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A slice of apple cranberry pie on a plate

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 your best bet. 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
dough chilling time 2 hours
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 394kcal
Author Ann Otis


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.


Calories: 394kcal | Carbohydrates: 68g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 149mg | Potassium: 169mg | Fiber: 4g | Sugar: 30g | Vitamin A: 420IU | Vitamin C: 6.7mg | Calcium: 16mg | Iron: 2mg