Cranberry Apple Pie Recipe, My Favorite Thanksgiving Pie! | Baker Bettie (2024)

OVERVIEW

• Skill Level: Intermediate
• Components Used:Homemade Pie Crust, Fruit Pie Filling

I’ve always loved apple pie, but never thought about it as a true “holiday” pie like French silk pie or creamy pumpkin pie. That all changed when I started adding cranberries to my apple pie!

With this colorful and flavorful addition, Cranberry Apple Pie has quickly become my favorite Thanksgiving pie and overall fall celebration dessert. Tart cranberries kick apple pie up a notch, and, when combined with warming spices and a pop or orange zest, you are on your way to a symphony of holiday flavors!

Why Cranberry Apple Pie Works

• Apple pie feels nostalgic for many people. This variation elevates the classic just enough that it feels special and unique.
• Apple pie can feel a bit one dimensional with its flavor profile. Cranberries add a pop of tartness and a bit of texture that the traditional pie is missing.
• A bright pop of orange zest compliments both the apples and cranberries beautifully.

Cranberry Apple Pie Variations

Cranberry Apple Pie with Streusel Topping: Instead of a lattice top crust, swap it for a streusel topping. Make the streusel topping, pile it high on top of the unbaked filling and bake as directed. If the topping gets too brown in the oven, tent it with aluminum foil until the pie is fully baked.

Cranberry Apple Turnovers: Use this cranberry apple filling in place of raspberry filling in my recipe for raspberry turnovers to make individual turnovers (hand pies).

How to make cranberry apple pie

Cranberry Apple Pie, like other fruit pies, consists of 2 components: the pie crust and the pie filling. For this recipe, we are going to use my perfect all-purpose pie crust for the bottom and top crusts. For the filling, we are going to use my master fruit filling recipe. I use this same recipe for fruit pies, cobblers, and crisps.

MAKE THE PIE DOUGH

Use a premade store-bought pie crust instead of a homemade pie crust to save on time.

Whisk the flour and salt together in a large bowl. Add the cold butter and shortening and toss with your hands so all of the fat is coated with flour. Use the tips of your fingers and thumbs to press down on all of the pieces of butter, creating little sheets of fat throughout the mixture. Instead of your hands, you can also use a pastry blender to cut the butter into the flour.

Add the ice water, little by little, into the mixture. Fold the mixture gently with a silicone spatula to incorporate. You may not need all of the water. Once large clumps of dough start forming, work and press the dough together. If it crumbles, add a little more water. If it holds together, the dough is ready to chill.

Transfer the dough to the counter and press it into one mass – knead it very gently for one or two turns to bring it into a cohesive dough. Divide the dough into 2 equal portions. Press each portion into a flat, round disc and wrap in plastic wrap. Place both pieces of dough into the refrigerator and let them chill for a minimum of 30 minutes to let the gluten relax and the flour fully hydrate.

Roll out the bottom crust

After the dough relaxes, lightly flour a clean work surface and place one piece of the chilled dough on top. Lightly flour the top of the dough and your rolling pin. Roll the dough out to about 1 ½-inches (4 cm) wider than your pie dish all the way around.

Place the rolling pin in the middle of the rolled out pie dough and fold the dough in half over the rolling pin. Gently transfer it into the pie plate, unrolling it off the rolling pin. Lift up on the sides of the crust to allow it to fall naturally into the pie plate without having to stretch it.

Place the pie plate (with the crust rolled into it) in the refrigerator while you prepare the filling.

Make the Filling

Add all of the ingredients for the filling (except the butter) to a large mixing bowl. This includes the sliced apples, tart cranberries, granulated sugar (or brown sugar if you prefer), orange zest, cornstarch, nutmeg, cinnamon, ginger, and orange juice. You can use frozen or fresh cranberries. If using frozen, do not thaw them before making the filling.

Toss until evenly combined. It’s important not to make the filling until it’s ready to go into the pie crust. Once the sugar and fruit are combined, they will start to release liquid. If it’s made too early, it can release too much liquid and become soupy.

Spoon the filling into the prepared bottom crust. Dot the pieces ofcold butter on top of the filling. Place in the refrigerator until ready to add the top crust.

Make the lattice top crust

Roll out the second piece of chilled dough on a floured surface. Cut into 1 – 1 ½ inch (2.5 – 4 cm) strips if you would like to make a lattice top, or you can leave it whole. I like to use a bench knife or pizza cutter to slice the strips.

Once the top crust is ready, remove the pie from the refrigerator and arrange the dough on top. Use kitchen scissors to trim the edges about a ½ inch (1.25 cm) larger than the pie plate. Crimp the edges by folding over and use a fork or your fingers to crimp. If you did not make a lattice top, cut 4-5 vents in the top of the crust.

Bake the cranberry apple pie

As an optional step, make an egg wash. This wash will make the top crust golden brown and extra shiny upon baking. Whisk the eggtogether with the water until very well combined. Lightly brush the top of the pie crust with the egg wash and sprinkle with coarse sugar for an added crunch.

Place the pie on a sheet pan lined with foil (to catch any spillage) and place it on the preheated sheet pan or baking stone. Bake at 400°F/205°C for 30 minutes then turn down the heat to 350°F/175°C and bake for an additional 20-35 minutes until the filling is rapidly bubbling in the center, not just on the edges. Watch the crust and lay a piece of foil over the top of the pie once it is finished browning, usually around the 45-minute mark.

Remove from the oven to a cooling rack and let cool for a minimum of 3 hours before slicing to allow the filling to thicken.

How to prevent a soggy bottom pie

One of the most common issues with fruit filled pies is a soggy bottom or a filling that is runny. Fruits release a lot of juice when baked and it is important that it thickens fully before it is removed from the oven. Oftentimes a fruit pie is runny simply because it didn’t bake long enough. Here are a few tips for preventing a soggy bottom with fruit filled pies:

• Bake the pie in the bottom third of the oven on a preheated sheet pan or baking stone. The hot surface will help set the crust quickly.
• Mix the filling right before adding it to the crust. Mixing it too early will draw out too many juices which will make the crust soggy before it sets.
• Make sure that the filling is rapidly bubbling in the center of the pie before removing it from the oven, not just on the edges.
• Allow the pie to cool completely before slicing it. This will allow the filling to fully thicken.

FAQ

Can I use Frozen Cranberries? What about Dried Cranberries?

Frozen cranberries work beautifully in this pie! Just keep them frozen until right before you add them to the filling so they don’t release too much liquid before baking.

Dried cranberries could also be used, though I think fresh or frozen add the best pop of tart flavor and add the best texture. If you do want to use dried cranberries, I recommend soaking them in orange juice for a few hours before adding them to the filling to help plump them up.

Make-Ahead Cranberry Apple Pie

Make the pie crusts and store the dough in the refrigerator for up to 3 days and in the freezer up to 3 months.Do not make the filling in advance.

In the refrigerator: The fully baked and cooled pie can be stored in the refrigerator covered in plastic wrap for up to 3 days.

In the freezer: After the pie has been fully baked and cooled, place it uncovered in the freezer. When frozen solid (at least 8 hours), wrap the pie tightly in plastic wrap or place in a freezer bag (if it fits) and place back in the freezer for up to 4 months.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, try these other delicious holiday recipes.

• The Best Pumpkin Pie
• Chocolate French Silk Pie
• Cream Cheese Pumpkin Roll Cake