Tart, sweet and brimming with apples and fresh cranberries, this Apple Cranberry Pie Recipe will be a new holiday favorite! It’s complete with a buttery, flaky lattice pie crust, and it can be made entirely in advance!

Slice of apple cranberry pie with whipped cream

Pies are my family’s dessert of choice whether it’s for Sunday dinner, a holiday or a birthday. I’d have to agree that they’re great for any occasion!

For years I steered clear of them because preparing and rolling out pie dough intimidated me, but those days are long gone. I thoroughly enjoy the process now!

This Apple Cranberry Pie Recipe incorporates my homemade pie crust, which is so easy and has gotten rave reviews.

I decided to try a lattice pie crust for the first time ever, and I found that it was quite easy and actually a lot of fun.

I’ve made this recipe (3) times in the past month and my family raved about it every single time. I included it in my Thanksgiving dessert menu, and I loved it even more than my favorite pumpkin pie.

That’s really saying something. 🙂

Apple cranberry pie with lattice pie crust

Why you’ll love this recipe:

  • This apple cranberry pie recipe is the perfect balance of tart and sweet with a buttery, flaky pie crust and beautiful lattice top.
  • It’s festive and delicious, and perfect for dinner parties, holidays or any occasion.
  • Pie dough may be prepped in advance to make assembly easy, or the entire pie may be baked a day before you plan to serve it.

Recipe ingredients

Apple cranberry pie recipe ingredients

Ingredient notes

  • Pie dough. My flaky pie crust recipe is extremely easy to prepare and has gotten rave reviews. It may be prepped up to 3 days in advance and stored in the refrigerator wrapped tightly in plastic wrap. Use store bought pie dough if pressed for time!
  • Apples. Use 6 medium sized apples, which is roughly 3 lbs. I used a combination of Granny Smith and Pink Lady apples, but any variety of baking apples will work perfectly.
  • Cranberries. Use fresh or frozen cranberries. You can either toss them with the apples whole, or halve or coarsely chop them so they’re more evenly distributed.
  • Sugar. I’ve tried this recipe with both granulated sugar and coconut sugar. They both work well, but if you use coconut sugar the pie will not taste as sweet.
  • Orange zest and juice. The zest and juice really brighten the flavors of the filling.
  • Cornstarch. The cornstarch is necessary to thicken the filling. I have not tried any other thickeners in this recipe.
  • Cinnamon. Adds warm flavor to the filling that pairs perfectly with the apples and cranberries.
  • Egg. One egg yolk is combined with water for an egg wash. It’s brushed over the top pie crust to ensure that it has a beautiful golden brown color.
  • Butter. This is completely optional! Cube a couple of tablespoons of cold butter and dot over the pie filling before topping with the lattice crust to add richness to the filling.
Slice of apple cranberry pie on a plate

How to make this recipe

There are a few components to this apple cranberry pie recipe, but the pie crust may be made in advance, and the entire pie can be baked ahead of time.

Pro tip: Prepare a double batch of my flaky pie crust recipe for (2) 9″ pie crusts, then form into discs and wrap tightly in plastic wrap. From there, chill for 30 minutes or store in the refrigerator for up to 3 days.

Prepare the pie dough and roll out the bottom crust

Roll out bottom crust for apple cranberry pie
  1. Remove (1) pie disc from the refrigerator and let stand at room temperature until soft enough to roll, about 15-20 minutes. Place on a floured work surface, then sprinkle the top lightly with flour.
  2. Using a floured rolling pin, roll the pie crust from the center outward, clockwise at 10 minute intervals, until it’s 1″ larger than the circumference of the pie pan. Be sure to flour the rolling pin and underneath the pie crust every few rolls to prevent sticking.
  3. Gently roll the pie crust loosely around the rolling pin.
  4. Unroll the pie dough into the pie plate and press the dough down gently into the edges. Chill the bottom pie crust while prepare the filling.

Prepare the apple cranberry pie filling

This filling is brimming with apples and fresh cranberries, and is the perfect balance of tart and sweet.

Orange zest and juice brighten the flavors, and warm cinnamon brings it all together.

Pro tip: Remove the pie dough for the lattice pie crust when you begin preparing the filling so that it’s soft enough to roll.

Prepare apple cranberry pie filling
  1. Place the apples, cranberries, sugar, orange zest and juice, cinnamon, cornstarch and pinch of salt in a large bowl and stir well to combine.
  2. Pour into the bottom pie crust and spread evenly, then place in the refrigerator while you roll out the lattice pie crust.

Prep the lattice pie crust and assemble and bake the pie

Pro tip: Chill the pie for 20 minutes after assembling.

Roll and cut lattice pie crust and assemble pie
  1. Roll out the top pie crust following the instructions for the bottom crust, until it’s roughly 1″ larger than the pie plate. Cut into 1 – 1 1/2″ strips using a pizza cutter.
  2. Place half of the pie dough strips vertically and evenly over the top of the pie, using the longer ones in the middle and shorter ones on the ends.
  3. Fold up the pie strips halfway, then place a strip in the middle of the pie horizontally, alternating the strips over the top and underneath to resemble a woven pattern. Repeat with the remaining strips on both sides, then trim off anything over 1″ from the edge of the pie plate, using any excess pie dough for decorative shapes on top.
  4. Fold the edges of the bottom crust over the edges of the strips, then press together and crimp. Combine the egg wash in a small bowl, then brush evenly over the top of the pie. Place the pie on a foil lined rimmed baking sheet and bake at 400 degrees for 20 minutes, then reduce the heat to 350 degrees and bake another 40-50 minutes or until bubbly and golden brown. Place a pie shield over the edges once browned after 20-30 minutes.
Apple cranberry pie with lattice pie crust

Recipe notes

  • Pro tipPrepare a double batch of my homemade pie crust recipe in advance, divide into (2) discs and wrap each tightly in plastic wrap.  Store in the refrigerator for up to 3 days. You can also bake the entire pie a day before you plan to serve it.
  • Use baking apples such as Granny Smith, Pink Lady, Honeycrisp or Golden Delicious.  I used half Granny Smith and half Pink Lady.
  • If you prefer not to use a lattice pie crust, simply top with pie crust and vent it or cut out shapes like my strawberry rhubarb pie.  You can also make this an apple cranberry crumble pie by topping it with streusel similar to my pear pie.
  • Store leftover apple cranberry pie at room temperature wrapped in plastic wrap for 1-2 days or refrigerate for up to one week.  Note that the crust will become a bit soggy after refrigeration.
Plate with apple cranberry pie topped with whipped cream

More pie recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Slice of apple cranberry pie with whipped cream

Apple Cranberry Pie Recipe

This Apple Cranberry Pie Recipe is complete with a buttery, flaky lattice pie crust and tart sweet apple cranberry filling. It's a festive holiday dessert that can be made entirely in advance!
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Ingredients

  • 2 9" pie crusts may be prepared up to 3 days in advance (see notes).
  • 6 medium apples peeled, cored and cut into 1/4" slices. Use baking apples (see notes)
  • 1 1/2 cups cranberries fresh or frozen; use whole or halve them if desired
  • 1 cup granulated sugar sub with coconut or maple sugar to make refined sugar free
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 2 1/2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • 1 large egg yolk combined with 1.5 tablespoons water (for egg wash)

Instructions 

Roll out the bottom crust

  • Remove (1) pie disc from the refrigerator and let stand at room temperature until soft enough to roll, about 15-20 minutes. Place on a floured work surface, then sprinkle the top lightly with flour. Using a floured rolling pin, roll the pie crust from the center outward, clockwise at 10 minute intervals, until it’s 1" larger than the circumference of the pie pan. Be sure to flour the rolling pin and underneath the pie crust every few rolls to prevent sticking.
    2 9" pie crusts
  • Gently roll the pie crust loosely around the rolling pin. Unroll the pie dough into the pie plate and press the crust down gently into the edges. Chill the bottom pie crust while prepare the filling.

Prepare the pie filling

  • Place the apples, cranberries, sugar, orange zest and juice, cinnamon, cornstarch and pinch of salt in a large bowl and stir well to combine.
    6 medium apples, 1 1/2 cups cranberries, 1 cup granulated sugar, 1 tablespoon orange zest, 2 tablespoons orange juice, 2 1/2 tablespoons cornstarch, 2 teaspoons ground cinnamon
  • Pour into the bottom pie crust and spread evenly, then place in the refrigerator while you roll out the lattice pie crust.

Roll and cut lattice pie crust and assemble and bake the pie

  • Roll out the top pie crust following the instructions for the bottom crust, until it's roughly 1" larger than the pie plate. Cut into even 1 – 1 1/2" strips using a pizza cutter.
  • Place half of the pie dough strips vertically and evenly over the top of the pie, using the longer ones in the middle and shorter ones on the ends. Fold up the pie strips halfway, then place a strip in the middle of the pie horizontally, alternating the strips over the top and underneath to resemble a woven pattern. Repeat with the remaining strips on both sides, then trim off anything over 1" from the edge of the pie plate, using excess pie dough for decorative shapes on top. Fold the edges of the bottom crust over the edges of the strips, then press together and crimp. Brush the top of the pie with evenly with the egg wash.
    1 large egg yolk
  • Place the pie on a foil lined baking sheet and bake at 400 degrees for 20 minutes, then reduce the heat to 350 degrees and bake another 40-50 minutes or until bubbly and golden brown. Place a pie shield over the edges once browned after 20-30 minutes to prevent them from burning.
  • Remove from heat and let stand at room temperature for 3 hours or overnight to set. Slice, serve and enjoy!

Notes

  • Pro tip:  Prepare a double batch of my homemade pie crust recipe in advance, divide into (2) discs and wrap each tightly in plastic wrap.  Store in the refrigerator for up to 3 days.  You can also bake the entire pie a day before you plan to serve it.
  • Use baking apples such as Granny Smith, Pink Lady, Honeycrisp or golden delicious.  I used half Granny Smith and half Pink Lady.
  • If you prefer not to use a lattice pie crust, simply top with pie crust and cut slits in the top or cut out shapes like my strawberry rhubarb pie.  You can also make this an apple cranberry crumble pie by topping it with streusel similar to my pear pie.
  • Store leftover apple cranberry pie at room temperature wrapped in plastic wrap for 1-2 days or refrigerate for up to one week.  Note that the crust will become a bit soggy after refrigeration.

Nutrition

Serving: 1slice, Calories: 390kcal, Carbohydrates: 70g, Protein: 3g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 23mg, Sodium: 177mg, Potassium: 217mg, Fiber: 5g, Sugar: 40g, Vitamin A: 129IU, Vitamin C: 12mg, Calcium: 27mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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