Apple Cranberry Pie Recipe

Apple cranberry pie in a white pie dish.

5 from 5 votes

Apple Cranberry Pie Recipe

Indulge in the delightful harmony of Apple Cranberry Pie – a blend of tangy cranberries and cinnamon-kissed apples encased in a golden, flaky crust. It's a comforting, seasonal treat that will surely make your taste buds dance with joy.

Prep Time1 5

Cook Time1 20

Total Time2 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 402kcal

Author: Aimee Mars

Equipment

Pie Dish
Rolling Pie

Ingredients

2 Homemade Pie Crusts 3 crusts if you want to add a design.
3 medium Apples peeled and sliced thin
1¾ cups Fresh Cranberries not frozen
3/4 cup Sugar
2 tablespoons Cornstarch
1 tablespoon Lemon Juice
1 tablespoon Orange Zest
1 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Salt
1 large Egg beaten
1 tablespoon Milk

Instructions

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.
Make the filling. Combine the apples, cranberries, sugar, cornstarch, lemon juice, orange zest, cinnamon, nutmeg, cloves, and salt together.
Preheat the oven to 400º F.
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.
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.
Brush on the egg wash. Whisk the egg and milk together and lightly brush the egg wash on top of the pie crust.
Bake. 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.
Cool. Let the pie cool to room temperature for 3 hours before slicing it.

Notes

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.

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