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Perfect Cranberry Apple Pie

Cranberry Apple Pie - featured image

This Perfect Cranberry Apple Pie combines the sweetness of apples with the tartness of cranberries, all wrapped in a flaky crust. It’s the ultimate fall dessert for family gatherings or cozy evenings.

Ingredients

Scale
  • 56 medium apples, peeled, cored, and sliced (Honeycrisp or Granny Smith recommended)
  • 1 cup fresh or frozen cranberries
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 2 unbaked pie crusts (store-bought or homemade)
  • 1 egg, beaten
  • Coarse sugar (optional, for sprinkling on top)

Instructions

  1. 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. 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. 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. Beat the egg in a small bowl and brush it over the top crust. Sprinkle with coarse sugar for extra sparkle and crunch.
  5. 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. 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.

Notes

If your crust starts browning too quickly, tent it with aluminum foil halfway through baking. Let the pie cool completely before slicing to prevent a runny filling.

Nutrition

Keywords: cranberry apple pie, fall dessert, Thanksgiving pie, apple cranberry recipe, holiday baking