Irresistible Apple Cranberry Pie Recipe in 5 Easy Steps

There’s something magical about that first bite of apple cranberry pie—the way the sweet, tender apples play off the bright pop of tart cranberries. It’s become my go-to holiday dessert, the one my family starts requesting as soon as the leaves change color. I’ll never forget the Thanksgiving my niece declared it “better than pumpkin pie” (a bold statement in our house!). This perfect balance of flavors makes it special enough for celebrations but simple enough for cozy weeknights. Honestly, once you try this combination, you’ll understand why I keep coming back to this dessert year after year.

Why You’ll Love This Apple Cranberry Pie

Oh, where do I even start? This pie is my absolute favorite for so many reasons. First off, that sweet-tart combo – the apples bring the cozy comfort while the cranberries add that little zing that makes your taste buds dance. It’s like autumn in every bite!

Here’s why you’ll fall for it too:

• The perfect balance – Not too sweet, not too tart. Just right.
• Easy as… well, pie! The crust comes together quickly (don’t stress – I’ll walk you through it), and the filling is just toss-and-go.
• Holiday superstar that plays nice with turkey dinners but also shines bright at casual gatherings.
• Leftovers (if you have any!) taste even better the next day when the flavors really settle in.

Trust me, once you try this, it’ll become your signature dish too. My neighbors actually start dropping hints when pie season rolls around!

Ingredients for Apple Cranberry Pie

Alright, let’s gather our pie-making treasures! I’ve learned over the years that having everything prepped and ready makes the whole process so much smoother. Here’s what you’ll need to create that perfect sweet-tart magic:

For the Crust

• 2 1/2 cups all-purpose flour – Spoon it lightly into your measuring cup, don’t pack it down!
• 1 tsp salt – Just regular table salt works great here
• 1 cup unsalted butter – Chilled and cubed (this is crucial – I pop mine in the freezer for 15 minutes before starting)
• 6-8 tbsp ice water – I keep a glass of water with ice cubes nearby and measure as needed

For the Filling

• 4 cups apples – Peeled, cored, and sliced (I use a mix of Granny Smith and Honeycrisp for perfect texture)
• 1 cup fresh cranberries – Washed and picked through (don’t skip checking for stems!)
• 3/4 cup granulated sugar – You can adjust this up or down by a tablespoon based on your fruit’s sweetness
• 2 tbsp cornstarch – Our secret weapon against runny filling
• 1 tsp cinnamon – The warm hug your pie needs
• 1/4 tsp nutmeg – Just a whisper – too much can overpower

Pro tip from my many pie experiments: Measure everything before you start mixing. There’s nothing worse than realizing you’re short on butter when your hands are already covered in flour!

How to Make Apple Cranberry Pie

Alright, let’s get our hands floury! Making this pie is easier than you think, but I’ve got some tricks to share that’ll make it foolproof. First things first – preheat that oven to 375°F (190°C). While it’s heating up, we’ll tackle the crust – the foundation of every great pie. Then we’ll mix up that gorgeous filling that’ll have your kitchen smelling like holiday magic. Don’t worry if you’re new to pie-making – I’ve made every mistake so you don’t have to! Just follow along and you’ll be pulling out a golden, bubbly masterpiece in no time.

Preparing the Crust

Here’s where many folks get nervous, but trust me – cold hands make light work! Grab your biggest bowl and whisk together the flour and salt. Now for the fun part – take your chilled butter cubes and work them into the flour with your fingers or a pastry cutter. You want pea-sized crumbs – no smaller! Here’s my secret: when you think you’re done, stop. Overworking makes tough crust. Sprinkle in ice water one tablespoon at a time, just until the dough holds together when pinched. Divide it in two, flatten into disks, wrap in plastic, and chill for at least 30 minutes. This rest time is non-negotiable – it makes rolling so much easier!

Assembling the Apple Cranberry Pie

While the dough chills, let’s make that irresistible filling. Toss your apple slices and cranberries with sugar, cornstarch, cinnamon, and nutmeg in a big bowl. The cornstarch is key – it’ll thicken all those delicious juices. Now roll out one dough disk and gently fit it into your pie dish. Don’t stretch it – just let it settle in naturally. Pour in the filling (it’ll mound up high, but that’s perfect). Roll out the second disk, drape it over, and crimp the edges with your fingers or a fork. Cut a few slits in the top – this lets steam escape so you don’t get a soggy top crust. For extra shine, brush with an egg wash (1 egg + 1 tbsp water). Bake for about 45 minutes until golden and bubbly. Pro tip: put a baking sheet underneath to catch any drips – learned that the messy way! Now try to let it cool before slicing… if you can resist!

Want to preserve summer flavors for pie season? Check out my canning peaches guide – it’s easier than you think!

Tips for the Perfect Apple Cranberry Pie

After making this pie more times than I can count (and eating even more slices!), I’ve picked up some tricks that’ll take yours from good to “can I have the recipe?” amazing. First, use two types of apples – something tart like Granny Smith for structure and a sweeter variety like Fuji for flavor. Taste your fruit first – if your apples are super sweet, you might want to cut the sugar by a tablespoon or two. And here’s my golden crust secret: brush the top with heavy cream instead of egg wash for an extra flaky, bakery-worthy finish. It makes all the difference!

Don’t skip the cornstarch – it’s what keeps your filling from becoming soup. And if your cranberries are particularly tart, toss them with a tablespoon of sugar before adding to the mix. The biggest lesson I’ve learned? Let the pie cool completely before slicing. I know it’s hard to wait, but those juices need time to set up properly. Trust me, it’s worth it for that perfect slice that holds its shape!

Serving and Storing Apple Cranberry Pie

Oh honey, this is where the magic really happens! I love serving my apple cranberry pie still slightly warm with a big scoop of vanilla ice cream melting over the top – the way the cold creaminess blends with the warm spices is downright heavenly. For fancy occasions, a drizzle of caramel sauce takes it over the top. My uncle swears a slice tastes best with a sharp cheddar cheese melted on top (a quirky family tradition!).

Leftovers (if you’re lucky enough to have any!) keep beautifully at room temperature for about 2 days – just cover loosely with foil. After that, refrigerate for up to 5 days. Want to freeze it? Wrap individual slices tightly in plastic wrap, then foil – they’ll stay perfect for 3 months. Pro tip: reheating frozen slices in the toaster oven brings back that fresh-baked crispness. Just don’t microwave unless you want soggy crust – learned that lesson the hard way!

Nutritional Information for Apple Cranberry Pie

Now, I’m no nutritionist, but here’s the deal – this pie is packed with real fruit and made-from-scratch goodness! The nutritional info will vary depending on your exact ingredients (especially how heavy-handed you are with the butter!). As with any homemade treat, consider this a special occasion indulgence rather than an everyday health food. The apples and cranberries do bring some fiber and vitamin C to the party though – that counts for something, right? Just enjoy each delicious bite without overthinking the numbers!

Frequently Asked Questions About Apple Cranberry Pie

After sharing this recipe with friends for years, I’ve heard all the questions! Here are the ones that pop up most often:

Can I use frozen cranberries?

Absolutely! Frozen cranberries work great – no need to thaw them first. Just toss them straight from the freezer into your filling mixture. They’ll release more juice as they bake, so you might want to add an extra teaspoon of cornstarch to compensate.

How do I prevent a soggy bottom crust?

Oh dear, we’ve all been there! My foolproof trick? Blind bake the bottom crust for just 10 minutes before adding the filling. Sprinkle a thin layer of breadcrumbs or ground nuts first – they’ll absorb excess juice wonderfully!

Can I make this pie ahead of time?

You sure can! Assemble the pie and refrigerate overnight before baking (wrap tightly in plastic). The crust actually benefits from resting! For longer storage, freeze the unbaked pie for up to 3 months – just add 10-15 minutes to the baking time.

What apples work best?

I swear by mixing firm, tart apples (like Granny Smith) with sweeter ones (Honeycrisp or Fuji). This gives you perfect texture and balanced sweetness. Want more apple inspiration? Check out my moist sultana cake with apples recipe!

The edges burn before the pie is done – help!

Been there! Try covering the edges with foil or a pie shield after the first 30 minutes of baking. You can even make little aluminum foil “bracelets” to protect just the crust edges while the center finishes browning.

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