Cranberry Apple Pie Recipe (video)
One of my favorite pie recipes for Thanksgiving! Delicious and easy cranberry apple pie with my all-butter pie crust, thinly sliced apples, a touch of ground cinnamon, tart cranberries, and a beautiful lattice pie crust topping. This tart and fruity twist on classic apple pie is bound to become a family favorite! Enjoy it with a scoop of vanilla ice cream or whipped cream on the side.
Watch My Cranberry Apple Pie Video Tutorial
Watch my YouTube cranberry apple pie video tutorial for step-by-step instructions and see how to make this beautiful pie. Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Easy Apple Cranberry Pie
Here are the main ingredients you’ll need to make this incredible apple cranberry pie. Find the full list of ingredients in the printable recipe card below.
- Apples – use firm, sweet, and crispy apples such as Fiji, Green Delicious, or Gala. Firm apples will hold up well during the baking process.
- Cranberries – fresh cranberries, or frozen and thawed, will work best for this recipe.
- Ground Cinnamon – a must for any apple pie recipe!
- All-Purpose Flour & Cornstarch – I use a combination of these two to act as thickeners for the filling. They will thicken the apple juices.
- Unsalted Butter – for making the homemade pie crust and for the pie filling.
- Granulated Sugar – for sweetening the filling. You can also use light brown sugar.
Supplies & Tools for the Recipe
Need some supplies or tools to make this apple pie at home? Shop my Amazon Affiliate links for the items I use and love! See Disclosure Statement.
Easy, All-Butter Pie Crust Recipe
I love to use my All-Butter Pie Crust Recipe for most of my pies and quiches. It’s super easy to make, and the texture and flavor is unbeatable! If you prefer, you can use premade, store-bought pie crust for this recipe, too.
- Cube the butter for the pie crust into small pieces, then place into the freezer for about 20 minutes. You want the butter to be super cold.
- Place the cold butter, flour, and salt into a food processor and pulse until fine crumbles form.
- Slowly add in the water and continue mixing until a dough ball forms.
- Shape the dough into a disk, then wrap in a few layers of plastic wrap. Refrigerate the dough for at least 1 hour. The dough will keep for up to 3 days in the refrigerator.
Shaping the Pie Crust
Once the pie crust has chilled, you can begin to shape the dough for the crust.
- Divide the prepared pie crust into thirds – two-thirds for the bottom crust and one-third for the lattice topping.
- Roll out the bottom crust on a well-floured work surface into a large circle, a few inches larger than your pie pan. I use a 9-inch pie pan.
- Gently roll the dough onto your rolling pin to transfer it and unroll over the pie pan. Gently shape the dough into the pan, then pierce the bottom of the dough with a fork all over. This will prevent pockets from forming during the baking process.
Making the Cranberry Apple Pie Filling
Making the apple pie filling for this Thanksgiving pie is super easy!
- Preheat the oven to 350°F.
- First, peel and core the apples. I like to cut mine in half, then use a paring knife to cut out the cores.
- Using a sharp knife or mandoline slicer, slice the apples thinly, about 1/6-th-inch in thickness. Transfer the sliced apples into an extra-large mixing bowl.
- Add the cranberries, sugar, flour, cornstarch, salt, cinnamon, vanilla extract, and cubed butter. Use a spatula to toss everything together. The apples should be well coated, and no dry flour remains in the bowl.
- Transfer the apple pie filling into prepared pie crust, heaping the sliced apples into a mound. This recipe makes a lot of filling, but the apples will settle during the baking process.
Creating the Lattice Pie Crust Topping
You can finish this cranberry apple pie with any crust of your choice. Cut out pieces of dough or a lattice pie crust are my favorite choices.
- For the lattice pie topping, roll out the final portion of pie dough into a long rectangle. Use a sharp knife to cut the dough into long strips.
- Arrange 6 to 7 strips of dough running one way on top of the pie filling. Arrange the longer strips near the center of the pie, spacing the strips about an inch apart.
- Pull back half of the strips, lay a strip of dough perpendicular to the rest, then fold the strips back. Repeat this process, alternating the strips of dough to create a lattice effect.
- Once finished, go around the edges and press the strips and the bottom crust together, forming a thick rim around the edges. Crimp the edges of the pie with a fork, a pie press, or crimp using your fingers.
- Watch my video tutorial for step-by-step instructions for creating this lattice topping!
Apple Pie Baking Instructions
Brush the beaten egg gently over the top of the pie crust using a pastry brush. Sprinkle large, granulated sugar over the top, if desired.
Bake the apple pie in a preheated oven to 350°F for 1 hour and 15 minutes. After 25 minutes, place a pie crust proctor around the edges of the pie to prevent them from burning.
Once baked, remove the pie from the oven and let it cool on a wire rack for about 1 to 2 hours, allowing the filling to cool and thicken further.
Serving Suggestions for Cranberry Apple Pie
I recommend serving this cranberry apple pie warm. Use a sharp, serrated knife to slice through the buttery crust, then gently lift and plate.
Serve this apple pie with a scoop of vanilla ice cream or whipped cream on the side.
You can store leftovers covered in the refrigerator for up to 1 week. To freeze the pie, wrap it in a few layers of plastic wrap, then freeze for up to 3 months.
More Recipes to Try!
Enjoyed this delicious Thanksgiving pie recipe? Check out some of my other recipes you’re sure to enjoy!
- Maple Pecan Pie – the best recipe ever for pecan pie, sweetened with maple syrup instead of corn syrup.
- Bourbon Maple Pumpkin Pie – a twist on pumpkin pie with sweet maple syrup, cinnamon, and a touch of bourbon!
- Lemon Meringue Pie – a holiday favorite made with homemade lemon curd and a mountain of fluffy meringue!
- Mixed Berry Pie – for fruit lovers! A sweet combination of blueberries, raspberries, and blackberries make this pie extra delicious!
- Easy Apple Pie Trifle Cups – the easiest way to serve apple pie, in a parfait cup with caramel and whipped cream!
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Easy Cranberry Apple Pie Recipe (video)
Ingredients
- 8 medium apples, firm & sweet
- 1 1/2 cups fresh cranberries
- 3/4 cup white granulated sugar
- 1/4 cup unsalted butter, cubed into small pieces
- 1/4 cup all-purpose flour
- 2 tbsp cornstarch
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- 1 large egg, for egg wash
- 2 tbsp large granulated sugar, for garnish
Instructions
Preparing the Pie Crust:
- Divide the prepared, chilled pie crust into thirds – two-thirds for the bottom crust and one-third for the lattice topping.
- Roll out the bottom crust on a well-floured work surface into a large circle, a few inches larger than your pie pan. I use a 9-inch pie pan.
- Gently roll the dough onto your rolling pin to transfer it and unroll over the pie pan. Gently shape the dough into the pan, then pierce the bottom of the dough with a fork all over. This will prevent pockets from forming during the baking process.
Making the Pie Filling:
- Preheat the oven to 350°F.
- First, peel and core the apples. I like to cut mine in half, then use a paring knife to cut out the cores.
- Using a sharp knife or mandoline slicer, slice the apples thinly, about 1/6-th-inch in thickness. Transfer the sliced apples into an extra-large mixing bowl.
- Add the cranberries, sugar, flour, cornstarch, salt, cinnamon, vanilla extract, and cubed butter. Use a spatula to toss everything together. The apples should be well coated, and no dry flour remains in the bowl.
- Transfer the apple pie filling into prepared pie crust, heaping the sliced apples into a mound. This recipe makes a lot of filling, but the apples will settle during the baking process.
Creating Lattice Pie Crust:
- For the lattice pie topping, roll out the final portion of pie dough into a long rectangle. Use a sharp knife to cut the dough into long strips.
- Arrange 6 to 7 strips of dough running one way on top of the pie filling. Arrange the longer strips near the center of the pie, spacing the strips about an inch apart.
- Pull back half of the strips, lay a strip of dough perpendicular to the rest, then fold the strips back. Repeat this process, alternating the strips of dough to create a lattice effect.
- Once finished, go around the edges and press the strips and the bottom crust together, forming a thick rim around the edges. Crimp the edges of the pie with a fork, a pie press, or crimp using your fingers.
- Watch my video tutorial for step-by-step instructions for creating this lattice topping!
Baking Instructions:
- Brush the beaten egg gently over the top of the pie crust using a pastry brush. Sprinkle large, granulated sugar over the top, if desired.
- Bake the apple pie in a preheated oven to 350°F for 1 hour and 15 minutes. After 25 minutes, place a pie crust proctor around the edges of the pie to prevent them from burning.
- Once baked, remove the pie from the oven and let it cool on a wire rack for about 1 to 2 hours, allowing the filling to cool and thicken further.
Serving Suggestions:
- I recommend serving this cranberry apple pie warm. Use a sharp, serrated knife to slice through the buttery crust, then gently lift and plate.
- Serve this apple pie with a scoop of vanilla ice cream or whipped cream on the side.
Can’t wait to try this recipe, i will make it for the holidays (Christmas) and let you know how it turned out !
I will omit the granulated sugar for Splenda (my husband is diabetic), i’m pretty sure it will make the same result.
Hi! I’m so happy you found my recipe! This pie is one of my favorites. I hope you both love the end result! Have fun baking!