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Traditional apple pie is made extra festive with tart and colorful cranberries. If you’re looking for a single dessert to please everyone at your holiday table, this apple cranberry pie is a great bet.
Love of apple pie is, I think, as universal as it gets in the dessert world. I know people for whom every cake is “too sweet”. I know people who “don’t do” custards of any kind (darling husband). I even know people who claim not to like chocolate (gasp!).
But I do not know anyone who doesn’t like apple pie.
If you want to make everyone happy, you need an apple pie on your holiday table. Skip the controversial pumpkin pie and give the people what they want!
I’ve been making apple pies for a long time, and have tried a lot of recipes over the years.
All, to be fair, have been pretty darn good. But this time I was aiming for classic and uncomplicated. I went super-traditional grandma-style with my favorite simple all-butter pie crust, and a filling of just fruit, sugar, warm spices, and a little corn starch.
Then I threw in some cranberries for an extra festive touch. You could skip them for sure, but I loved the hint of tartness and beautiful jewel-like pops of color they gave this pie.
I usually mix some tart apples like Granny Smiths with a sweeter apple when I make apple pie, but this time since the cranberries provided the tartness, I used all sweet Honeycrisp apples.
There are no secret ingredients here and no secret technique, other than some important rules concerning homemade pie crusts – see my easy pie crust recipe by hand post for more details on that!
It’s just a perfect old-fashioned apple pie.
No fooling around.
P.S. Like I said, apple pie is a no-brainer for the holidays, but if you want to try something a little different, this classic Quebec sugar pie is another crowd-pleasing option (and one of my personal faves)!
Sound good to you? If you make this apple cranberry pie, I would be thrilled if you would take a pic and tag me on Instagram @ourhappymess!
Apple Cranberry Pie
All-Butter Pie Dough (makes one double pie crust or one single)
- 2.5 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1/2 cup ice water
- 7 cups thinly sliced sweet apples, such as Honeycrisp or Fuji about 5 apples
- 1 cup fresh or frozen cranberries
- 3/4 cup sugar
- 4 tablespoons corn starch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- In large bowl, whisk the flour and salt together. Cut in the cold butter with a pastry blender with your hands until the butter is in pea size pieces.
- Gradually add the water and mix just until the dough can be formed into a cohesive ball. Be careful not to add more water than necessary or the crust will be tough.
- Divide the dough in half and pat into two discs. Wrap the discs in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- Preheat the oven to 425 degrees F.
- Roll out one pie dough disc into a 12-inch circle, and fit it into a 9 inch pie pan, without stretching the dough. Trim the edges.
- In a large bowl, toss together the apple slices, cranberries, sugar, corn starch, cinnamon, nutmeg and salt, until evenly coated. Pour the apples into the pie pan and spread them around evenly.
- Roll out the second disc and place it over the apples (or cut into strips for a lattice crust). Roll and crimp the edges of the dough together to make a tight seal.
- For an extra golden and crunchy top crust, brush with a beaten egg yolk and sprinkle with coarse sugar.
- Bake for 20 minutes in the preheated oven, laying a sheet of aluminum foil over the top if it starts to brown too quickly. Lower the temperature to 375 degrees F and bake for another 40-45 minutes, until the juices are bubbling and the crust is golden brown.
- Let cool for an hour before serving.