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Apple Cranberry Pie

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You won’t believe how easy it is to make this delicious and fresh Apple Cranberry Pie recipe, which uses only a few simple ingredients. Because of its tender, sweet, and tangy filling that is baked to perfection within a flaky, golden crust, this pie is the perfect dessert to serve during the holidays. This pie will quickly become a household favorite in your home.

This apple cranberry pie recipe is one that should not be missed. The juicy apples and tart cranberries are brought out to their full potential when combined with the flaky and buttery crust. You won’t be able to get enough of it after you’ve had just one taste of it for the first time!

The addition of cinnamon and nutmeg to the apple and cranberry filling results in a filling that is warm and comforting, and while the pie is baking, it fills the oven with a wonderful aroma. This recipe for pie is foolproof, but what makes it even better is that you can make it a day or two in advance, giving you more time to unwind and enjoy the holiday meal you’ve prepared.


  • Apples I believe that the sourness of the cranberries would pair nicely with the sweetness of the apples that are baked in this pie.
  • The use of fresh cranberries in your pie is an excellent way to impart a tart flavor as well as a splash of color. Cooking with fresh cranberries is one of my favorite things to do during the holiday season because they are so readily available. Cranberries that have been frozen can be used in a pinch in place of fresh ones.
  • This recipe calls for a combination of white granulated sugar and brown sugar in the pie. Sugars are responsible for both the sweetness and the body of the food. The flavor of brown sugar is similar to that of caramel because it contains molasses.
  • Spices: I love how the cinnamon and nutmeg give the pie filling a warm and comforting flavor while also bringing out its natural sweetness.
  • In order for the apple-cranberry filling to attain the desired consistency, cornstarch will be required.
  • Crust: If you want a crust that is flaky and golden brown in color, you shouldn’t buy one from the store because they are typically too thin. Make your own.


  • 4 large apples peeled, cored, and sliced (about 700g)
  • 1½ cups fresh or frozen cranberries (165g)
  • ¾ cup granulated sugar (150g)
  • ½ cup packed light brown sugar (110g)
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • 1 Pie Crust Recipe (2 crusts for a double-crust pie)
  • ¼ cup corn starch (28g)
  • 2 tablespoons cold unsalted butter cut into small cubes
  • egg wash (1 egg beaten with 1 teaspoon water)


  • Calories: 492kcal 
  • Carbohydrates: 81g 
  • Protein: 5g 
  • Fat: 18g 
  • Saturated Fat: 7g 
  • Polyunsaturated Fat: 2g 
  • Monounsaturated Fat: 8g 
  • Trans Fat: 0.1g 
  • Cholesterol: 28mg 
  • Sodium: 239mg 
  • Potassium: 217mg 
  • Fiber: 5g 
  • Sugar: 44g 
  • Vitamin A: 190IU 
  • Vitamin C: 8mg 
  • Calcium: 38mg 
  • Iron: 2mg


  1. Place the apples, cranberries, sugar, cinnamon, and nutmeg in a large bowl and mix all of the ingredients together until well combined. The cornstarch should be sprinkled over the apple mixture, then stirred to combine everything.

2. The second step in making a pie with a diameter of 12 inches is to flour a work surface and roll out one pie crust. Place in a pie dish that has a diameter of 9 inches.

3. While you are pouring the filling into the pie crust, patting down the apple pieces will help create a surface that is more or less even. On top of the frozen butter cubes, sprinkle some salt.

4. Fourth, using the second pie crust, cut out a circle measuring 12 inches in diameter. Create a lattice over the filling by slicing thin ribbons with a sharp knife and arranging them in a pattern that allows the ends to hang down.

5. Cut off the excess top and bottom crust from the pie pan so that it is within half an inch of the rim. The excess pastry should be tucked under and crimped in whatever manner you deem appropriate.

6. Six, if you want to, sprinkle some sugar on top of the egg wash. On a baking sheet with a rim, the pie should be baked for twenty minutes. Reduce the temperature in the oven and continue baking for another hour. Cover the pie crust with aluminium foil and carry on with the baking process if it is browning too quickly. At the very least, the pie needs to be allowed to cool on a rack for three hours.


  • It is recommended that the oven be preheated to 425 degrees Fahrenheit before proceeding with the setting of the pie dough and the thickening of the filling with corn starch. Both of these processes will go more smoothly.
  • You can use any apple variety that strikes your fancy! In order to get a nice variety of textures in my apple pie, I like to use baking apples in addition to apples that are crisper.
  • If you are just starting out in the kitchen, a glass baking dish is the best option because it enables you to easily see when the crust has reached the desired level of browning. This is especially helpful for those who are cooking for the first time.
  • If you don’t want to make a lattice top, cover the apple-cranberry filling with the pie dough that has a diameter of 12 inches. Make sure to cut a few vents in the top of the pie before placing it in the oven so that the steam can escape.
  • If the pie crust dough starts to tear and crack when you are rolling it out, put it on a plate and let it rest at room temperature for a few minutes before continuing.


What kinds of apples make the best pies?

Apples specifically bred for baking don’t turn mushy or grainy when baked. Verify the apple type is correct before using. Granny Smith, Golden Delicious, Fuji, Braeburn, and Honeycrisp are my preferred apple varieties to use.

Do the apples need to be peeled?

In order to prevent a chewy texture in the baked apple pie, I suggest peeling the apples.

Do apples require cooking before being added to the pie crust?

The apples in the pie don’t need to be cooked beforehand. The apples will be tender and soft without cooking the filling, but if you cook it with a tablespoon of butter over medium-low heat for 10 to 12 minutes, the apples will become extremely tender and soft.

What’s the best way to keep the pie?

The best way to preserve any leftover pie is to keep it in the fridge for up to five days. Keep any leftovers well-covered. The pie can be reheated in either the oven or the microwave.

How far in advance can I prepare it?

Prepared pie crust can be stored in the fridge for later use. Since the pie needs to cool for a while after being baked, you can always make it a day or two in advance. When ready to serve, reheat the pie.

May I put this pie in the freezer?

This apple-cranberry pie is perfect for storage in the freezer. When the pie has cooled, wrap it tightly in plastic and place it in the freezer. After defrosting in the fridge overnight, serve the pie at room temperature. Place back in oven and heat until hot.

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