apple cranberry pie recipe

Written BySheba G Updated On
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The Best apple cranberry pie recipe

I’ve been making this apple cranberry pie recipe for years, and it’s always a hit with my family and friends. The combination of tender apples and tart cranberries is a perfect balance of flavors that never fails to impress.

I love how the sweetness of the apples pairs with the tanginess of the cranberries, creating a deliciously complex taste experience. Plus, the aroma of freshly baked pie crust wafting from the oven is just heavenly.

This recipe has its roots in traditional American cuisine, but I like to think it’s a bit more special than that. You see, my grandmother used to make this pie for me when I was a kid, and it was always a treat.

She’d let me help her peel the apples and mix in the cranberries, and I loved every minute of it. Even now, when I’m making this pie for my own kids, I feel like I’m carrying on a tradition that’s been passed down through generations.

Now, about the technique behind this recipe… it’s all about getting that perfect flaky crust.

You can’t rush this process, folks – you have to take your time and let the dough rest before rolling it out. And don’t even get me started on the importance of using fresh, high-quality ingredients – it makes all the difference in the world.

Apple Cranberry Pie

4.6 from 1436 votes

A classic double-crust pie filled with tart apples and sweet-tart cranberries, baked until bubbly and golden. The filling is spiced with cinnamon and orange zest for a festive flavor.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cut into small cubes
6 to 8 tablespoons ice water

For the Filling

3 cups peeled and sliced Granny Smith apples (about 3 medium apples)
1 1/2 cups fresh or frozen cranberries
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon orange zest
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces

For the Egg Wash

1 large egg
1 tablespoon milk or water

👨‍🍳Directions

1Make the crust: In a large bowl, whisk together flour, salt, and sugar.
2Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse meal with some pea-sized butter pieces.
3Drizzle 6 tablespoons ice water over the mixture and stir with a fork until the dough begins to come together; add more water a tablespoon at a time if needed.
4Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
5Preheat oven to 400°F.
6On a lightly floured surface, roll out one dough disk to a 12-inch circle.
7Carefully transfer it to a 9-inch pie dish, pressing gently into the bottom and sides.
8Trim the overhang to about 1/2 inch and refrigerate the lined pie dish while preparing the filling.
9Make the filling: In a large bowl, combine sliced apples, cranberries, granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, orange zest, and lemon juice.
10Toss gently until the fruit is evenly coated.
11Let the mixture sit for 10 minutes to allow the juices to release.
12Pour the filling into the chilled bottom crust, mounding slightly in the center.
13Dot the filling with the small butter pieces.
14Roll out the second dough disk to a 12-inch circle and place it over the filling.
15Trim the overhang to 1/2 inch, then crimp the edges together to seal.
16Cut 4 to 5 slits in the top crust to allow steam to escape.
17In a small bowl, whisk together the egg and milk to make an egg wash.
18Brush the top crust evenly with the egg wash, avoiding pooling.
19Place the pie on a baking sheet to catch any drips.
20Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F and continue baking for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
21If the edges brown too quickly, cover them with foil or a pie shield.
22Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
23This allows the filling to set properly.
24Serve warm or at room temperature.

🔧Equipment

9-inch pie dish
Rolling pin
Mixing bowls
Pastry cutter or food processor
Measuring cups and spoons
Sharp knife or apple peeler
Pastry brush
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 62g🥦Dietary Fiber: 4g🍬Sugars: 35g🥩Protein: 4g

📝Notes

For a prettier top crust, you can cut the second dough into strips and weave a lattice. If using frozen cranberries, do not thaw them before mixing with the apples.

Watch Video Of How Apple Cranberry Pie Works

One thing I love about this apple cranberry pie recipe is how versatile it is – whether you’re serving it at a family gathering or just need something delicious for dessert after dinner. Plus, with its healthy dose of fiber-rich apples and antioxidant-packed cranberries, this pie is basically guilt-free (right?

. As an added bonus, leftovers reheat beautifully – simply slice and bake until warmed through.

❓ Frequently Asked Questions About Apple Cranberry Pie

Q1: What type of apples should I use for this recipe?

A1: For this recipe, you’ll want to use a mix of sweet and tart apples. Granny Smith and Gala are two great options – they hold their shape well during baking and add a nice balance of flavors.

Q2: Can I substitute other types of berries for the cranberries?

A2: While you can try using other berries in place of cranberries, keep in mind that they’ll change the flavor profile of the pie significantly. If you want to experiment, go for it – but if you’re looking for a more traditional taste experience, stick with cranberries.

Q3: How do I prevent the crust from becoming too brown during baking?

A3: To prevent over-browning, try brushing your pie crust with an egg wash (beaten egg mixed with a little water) before baking. This will help create a golden-brown color without burning.

Q4: Can I make this pie ahead of time?

A4: Yes – you can definitely make this pie ahead of time! In fact, letting it sit for 24 hours before serving can allow the flavors to meld together even more beautifully.

Q5: What’s the best way to store leftover pie?

A5: Leftover pie is best stored in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, consider freezing individual slices or portions – they’ll be good for up to 2 months!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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