Can’t decide between a classic, sweet Apple Pie and a vibrant, tart Cranberry Pie for your holiday table this year? Why not have the absolute best of both worlds in one stunning, delicious, and completely unforgettable dessert? This incredible, from-scratch Apple Cranberry Pie, with its beautiful lattice crust, is the ultimate festive treat that captures the very essence of the holiday season.
This isn’t just a recipe; it’s your ultimate guide to mastering a show-stopping, bakery-worthy pie. We’ll show you the simple secrets to an incredibly flaky, all-butter crust, and the game-changing technique for creating a thick, jammy, apple and cranberry filling that will never, ever be watery or make your bottom crust soggy. Get ready to bake the most beautiful and delicious pie that will be the star of your Thanksgiving or Christmas celebration.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Pie
What makes this Apple Cranberry Pie so spectacular is its perfect harmony of flavors and its foolproof, technique-driven method. The sweet, tender apples are perfectly balanced by the bright, tart pop of fresh cranberries, all enveloped in a warmly spiced, syrupy sauce. The professional technique of pre-cooking the fruit and reducing its juices guarantees a perfectly set, non-runny filling every single time. Crowned with a beautiful, intricate lattice crust, this is a make-ahead marvel that is as impressive to look at as it is to eat.
| Metric | Time / Level |
| Total Time | 4 hours (includes chilling and cooling) |
| Active Prep Time | 1 hour |
| Difficulty Level | Intermediate |
| Servings | 8 slices |
The Essential Ingredients for a Perfect Pie
This recipe uses simple, classic ingredients where quality makes all the difference.
- The All-Butter Pie Crust: The flaky, tender foundation of our pie.
- Cold Unsalted Butter: The absolute key to a flaky crust. It is crucial that your butter is very cold and cut into small pieces. These cold pieces of butter will create steam as the pie bakes, which is what creates all those beautiful, flaky layers.
- The Binders: An egg adds richness and structure to the dough, while a touch of apple cider vinegar and ice water helps to tenderize the gluten and keep the dough cold, making the crust even more tender and flaky.
- The Apple & Cranberry Filling: This is the sweet, tart, and jewel-toned heart of our dessert.
- Baking Apples: For the best pie with a complex flavor and a texture that is tender but not mushy, it’s best to use a mix of different firm baking apples, like the suggested Golden Delicious, Cortland, or Mutsu. A combination of a firm-sweet apple (like a Honeycrisp) and a firm-tart apple (like a Granny Smith) is a fantastic choice.
- Cranberries: You can use either fresh or frozen cranberries for this recipe. Their bright, tart flavor is the perfect counterpoint to the sweet apples.
- The Thickener & Spices: A little bit of cornstarch is tossed with the fruit at the end to help thicken their juices into a beautiful, jammy sauce. A classic and comforting blend of cinnamon and ginger provides the perfect warm spice notes.
Step-by-Step to the Best Apple Cranberry Pie
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Perfect All-Butter Pie Crust
Step 1: In a large bowl, whisk together the 2 1/2 cups of all-purpose flour, the 4 teaspoons of sugar, and the 1/4 teaspoon of fine salt.
Step 2: Add the 14 tablespoons of cold, diced butter. Using your fingertips or a pastry blender, quickly work the butter into the flour until the mixture resembles coarse cornmeal with some small, pea-sized bits of butter remaining.
Step 3: In a small bowl, lightly beat the 1 large egg with the 2 tablespoons of cold water. Use a fork to stir this mixture into the flour until the dough just begins to form a shaggy mass. If the dough seems dry, you can add up to 1 more tablespoon of cold water. Do not overmix.
Step 4: Turn the dough out onto a clean surface, divide it in half, and form each half into a flattened disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour.
Part 2: The No-Soggy-Bottom Apple Cranberry Filling
Step 1: Peel, core, and cut your apples into 1/2-inch thick wedges. In a large bowl, toss the apple wedges with the 2 tablespoons of freshly squeezed lemon juice and the 2 cups of cranberries. Add the 3/4 cup of sugar and toss again to combine evenly.
Step 2: In a large skillet, melt the 4 tablespoons of unsalted butter over medium-high heat. Add the apple and cranberry mixture and cook, stirring occasionally, for about 2 minutes, until the sugar has dissolved and the mixture begins to simmer.
Step 3: Cover the skillet, reduce the heat to medium-low, and let the fruit cook for about 7 minutes, until the apples have softened slightly and the cranberries have begun to burst.
Step 4: Strain the fruit mixture in a colander set over a medium bowl, catching all of that delicious, jewel-toned juice.
Step 5: Pour the reserved juices back into the skillet. Add the cinnamon and ginger and simmer the juices over medium heat for about 10 minutes, until the liquid has reduced and thickened into a beautiful, lightly caramelized syrup.
Step 6: Return the reduced juice and the fruit mixture to the bowl and toss to recombine. Stir the 2 tablespoons of cornstarch into the filling. Chill this filling until it is completely cool, for at least one hour.
Part 3: How to Weave a Beautiful Lattice Top & Assemble
Step 1: Place a baking sheet on a rack positioned in the lower third of your oven and preheat the oven to 375°F (190°C).
Step 2: On a lightly floured surface, roll out one of the chilled discs of dough into an 11- to 12-inch circle. Carefully line the bottom of a 9-inch pie dish with the dough.
Step 3: Spoon the completely cooled apple cranberry filling into the pie shell.
Step 4: Roll out the second disc of dough into a similar-sized circle. Use a chef’s knife or a pizza cutter to cut the dough into even, 1/2-inch thick strips.
Step 5 (Weave the Lattice): Lay half of the strips vertically and evenly spaced across the pie. Fold back every other strip. Lay one of the remaining strips horizontally across the pie. Unfold the vertical strips back over the horizontal one. Now, fold back the opposite set of vertical strips. Lay another horizontal strip across. Repeat this over-under pattern until you have a beautiful, woven lattice top.
Step 6: Trim the excess ends from the strips of dough. Pinch the bottom crust edge and the lattice edge together, and then flute the edge decoratively with your fingers.
Step 7: Brush the entire surface of the lattice and the edges with a beaten egg wash and then sprinkle generously with coarse sugar. Refrigerate the assembled pie for at least 30 minutes to chill the pastry one last time.
Part 4: Baking to Golden, Bubbly Perfection
Bake the chilled pie on the preheated baking sheet for 50 to 60 minutes. The pie is perfectly done when the crust is a deep golden brown and the filling is thick and bubbling vigorously up through the lattice.
Pro Tip: If the edges of your crust begin to brown too quickly, you can cover them with a pie shield or strips of aluminum foil.
Let the pie cool for at least 1 to 2 hours before slicing. This crucial step allows the hot, jammy filling to cool down and set up properly, which is the secret to a perfect, clean slice.
The Best Festive Apple Cranberry Pie (with Lattice Crust!)
A from-scratch recipe for a classic Apple Cranberry Pie with a decorative lattice top. The recipe includes instructions for a homemade all-butter pie dough. A key feature is the unique filling method, where a mix of baking apples and cranberries are pre-cooked on the stovetop to release their juices. These juices are then strained off, reduced into a thick, spiced syrup, and tossed back with the fruit and cornstarch. This technique creates a deeply flavorful, not-too-watery filling and helps prevent a soggy bottom crust.
- Prep Time: 50 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 5 hours 40 minutes (includes chilling and cooling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 2 1/2 cups all-purpose flour
- 4 teaspoons sugar
- 1/4 teaspoon fine salt
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, diced
- 1 large egg, lightly beaten with 2 tablespoons cold water
- Up to 1 tablespoon more cold water
- For the Filling:
- 2 1/2 pounds baking apples (e.g., Golden Delicious, Cortland)
- 2 tablespoons freshly squeezed lemon juice
- 2 cups (about 8 ounces) frozen cranberries, thawed and drained
- 3/4 cup sugar, plus more for sprinkling
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons cornstarch
- 1 large egg, lightly beaten (for egg wash)
Instructions
- Make the Crust: In a medium bowl, whisk the flour, sugar, and salt. Using your fingers, work in the cold butter until the mixture resembles coarse cornmeal. Stir in the egg and water mixture until the dough just comes together. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Make the Filling: Peel, core, and slice the apples. In a bowl, toss them with the lemon juice and cranberries. Add the 3/4 cup of sugar and toss again.
- Melt the butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring, for about 2 minutes until it simmers. Cover, reduce heat, and cook for about 7 minutes until the fruit softens and releases its juices.
- Strain the fruit in a colander set over a bowl. Pour the collected liquid back into the skillet. Add the cinnamon and ginger and simmer for about 10 minutes, until thickened and lightly caramelized.
- Return the reduced juice to the fruit and toss to recombine. Chill the filling until completely cool, at least 1 hour.
- Assemble the Pie: Preheat the oven to 375°F and place a baking sheet on a lower rack.
- On a floured surface, roll one dough disk into a 12-inch circle and fit it into a 9-inch pie dish. Stir the cornstarch into the cooled filling and pour it into the crust.
- Roll out the second dough disk and cut it into 1/2-inch thick strips. Weave the strips over the filling to create a lattice top. Trim and crimp the edges.
- Brush the lattice and edges with the egg wash and sprinkle with sugar. Refrigerate the assembled pie for at least 30 minutes.
- Bake: Bake the pie on the preheated baking sheet for 50 to 60 minutes, until the crust is golden and the filling is bubbly. Let the pie cool for at least 1 hour before serving.
Notes
- This pie requires multiple chilling steps for the dough, filling, and final assembled pie, which is key to a flaky crust and a well-set filling.
- The technique of pre-cooking the fruit and reducing the juices is crucial for a thick, flavorful filling that won’t make the bottom crust soggy.
- Baking the pie on a preheated baking sheet helps to ensure a crisp bottom crust and catches any potential drips.
- The article references a ‘Cook’s Note’ for the flour that is not provided in the text.
Nutrition
- Serving Size: 1 slice
- Calories: 600-700
- Sugar: 45-55 g
- Sodium: 200-300 mg
- Fat: 30-38 g
- Saturated Fat: 18-24 g
- Trans Fat: 0 g
- Carbohydrates: 75-90 g
- Fiber: 5-7 g
- Protein: 5-7 g
- Cholesterol: 100-130 mg
Storage and Make-Ahead Tips
An apple pie is a fantastic dessert to make ahead for a holiday or special occasion.
- Make-Ahead: The pie dough can be made up to 3 days in advance and stored, well-wrapped, in the refrigerator, or frozen for up to 3 months. The apple cranberry filling can also be made completely up to 2 days in advance and stored in an airtight container in the refrigerator.
- Storage: Store the finished, cooled pie, covered loosely, at room temperature for up to 2 days. For longer storage, you can keep it in the refrigerator for up to 5 days.
- Reheating: You can enjoy the pie at room temperature, or you can gently reheat individual slices in the microwave or a low oven until just warm.
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Creative Recipe Variations
This classic apple cranberry pie is a perfect base for your own delicious and festive twists.
- Add a Nutty Crunch: For a wonderful, buttery crunch and extra texture, you can add 3/4 cup of toasted, chopped pecans or walnuts to the apple and cranberry filling before you assemble the pie.
- Make it a Crumble Top Pie: If you’re not a fan of a lattice top, you can skip the second crust. Instead, top the pie with a classic oat and brown sugar crumble topping for a delicious Apple Cranberry Crisp-Pie.
- Add a Different Spice: For a more unique, sophisticated flavor, you can swap the ground ginger for an equal amount of ground cardamom, which has a lovely, floral spice note that is beautiful with the fruit.
Enjoy a True Holiday Masterpiece!
You’ve just created a truly special, from-scratch dessert that is the very definition of a holiday celebration. This stunning Apple Cranberry Pie, with its incredibly flaky all-butter crust and its thick, jammy, and perfectly balanced filling, is a rewarding baking project that is guaranteed to be a massive hit. It’s the kind of timeless dessert that creates lasting memories.
We hope you enjoy every last, perfect, flaky, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake for the holidays!
Frequently Asked Questions (FAQs)
Q1: What are the best apples to use for an apple pie?
The secret to the best apple pie filling is to use a combination of apples. You want a mix of a firm-tart apple that will hold its shape (like Granny Smith or Braeburn) and a firm-sweet apple that will soften a bit more and create a nice sauce (like Golden Delicious, McIntosh, or Gala).
Q2: What is the real secret to a flaky, not tough, pie crust?
The two most important secrets are cold ingredients and not overworking the dough. Keeping your butter and your water ice-cold is essential for creating the flaky layers. Not over-mixing the dough after the water is added is crucial for preventing the development of too much gluten, which is what makes a pie crust tough.
Q3: How does this recipe guarantee that my pie won’t have a soggy bottom crust?
The brilliant technique of pre-cooking the fruit and reducing their juices is the key. By cooking the apples and cranberries on the stovetop first, you are releasing a significant amount of their water before the filling ever goes into the pie crust. By then reducing that juice down to a thick syrup, you are concentrating the flavor and removing even more water. This results in a thick, jammy filling that won’t make your bottom crust soggy.
Q4: How do I know for sure when my fruit pie is fully baked?
There are two key visual cues for a perfectly baked fruit pie. First, the crust should be a deep, rich golden brown all over, not pale. Second, and most importantly, the filling should be thick and bubbling vigorously up through the openings in your lattice crust. Seeing that thick, bubbly filling is the sign that the cornstarch has been activated and the pie will set up perfectly as it cools.
Q5: Can I use a store-bought pie crust for this recipe to save time?
Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust. The recipe will make enough for one double-crust pie.