I absolutely love how this Apple Cranberry Pie Recipe brings together the tartness of fresh cranberries with the sweet, cozy flavors of baked apples. It’s the kind of pie that fills your kitchen with the most inviting aroma, perfect for fall gatherings or anytime you want a comforting dessert that feels just a little special. Whether you’re baking for the holidays or just craving a slice with your afternoon coffee, this recipe hits all the right notes.
When I first tried this Apple Cranberry Pie Recipe, I was amazed at how the orange zest and cinnamon layered in subtle, bright bursts of flavor that really bring the filling alive. You’ll find that it’s not only delicious but also easier to make than you might expect, especially when you use ready pie crusts or prep ahead. It’s become a go-to in my kitchen for celebrations and casual dinners alike — a real crowd-pleaser!
Why You’ll Love This Recipe
- Perfect balance of sweet and tart: The combination of apples and cranberries gives a bright, flavorful filling that’s not too sweet.
- Easy to make with store-bought options: You can use refrigerated pie crusts to save time without sacrificing flavor or texture.
- Aromatic and inviting: Fresh orange zest, cinnamon, and nutmeg create a warm, holiday-inspired scent that fills your kitchen.
- Versatile and forgiving: Great for beginners and pros alike, with tips to help you avoid common pie pitfalls.
Ingredients You’ll Need
I’ve found that quality ingredients really shine in this Apple Cranberry Pie Recipe — especially when your apples are crisp and your cranberries are fresh or well-thawed. Here are the essentials you’ll want to have on hand before you get baking.
- Pie crust: Use either my favorite all-butter pie crust recipe or a good-quality refrigerated pack for convenience.
- Apples: Granny Smiths are my top pick for brightness and tartness, but Honeycrisp works wonderfully too.
- Orange juice: A tablespoon adds just enough zing to brighten the fruit filling.
- Granulated sugar: Balances the tartness of the cranberries and apples perfectly.
- Cornstarch: Helps thicken the filling so it’s beautifully set without running.
- Cinnamon: Adds warmth and depth, essential for that classic pie flavor.
- Ground nutmeg: A subtle hint that rounds out the spices nicely.
- Orange zest: Brings fresh citrus aroma and flavor that lifts the whole pie.
- Cranberries: Fresh or thawed from frozen; they add festive color and tartness.
Variations
I like to mix things up with this Apple Cranberry Pie Recipe depending on the season or my mood — it’s easy to tailor. Don’t hesitate to experiment a little — you might find a new favorite twist you love just as much!
- Add walnuts or pecans: I often sprinkle chopped nuts on the filling before topping with crust to add crunch and a nutty richness that my family adores.
- Use a crumb topping: Instead of a double crust, try a buttery crumble topping for a different texture that’s just as delicious.
- Make it vegan: Swap butter in the crust with coconut oil or vegan butter, and skip the egg wash, brushing with a little plant milk instead.
- Spice it up: A pinch of ground cloves or cardamom adds an exotic twist I’ve enjoyed on chilly nights.
How to Make Apple Cranberry Pie Recipe
Step 1: Prepare Your Pie Crust
Start by preheating your oven to 425°F. If you’re making pie crust from scratch, I recommend chilling it well before you roll it out—this helps keep it flaky. Place one crust into your 9-inch pie plate, letting the edges hang over, and roll out the second crust flat for the top. If you’re using store-bought crusts, just thaw and get them ready as directed on the package.
Step 2: Prepare the Filling
Peel, core, and thinly slice your apples—thin slices are crucial to get them nice and tender while baking. Toss them with a tablespoon of fresh orange juice to preserve color and add brightness. In a separate bowl, whisk together your sugar, orange zest, cornstarch, cinnamon, and nutmeg. Pour that mixture over your apples and add the fresh or thawed cranberries, then gently toss it all together until evenly coated.
Step 3: Assemble the Pie
Pile the filling high into the bottom crust—it will shrink slightly as it bakes, so don’t be shy about mounding it up. Lay the second crust over the top, trim extra edges, then crimp to seal. Cut slits into the top crust to let steam escape while baking. I like to brush the crust with an egg wash and sprinkle a bit of sanding sugar on top for that extra sparkle and crunch, but that’s totally optional.
Step 4: Bake to Perfection
Place your pie on a cookie sheet (to catch any drips) and cover the edges with a pie shield or foil strips to prevent burning. Bake at 425°F for 10 minutes to jump-start the crust, then lower the heat to 350°F and bake for another 40 to 50 minutes. You’ll want to keep an eye on the crust – it should turn a lovely light golden and the filling should be bubbling gently. Once out of the oven, let the pie cool completely; I’ve found that chilling it before slicing really helps the filling set nicely for cleaner slices.
Pro Tips for Making Apple Cranberry Pie Recipe
- Use thin apple slices: I learned that slicing apples thinly ensures they soften properly without leaving you with crunchy surprises.
- Thaw cranberries properly: Frozen cranberries must be fully thawed and drained to avoid excess moisture that can make your pie soggy.
- Protect your crust edges: Use a pie shield or foil strips around the crust edges early to avoid over-browning while the filling cooks through.
- Cool before slicing: Let your pie cool completely or even chill it for an hour to get clean, perfect slices.
How to Serve Apple Cranberry Pie Recipe
Garnishes
I love topping my slices of Apple Cranberry Pie with a scoop of classic vanilla ice cream — it melts just right on the warm pie. Sometimes I also add a dollop of freshly whipped cream, lightly sweetened and spiked with a hint of vanilla. For a festive touch, a sprinkle of cinnamon dust or a few extra fresh cranberries make for a pretty presentation.
Side Dishes
If you’re serving this pie as part of a holiday spread, I like to keep it simple with warm drinks like hot cider or fresh brewed coffee. For dinner pairings, savory sides like roasted vegetables or even a mild cheese platter balance the pie’s sweetness beautifully.
Creative Ways to Present
One year, I tried individual mini Apple Cranberry pies using small tart pans for a cozy dinner party — they were a huge hit and looked so charming. Another idea I adore is serving pie a la mode inside hollowed-out mini pumpkins for a festive, rustic flair. Whatever you choose, a sprinkle of powdered sugar over the top is a simple but elegant touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, I loosely cover the pie with foil or plastic wrap and store it in the refrigerator. It usually keeps well for about 3 to 4 days. The flavors actually deepen overnight, making every leftover slice taste even better the next day.
Freezing
I’ve found that this pie freezes beautifully if you wrap it tightly in plastic wrap and then foil. Freeze it before baking or after it’s cooled from baking—both ways work. When ready to enjoy, thaw overnight in the fridge and reheat gently to retain that flaky crust and bubbly filling.
Reheating
To bring leftover Apple Cranberry Pie back to life, I pop it into a 350°F oven for about 10-15 minutes. This refreshes that flaky crust and warms the filling without drying it out. Avoid microwaving if you want to keep the crust crisp and the textures just right.
FAQs
-
Can I use frozen cranberries in this Apple Cranberry Pie Recipe?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture in your pie filling, which can make it runny. Pat them dry gently with a paper towel if needed before adding to your apple mixture.
-
What kind of apples work best for this pie?
I recommend tart and firm apples like Granny Smith or sweet-tart Honeycrisp. These varieties hold their shape and balance the cranberry’s tanginess perfectly without turning mushy.
-
Can I make the pie crust ahead of time?
Yes! If you’re making homemade crust, you can prepare the dough and chill it in the fridge for up to 24 hours before rolling and assembling the pie. This actually helps develop better flavor and flakiness.
-
How do I prevent the crust edges from burning?
Use a pie shield or wrap foil strips around the crust edges during baking. This protects the edges from getting too brown while allowing the filling to cook fully.
Final Thoughts
My Apple Cranberry Pie Recipe holds a special place in my heart because it strikes that wonderful balance between nostalgic comfort and festive brightness. Every time I make it, I’m reminded of cozy kitchen moments and happy family gatherings. I really hope you try this recipe and enjoy it as much as I do — it’s one of those desserts that feels like a warm hug on a plate.
Print
Apple Cranberry Pie Recipe
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Apple Cranberry Pie recipe features a delicious combination of tart cranberries and sweet, spiced apples enveloped in a flaky double pie crust. Perfect for the holiday season or any cozy autumn gathering, the pie balances bright fruit flavors with warm cinnamon and nutmeg, all topped with a beautifully golden crust.
Ingredients
Pie Crust
- 2 recipes pie crust from scratch or a refrigerated pack of 2
Filling
- 4 cups apples peeled and thinly sliced (about 2.5 pounds), preferably Granny Smith or Honeycrisp
- 1 tablespoon orange juice
- ¾ cup (150g) granulated sugar
- ¼ cup cornstarch (32g)
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon orange zest
- 1 ½ cups (150g) cranberries (fresh or thawed and drained if frozen)
Topping
- 1 egg for egg wash
- Sanding sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Pie Crust: Prepare the pie crust according to your recipe or package instructions. Place one crust in a 9-inch pie plate allowing the edges to hang over. Roll out the second crust flat to be used as the top crust and set aside.
- Prep Apples: Peel, core, and thinly slice the apples to ensure they cook evenly inside the pie. Toss with orange juice in a large mixing bowl to prevent browning and add brightness.
- Mix Filling: In a small bowl, whisk together granulated sugar, orange zest, cornstarch, cinnamon, and ground nutmeg. Pour this sugar mixture over the apples, add cranberries, and gently toss everything until evenly combined.
- Assemble Pie: Pile the fruit filling into the prepared pie crust, mounding it high. Cover with the second crust, then trim and crimp the edges securely. Cut slits in the top crust to allow steam to escape during baking. Brush the crust with an egg wash and sprinkle sanding sugar on top if desired.
- Bake Pie: Place the pie on a cookie sheet to catch drips, and cover the edges with a pie shield or foil strips. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 40-50 minutes until the crust is light golden and the filling is bubbly.
- Cool and Serve: Let the pie cool completely on a wire rack. For best slicing results, chill the pie before cutting. Serve with vanilla ice cream or whipped cream if desired.
Notes
- Pie Crust: For homemade crust, you can prepare it up to 24 hours in advance. Chill before rolling or roll and place into pie plate and chill both. Remove from fridge before filling to let warm up briefly. For store-bought crusts, thaw according to package instructions.
- Apples: Granny Smith apples provide tartness, balanced well by Honeycrisp if preferred.
- Cranberries: If using frozen cranberries, thaw and drain completely to avoid excess liquid in the filling.
- Storage: Store leftover pie loosely covered in the refrigerator. Pie can also be frozen for several months.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg
