This festive cranberry apple pie combines tart cranberries and sweet apples in a flaky double crust—perfect for holiday tables and cozy fall baking.

1 (14.1 oz) package pastry for a double-crust 9-inch pie

4 cups apples, peeled and sliced

2 cups cranberries (fresh or thawed from frozen)

¾ cup white sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

2 tablespoons butter, cut into small pieces

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Preheat Oven:

Preheat oven to 400°F (200°C).

Prepare Bottom Crust:

Line a 9-inch pie plate with the bottom pie crust.

Assemble Filling:

Add sliced apples to the crust, then top with cranberries.

In a small bowl, mix sugar, cornstarch, and cinnamon. Sprinkle over the fruit.

Dot the top with small pieces of butter.

Top and Seal:

Place the second crust over the filling.

Crimp the edges to seal and cut slits in the top crust to allow steam to escape.

Bake the Pie:

Bake for 45–60 minutes, or until the crust is golden brown and the filling is bubbling.

If the crust browns too quickly, tent with foil.

Cool and Serve:

Let the pie cool on a wire rack for at least 1 hour before slicing.

Use a mix of tart and sweet apples (e.g., Granny Smith and Honeycrisp) for depth of flavor.

Frozen cranberries can be used — no need to thaw.

Pie is best served the same day, but leftovers keep well covered at room temp for 1–2 days, or refrigerated up to 4 days.

Delicious with whipped cream, vanilla ice cream, or caramel drizzle.