Apple Cranberry Pie

Savor the sweet symphony of flavors in Apple Cranberry Pie. Tart cranberries and cinnamon-spiced apples, all nestled within a flaky, golden-brown crust. This pie is a warm, comforting embrace of seasonal goodness that’ll make your taste buds dance with delight.

Being Southern, I know pies are an important year-round celebration. Whether it’s Possum Pie or Chocolate Fudge Pie, I love them all, but I think fall pies such as Sugar Free Pumpkin Pie might be my favorite.

What I Love About This Recipe

• A new twist on a classic favorite. Apple Cranberry Pie captures the essence of autumn with its blend of crisp apples and tangy cranberries. It’s a fusion of classics for a new fall flavor.
• Festive Appearance: Its vibrant red and golden colors make it visually appealing and a delightful centerpiece for any occasion.
• Perfect for Thanksgiving: Apple Cranberry Pie is an ideal Thanksgiving Recipe thanks to its seasonal flavors, sweet-tart balance, and comforting aroma. It complements the traditional feast and adds a touch of autumnal elegance to the dessert table.

How to Make Apple Cranberry Pie

1. Prepare the pie crust. Begin with a Homemade Flaky Pie Crust (yields 2 crusts – one bottom, one top). Preparing it the night before can streamline your process. Alternatively, save time by making the crust in advance, freezing it, and thawing it in the fridge the night before pie-making.
2. Make the filling. Combine the apples, cranberries, sugar, cornstarch, lemon juice, orange zest, cinnamon, nutmeg, cloves, and salt together.

3. Preheat the oven to 400º F.
4. Roll out the dough. Flour your surface, roll out a pie crust disc, and transfer it to the dish. Smooth it in using your fingers. Add the filling, leaving the excess liquid behind, and evenly distribute butter over the filling. Refrigerate the pie.
5. Arrange the top dough. Take the chilled pie dough from the fridge, roll it into a 12-inch circle, and gently lay it over the pie. Seal the edges by crimping with your fingers. Add decorative slits near the center, or get creative by using dough cutters to make unique designs or a leaf pattern around the edge.
6. Bake. Whisk the egg and milk together and lightly brush the egg wash on top of the pie crust. Place the pie dish onto a baking sheet. Bake for 20 minutes at 400ºF and then reduce the temperature to 350ºF and bake for an additional 30 to 35 minutes.

Pro Tips

• Keep the dough in the fridge. Store the dough in the refrigerator whenever you’re not actively using it. For instance, after rolling out the bottom crust and fitting it into the pie dish, pop it into the refrigerator. Likewise, while you’re waiting for the oven to reach the desired temperature, place the entire pie preparation in the fridge.

Make-Ahead, Storage, and Freezing Instructions:

• Make-Ahead Information: Avoid assembling the apple pie in advance, as the pastry may get soggy and fail to set during baking. Instead, prepare the pie the day before serving, let it cool, and refrigerate it covered overnight for the best results.
• Leftover Instructions: Once the pie is fully baked let it cool completely sitting on a wire rack. Then cover the pie tightly in plastic wrap or aluminum foil and refrigerate for up to 4 days before serving it.
• Freezing Instructions: To freeze the pie, use a freezer-friendly pie dish. Bake the pie, let it cool, then freeze it uncovered until completely frozen. Wrap it tightly in plastic wrap or foil. To serve, thaw at room temperature and reheat in a 350ºF oven for 30 minutes.