Bake up a tender and flakey double crust Cranberry Apple Pie that’s bursting with fresh flavor and festive colors to share with the family. This is a delicious twist on a classic apple pie!
For as long as I can remember, my mom baked both a traditional Apple Pie and a Cranberry Apple Pie as one of her Thanksgiving recipe for kids. I loved to help peel (and eat!) the Granny Smith apples and I now enjoy making this family dessert to share with my own kids.
This combination of fall fruits is delicious in a pie since the fresh cranberries add a nice tang that balances the sweetness of the apples.
It pairs well with whipped cream, and vanilla ice cream, and is totally delicious cold the morning after with strong coffee.
(You may also like Apple Cookies, Easy Pumpkin Pie, Applesauce Cake, Butternut Squash Pie, and Sweet Potato Baby Cake.)
Table of Contents
Ingredients You Need
Here’s what you’ll need to make this festive Cranberry Apple Pie.
- 6-7 Cortland, MacIntosh or Granny Smith apples
- Fresh cranberries: Look for these in the produce section of your store in the fall.
- Sugar: This sweetens the filling of the pie just enough to balance the natural sugars of the fruits and the tartness of the berries.
- Cornstarch: This helps thicken the liquid from the fruit inside the pie as it bakes.
- Cinnamon and fresh lemon juice: This adds flavor to the fruit filling.
- Easy Whole-Wheat Pie Crust: Or you can purchase a prepared double pie crust from the supermarket.
- Milk and sugar to help the crust be a little shiny.
TIP: I like to use fresh cranberries in this recipe, though frozen ones would work too.
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Step-by-Step Instructions
Here’s a look at the process for making this cranberry apple pie. Scroll down to the bottom of the recipe for the full info.
Step 1. Preheat the oven. Prepare your pie crust (or gather a premade one).
Step 2. Slice the apples. Add to a large bowl with the cranberries, sugar, cornstarch, cinnamon, and lemon juice. T
Step 3. Pour into the prepared bottom pie crust, mounding in the center.
Step 4. Top with the remaining pie crust. Brush with milk and sprinkle with sugar if desired. Bake!
TIP: If the crust starts to brown too much during the baking process, cover the pie loosely with a piece of foil.
Frequently Asked Questions
I’ve not ever made this with dried cranberries but I do love the tang of the fresh cranberries so I suggest looking for fresh ones if you can! Frozen fresh ones will work fine too.
Use the King Arthur Baking Company Gluten-Free All-Purpose Flour instead of wheat flour.
Sure, that will work similarly.
How to Store
If you have any leftover Cranberry Apple Pie, simply wrap the top of the pie with plastic wrap or foil and store in the fridge for up to 5 days. Warm briefly, or serve chilled, according to your preference.
Best Tips for Success
- Use Cortland, MacIntosh or Granny Smith apples, or any baking apple you like.
- Use purchased pie crust or my Whole Wheat Pie Crust if you like.
- If the crust starts to brown too much during the baking process, cover the pie loosely with a piece of foil.
- Top with whipped cream or vanilla ice cream if desired.
- Wrap any leftovers with plastic wrap or foil and store in the fridge for up to 5 days. Warm to serve.
- (You may also like my Cranberry Muffins, Thanksgiving Dessert Ideas, Apple Cake, and Cranberry Orange Bread.)
Related Recipes
If you make this recipe, please comment below and share your feedback. I love hearing from you guys!
Favorite Cranberry Apple Pie
Ingredients
- 6-7 Cortland, MacIntosh or Granny Smith apples
- 2 cups cranberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1 tablespoon fresh lemon juice
- 1 recipe Easy Whole-Wheat Pie Crust
- 1 tablespoon milk
- 1 tablespoon sugar
Instructions
- Preheat the oven to 450 degrees F.
- Slice the apples and measure roughly 8 cups. Add to a large bowl with the cranberries, sugar, cornstarch, cinnamon, and lemon juice.
- Toss together to coat the fruit evenly.
- Pour into the prepared bottom pie crust, mounding in the center.
- Top with the remaining pie crust, rolled out between two pieces of parchment paper. Tuck in the excess pie crust around the edges and press with a fork to seal.
- Brush with milk and sprinkle with sugar if desired.
- Bake for 10 minutes at 450 F.
- Reduce the oven temperature to 350 degrees F and bake for an additional 40-50 minutes. If the crust starts to brown too much during the baking process, cover the pie loosely with a piece of foil.
- Remove from the oven and let cool fully before slicing.
- Serve with whipped cream or vanilla ice cream, as desired.
Notes
- Use Cortland, MacIntosh or Granny Smith apples, or any baking apple you like.
- Use purchased pie crust if you like.
- If the crust starts to brown too much during the baking process, cover the pie loosely with a piece of foil.
- Top with whipped cream or vanilla ice cream if desired.
- Wrap any leftovers with plastic wrap or foil and store in the fridge for up to 5 days. Warm to serve.
Nutrition
This post was first published October 2020.
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