Every fall, I eagerly await the moment I can pull this beautiful apple cranberry pie out of the oven.
I adore the blend of sweet-tart flavors, the warm spices, and a hint of orange.
Whether you serve it warm or at room temperature, it’s an indulgent treat that feels healthy, thanks to all the fruit in the mix!
So, here’s to cozy autumn days and indulging in a slice (or two) of this delightful apple pie!
Why You’ll Love This Apple Cranberry Pie
Fun Seasonal Flavors. This pie combines the classic autumn flavors of apples with the holiday zing of cranberries, making it perfect for seasonal gatherings and celebrations.
Easy Peasy. Using store-bought pie crusts simplifies the process. So you can have it ready in record time!
Instagram Worthy Dessert. The vibrant red cranberries combined with golden apples create a visually stunning filling that looks as good as it tastes, enhancing any dessert table.
Ingredients
- Pie Crusts: The foundation of this delightful dessert. Use a brand you know and love.
- Apples: Use a mix of Granny Smith and Honeycrisp for the perfect balance of tart and sweet flavors.
- Cranberries: A burst of tangy goodness in every bite. Use fresh or frozen (no need to thaw).
- Granulated Sugar: For sweetness.
- Orange Zest: For a citrusy zing that brightens the overall taste and pairs wonderfully with cranberries.
- Spices: Use a blend of ground cinnamon, nutmeg, ginger, and salt to ensure every bite is warm and balanced.
- Cornstarch: The unsung hero of the filling. It thickens the juices, creating a luscious, gooey consistency.
- Butter: Dotted on top of the filling for extra richness.
- Eggs: The key to a golden, glossy top crust.
How to Make Apple Cranberry Pie
Since the weather turned, I’ve already made this pie twice – and I plan to make it many more times in the next few months.
The aroma that fills my kitchen is simply irresistible, and I can’t help but smile as I see the vibrant colors peeking through the golden, flaky crust.
But as good as it looks, I promise it’s super easy to recreate.
1. MIX the granulated sugar, cornstarch, orange zest, cinnamon, nutmeg, ginger, and salt in a large bowl. Whisk until combined.
2. TOSS in the apple slices and cranberries until well coated. Set aside for 10-15 minutes.
3. PREHEAT the oven to 400°F.
4. PRESS one pie crust into a 9-inch pie pan, smoothing any wrinkles. Stir the filling, then spoon the apple-cranberry mixture into the crust, leaving out the juices. Dot with butter cubes.
5. PLACE the second pie crust over the filling. Trim the excess, tuck the edges, and crimp to seal.
6. CUT small slits in the top crust for steam. Brush with beaten egg and sprinkle with coarse sugar, if desired.
7. BAKE on a baking sheet for 20 minutes, then reduce heat to 350°F and bake for 35-40 minutes more until golden and bubbling.
8. COOL for at least 2 hours, then serve warm or at room temperature with ice cream or whipped cream. Enjoy!
Tips For the Best Apple Cranberry Pie
One of my favorite parts about this recipe is how the cranberries add a gorgeous pop of color to the filling.
It’s such a simple thing, but it transforms a traditional apple pie into a vibrant masterpiece.
Trust me, this pie is not only delicious but also a real showstopper on any dessert table!
Never made apple pie? No worries! I have a few tips below:
- Apple selection. Choose a mix of sweet and tart apples like Granny Smith, Honeycrisp, or Braeburn for a complex flavor profile.
- Cranberry prep. If using fresh, make sure they’re not bruised or damaged, as they can affect the taste. If using frozen, add them just before filling the pastry shell so they don’t thaw before baking.
- Cold dough. Whether using homemade or store-bought dough, keep it cold to ensure a flaky crust.
- Easy decorative crust option. You can create a lattice, but an easy hack is to cut out shapes and simply arrange them over the filling. Leaves and stars are cute for fall.
- Baking. As the oven preheats, warm a baking sheet on the center rack. Bake the pie on the hot tray so the bottom bakes evenly.
- Balanced sweetness. Adjust the quantity of sugar based on the sweetness of your apples and your personal preference.
- Egg wash. Brush the top crust with an egg wash and sprinkle with coarse sugar for a golden-brown finish and added crunch.
How to Store
Whether you’re hosting a fall gathering, preparing for the holidays, or simply craving a comforting dessert, this apple cranberry pie is sure to impress.
Better yet, you can easily make it ahead!
To Make Ahead: Assemble the pie and flash freeze it until solid. Wrap tightly in plastic and foil for 2-3 months. Bake from frozen, adding an extra 10-15 minutes to the baking time.
To Store: Place cooled leftovers in an airtight container or wrap tightly with plastic wrap. Store in the refrigerator for 3-4 days.
To Freeze: Double wrap cold leftovers and freeze for 2-3 months. Thaw in the fridge overnight before enjoying.
To Reheat: Warm individual slices in the microwave for 30-45 seconds, or place the entire pie in a 350°F oven for 15-20 minutes until heated through.
More Delicious Pies Perfect for Fall
Butterscotch Pie
Skillet Apple Pie
Apple Galette
Pecan Cream Pie
Apple Cranberry Pie
8
servings25
minutes1
hour296
kcalThis apple cranberry pie is a delightful blend of sweet and tart flavors. Serve it warm with a scoop of vanilla ice cream, and you’ll soon fall in love.
Ingredients
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon orange zest
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 large apples, peeled, cored, and sliced/cubed
1 cup fresh or frozen cranberries
1 package (2 crusts) refrigerated pie crusts
2 tablespoons butter, cold and cubed
2 eggs, beaten
1 tablespoon coarse sugar, optional, for sprinkling
Instructions
- In a large mixing bowl, mix the granulated sugar, cornstarch, orange zest, cinnamon, nutmeg, ginger, and salt. Whisk until well combined.
- Add the apples and cranberries and toss until well coated. Set aside for 10-15 minutes.
- Preheat the oven to 400°F.
- Unroll one of the store-bought pie crusts and gently press it into a 9-inch pie pan, smoothing out any wrinkles.
- Mix the filling well, then spoon it into the prepared pie crust (not the juices). Dot the top evenly with small cubes of butter. Brush the pastry edge with egg wash.
- Unroll the second pie crust and place it over the filling. Trim any excess dough, leaving about a 1-inch overhang. Tuck the edges under and crimp them to seal.
- Cut a few small slits in the top crust to allow steam to escape during baking. Brush the top crust with the remaining beaten egg and sprinkle with coarse sugar, if desired.
- Place the pie on a baking sheet (to catch drips) and bake for 20 minutes. Reduce the oven to 350°F and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and allow it to cool for at least 2 hours before slicing to let the filling set.
- Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Notes
- For a softer filling, cut the apples into 1/4-1/2 slices. For more bite, cut them into 1/2 inch cubes.
- If the edges of the pie are browning too quickly, cover them with aluminum foil halfway through baking.
