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!
29" pie crustsmay be prepared up to 3 days in advance (see notes).
6mediumapplespeeled, cored and cut into 1/4" slices. Use baking apples (see notes)
1 1/2cupscranberriesfresh or frozen; use whole or halve them if desired
1cupgranulated sugarsub with coconut or maple sugar to make refined sugar free
1tablespoonorange zest
2tablespoonsorange juice
2 1/2tablespoonscornstarch
2teaspoonsground cinnamon
1largeegg yolkcombined 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.
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.