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My festive holiday favorite is definitely my Cranberry Apple Pie. This pie is my own creation that I made my using some of my Grandma’s Apple Pie filling and adding some fresh cranberries, the result is something truly special that bridges the flavor gap between Thanksgiving and Christmas!
This apple cranberry pie is packed with classic apple pie flavors plus nutmeg and clove which give a Christmas gingerbread flavor. The fresh cranberries are really the start of this show. My family prefer this cranberry apple pie to traditional apple pie!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Apple Cranberry Pie
First assemble the following ingredients:
- Pie crusts (2) – Buttery, flaky crusts provide a golden, crisp base and top that perfectly encase the juicy fruit filling.
- Granny Smith apples (6) – These apples add natural tartness and a firm, juicy bite that holds up beautifully when baked.
- Cranberries (1 and 1/2 cups) – Tart cranberries bring a burst of bright color and a tangy contrast to the sweet apples.
- Brown sugar (3/4 cup) -Brown sugar deepens the filling’s flavor with warm caramel and molasses notes.
- Cornstarch (2 tbsp) – Cornstarch thickens the fruit juices, creating a luscious, not runny, filling.
- Fresh orange zest (1 tsp) – Orange zest adds a fragrant citrus brightness that lifts the entire pie.
- Orange juice (1 tsp) – A splash of juice enhances the cranberry tartness and balances the sweetness.
- Ground cinnamon (1 and 1/2 tsp) – Cinnamon infuses cozy, aromatic warmth into every bite.
- Ground cloves (1/4 tsp) – Cloves add a subtle spice and depth that complements the fruit beautifully.
- Ground nutmeg (1/4 tsp) – Nutmeg provides a gentle nutty sweetness that rounds out the spice blend.
- Sea salt (1/4 tsp) – A pinch of salt enhances the sweetness and sharpens all the flavors.
- Unsalted butter (2 tbsp, cubed) – Butter melts into the filling, adding richness and a glossy finish.
- Egg (1) – Mix the egg with 1 tbsp water for an egg wash that will give the pie a beautiful golden finish.
Prep
Combine the apples, cranberries, granulated sugar, cornstarch, orange zest, orange juice, cinnamon, cloves, nutmeg, and salt together in a large bowl. Set filling aside.
Prep Dough
Roll out the dough and spread it in the 9 inch pie pan. Chill in the fridge.
Make Lattice
Spread the other pie crust on a sheet of parchment paper and slice it into 1/2 inch strips. Remove every other strip and weave them into a lattice, gently roll the rolling pin across the lattice (don’t press down hard). Place back in the fridge.
Bake
Pour filling into prepared pan and top with the lattice and egg wash. Bake at 400 degrees for 20 minutes then another 30 minutes at 350 degrees.
Let Cool
Remove the pie from the oven and let it cool for 3 full hours at room temperature before serving. The rest time is crucial for the juices to set. Top with cream or ice cream and enjoy!
My Pro Tip
Try Streusel Topping
If you want to skip the lattice combine ¾ cup all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon salt in a bowl. Cut in 6 tablespoons of cold unsalted butter, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs, then sprinkle it evenly over your pie before baking.
Tips and Tricks for Apple and Cranberry Pie
Drain excess liquid before filling the crust – After macerating the fruit with sugar and spices, let it sit for 10–15 minutes, then drain off any excess juice to prevent a soggy crust.
Use cold crust and chilled filling – A cool filling helps the bottom crust stay crisp instead of soggy.
Bake on a preheated baking sheet – This helps the bottom crust crisp up and catches any bubbling juices.
Let it cool completely before slicing – The filling needs time (at least 2–3 hours) to thicken properly—cutting too soon can make it runny.
Add a finishing touch – Sprinkle coarse sugar over the top before baking for sparkle and extra crunch.
Try partial pre-baking (blind baking) the bottom crust – For a guaranteed crisp base, bake the bottom crust for 10 minutes before adding the filling.
Serve with a contrast – A scoop of vanilla ice cream or dollop of whipped cream softens the tartness of the cranberries and makes every bite luscious.
Cranberry Apple Pie Recipe FAQs
Yes! Frozen cranberries work perfectly—just use them straight from the freezer without thawing to avoid excess liquid in the filling.
Preheat your baking sheet, brush the bottom crust lightly with egg white, or sprinkle a little flour and sugar mixture before adding the filling to create a moisture barrier.
It’s not necessary but partially cooking it for 5–10 minutes on the stove can help thicken the juices and prevent a runny pie.
Yes, you can assemble the pie up to one day ahead and refrigerate it unbaked or bake it a day in advance and reheat it at 350°F for 10–15 minutes before serving.
The crust should be golden brown, and the filling should bubble visibly through the vents—usually after 50–60 minutes at 375°F.
Cover the cooled pie loosely with foil or plastic wrap and keep it at room temperature for up to 2 days, or refrigerate for up to 5 days.
Yes—bake it fully, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Try These Holiday Favorite Recipes
If you are a cranberry lover like me try my favorites like cranberry brie bites, cranberry orange sauce, or cranberry champagne sparkler.
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Cranberry Apple Pie
Equipment
Ingredients
- 2 pie crusts, premade
- 6 Granny Smith apples
- 1 and 1/2 cups fresh or frozen cranberries
- ¾ cup brown sugar
- 2 tbsp cornstarch
- 1 tsp fresh orange zest
- 1 tsp orange juice, freshly squeezed
- 1 ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp sea salt
- 2 tbsp unsalted butter, cubed
- 1 egg, mixed with 1 tbsp water for an egg wash
Instructions
- Combine the apples, cranberries, granulated sugar, cornstarch, orange zest, orange juice, cinnamon, cloves, nutmeg, and salt together in a large bowl. Set filling aside.
- Preheat the oven to 400°F.
- Roll out one disc of pie crust and place in a 9-inch pie dish. Tuck it in making sure there aren’t any bubbles under the dough. Place it back in the fridge.
- Unroll the second pie crust and use a knife or pizza cutter to slice it into ½ inch ribbons. Set every other ribbon on the sides and weave into a lattice. Allow a rolling pin to pass over the lattice (don’t press hard) just so it adheres. Place the lattice in the refrigerator.
- Remove the filling and crust lined pie pan from the fridge. Pour any excess liquid out of the filling then pour the apple cranberry filling into the pie crust. Top with the lattice and crimp the edges.
- Brush the top of the pie crust with the egg wash mixture and sprinkle with a bit of coarse sugar if desired.
- Put the pie on a baking sheet to catch any dripping and bake in the preheated oven for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F and bake for an additional 30-35 minutesAdd a pie shield as needed.
- Remove the pie from the oven and let it cool for 3 full hours at room temperature before serving. The rest time is crucial for the juices to set. Top with cream or ice cream and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
