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Apple Cranberry Pie
4.7 from 162 votes

Apple Cranberry Pie

Apple Cranberry Pie features a flaky homemade pie crust filled with a mixture of tender honeycrisp apples, tart cranberries, and citrus zest. The filling is spiced with cinnamon and sweetened with sugar and vanilla, creating a balanced fruity and spiced profile. The crust can be topped with a lattice pattern or fully covered with a dough circle, brushed with egg wash for browning.

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 12
Calories: 357 kcal
Course: Dessert
Cuisine: American

Ingredients

For the pie crust:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup butter cut into cubes, cold unsalted
  • 1/2 cup buttermilk cold
  • 1-2 tablespoons water cold
  • 1 egg for egg wash, large, beaten with 1 tablespoon water
  • turbinado sugar optional
For the filling:
  • 4 apple cored, peeled, and sliced (about 6-7 cups, large Honeycrisp
  • lemon juice of half
  • 1 1/2 cups cranberries fresh or frozen
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons  orange zest
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
  2. Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
  3. Put the apple slices in a large bowl and drizzle with fresh lemon juice. Toss to coat the apples. This will keep the apples from browning. Add the cranberries, sugar, flour, cinnamon, orange zest, and vanilla extract. Stir until combined.
  4. Preheat oven to 375°F.
  5. Remove one disk of pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and set aside. Fill pie with apple cranberry filling. Place the pie in the fridge while you roll out the second disk of dough.
  6. Roll our the dough and use a pastry wheel, pizza cutter, or sharp knife to cut the pie dough into strips, about 1-2 inches wide. Carefully weave the pie dough strips over and under one another. Press the edges of the dough strips into the bottom pie crust edges to seal. Trim off the excess dough and pinch the edges using your fingers to create a pretty edge. You can also use a fork to seal the edges. Using a pastry brush, lightly brush crust and edges with egg wash. Sprinkle pie with turbinado sugar, if using.
  7. Place the pie on a foil-lined baking sheet, just in case the filling bubbles out.
  8. Bake for 60-80 minutes until the crust is golden brown and filling is bubbling. If the top of the pie is browning too quickly, you can tent the top with aluminum foil or use a pie crust shield. Make sure you check it halfway through to be safe.
  9. When the pie is done baking, remove from oven and cool completely before serving so it can set up, about 3 hours.

Notes

  • You can choose a lattice top or a full crust with slits to cover the pie filling, trimming and crimping edges as desired.
  • Make pie dough in advance and store wrapped in the fridge up to 5 days or freeze up to 3 months.
  • Applying an egg wash before baking aids in browning the crust nicely.
  • Toss apple slices with lemon juice to prevent browning before assembling.

Nutrition Information

Calories 357kcal (18%) Carbohydrates 51g (17%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Cholesterol 42mg (14%) Sodium 328mg (14%) Potassium 128mg (3%) Fiber 3g (12%) Sugar 25g (50%) Vitamin A 533IU (11%) Vitamin C 6mg (7%) Calcium 28mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 357

% Daily Value*

Calories 357kcal 18%
Carbohydrates 51g 17%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 42mg 14%
Sodium 328mg 14%
Potassium 128mg 3%
Fiber 3g 12%
Sugar 25g 50%
Vitamin A 533IU 11%
Vitamin C 6mg 7%
Calcium 28mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.