I love how this cranberry apple pie captures the essence of fall and winter in one dish. The tart cranberries complement the sweet apples, and the cinnamon adds that familiar, cozy spice. The prep is easy, the ingredients are simple, and the results? Absolutely stunning. It’s a show-stopping dessert that looks as good as it tastes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (14.1 oz) package pastry for double-crust 9-inch pie
4 cups peeled, sliced apples
2 cups cranberries
¾ cup white sugar
1 tbsp cornstarch
1 tsp ground cinnamon
2 tbsp butter, cut into small pieces
Directions
I start by preheating the oven to 400°F (200°C) and lining a 9-inch pie plate with the bottom crust.
I arrange the sliced apples first, then layer the cranberries on top.
In a small bowl, I mix together the sugar, cornstarch, and cinnamon, then sprinkle the mixture evenly over the fruit.
I dot the top with butter, cover the pie with the second crust, crimp the edges to seal, and cut small slits in the top for steam to escape.
I bake the pie for 45–60 minutes, or until the crust is golden brown and the filling is bubbling.
I let the pie cool for at least an hour before slicing so the filling sets nicely.
Servings and timing
This pie makes 8 generous servings. It takes about 20 minutes to prepare and 45–60 minutes to bake. With a cooling time of 1 hour, the total time comes to around 1 hour and 5 minutes. Each serving contains approximately 300 calories.
Variations
I sometimes like to mix things up by using a combination of sweet and tart apples—like Honeycrisp and Granny Smith—for more depth of flavor. For a more rustic texture, I’ve added chopped walnuts or pecans to the filling. If I want to cut back on sugar, I reduce it slightly or use a sugar substitute with great results. A dash of nutmeg or allspice adds a warm twist to the flavor profile, too.
Storage/Reheating
If I have leftovers (which is rare!), I store the pie covered at room temperature for up to 2 days or refrigerate it for up to 4 days. For longer storage, I wrap individual slices tightly and freeze them for up to 3 months. To reheat, I pop a slice in the oven at 350°F (175°C) for about 10–15 minutes or warm it in the microwave for 30 seconds to 1 minute.
FAQs
What type of apples work best for this pie?
I usually go for firm, tart apples like Granny Smith or Braeburn. They hold their shape well during baking and balance the sweetness of the sugar and cranberries.
Can I use frozen cranberries instead of fresh?
Yes, I’ve used frozen cranberries with great success. I just make sure not to thaw them first to avoid excess moisture in the filling.
How do I prevent the bottom crust from getting soggy?
I sometimes blind-bake the bottom crust for 5–7 minutes before filling, or I sprinkle a bit of flour or ground nuts over it to absorb extra juice during baking.
Can I make this pie ahead of time?
Absolutely. I often assemble the pie and refrigerate it (unbaked) up to a day ahead. When I’m ready, I bake it directly from the fridge, just adding a few extra minutes to the baking time.
Is it okay to use a store-bought pie crust?
Definitely. While I love homemade crusts, using a store-bought one saves time and still delivers delicious results, especially if I choose a high-quality brand.
Conclusion
This homemade cranberry apple pie is a holiday classic in my kitchen, and once I make it, I always find myself craving it again and again. It’s easy to prepare, full of festive flavor, and perfect for sharing—or savoring solo with a warm drink. Whether for a family gathering or a simple treat for myself, this pie never disappoints.
