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Cranberry Apple Pie Recipe

Cranberry Apple Pie Recipe

Learn how to make the best homemade Cranberry Apple Pie with this easy baking recipe. The perfect balance of sweet apples and tart cranberries nestled in a buttery, flaky crust. Master the art of lattice-top pastry with our foolproof technique for a showstopping holiday dessert.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot captures a rustic Cranberry Apple Pie with a golden lattice crust, revealing glimpses of the ruby-red filling bubbling through the gaps. The pie sits on a weathered wooden serving board dusted with flour, photographed in soft natural light that highlights the glistening sugar crystals sprinkled across the pastry. A cross-section view reveals distinct layers of tender apple slices intermingled with bright cranberries in a thick, jammy sauce. Surrounding the pie are scattered fresh cranberries, cinnamon sticks, and apple slices, while a scoop of slowly melting vanilla ice cream rests against one slice, creating a beautiful contrast between warm pie and cool cream.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pie crust:</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">120ml 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">600g baking apples (Granny Smith or Braeburn), 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 cornstarch</li> <li class="ingredients-single-item">1 tbsp lemon juice</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">1/4 tsp salt</li> <li class="ingredients-single-item">For finishing:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li> <li class="ingredients-single-item">2 tbsp coarse 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 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> For the pie crust, combine the flour, sugar, and salt in a large bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Keeping larger butter pieces intact ensures a flaky crust as these create steam pockets during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the ice-cold water and apple cider vinegar together (the vinegar inhibits gluten development, resulting in a more tender crust). Drizzle over the flour mixture, 1 tablespoon at a time, while stirring with a fork until the dough begins to form. You may not need all the liquid – stop when the dough holds together when pinched. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough into two equal portions, form into disks, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is crucial for a flaky texture as it prevents the butter from melting before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare your filling. In a large bowl, gently toss the sliced apples, cranberries, both sugars, cornstarch, lemon juice, all the spices, and salt until well combined. The cornstarch will thicken the juices released by the fruits during baking, preventing a soggy bottom crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 190°C (375°F) and place a baking sheet on the middle rack to heat up. Roll out one disk of dough on a lightly floured surface to about 30cm (12 inches) in diameter and 3mm (1/8 inch) thick. Roll the dough loosely around your rolling pin and unroll it over your pie dish, gently pressing it into the corners. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Transfer the filling into the dough-lined pie dish, mounding slightly in the center. The filling will shrink during baking, so don't worry if it seems high. Roll out the second disk of dough and either place it whole on top (cutting vents) or cut it into strips for a lattice top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For a lattice top, arrange half the strips in parallel rows across the pie. Fold back every other strip halfway, place a perpendicular strip across the unfolded strips, then unfold the folded strips over the perpendicular strip. Repeat this weaving process until the entire pie is covered with a lattice pattern. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Trim any excess dough hanging over the edge, then fold the bottom crust over the top crust (or lattice edges) and crimp decoratively with your fingers or a fork. This seal helps prevent juices from escaping during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the top crust with the egg wash (this creates that beautiful golden shine) and sprinkle generously with coarse sugar for a professional-looking finish and delightful crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Place the pie on the preheated baking sheet (the hot surface helps cook the bottom crust properly) and bake for 20 minutes at 190°C. Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling through the lattice. If the edges brown too quickly, cover them loosely with aluminum foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial as it allows the filling to set properly – cutting too soon will result in a runny filling. The pie will still be slightly warm after 3 hours but will hold its shape when sliced. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Serve your Cranberry Apple Pie at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the perfect harmony of sweet apples and tart cranberries nestled in your beautifully flaky, buttery crust! </li> </ol>

FAQs

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

What ingredients are used in Cranberry Apple Pie?

This pie requires all-purpose flour, cold butter, sugar, apples (Granny Smith or Braeburn), fresh cranberries, cornstarch, lemon juice, and warming spices like cinnamon, nutmeg, and allspice. The crust also includes apple cider vinegar for tenderness.

How to cook Cranberry Apple Pie at home?

Learn how to cook Cranberry Apple Pie by making a buttery crust with cold ingredients, creating a filling with the perfect balance of tart cranberries and sweet apples, and mastering a beautiful lattice top. Bake at 190°C for 20 minutes, then reduce to 175°C for 30-35 minutes until golden and bubbling. Allow to cool for 3 hours before serving.

Why do you add apple cider vinegar to the pie crust?

Apple cider vinegar inhibits gluten development in the dough, resulting in a more tender, flakier crust. It's a professional baker's trick that doesn't affect the flavour but dramatically improves texture. The acid also helps keep the dough from oxidising and turning grey.

Can I use frozen cranberries instead of fresh ones?

Yes, frozen cranberries work perfectly in this pie. Thaw them completely and drain excess moisture before adding to the filling to prevent a soggy bottom crust. Frozen cranberries make this dessert accessible year-round, not just during fresh cranberry season.

Why is it important to let the pie cool for 3 hours before slicing?

The cooling period allows the cornstarch in the filling to properly set and thicken. Cutting too soon results in a runny filling that won't hold its shape. This patience ensures clean, photo-worthy slices with distinct layers of fruit that stay in place rather than collapsing.

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The lattice crust came out beautifully and was easier than I expected. Everyone at Thanksgiving dinner was impressed!", "name": "Perfect Holiday Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2023-11-28", "reviewBody": "The combination of tart cranberries and sweet apples is incredible! I followed the instructions exactly and the lattice top was much easier than I expected. This will be my go-to pie recipe from now on.", "name": "Surprisingly Easy Lattice", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Nielsen", "datePublished": "2023-12-01", "reviewBody": "This was the best Thanksgiving dessert we've made! The crust was perfectly flaky and buttery, and the filling had just the right balance of sweet and tart. My family begged for the recipe!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajiv Patel", "datePublished": "2023-11-24", "reviewBody": "Worth every minute of preparation! The detailed instructions were so helpful, especially for creating the lattice top. I used fresh cranberries and they made all the difference in the flavor.", "name": "Worth the Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Kostas", "datePublished": "2023-12-05", "reviewBody": "Beautiful presentation and incredible taste! This converted my pie-hating husband who now requests it regularly. The tip about letting it cool for 3 hours was crucial - perfect slices every time!", "name": "Converted a Pie-Hater", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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