Cranberry Apple Pie Recipe

If you love the cozy flavors of fall, you’re going to adore this Cranberry Apple Pie Recipe. I absolutely love how the tart cranberries balance the sweet and tender apples, creating a filling that’s just bursting with that perfect harmony of flavors. Every bite reminds me of holidays spent with family, and honestly, it’s become my go-to when I want a dessert that feels special yet approachable.

You’ll find that this pie works beautifully for Thanksgiving or any chilly evening when you crave something warming and comforting. The homemade crust, infused with a subtle tang from vinegar, gives the whole pie a flaky, tender texture that’s hard to resist. Trust me, once you try this Cranberry Apple Pie Recipe, it’ll become a staple in your dessert repertoire just like it did in mine.

this Recipe

Ingredients You’ll Need

The magic of this Cranberry Apple Pie Recipe starts with ingredients you can find at any grocery store, yet they come together in a way that feels truly special. Each element plays its part—from the crisp tart apples to the fresh zing of cranberries, all wrapped in a tender, flaky crust.

• All-purpose flour: This is your base for the crust and thickening the filling; I always like to use unbleached for better texture.
• Baking powder: Helps to lighten the crust a bit for fluffiness without overpowering flakiness.
• Kosher salt: Adds essential seasoning to balance out the sweetness.
• Shortening: Makes the crust super flaky and tender—plus, it’s easy to work with even if you don’t have chilled butter on hand.
• White vinegar or apple cider vinegar: A little acidity boosts the crust’s tenderness and flavor depth.
• Ice water: Keeps the dough cold which is key for flaky crust layers.
• Egg whites: Used to brush the crust for a golden, shiny finish that looks stunning.
• Butter: Creates a rich base for the filling and helps everything meld together.
• White sugar and brown sugar: The mix of these sugars provides balanced sweetness and a slight molasses hint for warmth.
• Ground cinnamon, nutmeg, and allspice: These spices bring that signature fall warmth, making the pie cozy and aromatic.
• Granny Smith apples: Their tartness holds up well in baking and contrasts wonderfully with the sugars.
• Fresh cranberries: Their bright tart flavor adds a refreshing zing that makes this pie stand out.
• Coarse sugar (optional): Sprinkling this on top before baking adds a subtle crunchy sweetness and pretty sparkle.

Variations

I often tweak this Cranberry Apple Pie Recipe depending on the season or what I have on hand. It’s fun to make it your own — don’t hesitate to try variations that suit your tastes or dietary needs.

• Use different apples: I sometimes swap Granny Smiths for Honeycrisp or Fuji for a sweeter pie—I love how the natural sugars change the flavor profile.
• Make it gluten-free: Use a gluten-free flour blend for the crust; I’ve found it works nicely as long as you keep the dough chilled and handle it gently.
• Spice it up: Adding a pinch of cardamom or ginger gives the filling an unexpected warm twist that guests often ask about.
• Vegan adaptation: Replace butter with coconut oil and use a vegan egg wash alternative like almond milk with maple syrup for brushing the crust.

How to Make Cranberry Apple Pie Recipe

Step 1: Whip Up the Flaky Crust

Start with mixing your dry ingredients—flour, baking powder, and salt—in a large bowl. Then, add the shortening chunks and work them into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs. This part only takes a few minutes, but don’t rush—small pea-sized bits of shortening give you the best flaky layers.

Step 2: Bring the Dough Together

Add the vinegar and 4 tablespoons of ice water next. Toss everything gently to distribute the moisture, then add the remaining water, a tablespoon at a time, until the dough just starts to come together when you squeeze it. Be careful not to overwork it—too much handling leads to tough crust, and that’s the last thing you want!

Step 3: Chill the Dough

Divide the dough into two equal balls, wrap each tightly in plastic wrap, and flatten them slightly. Chilling them for at least 30 minutes (or up to 24 hours in the fridge) makes rolling easier and helps the texture. Believe me, this patience pays off!

Step 4: Prepare the Filling While Preheating

Preheat your oven to 350°F (175°C). Melt the butter in a saucepan over medium heat, then whisk in the flour to make a smooth paste. Stir in the water, white sugar, brown sugar, and spices, and bring the mixture to a simmer. This creates a luscious base that’ll thicken and flavor the fruit beautifully.

Step 5: Combine and Assemble

In a large bowl, toss the peeled, cored, and sliced Granny Smith apples with the fresh cranberries and pour in your sugar-spice mixture. Stir gently to coat all the fruit evenly. Roll out one dough ball to line your pie dish, brush it with egg white to keep it crisp, and pop it in the freezer a few minutes to chill while you shape the lattice top from the second ball.

Step 6: Add the Lattice and Bake

Arrange the fruit mixture in a mound in the bottom crust, then lay the lattice crust strips over the top. Brush with the remaining egg white and sprinkle some coarse sugar if you’re feeling fancy—this adds a lovely sparkle and crunch once baked. Bake for about an hour, or until the crust is golden and the apples are tender and juicy beneath.

How to Serve Cranberry Apple Pie Recipe

Garnishes

I love serving this Cranberry Apple Pie with a scoop of vanilla ice cream or a dollop of lightly whipped cream—it adds a creamy contrast to the tart filling. For a festive touch, a sprinkle of cinnamon or a few fresh cranberries on top always makes the presentation pop and tastes delightful.

Side Dishes

This pie pairs wonderfully with a warm cup of spiced tea or a rich coffee. If you’re serving it for a holiday meal, it’s lovely alongside roasted nuts or a cheese board for a sweet-savory combination that your guests will appreciate.

Creative Ways to Present

For special occasions, I sometimes bake this pie in mini tart pans for adorable, individual servings. You can also decorate the lattice crust with cut-out shapes like leaves or hearts made from extra dough—it’s a fun way to personalize and impress without much extra effort.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with plastic wrap and refrigerate it; it stays delicious for up to 3 days. I’ve found that letting it come to room temperature before serving brings back the best flavor and texture, almost like fresh from the oven.

Freezing

This Cranberry Apple Pie Recipe freezes well too. I freeze the assembled pie (before baking) wrapped in plastic and foil to protect against freezer burn. When I’m ready to enjoy it, I thaw it overnight in the fridge and bake as usual for a fresh-baked taste anytime.

Reheating

To reheat leftovers, I pop a slice in a 350°F oven for about 10–15 minutes. This crisps up the crust again and warms the filling without drying it out, which I think is perfect for savoring every last bite.

FAQs

Final Thoughts

This Cranberry Apple Pie Recipe feels like a warm hug on a plate, and I’m so excited to share it with you. It’s a recipe that’s both comforting and a bit festive, perfect for creating memories with loved ones around the table. Give it a try—you’ll enjoy the process and love how impressive the result tastes. Trust me, once you taste this pie, you’ll be baking it all season long!

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