Rustic Apple Cranberry Pie Recipe Best Festive Dessert

The warm aroma of baked apples and tart cranberries dancing with cinnamon and nutmeg might just be the smell of the holidays. This Rustic Apple Cranberry Pie isn’t just a dessert—it’s a celebration of festive flavors wrapped in a buttery, flaky crust. Whether you’re hosting a cozy family dinner or looking for a show-stopping dessert for your holiday table, this pie will steal the spotlight.

I first stumbled upon this recipe years ago when I was searching for something different to pair with the oversized sack of cranberries I’d bought. I wanted something traditional yet unique, and combining apples and cranberries felt like the perfect marriage of flavors. After tweaking it over the years, I can confidently say this pie has become a staple in my holiday baking—and I promise it will be in yours too!

If you’re ready to wow your guests (or just treat yourself), let’s dive into the details of this irresistible Rustic Apple Cranberry Pie recipe.

Why You’ll Love This Recipe

• Perfect Holiday Dessert: This pie combines classic apple pie with a festive cranberry twist—ideal for Thanksgiving or Christmas.
• Beautifully Rustic: The free-form crust and bubbling fruit filling make this pie look effortlessly charming.
• Sweet and Tart Flavor Combo: The balance of sweetness from the apples and tangy cranberries creates a flavor explosion in every bite.
• Simple Ingredients: You won’t need anything fancy—just pantry staples and fresh fruit.
• Make-Ahead Friendly: Perfect for prepping in advance, so you can enjoy stress-free holiday hosting.
• Customizable: Adjust the sweetness or spices to suit your taste, and even swap out cranberries for other seasonal fruits.

What sets this Rustic Apple Cranberry Pie apart is its texture and flavor. The cranberries add a vibrant pop of color and tartness, while the apples soften into sweet perfection. And let’s not forget the buttery crust that wraps it all together—it’s flaky, golden, and absolutely irresistible.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create a festive masterpiece.

For the Filling:

• 4 medium apples, peeled, cored, and sliced thin (I recommend Granny Smith or Honeycrisp for their balance of tartness and sweetness)
• 1 cup fresh cranberries (frozen can work too—just thaw them first)
• 1/2 cup granulated sugar (adjust based on your preferred sweetness)
• 1/4 cup brown sugar (adds depth and richness)
• 2 tablespoons all-purpose flour (to thicken the filling)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice (brightens the flavors)

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, chilled and cut into cubes
• 6 to 8 tablespoons ice water (add gradually until the dough comes together)

For Brushing and Topping:

• 1 egg, beaten (for brushing over the crust)
• 1 tablespoon coarse sugar (optional, for sprinkling)

Pro Tip: For a deeper flavor, you can toss the apples and cranberries in a splash of spiced rum or apple cider before adding the other filling ingredients.

Equipment Needed

• Mixing bowls (for preparing the filling and crust)
• Pastry cutter or food processor (to make the crust)
• Rolling pin (to roll out the dough)
• Baking sheet (this pie is baked free-form, so no pie pan needed!)
• Silicone baking mat or parchment paper (to prevent sticking)
• Pastry brush (for egg wash)

If you don’t have a pastry cutter, you can use two forks or even your hands to incorporate the butter into the flour—it’s a bit messy but works beautifully.

Preparation Method

1. Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the chilled butter cubes and cut them into the flour using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two disks, wrap them in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large mixing bowl, combine the sliced apples, cranberries, sugars, flour, cinnamon, nutmeg, vanilla extract, and lemon juice. Stir until the fruit is evenly coated.
3. Roll out the dough: Take one disk of dough out of the refrigerator and roll it into a large circle about 12 inches in diameter on a floured surface. Transfer it to a baking sheet lined with parchment paper.
4. Add the filling: Scoop the apple cranberry mixture into the center of the rolled-out dough, leaving about 2 inches of border around the edges.
5. Fold the crust: Carefully fold the edges of the dough over the filling, pleating as you go to create a rustic look. The center of the pie should remain exposed.
6. Brush and sprinkle: Brush the folded crust with beaten egg and sprinkle with coarse sugar for extra sparkle.
7. Bake the pie: Preheat your oven to 375°F (190°C) and bake the pie for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.
8. Cool and serve: Let the pie cool on the baking sheet for at least 20 minutes before slicing. Serve warm or at room temperature.

Pro Tip: If the crust starts browning too quickly, cover the edges with foil to prevent burning while the filling finishes cooking.

Cooking Tips & Techniques

• Keep the butter cold: Cold butter is essential for a flaky crust. If your kitchen is warm, chill the flour and bowl beforehand.
• Don’t overwork the dough: Overmixing can lead to a tough crust, so handle it gently.
• Taste the filling: Depending on the sweetness of your apples, you might want to adjust the sugar levels before assembling the pie.
• Layer for beauty: For a prettier presentation, arrange the apple slices in overlapping layers before adding the cranberries.
• Use a baking mat: A silicone mat ensures even baking and makes cleanup a breeze!

One little secret I’ve learned: sprinkle a thin layer of almond flour or crushed graham crackers on the dough before adding the filling to prevent soggy bottoms.

Variations & Adaptations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend.
• Seasonal Twist: Swap cranberries for fresh raspberries or blackberries in summer months.
• Spiced Up: Add a pinch of cardamom or cloves for a deeper, spiced flavor profile.
• Vegan Version: Use a vegan butter substitute and brush the crust with plant-based milk instead of egg wash.
• Nutty Addition: Toss in a handful of chopped walnuts or pecans for added crunch.

Last year, I made a version with pears instead of apples—let me tell you, it was a hit! Don’t be afraid to experiment.

Serving & Storage Suggestions

This pie is best served warm, paired with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, drizzle caramel sauce over the top before serving.

Leftovers can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days. To reheat, pop a slice in the oven at 350°F (175°C) for about 10 minutes or microwave it for 20–30 seconds.

The flavors deepen as the pie sits, making it even more delicious the next day!

Nutritional Information & Benefits

Each slice of Rustic Apple Cranberry Pie (based on 8 servings) offers approximately:

• Calories: 320
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 3g

Apples provide fiber and antioxidants, while cranberries are rich in vitamin C and known for their anti-inflammatory properties. This pie is a sweet treat with a touch of wholesome goodness!

Conclusion

This Rustic Apple Cranberry Pie is more than just a dessert—it’s a labor of love that brings people together around the table. The sweet-tart filling, flaky crust, and festive flair make it a must-have for your holiday celebrations.

Give this recipe a try and let me know how you make it your own! Share your thoughts in the comments or tag me on social media if you whip up this festive delight.

Remember, the holidays are about creating memories—and this pie might just become one of your sweetest traditions.

FAQs

Can I make the pie ahead of time?

Absolutely! Bake the pie a day before and store it at room temperature. Reheat it gently before serving for that fresh-from-the-oven taste.

What’s the best apple variety for this pie?

Granny Smith apples are great for tartness, while Honeycrisp or Fuji add a touch of sweetness. A mix of both works beautifully!

Can I freeze the pie?

Yes, you can freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

Do I have to use fresh cranberries?

Fresh cranberries are preferred, but you can use frozen ones. Just make sure to thaw and drain them first.

How do I prevent a soggy crust?

Sprinkle almond flour or crushed graham crackers on the dough before adding the filling—it absorbs excess moisture.

Print