Apple Cranberry Pie
This post may contain affiliate links. Read the full disclosure here.
Apple Cranberry Pie is sure to be a hit this holiday season. Crisp, sweet apples married with tart cranberries on a tender, flaky pie crust is absolute perfection!
Apple Cranberry Pie
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 graced the blog last year but this year I wanted to do something more festive. A pie that’s fitting for your Thanksgiving table like my cranberry pie.
What could be more festive than apples and cranberries?! These two marry together so perfectly creating a sweet, crisp pie filling that is taken over the top with a light and tender pie crust.
The new and improved pie crust is supremely tender, flaky, and sturdy.
Cranberries can be tricky because they are so tart. Also, the apples and cranberries produced so much liquid that it took me a while to figure out how to eliminate a soupy pie filling.
Be sure to read through all my tips so you can have success with this apple cranberry pie recipe.
What is apple cranberry pie?
Apple cranberry pie is basically an apple pie with the addition of cranberries. You get a beautiful contrast between the tart cranberries and sweet apples.
How long does an apple cranberry pie last?
You can keep a baked apple cranberry pie in the refrigerator for up to five days. Be sure to cover it tightly so it doesn’t pick up any funky flavors from the refrigerator.
How to make apple cranberry pie?
Step 1: Make the crust
I used my latest pie crust recipe because it is sturdy yet tender and flaky. You’ll need one full recipe which will give you enough for a top and bottom crust.
I ended up making a lattice topping for my pie but you can top yours however you wish!
It’s best to prepare the crust the day before to save time since it does need to chill for 2 hours before you roll it out.
And when you are not working directly with the dough, keep it in the refrigerator. This will keep the dough relaxed and cold so it bakes up perfectly tender and flaky.
Roll one of the chilled disks of pie dough out into a 12-inch circle then gently press it into a 9.5-inch pie pan without stretching it. Trim the edges so there’s only about an inch overhang. Fold the excess under and flute the edges as desired then place the crust back into the refrigerator.
If you are making a lattice top, roll the second disk of dough out into a 10-inch circle and use a sharp knife to cut eight 1-2 inch strips. Lay the strips on a parchment-lined baking sheet and put them in the refrigerator until you are ready to top the pie.
Otherwise, wait to roll the second disk out until you are ready to top the pie.
Step 2: Make the filling
The filling was tricky for me because it kept coming out way too soupy. Through trial and error, I learned that the filling must sit in a bowl for at least an hour before it goes into the pie crust.
Slice the apples thin and toss them in a bowl with either fresh cranberries or frozen, thawed cranberries. Toss with lemon zest and juice to keep the apples from turning brown.
Combine all the other ingredients for the filling in a small bowl and sprinkle it over the apple mixture then stir gently to coat. Let the filling sit at room temperature for an hour.
Step 3: Assemble the pie
After an hour, there will be a lot of liquid in the bottom of the bowl with the filling. Use a slotted spoon to spoon the filling into the prepared bottom crust and discard all the juice.
Thread the dough strips over and under to create a lattice look or roll the second dough out and carefully top the pie and cut a few small slits to allow steam to escape.
Whisk egg and milk together to make an egg wash. Brush the top of the crust with the egg wash then sprinkle generously with vanilla sugar or plain coarse sugar.
Bake the pie for 50-60 minutes then allow it to cool for at least 3 hours before serving. You can serve it sooner but keep in mind the filling may still be a tad runny. It tends to set up more after the pie has cooled for a few hours.
During baking, cover the edges with a pie shield or aluminum foil if you notice the edges getting too brown.
Tips for making apple cranberry pie
- 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!
- Don’t skip letting the filling sit for an hour. This is crucial for extracting excess juice that will cause a soupy pie.
More apple recipes you’ll love
Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.
Please take a moment to follow me on Instagram, Pinterest, Facebook, Youtube or sign up for my free newsletter to never miss the newest recipes and blog updates.
You can also shop my favorite baking tools. Thank you so much for your support!
Apple Cranberry Pie
Apple Cranberry Pie is sure to be a hit this holiday season. Crisp, sweet apples married with tart cranberries on a tender, flaky pie crust is absolute perfection!
Ingredients
- 1 flaky tender pie crust or you can use store-bought
- 2 pounds (907 g) Fuji apples, or any sweet variety – peeled, cored, and sliced thin
- 4 cups (400 g) fresh cranberries, or frozen and thawed
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- ⅓ cup (43 g) all-purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 egg, beaten
- 1 tablespoon milk
- 4 tablespoons vanilla sugar, or plain coarse sugar
Instructions
- Prepare the dough as directed in the recipe and refrigerate for at least 2 hours or up to 2 days.
- In a large bowl, combine the apples, cranberries, lemon zest, lemon juice, and vanilla. Gently stir to coat.
- In a separate bowl, whisk together both the granulated sugar, brown sugar, flour, cornstarch, cinnamon, and salt. Sprinkle over the apple mixture and gently stir to coat. Let stand at room temperature for 1 hour.
- Meanwhile, on a lightly floured surface, roll 1 disk of dough into a 12-inch circle. Press it into a 9 and ½-inch pie pan without stretching it. Trim the edge so there's a 1-inch overhang then tuck the overhang under so it sits up on the rim of the pan.
- Roll the second disk of dough into a 10-inch circle and use a sharp knife or pizza cutter to cut 8 1-2 inch strips. Refrigerate both crusts for 30 minutes.
- Adjust the oven rack to the lowest position and preheat the oven to 400°F.
- There will be a lot of excess liquid in the bottom of the filling bowl. Drain the liquid off or use a slotted spoon to scoop the filling and transfer it to the prepared pie crust. Discard the liquid.
- Carefully 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. Flute the edges as desired
- Whisk the egg and milk together. Brush it over the top of the crust and sprinkle with vanilla sugar.
- 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 the pie on a wire rack for 3 hours before serving.
Notes
Make ahead tip
- Tightly cover the baked pie and store it in the refrigerator for up to 5 days.
- The pie dough can be made up to 2 days in advance.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 20mgSodium: 172mgCarbohydrates: 33gFiber: 3gSugar: 19gProtein: 2g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Oops I should have said to boil the leftover fluid til it’s transparent. Not clear. Cornstarch dissolved in liquids should be boiled until it’s not cloudy. Otherwise you taste the corn starch not the fruit.
Save the liquid left after draining the apples and cranberries and boil it in a separate pan until It bubbles clearto make a topping for ice cream or a glaze for ham,chicken etc.
Sounds good. Years ago I made a apple rhubarb pie that called for tapioca. It was really good, but took a while. I wonder if that would work for cranberries as well to soak up the juice.
I haven’t tried using tapioca before but it’s possible it could work.
Can this be made and stored in the refrigerator and baked later? For instance, can I make the pie in completion in the evening, wrap it, store it in the fridge, and bake it the next day?
I wouldn’t recommend that. The filling will make the crust too soggy if it sits overnight like that. Instead, bake the pie, let it cool, then store the baked pie in the refrigerator.
That looks so yummy!!! But I do have a question. I have a family member who can’t have cranberries. Can I replace with raspberry or blackberries?
I haven’t tried it with anything other than cranberries but I imagine it would be okay.
Wow, this one looks super yummy. The crust looks just perfect and I really like the idea of adding cranberries! as a lil twist! Thank you for that lovely recipe! Will try it asap!
Thanks so much for the kind words, Marisa!
I can’t wait to try this apple cranberry pie! Love the look of the sugar on top of the crust!