Apple Cranberry Pie

This Apple Cranberry Pie is everything you want in a dessert—crispy, flaky, golden crust on the outside, and a sweet, juicy apple filling with a hint of tartness from the cranberries on the inside. The apples and cranberries pair really nicely together and the most amazing combination is serving the pie warm with a cold scoop of ice cream. 

There’s nothing quite like enjoying a warm slice of apple pie on a chilly fall evening. The simplicity of this iconic American dessert is part of its charm. I’ve been perfecting this classic recipe for years, and I’m so excited to finally share it with you. With cranberries in season right now, I thought, “Why not add a little tart twist?” And I’m so glad I did.

The blend of sweet, juicy apples and tangy cranberries is absolutely irresistible. They complement each other perfectly, creating a flavor balance that’s both familiar and fresh. As for the crust—oh, it’s everything you want in a pie crust. Flaky, buttery, and just tender enough to melt in your mouth. I love adding a little sour cream to the dough—it gives the crust a subtle richness and makes it extra soft. Honestly, it’s so good, I sometimes wish I could roll it out and make cookies instead!

There’s something about pulling a golden-brown pie out of the oven that just makes me feel so cozy and “housewifely.” I hope you enjoy making this Apple Cranberry Pie for your loved ones and get to witness their smiles as they take their first bite. It’s one of those desserts that’s bound to make them say, “This is so good—thank you!”

Ingredients for Apple Cranberry Pie

Pie Crust Ingredients:

• Butter (very cold)
  • Cold butter is the secret to a flaky, tender pie crust. The cold butter creates little pockets in the dough that puff up as it bakes, giving you that flaky texture we all love.
• All-purpose flour
• Flour provides the structure for the pie crust. It helps bind everything together to create a sturdy, yet tender base for the pie.
• Salt
  • Just a pinch of salt helps balance out the sweetness of the pie filling and enhances the flavor of the crust.
• Granulated sugar
  • A little bit of sugar in the crust adds a touch of sweetness.
• Egg
  • The egg helps bind the dough together and gives the crust a bit of richness. It also contributes to a golden color when used in the egg wash later.
• Sour cream
  • Sour cream adds a bit of tang and richness to the crust. It helps keep the dough tender and moist.
• Ice water
  • Ice water is key to keeping the dough cold, which helps create that perfect flaky texture. Don’t be tempted to add too much water—only enough to bring the dough together.

Apple Filling Ingredients

• Apples
  • Apples are, of course, the star of the filling! You want to choose apples that hold up well during baking, such as Granny Smith, Honeycrisp, or Braeburn. These apples provide a great balance of tartness and sweetness. Feel free to use a mix of apples for extra flavor depth.
• Cranberries
  • Fresh cranberries are ideal, but frozen cranberries work just as well —just make sure to thaw them and drain any excess liquid.
  • If you’d prefer a less tangy flavor, you could swap cranberries with raspberries or cherries, though I think the cranberries are truly what make this pie special!
• Granulated Sugar
  • This sweetens the filling and helps the apples and cranberries release their juices as they bake, creating a syrupy filling.
• Salt
• Lemon Juice
  • Lemon juice brightens up the flavors and helps cut through the sweetness of the apples and keeps them from turning brown.
  • Add some lemon zest in addition to the lemon juice. It adds the best lemony flavor.
• All-purpose flour
  • Flour is used to thicken the fruit filling and it absorbs the juices from the apples and cranberries and turns into a beautiful, syrupy consistency while baking.
• Butter (cut into 1/4-inch cubes)
  • Butter makes the filling rich and adds to the overall flavor of the pie.
• Egg wash (1 egg + 1 tablespoon water or milk)
  • An egg wash is what gives the crust its beautiful golden, glossy finish. It’s simply one beaten egg mixed with a bit of water or milk, brushed on top of the pie before baking.

Preparing the Pie Crust

I usually make pie crusts the day before I am planning to bake the pies. The pie dough needs to be really cold to turn out flaky and tender.

1. To start, pop the butter and water into the freezer while you gather the other ingredients. The colder everything is, the better!
2. Place the flour, salt, and sugar into a food processor and add the cold butter pieces. Pulse until there are pea-sized pieces of butter in the flour.
3. In a separate bowl, mix together the egg, sour cream, and 3 tablespoons of ice-cold water. Pour this into the flour-butter mixture and pulse until everything is just combined.
   • If the dough still seems too dry, add more cold water, one tablespoon at a time, until the dough starts to come together. Be careful not to overmix—it’s okay if it’s a little shaggy.
4. Divide the dough in half and wrap each portion in parchment paper, plastic wrap, or aluminum foil. Pop them in the fridge to chill for at least an hour. This resting time lets the dough relax, which makes it easier to roll out.
   • If you’re prepping ahead, you can store the dough in the fridge for a few days or freeze it for up to a month!

Making Pie Crust Without a Food Processor

No food processor? No problem! You can still make a great crust by hand.

1. Start by cutting the cold butter into the flour with a pastry cutter or a fork.
   • The key is to keep the butter in little pieces—this helps make the crust flaky. Work quickly, as you don’t want the butter to melt into the flour.
2. Once the butter is cut in, dump the mixture onto the counter and quickly knead it together.
   • Gather the loose bits of flour into the dough, but don’t overwork it. The goal is to keep the dough cold and the butter intact, so try to be as quick as possible—warm hands will melt the butter, and we want to avoid that.

Preparing the Apple Cranberry Filling

1. Preheat the oven to 400 degrees Fahrenheit.
2. Prepare the cranberries.
   • Cut the cranberries in half and toss them with 1-2 tablespoons of sugar.
   • Cranberries are tart on their own, so this step helps balance their acidity and sweetness. By coating them in sugar, you give them a chance to absorb some sweetness before they bake.
3. Prepare the apples.
   • Peel and slice the apples, then place them in a large mixing bowl along with the cranberries, the remaining sugar, lemon juice, and a pinch of salt.
4. Let the fruit sit for at least 30 minutes. This allows the juices to release and develop flavor. You’ll notice liquid pooling at the bottom of the bowl.
   • Drain the accumulated juice from the fruit (you’ll get about 1/2 cup of liquid).
   • This is key to preventing a soggy pie. By removing the excess juice, you keep the filling thick and prevent the crust from getting soggy while baking.
5. Coat the fruit with flour.
   • Add the flour to the drained filling and toss it together until all the apples and cranberries are evenly coated.

Assembling and Baking the Pie:

1. Prepare the bottom crust.
   • Roll out one disc of pie dough into a 12-14 inch circle and gently ease it into a deep-dish pie plate.
   • If you’re using a standard pie pan, you may have extra filling, which you can use for mini pies or snacks!
2. Add the filling and dot with butter.
   • Fill the pie with the apple-cranberry mixture and dot the top with 2 tablespoons of butter, cut into small pieces.
3. Keep the pie cold
   • Place the filled pie into the fridge while you work on the top crust.
   • Chilling the pie helps keep the crust cold and ensures a flakier texture when it bake
4. Prepare the top crust.
   • Roll out the second pie dough disc and create a lattice or any topping design you prefer.
   • The lattice allows the filling to peek through and creates an attractive presentation, but you can also go for a full crust or even a crumb topping—your choice!
5. Crimp the edges and brush with egg wash.
   • Crimp the edges of the pie to seal it and create a decorative border. Brush the top with an egg wash (1 beaten egg with 1 tablespoon of water or milk).
   • The egg wash gives the crust a golden, glossy finish once baked.
6. Bake the pie.
   • Place the pie in the preheated oven and bake for 25 minutes at 400°F. After 25 minutes, reduce the oven temperature to 350°F and continue baking for another 50-60 minutes.
   • Baking at the high temperature first helps the crust set, while lowering the temperature allows the filling to cook through without burning the crust. Keep an eye on it and rotate the pie if necessary to ensure even baking.
7. Cool and serve.
   • Once the pie is golden and bubbly, remove it from the oven and let it cool for at least 30 minutes before slicing.
   • Allowing the pie to cool helps the filling firm up and makes for cleaner slices. Serve warm, and if you’re feeling indulgent, top it with a scoop of vanilla ice cream or a dollop of whipped cream.

More Pie Recipes

• The Perfect Pumpkin Pie
• Blackberry Cheesecake Pie
• Food Processor Pie Crust
• Nectarine Galette

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