before placing the filling in it. Or you can brush the bottom with egg wash before pouring in the filling.
See the FAQ section in the post for storing and freezing baked or unbaked.