Apple Cranberry Pie

Apple cranberry pie is classic comfort for the holidays, brimming with tart cranberries, cinnamon, and sweet apples tucked under a golden pie crust. One year after apple picking in the fall, my cousins and I teamed up in the kitchen to slice apples and layer them in pies. When the scent of cinnamon and butter filled the house, we all gathered to dig in while the pie was still warm. This festive dessert is perfect for Thanksgiving, Christmas, or any family gathering where you want to end the meal with a show stopping treat.

I first made this pie with my cousins after a fun day of apple picking, and since then it has become a holiday tradition that everyone looks forward to

Ingredients

• Fresh cranberries: two cups create a tangy contrast to the sweet apples
• Granulated sugar: adds the perfect amount of sweetness and helps thicken the cranberry sauce
• Fresh orange juice and zest: half a cup juice and one teaspoon zest brighten the sauce with citrus notes
• Cinnamon stick: infuses warm spice into the cranberry sauce
• Premade nineinch refrigerated pie crust: saves time and ensures an even, flaky base
• Granny Smith apples: three medium provide tartness and hold their shape well during baking
• Honeycrisp apples: three medium contribute sweetness and juiciness that balance the tart cranberries
• Brown sugar: half a cup adds deep caramel notes to the filling
• Granulated sugar: quarter cup sweetens the apples and balances flavors
• Allpurpose flour: two tablespoons acts as a binder to thicken the filling
• Ground cinnamon: one teaspoon delivers warm spice throughout the pie
• Ground nutmeg: quarter teaspoon offers a subtle earthiness that complements the cinnamon
• Cornstarch: three tablespoons helps thicken the filling and prevent sogginess
• Salt: quarter teaspoon enhances the overall flavor
• Pure vanilla extract: one teaspoon adds a touch of sweetness and depth
• Unsalted butter: two tablespoons cut into small cubes enriches the filling for creaminess
• One large egg: is used for brushing on the crust to achieve a shiny golden finish

Instructions

Prepare the Cranberry Sauce:

In a saucepan over medium heat combine fresh cranberries, granulated sugar, orange juice, orange zest, and the cinnamon stick. Stir occasionally, allowing the cranberries to burst and the sauce to thicken which usually takes about seven to ten minutes. Remove from heat, discard the cinnamon stick, and let the sauce cool to room temperature before using it in the filling.

Prepare the Pie Crust:

Unroll the refrigerated pie crust and press it gently into a nineinch pie dish trimming and fluting the edges for a decorative finish. Refrigerate the crust for at least twenty minutes to prevent shrinkage. Preheat your oven to three seventy five degrees Fahrenheit or one hundred ninety degrees Celsius. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Parbake the crust for fifteen minutes then remove the weights and parchment paper. Return the crust to the oven and bake another five minutes until lightly golden. While the crust is still warm brush the bottom with beaten egg white to create a seal that prevents sogginess.

Prepare the Apple Filling:

In a large bowl toss together the sliced Granny Smith and Honeycrisp apples with the brown sugar, granulated sugar, flour, cinnamon, nutmeg, cornstarch, salt, and vanilla extract. Pour in the cooled cranberry sauce and gently fold to combine everything evenly. Let this mixture sit for ten to fifteen minutes to allow the flavors to meld and the juices to thicken slightly.

Fill and Assemble the Pie:

Pour the apple cranberry filling into the prepared pie crust. Scatter the small cubes of butter evenly over the filling. If you like, use a second sheet of pie dough or scraps to create a lattice or other decorative top. Pinch the edges to seal the pie tightly and brush the top and edges with the remaining beaten egg for a beautiful glossy finish.

Bake the Pie:

Bake the pie in the preheated oven at three seventy five degrees Fahrenheit or one hundred ninety degrees Celsius for fifty to sixty minutes. After about thirty minutes check the crust and if it is browning too quickly tent loosely with foil. The filling should be bubbling and the apples tender when pierced with a skewer. Allow the pie to cool for at least two hours before slicing so the filling sets fully and slices neatly.

My favorite part of this pie is the blend of tart cranberries with the sweetness of Honeycrisp apples that creates a perfect balance. One memorable holiday moment was when my cousins and I all gathered around the kitchen counter, laughing with sticky hands as we layered the filling and shared stories.

Storage tips

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to two days. For longer storage refrigerate the pie and bring slices to room temperature before serving, or warm gently in the oven.

Ingredient substitutions

If Granny Smith apples aren’t available, Pink Lady apples offer a sweeter but still firm alternative. Honeycrisp can be swapped with Fuji apples which provide mellow sweetness. Maple syrup can replace granulated sugar in the cranberry sauce for richer flavor notes.

Serving suggestions

Serve warm or at room temperature with vanilla ice cream or a drizzle of salted caramel sauce. Garnish with a sprinkle of coarse sugar on the crust before baking for extra sparkle and crunch.

Let the pie cool completely before slicing to ensure the filling sets, and serve warm with a scoop of vanilla ice cream for a classic finish.

Common Questions About Recipes

→ Why did my bottom crust turn out soggy?

Skipping the par-bake or not sealing the crust with egg white can cause sogginess. Par-bake the crust and brush it while warm to form a protective layer before adding filling.

→ How do I prevent my apples from becoming mushy?

Use firm apple varieties like Granny Smith or Honeycrisp and slice evenly. Avoid overbaking by monitoring the filling and checking for bubbling.

→ How can I tell when the pie is fully baked?

Look for bubbling filling through vents and a golden crust. A skewer inserted should meet tender, but not mushy, apples.

→ Can I make the cranberry sauce in advance?

Yes, the cranberry sauce can be prepared up to three days ahead and refrigerated. Bring to room temperature before mixing it into the apple filling.

→ What are good apple substitutes for this dish?

Pink Lady apples provide a sweeter alternative to Granny Smith, while Fuji apples offer crispness and mellow sweetness similar to Honeycrisp.