My Cranberry Apple Pie is a delicious dessert that is perfect for the holiday season. With a prep time of just 15 minutes and a few simple ingredients, it's a go-to recipe for Thanksgiving, Christmas, or any festive occasion.
The flavors in this pie are a delicious blend of sweet and tart. The sweetness of the apples is balanced by the tanginess of the cranberries, while the spices - cinnamon, allspice, and nutmeg - add warmth and depth to the filling.
The ease of this recipe makes this pie a great choice for holiday gatherings. I have included step-by-step instructions below that are straightforward, and the weaving of the top crust adds a charming touch and it is not hard to do. It's a pie that not only tastes fantastic but also looks impressive!
This pie is perfect for Thanksgiving or Christmas. It's a wonderful addition to your Thanksgiving feast, where the cranberries and spices have all the tastes of autumn. And during Christmas, the pie's vibrant red cranberries add a festive touch.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Double pie crust: You can use a homemade or store bought pie crust for a 9-inch pie.
- Apples: I recommend Fuji or Granny Smith apples that will hold their structure during baking.
- Granulated sugar - Sweetens the filling and enhances the flavor of the apples and cranberries.
- Cornstarch - Acts as a thickening agent to bind the pie filling and create a luscious consistency.
- Cinnamon - Adds warmth, depth and flavor, complementing the apples and cranberries.
- Allspice - Creates a multidimensional warm spice flavor.
- Nutmeg - Provides a subtle nutty and slightly sweet flavor that pairs well with the other spices.
- Whole cranberries- You can use fresh or frozen cranberries for this Cranberry Apple Pie recipe.
- Nutty Crunch: Sprinkle a mixture of chopped nuts, such as pecans or walnuts, over the filling before adding the top crust to add a little crunch to each bite.
- Lemon Zest: Add some fresh lemon zest to the filling for a zesty, citrusy flavor that complements the cranberries and apples beautifully.
How To Make Cranberry Apple Pie
I've included step by step process photos and below
Slice about five cups of apples into thin pieces and mix them with sugar, cornstarch, cinnamon, allspice, nutmeg, and cranberries.
Line a pie plate with one crust, fill it with the apple-cranberry mixture, and save the second crust for later.
To make the lattice crust you will cut the second crust into strips and arrange half of them vertically with some space in between. Then weave the remaining strips horizontally through the vertical ones to create a lattice top.
Bake the pie in a preheated oven at 350º for about 65 to 70 minutes until the crust turns golden and the filling is bubbling. Your house is going to smell delicious!
Allow the pie to cool completely so the filling will thicken.
Can I use frozen cranberries for this recipe?
Yes, you can use frozen cranberries instead of fresh. Just remember to thaw them before adding to the filling.
What kind of apples are best for baking?
I recommend using apples that are firm so they will hold up during the baking process. This includes Granny Smith, Fuji, Honeycrisp, Cortland, Braeburn, and Gala apples.
How To Store
Make Ahead: Assemble the cranberry apple pie without baking up to one day in advance. When you’re ready, bake according to the instructions. You may need to add a few additional minutes of baking time if you cook it right out of the refrigerator.
Storing: Cool the pie after baking, then cover it with plastic wrap or foil. Store in the refrigerator for up to 3 days.
- If you're using Fuji apples, you'll get a good balance of sweetness and texture. Granny Smith apples offer a tart contrast. Be sure to pick apples that are fresh and firm.
- To ensure even cooking, try to slice the apples to a consistent thickness.
- Placing your pie on a baking sheet can will make clean up easier by catching any filling that bubbles over.
- Weaving the lattice top can be a bit tricky for beginners. Take your time and be patient. If you find it challenging, you can opt for a simple top crust with slits for ventilation.
I like to serve my Cranberry Apple Pie warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. You can even add a pinch of cinnamon and nutmeg to the whipped cream to make it extra special!
If you need more delicious pie recipes, here are a few of our favorites.
I hope your family loves this Cranberry Apple Pie! Its delicious blend of sweet and tart flavors is perfect for the fall or holiday dessert table.
I can’t wait for you to try it! Please come back, rate it and leave me a comment below if you make it. I love to hear from you!
Cranberry Apple Pie Recipe
- 1 double pie crust (top and bottom crust for 9” pie)
- 5 large apples
- ¾ cup granulated sugar
- 2 Tablespoons cornstarch
- ¾ teaspoon cinnamon
- ¼ teaspoon allspice
- ½ teaspoon nutmeg
- 1½ cups whole cranberries (fresh or frozen)
- Preheat oven to 350º F.
- Peel, core, and slice apples into ⅛ - ¼ inch slices until you have five cups.
- In large bowl toss apples with sugar, cornstarch, cinnamon, allspice, nutmeg, and cranberries.
- Line a 9” pie plate with bottom crust, and fill it heaping full with apple mixture (it will shrink down as it bakes).
- Using a sharp knife or pizza cutter, cut the top pie crust into ½ - ¾ inch strips.
- Use half the strips (or as many as needed) side-by-side vertically about half an inch apart.
- Use the remaining half of the strips to weave horizontally through the vertical strips.
- Bake in the center of the oven on top of a cookie sheet to catch drips for about 65 to 70 minutes until the crust is golden brown and the filling is bubbling.
- If the top of the pie begins browning too fast, you can loosely cover the top with aluminum foil or a pie shield.
- Remove from the oven and let the pie cool completely before serving. The juice in the pie filling will thicken as it cools. If you cut it before it cools and has time to thicken, the filling will be runny.