This Apple Cranberry Pie is the perfect sweater weather dessert. The classic apple pie flavor is combined with tart cranberries in a homemade all butter pie crust.
I baked this cranberry apple pie at my apartment and it was inspired by a cable knit sweater. Billy was like, the top should really feel like a sweater. And I couldn’t agree more but I didn’t really know how to do that. We settled on strips of braids and simple strips going only in one direction.
The braid was added later because it needed something a bit more. AND the dusting of powdered sugar was there to look like snow on the coldest day.
Do you see the artistic direction we take?!?! Haha.
I kid, sorta. But in all honestly this pie is delicious. I know that December is technically all about cookies and cakes but pie is also still delicious. A warm slice of pie with cold ice cream and a fire going in the background. I mean I can’t even think of something better. Can you?
How to Make Apple Cranberry Pie:
- Make the crust. Preferably the day before so it has plenty of time to rest.
- Make the Filling. In a bowl, toss together the apples, cranberries, sugar, cornstarch, vanilla and salt.
- Roll out the dough. Start with the bottom crust first, lay it into the pie dish and add the filling.
- Add the top crust. Roll out the second half of the dough and lay it on top of the pie for a basic pie or cut into strips and make a lattice.
- Chill. This step is very important if you want your crust to stay in place! Leave it in the freezer for about 30 minutes to really firm up and as a result your hard work will last through baking.
- Egg wash. Brush the top with egg wash and place the pie on a baking sheet.
- Bake! Bake until the crust is golden brown and the filling is all bubbly. The bubbly filling is the key to knowing the pie is done.
Can you add dried cranberries to an apple pie?
Yes! You can add equal amounts of dried cranberries but they’ll be a little sweeter. I suggest adding a couple teaspoons of lemon juice to counteract the sweetness or swap a couple of the apples for granny smith.
Tips and Tricks:
- For the apples, make sure they’re proper baking apples. Steer clear of red delicious and golden delicious.
- You can also use a more firm pear variety in place of the apples if you’re a pear fan!
- 3 pounds baking apples, I used Honey Crisps and they were amazing, as always, cored and sliced into 1/2-inch slices
- 1/2 cup cranberries
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 double pie crust, store-bought or homemade
- To a medium bowl, mix together the sliced apples, cranberries, brown sugar, cornstarch, vanilla extract and salt. Set aside.
- Lightly flour your work surface and rolling pin. Roll out the first pie crust, rotating and flouring it every so often so it doesn’t stick to the surface, to a 13-inch circle. Roll the dough over the rolling pin and place it over a 9-inch pie dish. Transfer to the fridge while you roll out the second pie crust.
- Roll out the second disk of dough and create a topping however you like. Do a normal lattice, an intricate lattice, make braids. The possibilities are endless, just remember that the freezer is your friend. If your pie dough ever becomes too soft to manage, be sure to put it on a cutting board and stick it in the freezer for 5 to 10 minutes. It’ll instantly become easier to work with. I did a few strips of braids, simple strips and a big braid to go all the way around.
- Remove the pie dish from the fridge and pour in the filling, including all the juices that the apples and cranberries have released—this is the good stuff! Place the pie crust on the top however you like and seal it up! Transfer the whole pie to the freezer for about 20 minutes (this will firm it up and eliminate the possibility of shrinking like crazy).
- Meanwhile, preheat the oven to 400 degrees F. Brush the top of the pie with egg wash. Place the pie on a baking sheet and place it in the oven. Bake for 30 minutes or until the pie is lightly golden brown. Turn the heat down to 350 degrees and bake for an additional 30 minutes.
- Allow the pie to cool for at least 30 minutes, if you’re impatient. If you want sliceable slices that stay in tact, allow the pie to cool for 2 to 3 hours. Dust with powdered sugar for that proper sweater weather look.
Did you make this recipe? Let me know on Instagram!
Looking for more pie recipes? Here are some of my favorites: