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!

baked cranberry apple pie

Cranberry Apple Pie

For as long as I can remember, my mom baked both a traditional Apple Pie and a Cranberry Apple Pie for the holidays. I’m pretty sure that the recipe came off of the back of the cranberry bag and it was always perfect.

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 interesting since the fresh cranberries add a nice tang to cut through the sweetness with an extra element.

It pairs well with whipped cream, and vanilla ice cream, and is totally delicious cold the morning after with strong coffee. (What, you don’t eat pie for breakfast? You should!)

Ingredients You Need

Here’s what you’ll need to make this festive pie.

  • 6-7 Cortland, MacIntosh or Granny Smith apples
  • 2 cups cranberries
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 tablespoon fresh lemon juice
  • 1 recipe Easy Whole-Wheat Pie Crust
  • milk
  • sugar

TIP: I like to use fresh cranberries in this recipe, though frozen ones would work too.

how to make cranberry apple pie step by step

Step-by-Step Instructions

Here’s a look at the process for making this pie. Scroll down to the bottom of the recipe for the full info.

  1. Preheat the oven. Prepare your pie crust.
  2. Slice the apples and add to a large bowl with the cranberries, sugar, cornstarch, cinnamon, and lemon juice. Toss together.
  3. Pour into the prepared bottom pie crust, mounding in the center.
  4. Top with the remaining pie crust.
  5. Brush with milk and sprinkle with sugar if desired. Bake!
  6. Remove from the oven and let cool fully. Serve with whipped cream or vanilla ice cream, as desired.

TIP: If the crust starts to brown too much during the baking process, cover the pie loosely with a piece of foil.

Can I make this with dried cranberries?

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.

cranberry apple pie with whole wheat crust

How to Store Cranberry Apple Pie

If you have any leftovers, 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

If you make this recipe, please comment below and share your feedback. I love hearing from you guys!

baked cranberry apple pie

Favorite Cranberry Apple Pie

With sweet-tart flavors and an easy method, this pie is perfect for the winter holidays! Use fresh or frozen cranberries in this recipe for the best results. Discard any that are blemished or shriveled.
5 from 1 vote
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Cuisine American
Course Dessert
Calories 244kcal
Servings 8

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

Calories: 244kcal, Carbohydrates: 48g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 90mg, Potassium: 194mg, Fiber: 5g, Sugar: 29g, Vitamin A: 93IU, Vitamin C: 10mg, Calcium: 19mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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