Name: Apple Cranberry Pie Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 9" pie crusts; 6 apples; 1.5 cups cranberries fresh or frozen; 1 cup granulated sugar; 1 tbsp orange zest; 2 tablespoons orange juice; 2.5 tablespoons cornstarch; 2 teaspoons ground cinnamon; 1 egg yolk

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Apple Cranberry Pie Recipe

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Ingredients

Warning0 allergens identified

Apple Cranberry Pie Recipe

2 9" pie crusts may be prepared up to 3 days in advance

6 apples peeled, cored and cut into 1/4" slices; use baking apples

1 ½ cups cranberries fresh or frozenuse whole or halve them if desired

1 cup granulated sugar sub with coconut or maple sugar to make refined sugar free

1 tbsp orange zest

2 tablespoons orange juice

2 ½ tablespoons cornstarch

2 teaspoons ground cinnamon

1 egg yolkcombined with 1.5 tablespoons water (for egg wash)

Instructions

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Roll out the bottom crust

Remove (1) pie disc from the refrigerator and let stand at room temperature until soft enough to roll, about 15-20 minutes. Place on a floured work surface, then sprinkle the top lightly with flour. Using a floured rolling pin, roll the pie crust from the center outward, clockwise at 10 minute intervals, until it’s 1" larger than the circumference of the pie pan. Be sure to flour the rolling pin and underneath the pie crust every few rolls to prevent sticking.

Gently roll the pie crust loosely around the rolling pin. Unroll the pie dough into the pie plate and press the crust down gently into the edges. Chill the bottom pie crust while prepare the filling.

Prepare the pie filling

Place the apples, cranberries, sugar, orange zest and juice, cinnamon, cornstarch and pinch of salt in a large bowl and stir well to combine.

Pour into the bottom pie crust and spread evenly, then place in the refrigerator while you roll out the lattice pie crust.

Roll and cut lattice pie crust and assemble and bake the pie

Roll out the top pie crust following the instructions for the bottom crust, until it's roughly 1" larger than the pie plate. Cut into even 1 – 1 1/2" strips using a pizza cutter.

Place half of the pie dough strips vertically and evenly over the top of the pie, using the longer ones in the middle and shorter ones on the ends. Fold up the pie strips halfway, then place a strip in the middle of the pie horizontally, alternating the strips over the top and underneath to resemble a woven pattern. Repeat with the remaining strips on both sides, then trim off anything over 1" from the edge of the pie plate, using excess pie dough for decorative shapes on top. Fold the edges of the bottom crust over the edges of the strips, then press together and crimp. Brush the top of the pie with evenly with the egg wash.

Place the pie on a foil lined baking sheet and bake at 400 degrees for 20 minutes, then reduce the heat to 350 degrees and bake another 40-50 minutes or until bubbly and golden brown. Place a pie shield over the edges once browned after 20-30 minutes to prevent them from burning.

Remove from heat and let stand at room temperature for 3 hours or overnight to set. Slice, serve and enjoy!

Nutrition

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Tips & Tricks (5)

Macerate Your Fruit 🍎
Toss apples and cranberries with sugar, orange zest, and juice 30 minutes before assembling to draw out natural juices and deepen flavor while cornstarch absorbs excess liquid.
Chill Your Crust 🧊
Keep pie dough cold until the last moment before filling and latticing; this prevents shrinkage and ensures a flaky, buttery texture that holds its structure beautifully.
Egg Wash for Golden Perfection ✨
Brush the crust and lattice with egg yolk mixed with a splash of water just before baking to achieve that signature deep golden-brown, professional appearance.
Balance Tart and Sweet 🍊
Increase orange zest and juice slightly to enhance the tartness of cranberries; this prevents the filling from becoming overly sweet and creates a more sophisticated flavor profile.
Blind Bake Prevention 🛡️
Pre-bake the bottom crust for 8-10 minutes and use a baking sheet beneath the pie to prevent a soggy bottom crust from the fruit's released moisture.