Cranberry Apple Pie Recipe

I absolutely love this Cranberry Apple Pie Recipe because it combines tart cranberries and sweet apples in a way that’s both fresh and comforting. It’s the perfect balance if you want a pie that’s not overly sweet yet bursting with seasonal flavors. Whenever I serve this at family dinners or holiday gatherings, it always gets rave reviews and disappears quickly!

One of the things that makes this Cranberry Apple Pie Recipe stand out is its homemade crust that’s flaky yet sturdy enough to hold the juicy filling. I discovered that adding a little vinegar to the crust dough elevates the texture, making it incredibly tender every time. Trust me, once you try this pie, it’ll become your go-to during fall and winter celebrations.

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Ingredients You’ll Need

Each ingredient in this Cranberry Apple Pie Recipe plays an essential role, from the spices that add warmth to the fresh cranberries that bring a tangy punch. When shopping, try to pick firm apples and the freshest cranberries available for the best texture and flavor.

• All-purpose flour: The base for your flaky crust and helps thicken the filling perfectly.
• Baking powder: Just a pinch to lighten the crust’s texture without making it cakey.
• Kosher salt: Brings out the sweetness in the filling and enhances crust flavor.
• Shortening: Key for that tender crisp in crust—cut it into chunks and keep it cold!
• White vinegar (or apple cider vinegar): This little trick tenderizes the crust for a melt-in-your-mouth experience.
• Ice water: Keeps the fat cold and helps the dough come together without getting tough.
• Egg whites: Used to brush the crust, helping it turn golden and glossy.
• Butter: Adds richness and depth to the filling’s sauce.
• White sugar & brown sugar: Together they balance the tartness of cranberries while keeping things moist.
• Cinnamon, nutmeg, allspice: Classic warm spices that bring out the cozy fall vibe.
• Granny Smith apples: Tart, firm apples that hold their shape during baking.
• Fresh cranberries: The star ingredient, offering a lovely tart burst in every bite.
• Coarse sugar (optional): Adds a delightful crunchy topping on your lattice crust.

Variations

I love tweaking this Cranberry Apple Pie Recipe depending on what fruit I have on hand or the occasion. You can easily customize the spices or swap out apples for different varieties to suit your taste, making this recipe truly your own.

• Spiced Up: I sometimes add a pinch of ground ginger or cloves for extra warmth during holiday seasons, and it’s always a hit.
• Apples Only: If you can’t find fresh cranberries, just using apples with extra cinnamon makes a lovely, comforting pie.
• Gluten-Free: I experimented with a gluten-free flour blend for the crust — just reduce water slightly, and it works well!
• Lattice-Free: If you’re not confident with lattice crusts, a simple top crust or crumb topping works beautifully, too.

How to Make Cranberry Apple Pie Recipe

Step 1: Make the Flaky Crust

Start by whisking together the flour, baking powder, and kosher salt in a large bowl. Then add the shortening and work it in using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. This step is key for that tender texture—don’t overwork it! Next, pour in the vinegar and most of the ice water, tossing gently to combine. You might need to add a tablespoon more water until the dough just starts to come together. Divide the dough in half, form into flattened discs, wrap in plastic, and chill for 15 minutes if using right away, or freeze for later. I always flatten the discs so they’re easier to roll out later on.

Step 2: Prepare the Filling

While the dough chills, preheat your oven to 350°F. In a saucepan over medium heat, melt the butter, then whisk in the flour to form a smooth paste. Slowly stir in the water and both sugars, adding cinnamon, nutmeg, and allspice. Let this simmer gently until it thickens and becomes glossy—this will bind the filling perfectly. Meanwhile, toss the peeled, cored, and sliced apples with the fresh cranberries in a large bowl, then pour that warm sugar-spice mix over them. Toss everything together so each piece is coated.

Step 3: Assemble the Pie

Roll out one disc of dough into your pie pan for the bottom crust. Brush the surface with a beaten egg white (save the rest for later). Pop it briefly into the freezer to keep it chilled while you roll the other disc into strips for the lattice top. Pile your fruit filling in the center, creating a slight mound, then layer your lattice carefully over the top. Brush the entire crust with the remaining egg white and sprinkle coarse sugar on top if you want that extra sparkle and crunch. This step makes the pie look bakery-worthy!

Step 4: Bake to Perfection

Bake your pie for about 1 hour, until the crust is deeply golden and the apples are fork-tender. You’ll notice the kitchen fills with the most amazing aroma—a warm mix of cinnamon, nutmeg, and fresh fruit. To avoid a soggy bottom crust, you can place a baking sheet under your pie to catch any drips and also keep your oven floor clean.

How to Serve Cranberry Apple Pie Recipe

Garnishes

For me, a classic scoop of vanilla ice cream is the best pairing—melting into the warm pie and adding creamy sweetness. Sometimes I sprinkle a little cinnamon on top or add a dollop of whipped cream to complement the spices. If it’s winter, a drizzle of caramel sauce elevates the flavors even more.

Side Dishes

This Cranberry Apple Pie pairs beautifully with simple sides like a hot cup of coffee or spiced tea. For holiday dinners, I enjoy it alongside roasted nuts or a cheese board with sharp cheddar and gouda to play with the sweet and tart notes of the pie.

Creative Ways to Present

For special occasions, I’ve served individual mini versions of this pie in ramekins with custom lattice tops—they’re adorable and perfect for parties. Another fun idea is to sprinkle edible gold dust or use seasonal pie toppers shaped like leaves or cranberries to impress your guests.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with plastic wrap or foil and keep it in the fridge for up to 4 days. Leftover pie actually tastes better the next day once the flavors have had time to meld. Just bring it to room temperature before serving for the best experience.

Freezing

If I want to save pie for later, I freeze it after baking wrapped well in foil and plastic wrap. It freezes beautifully for up to 2 months, and I’ve found that thawing overnight in the fridge followed by gentle reheating in the oven retains its freshness and flaky crust.

Reheating

To reheat, I pop slices in a 350°F oven for about 15 minutes until warm and the crust is crisp again. Avoid microwaving if you can, since that often makes pastries soggy. For an extra touch, try reheating with a splash of water in a baking dish covered loosely with foil to keep the filling moist.

FAQs

Final Thoughts

This Cranberry Apple Pie Recipe holds a special place in my heart because it reminds me of cozy holidays and family gatherings full of warmth and laughter. I hope you’ll find this recipe as rewarding to make as it is to eat. Give it a try—you might just create a new tradition around this tart and sweet delight!

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