Apple Cranberry Pie is perfect for the holiday season! With tender apples, tart cranberries, and a flaky crust, this pie is sure to wow!
Thanksgiving isn’t complete without pies, and this Apple Cranberry Pie is perfect for the holidays! The sweetness of the apples balances the tartness of the cranberries for one delicious dessert. Try it alongside this traditional Pecan Pie for the dream Christmas spread.
APPLE CRANBERRY PIE
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I grew up eating pumpkin and apple pie mostly, but my husband’s family takes their love of pies to another level. Every Thanksgiving, they have a table full of pies!
Considering my husband’s love for sweets and desserts, I was curious what he would think of this Cranberry Apple Pie. He really enjoyed it! Honestly, I have never been a cranberry fan, but this pie is amazing!
Apple Cranberry Pie Ingredients
FILLING – Fresh cranberries and apples are the stars of this recipe. I use granny smith apples – they’re my favorite for apple pie.
But you can also use Gala, Honeycrisp, or Pink Lady apples in a pinch! I’ve also used a combination of apples in the past. Mix it up!
PIE CRUST – Buying pre-made pie crust at the store if a great recipe prep shortcut. I love making pie crust, so I make mine from scratch. There’s no wrong answer here.
How to Make Apple Pie from Scratch
- First, preheat your oven to 350 degrees F and prepare your crust by pressing the bottom crust into a pie dish.
- Then, mix the apple slices, cranberries, sugar, flour, vanilla, and cinnamon in a large bowl until the fruit is well coated.
- Next, add the mixture to your pie crust with a few pats of butter on top and cover with your top crust. Press around the edges to seal the pie dough and add a few slits to the top for ventilation during baking.
- Finally, give your pie a quick egg wash and bake for about an hour until it’s golden brown and bubbly. Let cool at least 20 minutes before slicing.
If you want to make your own pie crust, you can! My homemade pie crust recipe makes two, so it’s perfect for this recipe.
Make sure you put a baking sheet under your pie in case it bubbles over. That’ll keep any potential mess out of your oven for easy clean-up.
I even made some super cute pie crust cookies to put on top of our ice cream. They’re pretty tasty as is, but I love them for a WOW factor for dessert!
How Long to Bake Cranberry Apple Pie
How long you bake a pie depends not on the crust but on the filling. Whether you’re using store-bought or homemade pie crust doesn’t change things.
For a pre-cooked filling, like canned apple pie filling, you can bake pies at a higher temperature for a shorter time to get the filling heated. Since it’s already simmered together, it can cook faster.
As a simple rule of thumb, raw fruit pies like cranberry pie will bake for about an hour. If your filling has been cooked some beforehand, you can reduce the time to 45 minutes or less usually.
To check the doneness of a pie, use a knife to see if the filling is tender yet. If there’s little to no resistance, it should be done!
I make a slit near the center before baking to use when testing the doneness of my Apple Cranberry Pie.
If your crust gets brown too quickly but you don’t think the filling is done, make a tent over your pie with aluminum foil! Cover the edges loosely and check on the crust after a bit. If it still continues to brown too quickly, reduce your oven a few degrees.
My other favorite Thanksgiving pie recipes
- Pumpkin Pie
- Coconut Cream Pie
- Honeycrisp Apple Cider Pie
- Lemon Meringue Pie
- Heirloom Chocolate Cream Pie
- Berry Pie
- More DESSERT recipes…
Tools used to make this Apple Cranberry Pie recipe
Pie Plate: You can get disposable pie pans, but this beautiful fluted pie pan makes a great serving piece and a beautiful crust.
Apple Corer: While not required for this recipe, an apple corer makes this process so much faster!
*This post originally posted on 11/19/2012.
- 2 pie crusts (store-bought or homemade)
- 5 Granny Smith apples peeled, cored, and sliced
- 2 cups fresh cranberries chopped
- 1 cups sugar (see note)
- 3 teaspoons all-purpose flour
- 2 teaspoons vanilla
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter cut into small pieces
- 1 egg white beaten
Pie Crust Cookies
- 1 pie crust (store-bought or homemade)
- 1 egg white beaten
- Turbinado sugar
- Preheat oven to 350 degrees F.
- Unroll and press one pie crust into a pie pan and set aside.
- In a large bowl, combine the apples, cranberries, sugar, flour, vanilla, and cinnamon. Mix until apples and cranberries are well coated. Pour into pie pan and spread into an even layer.
- Place the pats of butter on top of the apples and then cover with the other pie crust.
- Crimp pie crust edges together and trim any excess crust from sides. Cut slits into the top crust. (If you want a cut-out shape in the center like my pie, do that before adding the top crust.)
- Use a pastry brush egg whites all over the top crust.
- Place pie onto the middle oven rack with a baking pan on the rack below it. (IN case any filling bubbles over). Bake for about 1 hour, or until pie is bubbling and crust is golden.
- Remove from oven and let rest for at least 20 minutes before cutting to slices. Serve warm or at room temperature.
Pie Crust Cookies
- Roll out pie crust and use an apple shared cookie cutter, or shape of choice, to cut out pie crust. Place cut-outs on a parchment paper or silicone mat-lined baking sheet. Brush with egg white and sprinkle sugar on top of each cut-out.
- Bake for 10-12 minutes at 350 degrees F. Remove from oven and cool. Serve stuck into whipped cream or ice cream on slices of pie.