Cranberry Apple Pie

cranberry apple pie recipe

You can’t have Thanksgiving without pie. That’s just a fact.

I remember growing up, I was the go-to baker. I’m not sure where the passion came from, but no one else really baked in the family. Everyone cooked that’s for sure, but the baking was my special project. Of course it was pretty simplistic and unadventurous recipes at the time but I loved the act of putting things together, throwing it in the oven and seeing what came out.

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Cranberry Apple Pie with a flaky buttery crust.

Blueberry Pie Catastrophe

Because of this, I became the single contributor to the pie scene at Thanksgiving. Apple, Blueberry, Pecan, and Pumpkin especially were my favorites to make. I remember one specific Thanksgiving I had made 4 or 5 pies to bring to my Aunt’s house for our annual celebration. Among these was a Blueberry Crumb Pie. That was the first time I had tried out a fruit pie of that variety.

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I was probably 11 or 12 at the time and not a very coordinated child. (Not much has changed in that aspect.) As I was loading up the car with my recently-out-of-the-oven pies, I took one false step down the front stairs and the poor blueberry went flying. No blueberry for dessert. No time to grieve for the poor guy, I had four more pies in the car and we had to get on the move.

Cranberry Apple Pie with a flaky buttery crust.

Lo and behold, we arrive to my Aunt’s house and I recount the tale of the Lost Blueberry Pie. My uncle exclaims, “Not the blueberry!!! That’s my favorite pie!” Going on and on about how disappointed he was and “Oh it’s okay, I just really, really wanted that Blueberry Pie.” At the time, I felt so bad. He was hosting Thanksgiving dinner and I ruined his favorite dessert! But in my older and somewhat wiser years, I now realize he was just f***ing with me. Touché Uncle John, ya got me.

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Cranberry Apple Pie with a flaky buttery crust.

Cranberry Apple Pie

I’ve somewhat moved on from my clumsy tendencies and haven’t dropped a pie since (knock wood). I’ve also upgraded my recipes from my 11 year old self and elevated the pie experience in my household. One of my favorites to break out at Thanksgiving is Cranberry Apple Pie. It’s sweet and tart with a buttery, flaky, crunchy crust. I use loads of spices, Pink Lady Apples and fresh cranberries in the mix to give it a powerful punch. Cinnamon and freshly grated nutmeg make the recipe super flavorful and totally Thanksgiving-y. (That’s definitely a word.) The crust is made from all butter for a beautifully smooth mouth feel. I find when you add Crisco to the pie crust, it holds up better but you’re left with a bit of a slimy feeling in your mouth. No bueno for me.

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Cranberry Apple Pie with a flaky buttery crust.
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You can make a lattice top or just a use simple top crust for this Cranberry Apple Pie if you don’t have loads of time. Brush the top crust with egg wash and sprinkle with some coarse sugar before you throw her in the oven for a super crunchy crust. Serve it with a hot mug of Mexican Hot Chocolate topped with fresh whipped cream. You’ll have a pie that everyone will love and ask for for Thanksgivings to come.

And when you’re loading up the car with this pie on that fall afternoon, think of me and avoid the stairs!

Chef Tips:

  • To get a nice crispy bottom, try using a metal pie tin. If you don’t have one, use a glass or ceramic pie pan and bake your pie on the bottom rack of the oven to brown the bottom crust.
  • Use Gala or Pink Lady apples for a sweet but sturdy variety. This will ensure they soften up nicely when baked but don’t fall apart.
  • You can use fresh or frozen cranberries, if using frozen do not thaw before adding to the pie. Then add 10-15 minutes of baking time to account for thawing.
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cranberry apple pie with flaky buttery crust

Cranberry Apple Pie


  • Author: Melissa-Smith
  • Prep Time: 30 minutes
  • Cook Time: 60-70
  • Total Time: 1.5 – 2 hours
  • Yield: 68 servings 1x

Description

A sweet and tart apple pie recipe in a flaky and buttery crust. Perfect for the holidays.


Ingredients

Scale

Pie Dough

  • 8 ounces or two sticks cold butter
  • 1 tablespoon vinegar
  • 4.5 ounces cold water
  • 13.5 ounces all purpose flour
  • 2 teaspoons salt
  • 1 1/2 teaspoons sugar

Cranberry Apple Pie Filling

  • 6 Pink Lady or Gala apples, cored, peeled and sliced
  • 1 1/2 cups cranberries
  • 1/2 cup sugar
  • 1/4 cup light brown sugar, packed
  • 3 tablespoons corn starch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fresh nutmeg
  • Juice from half a lemon
  • Pinch of salt
  • 3 tablespoons butter

Instructions

  1. Add the flour, sugar and salt to a food processor or stand mixer (or a bowl if you don’t have access to either machine) and pulse a couple times to mix.
  2. Cube and add the butter to the food processor and pulse several times until the pieces of butter are pea size.
  3. Add the water and vinegar all at once and pulse the machine until the dough just begins to hold together. This is when you don’t see dry crumbs on the bottom of the bowl.
  4. Transfer the dough from the food processor to a clean work surface and separate into two pieces. Pressing the dough together, (do NOT knead!) wrap each dough in plastic wrap tightly, forming a disc. Refrigerate for at least 30 minutes or up to two days.
  5. Preheat the oven to 375 F.
  6. In a large bowl, combine the sliced apples, cranberries, sugars, cornstarch, cinnamon, nutmeg and lemon juice. 
  7. Mix and let macerate a few minutes.
  8. Using a rolling pin, roll one dough round into a 1/4″ thickness. Line the pie tin making sure the dough is pushed down into the corners without stretching. Roll out the second half to prepare to top the pie. 
  9. Scoop filling into prepared pie pan and dot with butter. Brush the edges of the bottom dough with water to help the top dough stick. Top with the second round of dough and fold the dough under to form a seal. Pinch together. Freeze for 10 minutes to set the crust. 
  10. Brush with egg wash, sprinkle with coarse sugar and bake for 60-70 minutes until the juices are vigorously bubbling. Cool and serve.

Notes

This pie will stay fresh covered at room temperature for 5-7 days. Serve room temperature.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pie, Thanksgiving, Thanksgiving pie, apple, cranberry, apple dessert, fall dessert, cranberry dessert, pie crust, pie dough

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