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Apple Cranberry Pie Recipe

Apple Cranberry Pie Recipe

Learn how to make the best homemade Apple Cranberry Pie with this easy baking recipe! This foolproof pie features a buttery, flaky crust surrounding the perfect balance of sweet apples and tart cranberries. The secret to success lies in pre-cooking the filling for the perfect texture and flavor development.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot captures this Apple Cranberry Pie's intricate lattice crust, golden-brown and glistening with turbinado sugar crystals. Soft natural light highlights the visible filling peeking through the woven pastry strips, revealing vibrant red cranberries nestled among tender apple slices. A cross-section view shows the perfect slice being lifted, displaying distinct layers of flaky crust and juicy fruit filling with crimson cranberry juices mingling with caramelized apple pieces. The pie rests on a weathered wooden board with scattered cinnamon sticks, fresh cranberries, and thin apple slices artfully arranged alongside, while a scoop of vanilla ice cream slowly melts against the warm slice.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g baking apples (Bramley or Granny Smith), peeled, cored and sliced</li><li class="ingredients-single-item">200g fresh cranberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground allspice</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp turbinado sugar (or demerara sugar)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry blender (or food processor)</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry blender to cut it into the flour until the mixture resembles coarse sand with some pea-sized pieces remaining. The varying sizes of butter create pockets of steam during baking, resulting in those beautiful flaky layers we're after.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Combine ice-cold water with apple cider vinegar in a small cup. Drizzle 80ml of this mixture over the flour-butter mixture, stirring gently with a fork until the dough begins to come together. If needed, add remaining liquid 1 tablespoon at a time. The dough should hold together when squeezed but shouldn't be sticky. Vinegar inhibits gluten development, ensuring your crust remains tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust. Shape each into a disc, wrap in cling film, and refrigerate for at least 2 hours or overnight. Cold dough is essential for a flaky crust as it keeps the butter solid until it hits the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large saucepan, combine sliced apples, cranberries, both sugars, cornflour, spices, lemon juice, and vanilla. Stir well to coat fruit evenly. The cornflour will thicken the juices as they cook, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the fruit mixture over medium heat for about 8-10 minutes, stirring frequently, until apples have softened slightly and cranberries begin to burst. The mixture should thicken noticeably. Remove from heat, stir in the butter until melted, then spread filling onto a baking sheet to cool completely. Pre-cooking the filling ensures your fruit releases excess moisture before going into the pie, preventing the dreaded soupy filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (180°C fan/400°F) and place a baking sheet on the middle rack to heat. Roll out the larger disc of dough on a lightly floured surface into a circle about 33cm (13 inches) in diameter and 3mm thick. Work quickly to keep the dough cold, lifting and turning occasionally to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the dough to your pie dish by draping it over your rolling pin. Gently press into the bottom and sides without stretching (stretching leads to shrinkage during baking). Trim the edges leaving a 2cm (¾-inch) overhang. Place in the refrigerator while you prepare the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the second disc of dough to about 30cm (12 inches) in diameter. Using a pastry wheel or sharp knife, cut into 2.5cm (1-inch) strips for a traditional lattice, or try different widths for a more rustic look. Place strips on a parchment-lined baking sheet and refrigerate for 10 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the bottom crust from the refrigerator and fill with the cooled apple-cranberry mixture, mounding slightly in the center. Arrange half the pastry strips in parallel lines across the pie. Fold back alternate strips halfway and place a strip perpendicular to them. Unfold the strips over the perpendicular one, then fold back the remaining strips. Place another perpendicular strip and continue the weaving process until the lattice is complete.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Trim excess dough from the lattice strips, then fold the overhang from the bottom crust over the edges of the lattice. Crimp decoratively with your fingers or a fork to seal. Brush the entire top with egg wash and sprinkle generously with turbinado sugar for a beautiful sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place pie on the preheated baking sheet (this helps the bottom crust cook properly) and bake for 20 minutes at 200°C. Reduce temperature to 180°C (160°C fan/350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling through the lattice. If the edges brown too quickly, shield them with foil or a pie crust protector.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting time is crucial as it allows the filling to set properly - cutting too soon will result in a runny filling. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Your patience will be rewarded with clean, beautiful slices and perfectly set filling!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Apple Cranberry Pie Recipe?

This pie requires flour, sugar, salt, butter and ice water for the crust. The filling combines baking apples, fresh cranberries, granulated and brown sugars, cornflour, spices (cinnamon, nutmeg, allspice), lemon juice, vanilla extract and butter. For assembly, you'll need egg wash and turbinado sugar.

How to cook Apple Cranberry Pie Recipe at home?

Learn how to cook Apple Cranberry Pie Recipe by first making a flaky pie crust with cold butter, then pre-cooking the apple and cranberry filling to prevent sogginess. Assemble with a lattice top, brush with egg wash, sprinkle with turbinado sugar, and bake at 200°C for 20 minutes, then reduce to 180°C for another 35-40 minutes until golden and bubbling.

Why is pre-cooking the fruit filling important for fruit pies?

Pre-cooking the fruit filling is crucial as it releases excess moisture, preventing a soggy bottom crust. It also allows the cornflour to activate and thicken the juices before baking, ensures even softening of the apples, and helps the cranberries begin releasing their vibrant colour and tangy flavour.

What's the secret to creating a perfect lattice top for pies?

The perfect lattice begins with well-chilled dough cut into even strips. Work quickly to prevent warming, weave strips by folding alternate pieces back, and place perpendicular strips systematically. Trim edges neatly, seal by crimping with the bottom crust, and brush with egg wash for that professional golden finish.

Can I make this pie ahead of time for holiday gatherings?

Absolutely! You can prepare the entire pie 1-2 days ahead and store at room temperature, covered loosely. For longer storage, freeze the unbaked pie, then bake directly from frozen adding 15-20 minutes to the baking time. The cranberries actually help preserve the filling nicely.

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Place in the refrigerator while you prepare the lattice top." }, { "@type": "HowToStep", "name": "Cut Lattice Strips", "text": "Roll out the second disc of dough to about 30cm (12 inches) in diameter. Using a pastry wheel or sharp knife, cut into 2.5cm (1-inch) strips for a traditional lattice, or try different widths for a more rustic look. Place strips on a parchment-lined baking sheet and refrigerate for 10 minutes to firm up." }, { "@type": "HowToStep", "name": "Fill And Weave Lattice", "text": "Remove the bottom crust from the refrigerator and fill with the cooled apple-cranberry mixture, mounding slightly in the center. Arrange half the pastry strips in parallel lines across the pie. Fold back alternate strips halfway and place a strip perpendicular to them. Unfold the strips over the perpendicular one, then fold back the remaining strips. Place another perpendicular strip and continue the weaving process until the lattice is complete." }, { "@type": "HowToStep", "name": "Finish Edges", "text": "Trim excess dough from the lattice strips, then fold the overhang from the bottom crust over the edges of the lattice. Crimp decoratively with your fingers or a fork to seal. Brush the entire top with egg wash and sprinkle generously with turbinado sugar for a beautiful sparkle and crunch." }, { "@type": "HowToStep", "name": "Bake", "text": "Place pie on the preheated baking sheet (this helps the bottom crust cook properly) and bake for 20 minutes at 200°C. Reduce temperature to 180°C (160°C fan/350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling through the lattice. If the edges brown too quickly, shield them with foil or a pie crust protector." }, { "@type": "HowToStep", "name": "Cool And Serve", "text": "Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting time is crucial as it allows the filling to set properly - cutting too soon will result in a runny filling. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Your patience will be rewarded with clean, beautiful slices and perfectly set filling!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "176" }, "review": [ { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-10", "reviewBody": "Perfectly balanced sweet-tart flavor! The pre-cooking technique for the filling worked wonderfully - no soggy bottom and the cranberries added such a beautiful pop of color and tartness to balance the sweet apples.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2024-04-15", "reviewBody": "Best holiday pie I've made! The detailed instructions on making the lattice top were so helpful, and everyone at our Thanksgiving gathering was impressed. The cranberries make this so much more interesting than a regular apple pie.", "name": "Holiday Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-18", "reviewBody": "Flaky crust worth the effort! Taking the time to keep everything cold really paid off with the flakiest pie crust I've ever made. The apple-cranberry combination was delightful and not overly sweet. Will definitely make again!", "name": "Flakiest Crust Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-20", "reviewBody": "Not too sweet, absolutely perfect! I've always found most fruit pies too sweet, but the tartness of the cranberries provides the perfect balance. The pre-cooking technique results in a perfectly set filling that holds its shape when sliced.", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-04-22", "reviewBody": "Guests demanded the recipe immediately! Made this for a dinner party and everyone was asking for the recipe before dessert was even finished. The turbinado sugar on top adds the perfect crunch and sparkle. A true showstopper!", "name": "Dinner Party Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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