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.
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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.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
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
Apple Cranberry Pie
- 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
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1/3 cup (43 g) all-purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 tablespoon milk
- 3-4 tablespoons vanilla sugar, or plain coarse sugar
- 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 1/2-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.
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.