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The baked apple cranberry pie cools on a wire rack over the white marble cooktop. Its golden, flaky lattice crust is enticing, with cranberry juices bubbling through. Beside the pie is a sharp pie server and a white plate holding a slice of pie, showcasing the vibrant, spiced fruit filling.

Apple Cranberry Pie Recipe

This beautiful apple cranberry pie features a spiced filling with a crispy lattice crust, enhanced with fresh orange zest and cinnamon, and topped with butter for extra richness. Perfect for holidays!
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Prep Time 3 hours
Cook Time 1 hour
Cooling Time 3 hours
Total Time 7 hours
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Equipment

  • Large mixing bowl
  • Rolling Pin
  • 9-inch pie dish
  • Pastry Wheel or Sharp Knife
  • Pizza Cutter (optional)
  • Baking sheet
  • Small Knife for Trimming Dough
  • Pastry Brush for Egg Wash

Ingredients
  

  • homemade pie crust my recipe makes 2 crusts; 1 for bottom 1 for top*
  • 3 large apples cored, peeled, and sliced into 1/4-inch slices (about 6–7 cups of slices, or 750–875g)
  • 1 and 1/2 cups 187g fresh or frozen cranberries
  • 3/4 cup 150g granulated sugar
  • 2 Tablespoons 14g cornstarch
  • 1 teaspoon fresh orange zest
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 Tablespoons 30g unsalted butter, cold and cubed
  • egg wash: 1 large egg beaten with 1 Tablespoon 15ml milk

Instructions
 

  • Prepare the Pie Crust: Follow your homemade pie crust recipe through step 5.
    A smooth dough disc rests on the white marble cooktop, being rolled out into an even circle with a wooden rolling pin. A 9-inch pie dish sits nearby, ready for the crust. A light dusting of flour on the marble surface prevents sticking, setting the scene for pie perfection.
  • Make the Filling: Stir apples, cranberries, sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg in a large bowl. Set aside.
    A large glass mixing bowl on the white marble cooktop holds a mixture of apple slices, fresh cranberries, granulated sugar, cornstarch, fresh orange zest, cinnamon, cloves, and nutmeg. A wooden spoon stirs the vibrant blend, with bright red cranberries and pale apple slices creating a striking contrast.
  • Preheat Oven: Preheat oven to 400°F (204°C).
  • Roll Out Dough: Roll one dough disc into a 12-inch circle. Place in a 9-inch pie dish, tucking it in smoothly. Spoon the filling into the crust, leaving excess liquid behind. Dot with butter and chill.
    The first dough disc is being rolled out into a 12-inch circle on the white marble cooktop with a wooden rolling pin. The crust is gently placed into a 9-inch pie dish, its edges neatly tucked. The bright apple and cranberry filling is spooned into the dish, with small cubes of butter dotting the surface.
  • Arrange the Lattice: Roll out the second disc of dough and cut into strips. Weave them over the filling to create a lattice. Seal and trim the edges.
    The second dough disc is rolled out on the white marble cooktop and sliced into even strips with a pastry cutter. The strips are arranged over the pie in a lattice pattern, with hands sealing and trimming the edges for a polished, rustic appearance.
  • Brush and Bake: Brush the lattice with egg wash. Bake at 400°F for 20 minutes, then lower the temperature to 350°F for another 30-35 minutes.
    The pie rests on the white marble cooktop, its lattice crust being brushed with a glossy egg wash. The pie sits on a baking sheet, ready for the oven. Bright cranberry juices and apple filling peek through the lattice design, promising a delicious outcome.
  • Cool and Serve: Let the pie cool for 3 hours to thicken the filling before serving.
    The baked apple cranberry pie cools on a wire rack over the white marble cooktop. Its golden, flaky lattice crust is enticing, with cranberry juices bubbling through. Beside the pie is a sharp pie server and a white plate holding a slice of pie, showcasing the vibrant, spiced fruit filling.