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Overhead view of a whole apple cranberry pie with a pink linen and spatula on the side.
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Apple Cranberry Pie

A sweet and tart dessert, this Apple Cranberry Pie will be the star of the show! It has such a juicy filling bursting flavor inside of a buttery, flaky crust.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cool Time 3 hours
Total Time 4 hours 40 minutes
Servings 8 servings
Calories 492kcal
Author John Kanell

Ingredients

  • 4 large apples peeled, cored, and sliced (about 700g)
  • 1½ cups fresh or frozen cranberries (165g)
  • ¾ cup granulated sugar (150g)
  • ½ cup packed light brown sugar (110g)
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • 1 Pie Crust Recipe (2 crusts for a double-crust pie)
  • ¼ cup cornstarch (28g)
  • 2 tablespoons cold unsalted butter cut into small cubes
  • egg wash (1 egg beaten with 1 teaspoon water)

Instructions

  • Preheat the oven to 425F.
  • In a large mixing bowl, combine the apples, cranberries, sugars, cinnamon, and nutmeg. Cover and set aside.
  • Roll one piecrust into a 12-inch circle a lightly floured surface. Transfer to a 9-inch pie dish. Add the cornstarch to the apple mixture and toss until well combined. Pour the filling into the pie crust, patting down the apple pieces to create a somewhat even surface. Dot with the cold butter cubes.
  • Roll the second pie crust into a 12-inch circle. Cut into thin ribbons and arrange in a lattice over the top of the filling, letting the ends hang over the edge. Trim the excess top and bottom crust within an inch of the edge of the pie pan. Tuck the overhanging crust under and crimp as desired. (For a perfectly set crust, freeze for 20 minutes.) Brush with egg wash and sprinkle with sugar, if desired.
  • Place the pie on a rimmed baking sheet and bake for 20 minutes.
  • Reduce the oven temperature to 350F and continue baking until the filling is very bubbly and the crust is a deep golden brown, about 1 hour more. Keep an eye on the pie while baking and shield the crust with foil if it’s browning too quickly. Cool the pie on a wire rack for at least 3 hours. Cover and refrigerate any leftover pie for up 5 days.

Notes

  • The reason the oven is at 425F to start is that the high heat helps the pie dough set and helps the cornstarch in the filling thicken up.
  • You can use whatever apple varieties you prefer! I like to mix a crisper apple with a softer baking apple for a varied texture.
  • A glass baking dish is perfect for beginner bakers as the glass makes it easier to see if the crust has browned to your liking.
  • If you don’t want to make a lattice top for the pie, you can cover the apple cranberry filling with the 12-inch pie dough instead. Make sure to cut vents on top so the steam can escape as the pie bakes.
  • If the pie crust dough starts to tear and crack when you’re rolling it out, then allow the dough to rest for a few minutes at room temperature before rolling it again.

Nutrition

Calories: 492kcal | Carbohydrates: 81g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 239mg | Potassium: 217mg | Fiber: 5g | Sugar: 44g | Vitamin A: 190IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 2mg