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cranberry apple pie on a wood board with a pink napkin, apples and cranberries

Apple Cranberry Pie

  • Author: Miss AK
  • Total Time: 1 hour and 45 minutes
  • Yield: 8-12 1x


This apple cranberry pie is the perfect combination of tart, sweet and fruity. It’s best wrapped in buttery, flakey dough with a lattice crust topping.


  • 2 unbaked pie crusts – here’s my recipe which makes 2 crusts
  • 1 lemon, juiced
  • 56 cups peeled and sliced apples
  • 1 cup fresh cranberries
  • 1/2 cup + 2 Tbsp. granulated sugar
  • 1/3 cup coconut or brown sugar
  • 3 Tbsp. arrowroot powder or tapioca starch
  • 2 tsp. apple pie spice
  • 1/2 tsp. cinnamon
  • 1 egg
  • 1 Tbsp. water


  1. Preheat the oven to 425 F.
  2. If you’re making your own crust, once your pie crust has been made and it has rested, roll out 1 of the crusts and lay it in a 9-inch pie plate.
  3. Roll out the other half on a piece of parchment on a flat cookie sheet until it’s about 10 inches in diameter. Place both the pie plate and the cookie sheet in the fridge to rest again while you prepare the filling.
  4. Juice the lemon and add it to a large bowl. As you peel and slice the apples, add them to the bowl, tosing frequently so they don’t brown.
  5. Then, mix together the apple slices, cranberries, 1/2 cup of the granulated sugar, brown sugar, arrowroot powder or tapioca starch, apple pie spice, and cinnamon.
  6. Remove the crusts from the fridge, and pour the apple filling into the pie plate.
  7. Using a pizza cutter, cut strips of dough out of the rolled out piece of crust on the cookie sheet. Having this dough cold will make it easier to work with.
  8. Lay half of the strips of dough lengthwise across the pie, evenly spacing between each strip.
  9. To make the lattice, take the longest remaining piece of dough and lay it across the center of the pie horizontally.
  10. Lift every other piece of dough running vertically to cover the piece laying horizontally to create a basket weave look. Refer to this post for a photo tutorial.
  11. Repeat this with each remaining piece of dough until you have a lattice top.
  12. Trim the excess crust from the edge and pinch the dough together using your fingers or a fork.
  13. Place the pie on to a cookie sheet with a rim* and slide it into the oven for 15 minutes.
  14. After the 15 minutes is up, remove the pie from the oven and reset the temperature to 350F. Cover the pie with foil.
  15. Whisk together the egg and water to make an egg wash.
  16. Bake for 45 minutes before removing the foil and brushing the egg wash all over the pie. Sprinkle with the remainig sugar and bake for 15 minutes uncovered.
  17. Let the pie cool for 3-4 hours before serving. Best served with vanilla ice cream and wipped cream!


  • this keeps your oven clean if the pie bubbles over during cooking. A great tip for all fruit pies.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour and 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 307
  • Sugar: 26 g
  • Sodium: 216 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 56 g
  • Fiber: 3 g
  • Protein: 1 g
  • Cholesterol: 27 mg

Keywords: pie, apple pie, apple cranberry pie, pie crust, thanksgiving, Christmas, holiday

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