Cranberry Apple Pie Recipe

Cranberry Apple Pie in pie plate on wire rack.

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Cranberry Apple Pie Recipe

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 our go-to recipe for Thanksgiving, Christmas, or any festive occasion.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 321kcal

Author: Judy Wilson

Ingredients

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)

Instructions

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.

Notes

To ensure even cooking, try to slice the apples to a consistent thickness.

To store allow the pie to cool, then cover it with plastic wrap or foil. Store in the refrigerator for up to 3 days.

Nutrition