Apple Cranberry Pie

This apple cranberry pie is a great way to use fresh cranberries. I think cranberries have spent enough time being reduced to a bowl next to the turkey and need a reason to exist beyond being sauce.

Homemade Apple Cranberry Pie with Fresh Cranberries

I was sitting at my kitchen counter looking at the bags of cranberries that came in with the grocery delivery. They look so good sitting there, considering how quickly I’d regret eating one straight out of the bag. I have a lot of respect for that. They’re not sweet at all, and I kind of like that about them. They aren’t going to get any sweeter sitting on the counter. They desperately need help from sugar. Don’t we all. But making them overly sweet ruins them too.

Apples are a totally different story, and I like their sweetness even more when there’s something tart with them. Kind of like in my cranberry apple cobbler, the apples get soft, the cranberries do their bursting open thing, and you end up with a filling that tastes nothing like what you’re expecting. For this pie, I add almond extract because I like what it does with this combination of fruit, and I use enough to taste it.

I make the crust from scratch with butter, but I don’t take the pie out of the oven just because the pastry looks finished. I let the fruit tell me when. Once the filling is bubbling in the center, I know it’s ready, even if I’ve had to cover the crust with foil twice to get there.

The Decisions Behind This Recipe

• I use enough apples and cranberries that both are noticeable in the final pie. Both of them keep the filling interesting.
• Granny Smith apples are my first choice because they stay firm and have enough tartness to work with the cranberries. A softer apple could turn to applesauce before the cranberries have had their chance to cook down. This pie needs fruit that can stay together for a while.
• Two teaspoons of almond extract means you’re going to taste it. I prefer it over vanilla extract in this recipe. It’s kind of unexpected, but it’s good.
• I use both granulated sugar and brown sugar for different reasons. The granulated sugar helps manage the cranberries tartness, and the brown sugar adds some molasses flavor to the filling. I do use a small amount of cinnamon and allspice for flavor, but nothing overpowering.
• The crust is all butter, and the butter needs to stay cold. Cold butter helps create flaky layers as the crust bakes, so don’t skip the refrigerator time. Two hours is enough to get the dough firm again and make it easier to roll out.
• I use foil in three stages because the filling needs more time in the oven than the lattice does. I start the pie loosely covered with foil to keep the lattice from browning too quickly while the filling begins to cook. Then I uncover it long enough to get some color, then cover it again while the apples and cranberries finish baking. It sounds like a lot, but this method has saved many fruit pie crusts over the years.
• A golden crust doesn’t mean a fruit pie is done. You want to wait until the filling is actively bubbling near the center, not just around the edges. That’s how I know the juices have gotten hot enough for the flour to thicken them. Then it needs several hours to cool, because slicing into a fruit pie too soon is how you end up with something close to fruit soup.

Ingredients

• All-purpose flour – It makes the pie dough and thickens the apple-cranberry juices as the pie bakes.
• Granulated sugar and brown sugar – Granulated sugar goes into the crust and filling, and it can also be used on top of the pie. Brown sugar adds molasses flavor to the fruit. If you’re out, make a batch of my homemade brown sugar.
• Table salt and kosher salt – Table salt is for the pie dough, while kosher salt seasons the fruit filling. They aren’t interchangeable in the same amount, so stick with what the recipe calls for.
• Unsalted butter and ice water – Cold butter makes the crust flaky, while ice water brings the dough together without warming it up. A few extra pieces of butter go into the filling through the lattice openings before baking.
• Granny Smith apples and lemon juice – Granny Smith apples stay firm during the long bake. Toss the sliced apples with fresh lemon juice to slow browning and add more tartness.
• Fresh cranberries – Use whole fresh cranberries, not dried ones. Frozen cranberries are fine too, and you can add them straight from the freezer without thawing.
• Cinnamon, allspice, and almond extract – The spices add flavor without taking over, and the almond extract is one of my favorite parts of this pie. You’ll taste it. Vanilla is fine if you need it, but it will be a different pie.
• Egg and water – Whisk these together and brush over the lattice before baking to help it turn golden brown.
• Turbinado sugar – Sprinkle it over the egg-washed crust for crunch and sparkle. Regular granulated sugar is fine too if that’s what you have. It just won’t be as pretty.

How to Make Apple Cranberry Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the pie dough)
  Whisk together the flour, sugar, and table salt in a large bowl. Add the cold, cubed butter and cut it into the flour with a pastry blender or your fingertips until you have pea-sized pieces of butter throughout. Add the ice water a tablespoon at a time, mixing until a handful of dough stays together when you squeeze it. Don’t add more water than you need, and don’t keep working the dough once it has come together. Divide it in half, flatten each portion into a disk, wrap them tightly, and refrigerate for at least 2 hours.
• Step Two (prepare the apple cranberry filling)
  Once the dough has chilled, peel, core, and slice the apples into even ¼-inch slices. Toss them with the lemon juice in a large bowl, then add the whole cranberries, granulated sugar, brown sugar, flour, cinnamon, allspice, kosher salt, and almond extract. Gently toss everything together until the fruit is evenly coated with the sugar, flour, and spices. Nothing needs to be cooked before it goes into the pie.
• Step Three (fill the bottom crust)
  Roll out one chilled dough disk on a lightly floured surface into a circle about 12 inches in diameter, large enough to fit your 9-inch pie plate with some overhang. Fold it into quarters, put the point in the center of the plate, then unfold it. Ease the dough into the bottom and sides without stretching it, leaving the extra dough hanging over the rim. Add the apple cranberry filling, making sure the juices, sugar, and spices left in the bowl go in there too.
• Step Four (make the lattice crust)
  Roll out the second dough disk and cut it into 1-inch strips with a knife or pastry wheel. Lay 6 or 7 strips across the filling, then fold back every other strip and lay a strip across them in the opposite direction. Unfold those strips, fold back the alternating ones, and add another strip. Repeat until the lattice is complete. Trim the excess dough, leaving about ½ to ¾ inch around the rim, then fold and crimp it to seal the top and bottom crusts together. Put the small pieces of butter into a few of the lattice openings, then refrigerate the pie while you preheat the oven to 375°F with a rack in the lower third.
• Step Five (finish the crust and start baking)
  Whisk the egg and water together, then brush it over the lattice and crimped rim. Keep it on the pastry instead of letting it pool between the strips. Sprinkle with turbinado or granulated sugar, then put the pie on a baking sheet to catch any juices that decide to escape. Loosely cover the pie with foil and bake for 30 minutes. Remove the foil, save it, and bake uncovered for another 25–30 minutes so the crust can get some good color.
• Step Six (finish baking and cool)
  Once the crust is golden, loosely cover the pie again with the same foil and keep baking until the filling is bubbling near the center, about 90–105 minutes total. Don’t take it out just because the lattice looks done. The filling needs to bubble near the center so the flour can thicken the juices. Let the pie cool for at least 3–4 hours before slicing. I know waiting is the worst part, but cutting into it early is how you end up with apple cranberry soup.

Recipe Tips

• Slice the apples as evenly as you can, about ¼ inch thick. Thick pieces take longer to soften, and very thin ones will disappear into the filling. You want the apples to be tender but still noticeable when the pie is sliced.
• Keep the dough cold while you’re working with it. If the bottom crust starts feeling soft, or the lattice strips become sticky and hard to move around, put the whole thing back in the refrigerator for 10–15 minutes. Cold dough is easier to work with and makes a flakier crust.
• Ease the bottom crust into the pie plate instead of stretching it to fit. Dough that gets pulled tight tends to shrink back while it bakes, and then you’ll be short on crust where you need it.
• Line a baking sheet with foil for easy cleanup, then put the pie on it before it goes into the oven. The filling can bubble through the lattice and make a mess of the oven.
• Keep the egg wash on the lattice and crimped edge instead of letting it pool in the spaces between the strips. Too much egg wash sitting in one spot can make the crust look blotchy instead of golden.
• Use the foil the way the recipe says, but pay attention to your own crust. Pie plates, ovens, and how close your rack is to the heating element will all affect browning. If the crust starts getting dark before the filling is bubbling, get the foil back on it.
• The filling needs to be actively bubbling near the center, not just around the outside edge, before the pie is done. Then let it cool for 3–4 hours before slicing to avoid fruit soup.

Storage and Make-Ahead

• Let the pie cool completely before covering it. It can sit at room temperature, loosely covered, for up to 2 days. If your kitchen is warm or you want it to keep longer, refrigerate it instead.
• Refrigerate leftover pie, covered, for up to 4 days. The crust will soften some in the refrigerator, because pie crust does that next to fruit filling.
• You can make this pie a day ahead for Thanksgiving. Bake it, cool it completely, and leave it loosely covered at room temperature if you’re serving it the next day. If you need to make it further ahead, refrigerate it and let it come to room temperature before serving.
• To reheat the whole pie, cover the crust loosely with foil and warm it in a 300°F oven until the filling is warmed through. Individual slices can go into the microwave, but the oven is the better choice if you want the crust to have a chance of crisping back up.
• You can freeze the baked pie, or individual slices, for up to 3 months. Cool it completely, wrap it well, and freeze. Thaw overnight in the refrigerator, then warm it in a low oven if you want to serve it warm.
• You can also freeze the unbaked pie. Assemble it without the egg wash and sugar topping, then freeze until firm before wrapping it well. When you’re ready to bake, remove the wrapping, brush the frozen crust with egg wash, and sprinkle with sugar. Bake at 375°F, allowing extra time until the filling bubbles near the center. Make sure your pie plate is safe to go directly from the freezer into a hot oven.

FAQs

• What are the best apples for apple cranberry pie?
  Granny Smith apples are my first choice because they stay firm and bring enough tartness to work with the cranberries. Pink Lady, Braeburn, and Honeycrisp are fine too, but I would avoid softer apples that break down before the filling has finished baking.
• Can I use frozen cranberries instead of fresh?
  Yes. Add frozen cranberries directly to the filling without thawing them first. They may add some extra baking time, so keep an eye on that bubbling filling near the center.
• Can I use store-bought pie crust?
  Yes. Use enough dough for a bottom crust and a lattice top, and keep it chilled while you work. The homemade butter crust is worth it if you have the time, but I’m rarely against a shortcut.
• Can I make apple cranberry pie without a lattice crust?
  Of course. Use a full top crust instead, seal it to the bottom crust, and cut several vents in the top so steam has somewhere to go. You’ll still want to use the foil method to keep it from getting too dark during the long bake.
• Why is my apple cranberry pie filling runny?
  It probably needed more time in the oven, more time to cool, or both. The filling needs to bubble so the flour can thicken the fruit juices, and a pie sliced while it’s still warm will usually be runnier than one that has cooled completely.
• How do I know when apple cranberry pie is done?
  The crust should be golden brown, the apples should be tender, and the filling should be visibly bubbling near the center of the pie. A browned lattice alone is not enough information.
• Can I use vanilla instead of almond extract?
  Yes, but it will change the flavor. Vanilla will still be good with apples and cranberries, but the almond extract is one of the things that gives this pie a more distinct flavor.
• Can I make apple cranberry pie ahead of time?
  Yes. Bake it one day ahead, let it cool completely, and keep it loosely covered at room temperature until you’re ready to serve. You can also make the pie dough up to 2 days ahead and keep the wrapped disks in the refrigerator.
• How do I keep the crust from getting too brown?
  Use the foil in stages. Cover the pie at the beginning, uncover it long enough for the lattice to get golden, then loosely cover it again while the filling finishes baking. That way, the apples have time to finish baking without the crust getting too dark.

From My Kitchen Notes

Small observations from the margins.

• I’ve learned to protect the parts of me that brown first.
• I’ve figured out that looking finished and being ready are two very different things.
• I’ve never needed something to become sweeter just because I waited.
• Being tart has never stopped me from belonging to anything.
• Lots of things only tell the truth once they start to bubble.
• Waiting has taught me that cooling down and falling apart are not the same thing.
• Even a nice-looking lattice needs room for the steam to leave.
• The sweetness I trust most has always had some resistance in it.

More Pies Worth Making

• Salted Caramel Apple Pie – Granny Smith and Honeycrisp apples, homemade salted caramel, buttery lattice crust.
• Upside-Down Apple Pie – Caramelized apples, buttery pie crust.
• Pumpkin Praline Pie with Phyllo – Spiced pumpkin filling, buttery phyllo crust, warm praline topping.
• Sweet Potato Pie with Marshmallow Meringue – Creamy sweet potato filling, toasted marshmallow meringue.
• Chocolate Hazelnut Pecan Pie – Nutella, pecans, gooey chocolate filling.
• Pecan Cream Pie – Chilled cream filling, toasted pecans, pecan-packed crust.
• No-Bake Eggnog Cream Pie – Eggnog cream cheese filling, whipped cream, Biscoff cookie crust.

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Apple Cranberry Pie

This apple cranberry pie has a homemade all-butter crust filled with sliced apples, fresh cranberries, warm spices, and almond extract. The lattice-topped pie bakes until the fruit is bubbling in the center, then cools so the filling can set before slicing.

Prep Time45 minutes mins

Cook Time1 hour hr 30 minutes mins

Chilling and Cooling:5 hours hrs

Total Time7 hours hrs 15 minutes mins

Course: Dessert

Cuisine: American

Keyword: apple cranberry pie, cranberry apple pie, double crust pie, fresh cranberry pie, homemade apple cranberry pie, lattice pie crust

Servings: 8 slices

Calories: 690kcal

Author: Cathy Pollak

Equipment

• mixing bowls (large and small). For preparing the pie dough, tossing the fruit filling and making the egg wash.
• pastry blender For cutting cold butter into the flour.
• rolling pin For rolling out both crusts.
• 9-inch pie plate (23 cm). For baking the pie.
• Knife or pastry wheel. For cutting the lattice strips.
• pastry brush For brushing the lattice and rim.
• baking sheet For catching any filling that bubbles over. Cover it in foil for easier clean up.
• aluminum foil For protecting the crust during baking.

Ingredients

Homemade Double Pie Crust:

• 2½ cups (313 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp (6 g) table salt
• 1 cup (227 g) cold unsalted butter cubed
• 6 tbsps (90 ml) ice water

Apple Cranberry Filling:

• 4 -5 large Granny Smith apples (approximately 1¾–2¼ pounds / 800–1,000 g before peeling), peeled, cored, and sliced
• 2 tbsps (30 ml) freshly squeezed lemon juice
• 2 cups (200 g) fresh cranberries
• ¾ cup (149 g) granulated sugar
• ¼ cup (53 g) light brown sugar
• ¼ cup (30 g) all-purpose flour
• 1 tsp (3 g) ground cinnamon
• 1 tsp (2 g) ground allspice
• ½ tsp kosher salt
• 2 tsps (10 ml) almond extract
• 2 tbsps (28 g) unsalted butter cut into 8 pieces

Egg Wash and Sugar Topping:

• 1 large egg
• 1 tsp (5 ml) water
• 1-2 tbsps (12-24 g) turbinado sugar or granulated sugar

Instructions

• Whisk together the flour, granulated sugar, and table salt in a large mixing bowl. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture contains pea-sized pieces of butter.
  2½ cups (313 g) all-purpose flour, 1 tbsp (12 g) granulated sugar, 1 tsp (6 g) table salt, 1 cup (227 g) cold unsalted butter
• Add the ice water, 1 tablespoon (15 ml) at a time, mixing until the dough begins to hold together when pressed. Avoid overworking the dough or adding more water than necessary. Divide the dough into two equal portions, flatten each into a disk, wrap tightly, and refrigerate for at least 2 hours, until firm.
  6 tbsps (90 ml) ice water
• Once the dough has chilled, peel, core, and slice the apples into even ¼-inch (6 mm) slices. Place them in a large mixing bowl and toss with the freshly squeezed lemon juice. Add the cranberries, granulated sugar, brown sugar, flour, cinnamon, allspice, kosher salt, and almond extract. Gently toss until the apples and cranberries are evenly coated.
  4 -5 large Granny Smith apples, 2 tbsps (30 ml) freshly squeezed lemon juice, 2 cups (200 g) fresh cranberries, ¾ cup (149 g) granulated sugar, ¼ cup (53 g) light brown sugar, ¼ cup (30 g) all-purpose flour, 1 tsp (3 g) ground cinnamon, 1 tsp (2 g) ground allspice, ½ tsp kosher salt, 2 tsps (10 ml) almond extract
• Next, roll out one chilled dough disk on a lightly floured surface into a circle approximately 2 inches (5 cm) larger than the 9-inch (23 cm) pie plate. Fold the dough into quarters, position the point in the center of the pie plate, and unfold. Gently ease the dough into the bottom and sides without stretching it, leaving the excess dough hanging over the rim.
• Transfer the apple-cranberry mixture into the prepared crust, distributing the fruit, juices, and spices evenly. Roll out the second chilled dough disk on a lightly floured surface and cut it into even 1-inch (2.5 cm) strips using a sharp knife or pastry wheel.
• To create the lattice, arrange 6 to 7 strips across the pie in one direction, leaving a small space between them. Fold back every other strip and lay another strip across the pie in the opposite direction. Unfold the strips, then fold back the alternating strips and repeat until the lattice covers the filling.
• Once the lattice is complete, trim the excess dough, leaving approximately ½ to ¾ inch (1.3–2 cm) around the rim. Press the ends of the lattice strips into the bottom crust, fold the overhanging dough over itself, and crimp the rim with your fingers to seal. Place the small pieces of butter into several of the openings between the lattice strips.
  2 tbsps (28 g) unsalted butter
• Refrigerate the assembled pie while preheating the oven to 375°F (190°C) using the conventional bake setting, not convection. Position an oven rack in the lower third of the oven.
• Meanwhile, whisk the egg with the water in a small bowl until smooth. Lightly brush the egg wash over the lattice and outer crust, being careful not to let it pool between the strips or in the depressions of the crimped rim. Sprinkle the pastry evenly with turbinado sugar or granulated sugar.
  1 large egg, 1 tsp (5 ml) water, 1-2 tbsps (12-24 g) turbinado sugar
• Place the pie on a baking sheet to catch any juices that bubble over. Loosely cover the pie with a square of aluminum foil and bake for 30 minutes. Remove the foil, saving it for later, and continue baking for another 25–30 minutes, until the crust begins to turn golden brown.
• Once the crust has developed color, loosely cover the pie again with the reserved foil to prevent excessive browning. Continue baking until the filling is visibly bubbling near the center, approximately 90–105 minutes total. The crust should be golden brown, and the apples should be tender.
• Finally, remove the baking sheet and pie from the oven and allow the pie to cool for at least 3–4 hours before slicing. This resting time allows the filling to thicken and set.

Notes

• The baking time is a starting point. The pie is ready when the crust is golden brown and the filling is bubbling near the center. Don't remove it based on the crust color alone.
• Covering the pie with foil at the beginning helps the fruit cook before the pastry gets too brown. Removing the foil allows the crust to brown, and covering it again protects the pastry while the filling finishes cooking.
• Granny Smith apples are my first choice because they stay firm during the extended bake. Pink Lady, Braeburn, and Honeycrisp are other options.
• Frozen cranberries can replace fresh cranberries without thawing. The pie may need additional baking time.
• A prepared refrigerated or frozen double pie crust can replace the homemade dough. Follow the package instructions for handling the pastry and keep it chilled until assembly.
• Allow the pie to cool for at least 3–4 hours before slicing. Cutting it too soon can cause the filling to run.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Nutrition Facts

Apple Cranberry Pie

8 portions per recipe

Amount Per Serving (230 g)

Calories 690 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 19g119%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 108mg36%

Sodium 400mg17%

Potassium 260mg7%

Carbohydrates 91g30%

Fiber 6g25%

Sugar 45g50%

Protein 7g14%

Vitamin A 980IU20%

Vitamin C 10mg12%

Calcium 45mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Apple Cranberry Pie? I’d love to hear how it turned out – leave a comment below and let me know.

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