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Side view of a slice of apple cranberry pie with crumble topping on a plate with red apples in the background.
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Apple Cranberry Pie

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
dough chilling time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 545kcal
Author Ann Otis

Ingredients

All-Butter Pie Dough

  • 1.25 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/4 cup ice water

Filling

  • 7 cups thinly sliced sweet apples, such as Honeycrisp or Fuji about 5 apples
  • 1 cup cranberries fresh or frozen
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Topping

  • 1.25 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter melted and cooled

Instructions

Crust

  • 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.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Filling

  • Preheat the oven to 425 degrees F.
  • Roll out the pie dough into a 12-inch circle, and fit it into a 9 inch pie pan, without stretching the dough. Trim and crimp the edges.
  • In a large bowl, toss together the apple slices, cranberries, sugar, cornstarch, cinnamon, nutmeg and salt, until evenly coated. Pour the apples into the pie pan and spread them around evenly.

Topping

  • In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Add the melted and cooled butter and stir to combine. Sprinkle topping in clumps evenly over the apples.
  • 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 the pie cool for an hour before serving.

Video

Notes

Storage Instructions
Baked Pie: The fully baked and cooled apple cranberry crumble pie can be stored at room temperature, covered loosely with aluminum foil, for up to 2 days. For longer storage, wrap it tightly in plastic wrap or transfer it to an airtight container and refrigerate for up to 5 days.
To freeze the baked pie, cool it completely and transfer to the freezer. Freeze until solid (this takes about a day), then wrap it tightly in plastic wrap and foil and return to the freezer for up to 6 months. Thaw overnight in the refrigerator.
Unbaked Pie: If you've assembled the pie but haven't baked it yet, you can freeze it for up to 3 months. Wrap the assembled pie tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before baking according to the recipe instructions.

Nutrition

Calories: 545kcal | Carbohydrates: 82g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 301mg | Potassium: 196mg | Fiber: 4g | Sugar: 44g | Vitamin A: 777IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg