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–+ servings
Assembled Apple Cranberry Pie Ready

Cranberry Apple Pie Recipe

This Cranberry Apple Pie combines the tartness of fresh cranberries with the sweet, spiced flavor of apples, creating a delightful balance of flavors. With a buttery, flaky crust and a crumble topping, it's a perfect dessert for the holiday season or any special occasion. The mix of fruits and warm spices makes every bite a comforting treat.
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 4 hours
Total Time: 5 hours 30 minutes
Calories: 400kcal
Author: Anne Carter
Servings: 8

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.

Nutrition

Calories: 400kcal | Carbohydrates: 50g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 150mg | Sugar: 35g | Vitamin A: 6IU | Vitamin C: 66mg | Calcium: 4mg | Iron: 8mg