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.

Course Dessert

Cuisine American

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

Prep Time 45

Cook Time 1 30

Chilling and Cooling: 5

Total Time 7 15

Servings 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