Irresistible Cranberry Apple Pie in 3 Easy Steps

There’s something magical about the first bite of cranberry apple pie. The tartness of the cranberries dances with the sweetness of the apples, creating a flavor that’s just *chef’s kiss*. It’s the kind of dessert that feels like a warm hug, especially during the holidays. I remember the first time I made this pie with my mom—it was a chilly Thanksgiving morning, and the kitchen smelled like cinnamon and sugar. We laughed as we tried to roll out the pie crust without it tearing (spoiler: it tore anyway), and I’ll never forget the way her eyes lit up when we pulled that golden, bubbling pie out of the oven.

This cranberry apple pie has become a staple in our family ever since. It’s not just a dessert; it’s a tradition. Whether you’re hosting a holiday dinner or just craving something cozy, this pie is the perfect balance of sweet and tart, with a flaky crust that’s worth every calorie. Trust me, once you try it, you’ll understand why it’s my go-to recipe for every special occasion.

Why You’ll Love This Cranberry Apple Pie

This pie isn’t just delicious—it’s downright irresistible. Here’s why:

• Perfect flavor balance: Tart cranberries and sweet apples play off each other beautifully, with cinnamon and nutmeg tying it all together.
• Holiday magic: That crimson-red filling peeking through golden crust? Instant festive vibes on any dessert table.
• Surprisingly easy: Refrigerated crusts save time (no one will know!), and the filling comes together in minutes.
• Works year-round: Sure, it screams Thanksgiving, but I’ve made this pie for summer picnics and gotten rave reviews.

Cranberry Apple Pie Ingredients

Gather these simple ingredients—they’re the backbone of this incredible pie. Trust me, every single one plays a crucial role in creating that perfect tart-sweet harmony.

• 2 cups fresh cranberries (about 8 oz)—look for plump, shiny berries without wrinkles
• 3 cups peeled and sliced apples (roughly 4 medium apples—see notes below for varieties)
• 1 cup granulated sugar (yes, it seems like a lot, but cranberries need it!)
• 1/4 cup all-purpose flour (lightly packed—this thickens the juicy filling)
• 1/2 teaspoon ground cinnamon (the cozy spice that ties everything together)
• 1/4 teaspoon ground nutmeg (just a whisper—too much overpowers)
• 1 tablespoon lemon juice (brightens up all the flavors)
• 1 package (14.1 oz) refrigerated pie crusts (I won’t judge—these are lifesavers!)
• 1 tablespoon butter (cut into tiny pieces—it melts into the filling for richness)

Ingredient Substitutions & Notes

Baking should be flexible! Here’s how to adapt based on what’s in your pantry:

• Cranberries: Frozen work great—no need to thaw, just toss them in frozen. Dried cranberries? Soak them in hot water for 10 minutes first to plump up.
• Apples: Mix varieties! I love 2 cups tart Granny Smith and 1 cup sweet Honeycrisp or Fuji. Avoid Red Delicious—they turn to mush.
• Sugar: Swap half the white sugar for brown sugar if you want deeper caramel notes.
• Flour: Gluten-free? Use the same amount of your favorite 1:1 GF flour blend.
• Crust: Feeling ambitious? Homemade crust is divine, but seriously—store-bought works beautifully here.

Pro tip: Taste your apples first! If they’re super sweet, you might reduce sugar by 2 tablespoons. Tart apples? Stick with the full cup.

How to Make Cranberry Apple Pie

Okay, let’s dive into the fun part—actually making this gorgeous pie! Don’t worry, it’s easier than it looks. I’ll walk you through each step, just like I was standing right there in your kitchen with you. The key is taking it one step at a time, and before you know it, you’ll have a pie that’ll make everyone think you’re a baking pro.

Step 1: Prepare the Filling

First things first—preheat that oven to 375°F (190°C). Trust me, you want it nice and hot when the pie goes in. Now grab your biggest mixing bowl (I always reach for my trusty yellow one—it’s seen more pies than I can count).

Toss in those gorgeous fresh cranberries—just pour them right in. No need to chop them; they’ll burst beautifully while baking. Add your apple slices next. Here’s where you want to be gentle—mix them with the cranberries by hand so you don’t crush the berries. Sprinkle in the sugar, flour, cinnamon, and that tiny bit of nutmeg (I know it doesn’t look like much, but it makes all the difference).

Finally, drizzle the lemon juice over everything. Now mix it all together—I use a big rubber spatula with light folding motions. You’ll see the cranberries start getting glossy from the sugar. That’s when you know it’s perfect! Set this aside while you work on the crust—the sugar will start drawing out the juices, which is exactly what we want.

Step 2: Assemble the Pie

Time for the crust! Unroll one of those refrigerated pie crusts into your 9-inch pie plate. Don’t stress if it tears a little—just press it back together. No one will ever know once it’s baked! Let the edges drape over the sides for now.

Now pour that beautiful cranberry-apple filling right into the crust. Spread it evenly—you want every slice to get equal amounts of fruit. Take that tablespoon of butter and cut it into tiny bits (I use kitchen scissors for this). Scatter these little butter pieces across the top of the filling—they’ll melt into pure deliciousness.

Unroll the second crust and carefully place it over the mountain of fruit. Here’s where the magic happens: press the edges of the top and bottom crusts together to seal them. You can use a fork to crimp or get fancy and pinch with your fingers—whatever makes you happy! Don’t forget to cut a few slits in the top crust—I usually make a small star pattern in the center. This lets steam escape so your pie doesn’t explode (not that I’d know from experience… ahem).

Step 3: Bake to Perfection

Slide that beauty into your preheated oven and set a timer for 50 minutes. Now comes the hard part—waiting while your kitchen fills with the most incredible aroma. About halfway through, peek at your pie. If the edges are browning too fast, just loosely tent them with foil.

When the timer goes off, check for doneness: the crust should be deep golden brown (not pale!), and you should see thick, bubbly juices peeking through the steam vents. That bubbling is your signal that the filling has thickened perfectly. If it’s not quite there, give it another 5 minutes—but don’t overbake or the filling can get too thick.

Pull it out and let it cool on a wire rack—I know it’s tempting, but resist cutting into it for at least an hour! The filling needs time to set up properly. Trust me, it’s worth the wait.

Tips for the Best Cranberry Apple Pie

After making this pie more times than I can count (and learning from all my mistakes), here are my hard-earned secrets for cranberry apple pie perfection:

• Chill your crust: Pop the assembled pie in the fridge for 15 minutes before baking. This keeps the butter cold so your crust stays flaky instead of shrinking.
• Watch those edges: About 25 minutes in, check your pie. If the edges are getting too dark, make a foil “necklace” to protect them while the center finishes baking.
• Taste your filling first: Before assembling, sneak a spoonful of the fruit mixture. Want more tartness? Add another squeeze of lemon. Too tart? A pinch more sugar.
• Use a baking sheet: Place your pie plate on a rimmed baking sheet—those cranberry juices love to bubble over, and cleanup’s way easier this way!
• Let it rest: I know it’s torture, but letting the pie cool completely (at least 2 hours) gives the filling time to set up. Otherwise, you’ll have pie soup—still tasty, just messy!

Bonus pro tip: Brush the top crust with egg wash (1 egg + 1 tbsp water) for extra shine and crunch. It makes it look bakery-level gorgeous!

Serving & Storing Cranberry Apple Pie

Okay, here’s where your patience gets tested—but I promise it’s worth it! That gorgeous pie needs at least 1 hour to cool before slicing. I know, I know—the aroma is driving you crazy, but cutting into it too soon means runny filling everywhere. (Speaking from experience: my first attempt at this pie looked like a crime scene!)

When it’s finally time to serve, use a sharp knife dipped in hot water for clean slices. The first piece might be messy—that’s your “baker’s tax” slice (aka the one you get to eat immediately). For extra magic, serve it slightly warm with:

• A scoop of vanilla ice cream (the classic)
• Freshly whipped cream with a touch of cinnamon
• A drizzle of caramel sauce (my personal weakness)
• A slice of sharp cheddar cheese (if you’re feeling old-school)

Now, about leftovers (if you’re lucky enough to have any!):

• Room temp: Cover loosely with foil and it’ll keep for about 1 day—though the crust loses its crispness.
• Fridge: Tightly covered, it stays fresh for up to 3 days. The cranberry flavor actually intensifies overnight!
• Reheating: Pop individual slices in a 300°F oven for 10 minutes to revive that fresh-baked taste.

Pro tip: The bottom crust can get soggy after storing. Fix it by reheating slices upside-down on a baking sheet for 5 minutes—crisps it right back up!

Cranberry Apple Pie Nutritional Information

Let’s be real – we don’t eat pie for its health benefits, but it’s still good to know what you’re enjoying! These numbers are estimates since your exact ingredients might vary slightly from mine (like if you use more butter – no judgment here!).

A typical slice (that’s 1/8th of the pie) comes out to about:

• 320 calories – totally worth every one
• 28g sugar (mostly from the apples and that cup of sugar we added)
• 12g fat (thank the butter and flaky crust for that deliciousness)
• 3g fiber (hey, fruit counts for something!)
• 2g protein (it’s dessert, not a steak dinner)

The cranberries actually pack some vitamin C, and apples give you a bit of potassium. But let’s be honest – we’re here for that magical combination of tart, sweet, and buttery crust. Life’s too short not to enjoy pie!

Remember: These numbers can change if you tweak the recipe. Use less sugar? Fewer calories. Gluten-free crust? Different carb count. But no matter what, this pie is meant to be savored – not scrutinized!

Cranberry Apple Pie FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this pie—and my tried-and-true solutions.

Can I use canned cranberries instead of fresh?

You can, but it’s not my first choice. Canned cranberry sauce is already sweetened and cooked, so it changes the texture and balance of the pie. If you’re in a pinch, use whole-berry cranberry sauce (not the jellied kind!) and reduce the sugar in the recipe by 1/4 cup. Fresh or frozen cranberries really give the best results though!

How do I prevent a soggy bottom crust?

Ah, the eternal pie struggle! Here’s what I do: blind bake the bottom crust for 10 minutes before adding the filling. Just prick it with a fork, line it with parchment, fill it with pie weights or dried beans, and bake at 375°F. Let it cool slightly before adding the filling. Also, make sure your filling isn’t too wet—if your apples are extra juicy, toss them with a tablespoon of extra flour.

Can I make this pie ahead of time?

Absolutely! You can assemble the pie (without baking) up to a day in advance. Just wrap it tightly in plastic wrap and refrigerate. If the crust looks dry when you’re ready to bake, brush it with a little milk or egg wash. You can also bake it the day before and store it at room temperature—just reheat slices in the oven for that fresh-baked taste.

Can I Freeze Cranberry Apple Pie?

Yes, you can freeze it both baked and unbaked! For unbaked pie, assemble it completely, but don’t cut the steam vents yet. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. When ready to bake, add the vents and bake straight from frozen—just add 15-20 minutes to the baking time. For baked pie, let it cool completely, then wrap and freeze. Thaw overnight in the fridge and reheat in a 300°F oven for 15-20 minutes.

How Do I Thicken Runny Filling?

If your filling’s too runny, it’s usually because the apples released more juice than expected. To fix it, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the filling before baking. If it’s still runny after baking, let the pie cool completely—it’ll thicken as it sits. For next time, try using a mix of firmer apples (like Granny Smith) and reduce the sugar slightly—sugar draws out more juice from the fruit.

Share Your Cranberry Apple Pie Experience

Nothing makes me happier than hearing about your pie adventures! Did your family go wild for that tart-sweet filling? Did you add your own twist with a splash of orange zest or a handful of walnuts? I want to hear it all—the triumphs, the hilarious kitchen mishaps (we’ve all been there!), and especially those “wow” moments when you took that first perfect bite.

If you snapped a photo of your masterpiece (golden crust glistening, maybe with a scoop of melting ice cream on top?), I’d love to see it! There’s something so special about how every baker puts their own signature on this recipe. Maybe your crimped edges are neater than mine (not hard—I’m all about the “rustic” look), or perhaps you got creative with a lattice top. However it turned out, your version of this cranberry apple pie is part of the story now—just like my mom’s torn crust became part of ours.

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