Apple Cranberry Pie Recipe

Follow my step by step instructions to create a delicious Apple Cranberry Pie Recipe. This is a two crust pie. Add a layer of tart to your apple pie with the addition of fresh cranberries.

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cranberry apple pie square image with cranberry garnish

Apple cranberry pie is a tart alternative to the classic apple pie. Follow these step-by-step instructions to make this delicious apple dessert.

I started with my easy pie crust recipe and used granny smith apples along with frozen cranberries. But if you have fresh cranberries, go ahead and use them. The bake time is the same. While my son loves this pie my daughter prefers the peanut butter pie. At Thanksgiving, they get both!

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🍏 Ingredients:
🥧 Instructions:
🥧 Pie Crust Rolling Tips:
👩‍🍳 Chef Tip:
❄️ Storage Tips
📝 Frequently asked questions, answers and tips:
Apple Cranberry Pie Recipe

🍏 Ingredients:

Pie Crust
Apples - (I use Granny Smith) Peeled, cored and sliced thin
Cranberries - fresh is best but use frozen if that is all you can find
Flour
Lemon zest
Cinnamon
Salt
Butter - cut into small pieces

Scroll down to the recipe at the bottom for quantities.

🥧 Instructions:

full apple cranberry pie in a blue pie plate

Roll out pie crust and line the bottom of a pie plate with the dough.
Combine the apples, cranberries, sugar, cinnamon, all-purpose flour, finely grated lemon zest, salt thoroughly in a bowl. I love adding a hint of salt to sweet items! It just enhances the flavors!
Fill your crust lined pie plate with the apple cranberry mixture and dot with the butter. It is a running joke in our house that we always forget the butter! Because, we alway do! Just don't forget the butter.
Roll out a second ball of pie dough and top the pie. I decorated this one by cutting out little circles. I am also a big fan of lattice topped pies. Check out how easy it is!
Fold the top crust over the bottom crust and crimp closed.
Cover the edges of the pie with aluminum foil.
Bake at 425 for 45 minutes. Lower the temperature to 400, remove the foil and bake for an additional 15 minute or until pie is bubbly and golden brown.

🥧 Pie Crust Rolling Tips:

blue pie plate set on top of a rolled out pie crust showing how to measure the size of the crust

When rolling out your pie dough, remember that flour is your friend and to take your time. Rolling out pie dough is not a race.
To ensure your bottom pie crust is large enough to fill the pie plate, place the pie plate on top of the rolled out crust. If the dough extends a few inches beyond the dish, you are good to go.

👩‍🍳 Chef Tip:

Bake the pie, cool completely, wrap in several layers of plastic wrap, and freeze. Allow the pie to thaw in the refrigerator and then come to room temperature before slicing to serve.

❄️ Storage Tips

Cover the cut pie with plastic wrap or foil. Store in the refrigerator for up to 4 days.

📝 Frequently asked questions, answers and tips:

Can this be made ahead?

The pie dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Be sure to wrap it well in several layers of plastic wrap and then allow the dough to thaw in the refrigerator overnight.

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