Easy Cranberry Apple Pie
An updated version of the classic Apple Pie you know and love – the addition of tart cranberries mixed with the cinnamon sugar make this pie recipe uniquely delicious.
First Published: October 2016 Last Updated: October 15, 2020
When you think of a Pie Recipe for the Holidays you tend to lean towards Apple, Pumpkin, Pecan and maybe Lemon Meringue…but today I have for you a NEW favorite that will make an appearance at your table year after year.
I was trying to think of other uses for cranberries besides sauce or using it in the stuffing for my Pork Tenderloin I prepared for you guys the other week, and I thought why not use them in a dessert?
This Apple Cranberry Pie recipe combines the traditional flavors of an Apple Pie but adds in the tart pop of Cranberries to make a statement that your taste buds won’t soon forget.
A good pie recipe comes down to the inside – what have you stuffed it with to make it one of a kind tasty? And with our Cranberry Apple pie all you have to do is look at that delicious filling to know it’s a winner!
It really takes no time to make the filling and if you have one of these funky Apple Peeling Gadgets it really saves you a ton of time and headaches (I have had mine for YEARS and it is just as good as the day I got it).
The pie filling uses a handful ingredients and can be whipped up quickly, and it doesn’t require ANY cooking prior to going in the oven to bake…SWEET!
It is almost hard to believe that the combination of the ingredients below makes such a mouth-watering pie. But, we like to keep it simple and flavorful and this pie recipe is no exception!
- Cranberries (you can use frozen or fresh)
- Brown Sugar
- Pie Crust (I used my homemade pie crust)
Now, for this pie I DID make my own crust…a nice Fall pie like this deserved its own homemade crust, however you CAN use store bought if you want it to be quicker! You can find my Homemade Pie Crust Recipe here, along with my tips and tricks for the perfect crust every time!
Frequently asked questions
No, do not cook your apples before using them as a filling! Some recipes will tell you to cook them first but I find they get super mushy and loose their “bite” if you do this. I have ALWAYS made my apple desserts without cooking my apples prior and I am standing by it.
Honeycrisp are one of the BEST baking apples. They keep their texture after baking so you don’t end up with a mushy center. I also love the flavor of a Honeycrisp – it is crisp (as it’s name suggests) and has the right balance of sweetness with tart, which makes it the perfect apple for our Cranberry Apple pie!
A good pie filling comes down to how you prepare it. For an apple pie like this one you simple combine the thinly sliced apples with the cranberries and toss them in the sugar/spice mixture to evenly coat.
Cornstarch is my secret weapon for keeping my pies from being watery! I add in a couple of teaspoons to my sugar and spice mixture before tossing the apples and cranberries. This way when the fruit cooks and begins to release liquid the cornstarch combined with the sugar and spices will turn it into a thick sauce that coats the apples and cranberries perfectly.
Be sure to PIN THIS Apple Cranberry Pie so you have it for later!
Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!
Check below for the full recipe and remember to save a slice for me!
- 3-4 medium Apples, peeled and sliced (I used 3 Cortland and 1 Gala)
- 1 1/2 c Cranberries, chopped (you can use frozen or fresh)
- 1 c Brown Sugar
- 2 tsp cornstarch
- 1 tsp vanilla
- 1 tsp Cinnamon
- 1/4 tsp Ginger
- 1 Pie Crust
- 1 egg yolk
- pinch of Salt
- Preheat oven to 375 degrees Fahrenheit.
- If using frozen cranberries remove them from the freezer and allow to thaw for 1-2 hours.
- Prepare pie crust and leave in fridge while you mix the pie filling.
- Sift together your brown sugar, cornstarch, cinnamon, ginger and salt. Add vanilla and mix.
- Add apples and cranberries to sugar mixture and combine thoroughly.
- Add pie filling to your prepared crust and push down gently. If using my homemade crust you can add your top piece as a circle or cut into strips and weave like a lattice pattern (see photos).
- Whisk egg yolk and using a pastry brush gently brush the entire outer pie shell (this will give it a nice golden crust as it bakes)
- Bake pie on cookie sheet at 375 for about 20 minutes and then reduce heat to 350, bake until the apples are tender and crust is lightly brown (filling should be bubbling).
Serving Size:1 slice
Amount Per Serving: Calories: 250Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 115mgCarbohydrates: 48gFiber: 4gSugar: 33gProtein: 2g
*Please note that nutritional values are not always 100% accurate and are to be used as a guide.
Here is one more just so you can see the full pie in all its delicious glory!
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