Cranberry Apple Pie has become one of those desserts that always seems to make an appearance during the holidays, but it’s not just a seasonal treat—it’s the kind of dessert that can make any gathering feel like a celebration.
The combination of tart cranberries and sweet, tender apples is a match made in pie heaven. It’s a perfect balance of flavors that’s not too sweet, with just enough tartness to keep things interesting.
I’ve always loved baking pies, but this one holds a special place in my heart. I remember the first time I made it—my kitchen filled with the comforting aroma of cinnamon, nutmeg, and fresh fruit.
The crust was golden and flaky, and the filling was the perfect mix of sweet and tart. It quickly became a go-to dessert for everything from Thanksgiving dinner to casual family get-togethers.
Why You’ll Be Hooked:
- The sweet-tart balance between apples and cranberries adds a burst of flavor with every bite.
- The buttery, flaky crust is the perfect texture to complement the soft fruit filling.
- It’s a versatile pie that’s perfect for any season, though it shines during fall and winter.
- Baking this pie fills your home with cozy, comforting aromas.
Cranberry Apple Pie Recipe
Equipment
- Rolling Pin
- Pastry cutter
- Large mixing bowl
- Medium mixing bowl
- Baking sheet
- Pie Crust Shield
- Pastry Brush
Ingredients
Crust
- 1 unbaked Flaky Pie Crust
- egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk
- Crumble Topping
- 1/2 cup packed light or dark brown sugar
- 6 Tablespoons all-purpose flour spooned & leveled
- 1/2 teaspoon ground cinnamon
- 5 Tablespoons unsalted butter very cold and cubed
- 1/2 cup old-fashioned whole rolled oats
- Filling
Filling
- 6 cups 1/4-inch-thick apple slices about 5 large peeled and cored apples*
- 1 and 1/4 cups fresh or frozen cranberries do not thaw
- 1/2 cup packed light or dark brown sugar
- 1/4 cup all-purpose flour spooned & leveled
- 1/2 teaspoon orange zest
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Instructions
- Prepare the pie crust up to step 5 and chill it.
- Make the crumble topping by mixing brown sugar, flour, cinnamon, and butter until crumbly. Stir in oats, then refrigerate.
- Preheat the oven to 400°F (204°C) and place a baking sheet on the bottom rack.
- Roll out the chilled dough into a 12-inch circle and place it in a 9-inch pie dish, crimping the edges. Brush with egg wash and refrigerate for 10 minutes.
- In a bowl, mix apple slices, cranberries, brown sugar, flour, orange zest, cinnamon, allspice, and nutmeg.
- Spoon the filling into the chilled crust and sprinkle the crumble topping on top.
- Bake for 20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 35-40 minutes, covering edges with a pie crust shield.
- Cool for at least 3 hours before slicing. Store leftovers at room temperature for 1 day or in the fridge for up to 5 days.
