While the classic apple pie is a staple, the addition of fresh cranberries elevates it to something truly extraordinary. This Apple Cranberry Pie is a celebration of autumn and winter flavors. The natural tartness of the cranberries cuts through the sweetness of the apples, creating a complex, bright flavor profile that is beautifully housed in a flaky, buttery crust. Whether it’s for Thanksgiving, Christmas, or a cozy Sunday dinner, this pie is a vibrant and sophisticated twist on a traditional favorite.
Why This Recipe Works
- Flavor Contrast: The sharp acidity of the cranberries perfectly balances the mellow sweetness of the apples (like Honeycrisp or Granny Smith).
- Vibrant Color: As the cranberries bake, they burst and release a deep ruby-red juice that turns the filling into a stunning jewel-toned masterpiece.
- Texture Harmony: The soft, tender apples paired with the slight “pop” of the cranberries and a crisp, lattice crust creates a multi-dimensional eating experience.
- Natural Pectin: Cranberries are high in natural pectin, which helps the fruit juices thicken into a perfect, sliceable syrup without needing excessive cornstarch.
Recipe Details
- Prep Time: 45 Minutes
- Cook Time: 50–60 Minutes
- Total Time: ~2 Hours (plus cooling)
- Yield: 8 Servings
- Difficulty: Medium
Ingredients
- For the All-Butter Crust:
- 2 ½ cups All-Purpose Flour
- 1 cup (2 sticks) Cold Unsalted Butter, cubed
- 1 tsp Salt
- 1 Tbsp Sugar
- 6–8 Tbsp Ice Water
- For the Apple Cranberry Filling:
- 5 cups Apples, peeled, cored, and sliced (approx. 5-6 medium apples)
- 1 ½ cups Fresh or Frozen Cranberries
- ¾ cup Granulated Sugar
- ¼ cup Light Brown Sugar, packed
- 2 Tbsp Cornstarch
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- 1 Tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 2 Tbsp Cold Butter, cut into small pieces (to dot the top)
Instructions
- Make the Crust: Pulse flour, salt, sugar, and cold butter in a food processor until it resembles coarse crumbs. Gradually add ice water until the dough holds together. Divide into two disks, wrap, and chill for at least 1 hour.
- Prep the Filling: In a large bowl, toss the sliced apples and cranberries with sugars, cornstarch, spices, lemon juice, and vanilla. Let sit for 15 minutes to allow the juices to begin to release.
- Assemble: Roll out the first disk of dough and fit it into a 9-inch pie plate. Pour the fruit filling into the crust. Dot the top of the fruit with the small pieces of cold butter.
- The Lattice Top: Roll out the second disk and cut into 1-inch strips. Weave the strips over the top of the pie to create a lattice pattern. Trim and crimp the edges to seal.
- Finish: Brush the crust with an egg wash (1 egg beaten with 1 Tbsp water) and sprinkle with coarse sugar.
- Bake: Bake at 400°F (200°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for another 35–40 minutes until the crust is golden and the filling is bubbling thickly.
- Cool: Let the pie cool for at least 3-4 hours. This is the hardest part, but it’s essential for the juices to set!
Conclusion
This Apple Cranberry Pie is a showstopper. The ruby-red fruit peeking through a golden-brown lattice crust makes it as beautiful as it is delicious. Serve it warm with a scoop of vanilla bean ice cream or a sharp slice of cheddar cheese to truly embrace the classic flavor profiles.
(FAQ)
Q: Can I use frozen cranberries?
A: Yes! You don’t even need to thaw them. Just toss them in with the apples and add an extra 5 minutes to the baking time.
Q: My pie is too runny. What happened?
A: This usually happens if the pie is sliced while still warm. The starches need to cool completely to reach their full thickening power. Also, ensure you use a tart, firm apple like Granny Smith so they don’t turn into mush.
Q: How do I prevent the edges from burning?
A: If the edges of the crust are browning too quickly, loosely cover them with a “pie shield” or strips of aluminum foil halfway through baking.
