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This Apple Cranberry Pie recipe is sure to be a hit this holiday season. Crisp, sweet apples married with tart cranberries nestled in a tender, flaky pie crust.
Your favorite pie lover here coming to you with a delicious apple cranberry pie recipe that you can enjoy now or freeze for early Thanksgiving prep.
I have a deep love for apple pie and it’s been too long since I’ve had one. Apple slab pie and apple pie with brown butter crust are two of my favorites. But sometimes I like to go a little extra. This pie is super festive. It will be a delicious addition to your Thanksgiving table – like my cranberry pie.
What says fall, holidays and festive better than apples and cranberries?! These two marry together so perfectly, and create a sweet, crisp pie filling that is taken over the top with a light and tender pie crust.
Cranberries on their own can be tricky because they are so tart. I solved for that by adding apples and sugar. However, the apples and cranberries produced so much liquid that they made a soupy pie filling.
The idea of letting the fruits sit and drain off the water seemed worth trying. I let the mixed fruits sit in a bowl for an hour, and was shocked at how much water drained off. It was the perfect solution!
Either scoop out the fruits with a slotted spoon and discard the liquid or let the fruits sit in a mesh strainer over a bowl for the hour before putting the fruit into the prepared pie crust.
Be sure to read through all my tips so you can have success with this apple cranberry pie recipe.
Table of Contents
- TASTE: All the flavors of fall
- TEXTURE: Flaky, buttery crust with soft apple and cranberry filling.
- EASE: The lattice pie work requires a little extra effort
- TIME: About 6 and a half hours, including cooling.
What You’ll Need
This apple cranberry holiday pie requires a relatively long list of ingredients but don’t let that deter you – they are all easy to find.
- Pie Crust– Make this flaky tender pie crust or you can use store-bought
- Apples – I prefer Fuji apples, but use any sweet variety – peeled, cored, and sliced thin
- Cranberries – These can be fresh or frozen and thawed
- Lemon – Fresh juice and zest
- Vanilla extract – Use a high-quality natural store-bought version.
- Sugar – Both granulated and light brown sugar are called for in this recipe. Vanilla sugar or plain coarse sugar is used for the topping.
- Thickener – All purpose flour and cornstarch are used to thicken the filling.
- Ground cinnamon – For flavor
- Salt – A touch of salt to balance the flavors.
- Egg wash – egg and milk are used to brown the crust perfectly.
- Pie pan (affiliate link)
How to Make Apple Cranberry Pie
I love a simple recipe. This one is not that. It’s not difficult, but it does involve a few steps. Read through in advance! Preheat the oven to 400°F when you fill the pie.
- Prepare the crust – Roll out the pie dough and press it into a 9 and ½ inch pie pan without stretching it. Trim the edge and tuck the 1″ overhang under so it sits up on the rim. Roll out the second disk of dough and use a sharp knife to cut into 8 ½-inch strips. Refrigerate both crusts for 30 minutes.
- Mix the filling – In a large bowl, combine the apples, cranberries, lemon zest, lemon juice, and vanilla. Gently stir to coat. In a separate bowl, whisk together the granulated sugar, brown sugar, flour, cornstarch, cinnamon, and salt. Sprinkle over the apple mixture and gently stir to coat.
- Drain the filling. Let stand at room temperature for 1 hour. Drain the liquid off using a slotted spoon before transferring it to the pie crust.
- Make the lattice topping. Thread the dough strips over and under to create a lattice look. Press the edges of the strips into the bottom crust edges to seal. Use a small knife to trim off any excess. Brush the crust with the egg wash and sprinkle with vanilla sugar.
- Bake. Place the pie dish on a baking sheet and bake for 20 minutes. Turn the oven temperature down to 350°F and bake for an additional 30-35 minutes. Cover the top edges with foil or a pie shield if they become too dark before the pie has finished baking.
- Cool. Cool the pie on a wire rack for 3 hours before serving.
This pie can be prepared and baked ahead of time and frozen for a holiday dinner. Let the pie cool completely before wrapping in plastic wrap and tin foil and placing in the freezer for up to 3 months. Take out and let thaw on the counter or in the fridge, remove plastic wrap and warm in the oven before serving.
Tips For Success
- Plan ahead! There are a few steps that take quite a bit of time. Read through the instructions and plan accordingly.
- Save time by making the crust the night before or use a store-bought crust.
- Don’t skip letting the filling sit for an hour. This is crucial for extracting excess juice that will cause a soupy pie.
Storage & Freezing
Tightly cover the baked pie and store it in the refrigerator for up to 5 days.