Apple Cranberry Pie

Holiday pies should look as good as they taste, and this Apple Cranberry Pie delivers with jammy apples, tart cranberries, and a golden, flaky crust in every bite. One simple step in the dough keeps the shape neat and the edges sharp. You’ll see the difference the moment you slice into it.

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Apple Cranberry Pie is one of my favorite desserts to make for Thanksgiving dinner, Friendsgiving, or Christmas dessert tables. I usually bake it the night before so it cools completely and slices cleanly the next day. It keeps well in the fridge and freezes beautifully, too. It’s the kind of make-ahead dessert that makes the whole day feel easier.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Apple Cranberry Pie with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find this pie comes together easily if you follow my simple instructions from crust to filling.

Make the Pie Dough

In a large bowl, mix the flour and salt. I like using this glass mixing bowl because it’s transparent, so I can easily see if the ingredients are mixed.

Use a fork or your fingers to work the cold, cubed butter into the flour until the mixture resembles coarse crumbs. When I’m using my hands, I grab a pair of disposable food-safe gloves to keep things tidy and avoid getting butter on my fingers.

Slowly add ice water, one tablespoon at a time, just enough to bring the dough together. A set of measuring spoons helps you pour just the right amount.

Chill the Dough

Divide the dough into two discs, wrap them in plastic, and chill for at least 30 minutes to make it easier to roll out and prevent shrinkage in the oven. I always reach for BPA-free plastic wrap that clings well without sticking awkwardly.

Preheat the Oven

Preheat the oven to 375°F (190°C). I place an oven thermometer on the middle rack so I know it’s at the right temperature.

Put a baking sheet on the lower rack to catch any drips during baking. I always put a rimmed baking sheet lined with precut parchment paper in case any filling bubbles over; it saves a messy cleanup in the oven.

Prepare the Filling

In a large bowl, combine the peeled, sliced apples and cranberries with sugar, lemon juice, cornstarch, cinnamon, and nutmeg. This glass mixing bowl with a lid is ideal here; it gives you space to toss the fruit and spices without spilling and doubles as a prep-ahead option.

To speed things up, I use my mandoline slicer that gives even slices and saves time when prepping a bunch of apples. For the lemon juice, I have a handheld citrus squeezer on hand that catches the seeds and gets every last drop, mess-free.

Toss everything together until coated evenly. If your bowl doesn’t have a lid, I like tossing the pie filling with this flexible silicone spatula; it’s gentle on the fruit.

Assemble the Bottom Crust

On a floured surface, roll out one dough disc into a 12-inch circle. I do this on a silicone baking mat because it keeps the dough from sticking.

Lightly press it into the bottom of a 9-inch ceramic pie dish with fluted edges, smoothing it out to eliminate any air pockets. I always grab this one because it bakes beautifully and looks great on the table.

To press the crust gently into the dish, a stainless steel measuring cup with a flat bottom works perfectly for getting into the corners. If you’re working with delicate or smaller areas near the edge, this wooden tamper can give you more control without damaging the pie dough.

Ensure it fits snugly into the corners and up the sides without stretching, as this can cause it to shrink as it bakes. Spoon the sweet filling into the crust, spreading it out evenly so the apples and cranberries are well distributed.

Add the Lattice Top

Roll out the second disc and cut it into strips to create a lattice pattern over the top. Either a sharp chef’s knife or this pastry wheel works well, as both give smooth strips that bake up nicely.

Lay the strips in a crisscross pattern, then brush lightly with melted butter and sprinkle with a pinch of sugar if you’d like. For brushing the top of the pie crust, I use my silicone pastry brush, which doesn’t shed bristles and washes up easily.

Once the lattice is in place, I trim the overhang dough with a pair of kitchen shears or this bench scraper to keep things neat. Then I fold the edges under and crimp the border using my fingers or the back of a spoon to ensure the classic fluted finish.

Bake the Pie

Place the pie on the preheated baking sheet and bake for 40–45 minutes, until the crust is golden and the filling is visibly bubbling.

Check after 30 minutes and cover the edges with foil if they’re browning too quickly. It’s helpful to have heavy-duty aluminum foil nearby for tenting the top crust toward the end, if needed.

Cool and Serve

Let the pie cool on a wire rack for 15–20 minutes before slicing. I use this cooling rack to allow air to circulate under the dish. This helps the filling set and makes for cleaner cuts.

To get slices without disturbing the crust, I love using a pie cutter and server set; it’s easy to lift each piece out neatly.

Finally, serve and enjoy your sweet Apple Cranberry Pie!

If you’re bringing this to a holiday gathering, I pack it in my hard-sided pie carrier to prevent it from shifting or getting damaged during transit. To keep it cool along the way, I slide the whole container into this round insulated pie carrier, which holds temperature well and doesn’t take up too much space.

How to Store Leftovers

Let the pie cool completely, then cover loosely with foil or plastic wrap. It will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I have leftovers, I transfer individual slices into airtight glass containers so they don’t pick up fridge smells and the crust stays crisp.

You can also freeze the fully baked pie: wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, then warm in a low oven before serving, if you’d like.

What to Serve With Apple Cranberry Pie

Serve warm slices with a scoop of ice cream or a generous spoonful of whipped cream. It also pairs nicely with a drizzle of caramel sauce or a cup of hot spiced tea for a cozy touch.

More Easy Pie Recipes for You to Try at Home

I always like to have a few pie bakes and favorite dessert recipes on hand. Here are some other easy ideas you might enjoy.

• Lemon Meringue Pie
• Chocolate Cream Pie
• Homemade Blueberry Pie
• Banana Cream Pie
• Kool Aid Pie