Perfect Cranberry Apple Pie Recipe for the Best Fall Dessert

The sweet, tart aroma of cranberries mingling with cinnamon-spiced apples baking in the oven is the ultimate signal that fall has arrived. This Perfect Cranberry Apple Pie is my go-to dessert when the leaves start to turn golden and crisp. It’s a delightful combination of flavors and textures that scream cozy comfort, perfect for family gatherings or just curling up with a slice on a chilly evening.

I first discovered this recipe during a fall pie bake-off at my local farmers’ market, and it’s been a staple in my kitchen ever since. The vibrant pop of cranberries adds a tangy twist to classic apple pie, making it feel fresh and exciting without straying too far from tradition. Trust me, once you try this, it’ll become your new autumn favorite.

Whether you’re looking for a show-stopping dessert for Thanksgiving or just a way to use up seasonal fruits, this Cranberry Apple Pie has it all—beautiful colors, cozy spices, and that perfect flaky crust. Let’s dive in!

Why You’ll Love This Recipe

• Perfect Balance of Sweet and Tart: The natural sweetness of apples pairs beautifully with the tartness of cranberries, creating a flavor profile that’s both nostalgic and refreshing.
• Ideal for Fall Gatherings: This pie is a crowd-pleaser, making it perfect for holiday dinners, Friendsgiving, or even a cozy Sunday brunch.
• Easy to Prepare: With straightforward steps and simple ingredients, you’ll have a stunning dessert without hours of effort.
• Beautiful Presentation: The vibrant red cranberries peeking through the golden crust make this pie almost too pretty to eat (but trust me, you’ll want to!).
• Customizable: Adjust the sweetness or spice levels to suit your personal taste, or swap in your favorite apple varieties.

Ultimately, this recipe stands out because it combines the comfort of a classic apple pie with a modern twist. It’s the kind of dessert that makes guests say, “Wow, this is incredible!” after the first bite.

What Ingredients You Will Need

This recipe uses simple, seasonal ingredients to create a cozy fall masterpiece. Here’s what you’ll need:

• Apples: 5-6 medium apples, peeled, cored, and sliced (I recommend Honeycrisp or Granny Smith for their firm texture).
• Cranberries: 1 cup fresh or frozen cranberries (if using frozen, no need to thaw).
• Sugar: 3/4 cup granulated sugar (adjust based on your tartness preference).
• Brown Sugar: 1/4 cup packed (adds depth of flavor).
• All-Purpose Flour: 3 tablespoons (to thicken the filling).
• Cinnamon: 1 1/2 teaspoons (the quintessential fall spice).
• Nutmeg: 1/4 teaspoon (adds warmth).
• Lemon Juice: 1 tablespoon (to brighten the flavors).
• Pie Crust: 2 unbaked pie crusts (store-bought or homemade; I use my flaky butter crust recipe).
• Egg Wash: 1 egg, beaten (for that golden finish).
• Coarse Sugar: Optional, for sprinkling on top.

Most of these ingredients are pantry staples or easy to find at your local grocery store during the fall season. Feel free to swap in your favorite pie crust recipe or adjust the sugar levels to suit your taste.

Equipment Needed

Here’s all the equipment you’ll need to whip up this stunning pie:

• Mixing Bowls: For tossing the fruit filling and preparing the egg wash.
• Pie Dish: A standard 9-inch pie dish works perfectly.
• Rolling Pin: If you’re using homemade pie crust, this is essential.
• Pastry Brush: For applying the egg wash.
• Knife or Apple Slicer: To prep the apples.
• Cooling Rack: Allows the pie to cool evenly after baking.

If you don’t have a pastry brush, you can use the back of a spoon for the egg wash. For budget-friendly pie dishes, glass options are great—they’re affordable and let you see how the crust is browning.

Preparation Method

1. Prep the Ingredients: Peel, core, and slice the apples into thin slices. Combine the apples, cranberries, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl. Toss until the fruit is evenly coated.
2. Prepare the Pie Crust: Roll out one pie crust and fit it into a 9-inch pie dish, leaving a slight overhang. Spoon the fruit mixture into the crust, spreading it out evenly.
3. Add the Top Crust: Roll out the second pie crust and place it over the filling. You can leave it whole or cut it into lattice strips for a decorative look. Trim any excess crust and crimp the edges together using your fingers or a fork.
4. Apply Egg Wash: Beat the egg in a small bowl and brush it over the top crust. Sprinkle with coarse sugar for extra sparkle and crunch.
5. Bake the Pie: Preheat your oven to 375°F (190°C). Place the pie on the center rack and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
6. Cool and Serve: Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set so you get clean slices.

Pro tip: If your crust starts browning too quickly, tent it with aluminum foil halfway through baking.

Cooking Tips & Techniques

• Don’t Skip the Lemon Juice: It brightens the flavors and balances the sweetness.
• Keep the Crust Cold: If using homemade crust, chill it before rolling to prevent sticking and ensure flakiness.
• Use Firm Apples: Softer varieties can turn mushy during baking. Honeycrisp and Granny Smith are ideal.
• Watch the Oven: All ovens vary, so keep an eye on your pie during the last 10 minutes to prevent over-browning.
• Let It Cool Completely: Tempting as it is, slicing too soon can result in a runny filling.

These little tips can make all the difference in achieving a pie that’s both beautiful and delicious!

Variations & Adaptations

Want to make this recipe your own? Here are a few ideas:

• Gluten-Free: Use a gluten-free pie crust and substitute the flour in the filling with cornstarch.
• Spiced Pear and Cranberry: Swap the apples for pears to create a slightly softer filling with a unique flavor twist.
• Cranberry Orange Apple Pie: Add 1 teaspoon of orange zest to the filling for a citrusy upgrade.
• Vegan Version: Use a vegan pie crust and brush the top with plant-based milk instead of egg wash.

I’ve tried the cranberry-orange variation, and it’s absolutely divine for holiday gatherings!

Serving & Storage Suggestions

This pie is best served warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a mug of spiced cider or coffee for ultimate fall vibes.

To store leftovers:

• Refrigerator: Cover the pie tightly and store for up to 4 days.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months.

To reheat, warm slices in a 350°F oven for 10-15 minutes or microwave for 20-30 seconds. The flavors deepen after a day, so it’s just as delicious (if not more) the next day!

Nutritional Information & Benefits

This pie offers a mix of wholesome fruit and indulgent crust. While it’s a treat, the cranberries are packed with antioxidants, and apples provide dietary fiber and vitamins.

Serving Size	1 slice (1/8 of the pie)
Calories	310
Carbohydrates	45g
Sugar	22g
Fiber	4g

Of course, this is meant to be enjoyed, so don’t stress too much over the numbers—it’s all about balance!

Conclusion

This Perfect Cranberry Apple Pie is everything a fall dessert should be—warm, inviting, and bursting with seasonal flavors. Whether you’re hosting a dinner or just treating yourself, this pie is sure to impress.

I love how the tart cranberries complement the sweet apples, and the flaky crust ties everything together beautifully. It’s a recipe I hold close to my heart, and I hope you’ll enjoy it just as much.

Let me know in the comments if you try this recipe or if you have your own spin on it. Don’t forget to share it with friends and save it for your next baking session. Happy fall baking!

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly! There’s no need to thaw them before adding to the filling.

What’s the best type of apple for this pie?

Firm, tart apples like Granny Smith or sweet-tart varieties like Honeycrisp are ideal.

How do I prevent a soggy bottom crust?

Make sure the fruit filling is well-coated with flour, and bake the pie on the lowest rack in your oven for better heat distribution.

Can I make this pie ahead of time?

Absolutely! Bake the pie, let it cool completely, and store it covered in the fridge for up to 2 days before serving.

What can I use instead of egg wash?

Brush the crust with milk or cream for a similar golden finish.

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