Apple Cranberry Pie

This apple cranberry pie is sweet, tart and colorful. With crisp apples, tangy cranberries and a flaky crust, it makes a charming and flavorful dessert.

You might also like sour cream raisin pie, apple pie cupcakes, apple pie cocktail, apple cheddar pie, apple pie cheesecake and apple slab pie.

Why You’ll Love It           

Balanced flavor: Sweet apples and tart cranberries create a perfect mix of flavors.
Simple prep: Store-bought crust saves time without sacrificing quality.
Customizable: You can easily swap fruits or spices to suit your taste.
Festive look: The red cranberries give the pie a cheerful, seasonal touch.

Apple and Cranberry Pie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Store-bought pie dough: Provides a buttery, flaky base and top without extra work.
Granny Smith apples: Tart apples that keep their shape when baked.
Cranberries: Add bright color and tangy flavor to balance the apples, making a sweet tart filling for this fruit pie. You can use frozen or fresh cranberries. If using frozen cranberries, you can use them straight from the freezer without thawing.
Granulated sugar: Sweetens the filling and balances the tart fruit.
Cornstarch: Thickens the juices so the filling sets properly.
Pumpkin pie spice: Brings warm notes of cinnamon, nutmeg and allspice.
Lemon zest: Lifts the flavor with a citrusy brightness.
Lemon juice: Prevents browning and balances sweetness.
Butter: Cold cubed butter adds richness and helps the filling meld together. You can use salted or unsalted butter (adding a little salt if needed).
Egg wash: Gives the crust a shiny, golden finish.
Coarse sugar: Sprinkled on top for crunch and sparkle. An optional ingredient.

How to Make Apple Cranberry Pie

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the crust: Fit one crust into a pie dish and trim edges.
Mix the filling: Toss thinly sliced apples, cranberries, sugar, cornstarch, spice, zest, juice and salt.
Fill the crust: Spoon in the apple filling and dot cold butter on top.
Top the pie: Place the second prepared pie crust over the filling and crimp edges.
Finish the top: Brush with egg wash and sprinkle with sugar.
Bake: Bake until the crust is golden brown and the filling is bubbling.
Cool: Let the pie rest in the pie plate to cool, then slice, serve and enjoy.

Substitutions and Variations

Gluten-free option: Use a gluten-free pie crust for a suitable version. (I like this pie crust!)
Apple swap: Honeycrisp, Golden Delicious or Braeburn work well if you prefer a sweeter filling. Another idea is to swap the apples for canned apple pie filling, which also means you can omit the sugar since this is already sweetened. Add cranberries too for an apple cranberry pie filling.
Cranberry change: Dried cranberries can be used, though the texture will differ.
Egg wash: Use milk or cream instead, whichever you have on hand.
Spice mix: Replace pumpkin pie spice with cinnamon, nutmeg and allspice.
Homemade pie crust: Any double pie crust recipe works well here. You can make a lattice pie crust topping or just top with a plain crust if preferred.
Add caramel: Make a caramel apple cranberry pie by adding caramel pieces to the filling.

Serving Suggestions

Appetizers: Begin your meal with a bowl of escarole bean soup and cheddar chive dinner rolls.
Main dishes: Serve mostaccioli if you’re in a pasta mood or steak au poivre with roasted acorn squash and garlic green beans.
Desserts: Enjoy a slice baked pie with vanilla ice cream or whipped cream if liked.

How to Store Cranberry Apple Pie

Store: Keep the apple cranberry pie covered at room temperature for up to 2 days or refrigerate up to 4 days.
Freeze: Wrap tightly and freeze for up to 3 months.
Thaw: Defrost in the refrigerator overnight before serving.
Reheat: Warm slices in the oven at 300°F for 10 to 15 minutes.