Classic Apple Cranberry Pie

Apple cranberry pie is a cozy dessert that brings together tart cranberries, cinnamon—spiced sweetness, and tender apples all wrapped in a buttery golden crust. It’s the kind of pie that fills the kitchen with warm, inviting scents and makes any holiday meal feel extra special. One memorable fall, after a day of apple picking with my cousins, we gathered in the kitchen to prepare this pie, and the whole house seemed to glow with the smell of cinnamon and baked apples as we sliced into it warm.

I learned the hard way that brushing the crust with egg white while still warm seals it beautifully and keeps the bottom crisp — now I never skip this step.

Ingredients

• Fresh cranberries: two cups for bright tartness and natural pectin that thickens the sauce — choose firm, plump berries
• Granulated sugar: half a cup balances the cranberries’ tartness — use pure sugar without additives
• Fresh orange juice: half a cup and one teaspoon grated orange zest add a citrus aroma that lifts the filling
• A cinnamon stick: to infuse warm spice while simmering the cranberry sauce
• One pre—made nine—inch refrigerated pie crust: for convenience and even baking — look for high—quality butter—based crusts
• Granny Smith apples: three medium peeled, cored, and sliced thin for a tart bite and firm texture — avoid bruised apples
• Honeycrisp apples: three medium peeled, cored, and sliced thin to add crispness and natural sweetness
• Brown sugar: half a cup and a quarter cup granulated sugar to create a rich, caramelized flavor when baked
• All—purpose flour: two tablespoons to lightly thicken the filling
• Ground cinnamon: one teaspoon and ground nutmeg quarter teaspoon for warm, festive spice
• Cornstarch: three tablespoons as a reliable thickener to prevent a runny filling
• Salt: quarter teaspoon to enhance all the flavors
• Pure vanilla extract: one teaspoon for a sweet, fragrant finish
• Unsalted butter: two tablespoons cut into small cubes to add richness and a silky texture to the filling
• One large egg: beaten for brushing on the crust to give a glossy, golden finish

Instructions

Prepare the Cranberry Sauce:

Place fresh cranberries, granulated sugar, fresh orange juice, grated orange zest, and a cinnamon stick into a medium saucepan over medium heat. Stir occasionally and cook until the cranberries burst and the sauce thickens, about seven to ten minutes. Remove from heat, discard the cinnamon stick, and let the sauce cool completely before mixing with the apple filling.

Prepare the Pie Crust:

Unroll the refrigerated pie crust and gently press it into a nine—inch pie dish. Trim excess dough and flute the edges for a decorative finish. Refrigerate the crust for at least twenty minutes to help prevent shrinking during baking. Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for fifteen minutes, then remove the weights and parchment and bake for an additional five minutes until the crust is lightly golden. While the crust is still warm, brush the bottom with beaten egg white to seal it and prevent sogginess.

Prepare the Apple Filling:

In a large mixing bowl, combine the sliced Granny Smith and Honeycrisp apples with brown sugar, granulated sugar, flour, cinnamon, nutmeg, cornstarch, salt, and vanilla extract. Fold in the cooled cranberry sauce with care to avoid breaking the apples. Let the mixture rest for ten to fifteen minutes, allowing the flavors to meld and the juices to thicken.

Fill and Assemble the Pie:

Pour the combined filling into the prepared pie crust, spreading evenly. Dot the surface with butter cubes to add richness as the pie bakes. Use a second sheet of pie dough or scraps from your crust to create a lattice pattern or other decorative tops if desired. Pinch the edges to seal the pie fully. Brush the top and edges generously with the beaten egg for a glossy, appealing finish.

Bake the Pie:

Bake the pie in the preheated oven for fifty to sixty minutes. If the crust begins to brown too quickly after thirty minutes, tent it loosely with aluminum foil to prevent burning. The pie is done when the filling bubbles through vents or lattice gaps and the apples are tender when pierced with a skewer. Remove the pie from the oven and allow it to cool for at least two hours so the filling sets properly before slicing.

My favorite ingredient is the fresh cranberry sauce. Its tartness perfectly complements the sweet baked apples and spices, creating a balanced filling that always brings back happy memories of family gatherings after a day outdoors in the fall.

Storage Tips

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to two days. For longer storage, wrap tightly and refrigerate for up to four days. Reheat gently in a warm oven to bring back crispness in the crust. You can also freeze the cooled pie wrapped double in plastic wrap and foil for up to three months and thaw overnight in the fridge before reheating.

Ingredient Substitutions

Use Pink Lady apples in place of Granny Smith for a milder tartness with a bit more sweetness but similar firmness. Fuji apples work wonderfully instead of Honeycrisp, offering juicy sweetness that balances the cranberries. Replace granulated sugar in the cranberry sauce with maple syrup for a deeper, caramel—like flavor that adds complexity to the filling.

Serving Suggestions

Serve this pie warm with a scoop of high—quality vanilla bean ice cream for classic indulgence. A drizzle of salted caramel sauce adds a luxurious contrast to the tart cranberries. For festive flair, sprinkle coarse sugar on the crust before baking or add extra orange zest to bring a lively citrus aroma to the finished pie.

Serve warm with vanilla ice cream or a drizzle of salted caramel for a classic finish. The tart cranberry and spiced apple filling makes this a cozy holiday centerpiece.

Your Recipe Questions Answered

→ Why did my bottom crust turn out soggy?

Skipping the par-bake or not brushing the crust with egg white can cause sogginess. Par-bake the crust and seal it with egg white before adding the filling to keep it crisp.

→ How do I prevent my apples from becoming mushy?

Use firm baking apples like Granny Smith and Honeycrisp, slice them evenly, and avoid overbaking to maintain texture.

→ How can I tell when the pie is fully baked?

Look for bubbling filling through vents and a golden-brown crust. A skewer should pierce soft apples without slush.

→ Can I prepare the cranberry sauce in advance?

Yes, cranberry sauce can be made up to three days ahead and refrigerated. Bring it to room temperature before mixing with the apples.

→ What apples can I substitute for Granny Smith or Honeycrisp?

Pink Lady apples work well in place of Granny Smith, and Fuji apples can substitute Honeycrisp for a slightly different sweetness and texture.