Addictive Recipes from a Self-Taught Baker

Apple Cranberry Pie

Sweet cinnamon apples and tart cranberries come together in this incredible Thanksgiving pie! Recipe on sallysbakingaddiction.com

Greetings from Napa!

Soaking up the beautiful sunshine, brilliant eats, even better wine, and great company on a work trip this week. Kevin came along too because… Napa. Feeling unbelievably grateful that my almost 5-year-old blog (omg almost 5!) has brought so many unbelievable opportunities like this. I really have YOU to thank.

But anyway, welcome to recipe 4 in pie week! What’s been your favorite so far? Have you tried any of them or are you waiting until Thanksgiving?

Sweet cinnamon apples and tart cranberries come together in this incredible Thanksgiving pie! Recipe on sallysbakingaddiction.com

In the past 5 years that I’ve been blogging, I’ve gone from wildly intimidated by pie crust to this braided + lattice beauty. It’s taken some practice and even more shriveled mistakes (literally shriveled), but I want to show you that it’s possible. And it certainly won’t take YOU 5 years to get here.

This apple cranberry pie is why I love baking (and eating!) dessert so much. Not only is apple pie my favorite dessert to eat (looking at you, salted caramel apple), it’s my #1 to bake. Making the dough from scratch, creating beautiful decorations for the crust, playing around with filling flavors, and having a super dependable homemade crust. The entire process is almost therapeutic. Do you feel that way about baking too? It soothes my soul.

How to make apple cranberry pie on sallysbakingaddiction.com

To get started, you’ll need homemade pie crust. In the sake of time and to prevent my fingers from falling off, I won’t repeat why this homemade buttery flaky pie crust is my favorite. If you have time, I geeked out for an entire 1,000 words. (insert nerd emoji) I always make the crust the night before to save time the next day. Or, better yet, make the pie crust today, freeze it, then put it in the refrigerator the night before making the pie. Save even more time later!

My number 1 tip? Keep the dough in the refrigerator anytime you are not working directly with it. So after you roll out the bottom crust and place it into the pie dish, stick it in the refrigerator. When you’re waiting for the oven to preheat, stick the whole thing in the refrigerator, etc etc.

The filling’s a cinch and made from fresh (or frozen!) cranberries, about 3ish apples, sugar, cornstarch, and spices. You know what pairs so awesomely well with cranberries? Orange. Add a little orange zest to the pie. The flavor is unreal; everyone will love it. For even more mass appeal, dot the filling with butter before arranging the top crust. Buttery, cinnamon-spiced, and orange scented apple cranberry filling. 

How to make apple cranberry pie on sallysbakingaddiction.com

You see all this? ↑ ↑ Put it in the refrigerator while you roll out the top crust.

Apple cranberry pie lattice on sallysbakingaddiction.com

Now, I do not expect you to make an intricate pie crust like this but… it was pretty damn fun! Steph, my assistant, came over and we baked this pie together. Here’s what you’ll need to make this design: apple cookie cutter and this ribbon cutter set. It’s actually a fondant cutter set, but works for cutting scalloped or super thin (and even!) lines in pie dough.

The braid is actually just placed on top, just slightly press it down onto the edge of the pie. We made the braid in two sections, then just placed an apple shape over where the two braids connect to hide it. (Sneaky!)

If you plan to make a lattice top + braid + apple shapes, I recommend having an extra pie crust on hand just to make sure you have enough pie dough to work with. You should really stock your freezer with pie dough now. You know, for braided lattice apple cranberry pie emergencies. Those exist, right?

Brush the whole top with egg wash, place the pie in the fridge while the oven preheats, then bake.

Sweet cinnamon apples and tart cranberries come together in this incredible Thanksgiving pie! Recipe on sallysbakingaddiction.com

But none of this detail works unless the pie tastes good. You remember that buttery cinnamon spiced apple orange scented cranberry business I mentioned up there? Of course it tastes good! You’ll love how the tart cranberries balance out the sweet cinnamon apples. It’s like Thanksgiving gave you a big warm hug. And then you ate it? That was a disturbing comparison but hopefully you get me.

Sweet cinnamon apples and tart cranberries come together in this incredible Thanksgiving pie! Recipe on sallysbakingaddiction.com

Enjoy enjoy enjoy!

Apple Cranberry Pie

Ingredients:

  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)1
  • 3 large apples, cored, peeled, and sliced into 1/2-inch slices (about 6-7 cups)
  • 1 and 1/2 cups (187g) fresh or frozen cranberries
  • 3/4 cup (150g) granulated sugar
  • 2 Tablespoons (14g) cornstarch
  • 1 Tablespoon orange zest
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 Tablespoons (30g) unsalted butter, cold and cubed
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

Directions:

  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Stir the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don't want that in the filling-- discard it). Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to cut the lattice.
  5. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, pizza cutter, or this fun ribbon cutter, cut strips 1 or 2 inches wide. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. See recipe notes for making the braid or apple shapes! (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great as well.)
  6. Lightly brush the top of the pie crust with the egg wash mixture.
  7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Make ahead tip/Freezing: A couple ways to make ahead of time! Make 1 day in advance-- after it cools, cover tightly and keep at room temperature. The pie crust 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. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.

Recipe Notes:

  1. If you'd like to make the apple shapes and/or the braided edge, I recommend working with 3 pie crusts in total. 1 for the bottom, 1 for the lattice, and 1 for the braid + apples. So make my pie crust recipe twice.

For the apples: On a floured work surface, roll the crust out into a large circle, about 1/8 inch thickness. Using an apple cookie cutter, cut into shapes. Brush each lightly with the egg wash and sprinkle with coarse sugar (that's optional). Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.

For the braid: With a sharp knife or pizza cutter, cut six 14 inch long, 1/4 inch wide strips. Gently braid three strips. Brush edge of crust with egg wash, the carefully place braid around half of the pie and press lightly to secure. Repeat with remaining strips, then attach the two braids by pressing one into the other. Brush it all with egg wash. Here's a video tutorial for more inspiration.

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SHOP THE RECIPE

Here are some items I used to make today’s recipe.

[show_shopthepost_widget id=”2073783″]

Glass Mixing Bowls | Peeler | Pastry BlenderGlass Scalloped Pie Dish | Pastry Brush | Pie Crust Lattice Cutter |  Fall Shapes Pie Crust Cutters | Lace Trim Chambray Napkin

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Sweet cinnamon apples and tart cranberries come together in this incredible Thanksgiving pie! Recipe on sallysbakingaddiction.com
Sweet cinnamon apples and tart cranberries come together in this incredible Thanksgiving pie! Recipe on sallysbakingaddiction.com

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50 comments

  1. OMG Sally I’m dying!! This pie looks fabulous, I think it might be my new favourite SBA recipe! I’ve actually been thinking of baking a lattice pie this weekend, because I need to get over my fear of lattice and you’ve inspired me 🙂 Can’t get over how neat your crust is!

  2. Sally, I want you to know: This all week I’m in a hard pie craving!!! Your pie week is killing me…XD
    Apple pie is my favorite too, it tastes like childhood topped with cinnamon and brown sugar…
    Now, on my to do list there are too many pie work, this pie on the first place, sure 🙂
    Enjoy Napa!!! I’m waiting the last pie of the week!!!

    • Apple pie is most definitely American and you have to have it for Thanksgiving, but I always think you must have 5-7 pie selections for Thanksgiving at the “pie table” This one makes this list for sure. What a beautiful pie Sally! Have fun in Napa. Going to investigate your pie crust right now, I’m in dire need of a new recipe. 

    • Maria, Sounds like pie week came at a good time! I hope you get to make this one and love it as much as I do!

  3. Your crust is sooo beautiful! It’s so far beyond what most people’s pies look like 😀 I have always wanted to try cranberry apple pie (or cranberry anything pie, really), but it seems like people are always reluctant to mess with “the classic”. Maybe this year I can convince people! Enjoy your trip 🙂

    • You should! Cranberry and apple is an underrated combination. It’s utterly fantastic!

      • Word. I have made two loaves of apple-crab bread in the past month, and have a third planned for this weekend. Citrus zest is the key-lemon or orange. Either work, and without it the flavor isn’t complete. Also been on an apple-can oatmeal kick. Such a great flavor combo!!

  4. This pie is so beautiful!  I agree that baking, when I’m not in a rush, can be very therapeutic.  But I really don’t think I’ve ever made a pie.  I guess I need to get on that this holiday season.

  5. Looks so good! The crust looks beautiful plus I’m sure it’s delicious. And the mini apples are adorable!

  6. Perfection, Sally! And the apple cutouts are so damn cute.

  7. This pie looks incredible! I love the apple and cranberry combo with the addition of orange zest!! My very artistic (and crafty) sister has always been the queen of the lattices, but I’m pretty sure yours is the most beautiful I’ve ever seen! Lattice + braid?! It’s so beautiful!!

  8. I absolutely love, love, love what you have done with “topping your pie”.!!!  Simply beautiful.
    I’ve come to the conclusion that baking something that has such a gorgeous presentation as your Apple Cranberry Pie–doesn’t have to wait for Thanksgiving or Christmas–under holiday pressure.
    The past few years I have been baking, out of the ordinary recipes “just because”.  And with that said, I find I am enjoying the baking even more because the pressure is off for meeting the demand of a family holiday dessert table.  
    And when my baking goes overboard and there are 2 and 3 baked goods in my kitchen to choose from on any given day……… I like to bake and give to my elderly neighbors who can no longer leave their home.  
    It is very therapeutic to bake something beautiful and give it away to dear friends who can no longer do this for themselves. 
    You put so much time and effort into what you do and I very much appreciate your energy and this blog.
    Thank you Sally.

    • Brenda, thank you for this lovely comment. I’m over here in CA, missing home and my kitchen, and this just has me so excited to return home back to the kitchen. Thank you for that! I agree that when there’s no rush or pressure, you enjoy the process so much more. It’s beyond fulfilling baking and creating for others. 🙂

  9. This pie is too pretty to eat! I think I would love the tartness of the cranberries in this. Thanks for all the great tips and details!

  10. This pie looks absolutely gorgeous Sally. I don’t usually take the time to do a perfect lattice crust, and top a pie with cute cut-outs, except for special occasions, but I’m always so impressed when others do. My favourite of your apple pie recipes is the chai-spiced one (I’ve tried most, but not all of them). I’ve said before that apple is one of the more underrated flavours in the Fall dessert world; got to keep baking with it before Fall is gone!

  11. I just love apples and cranberries together! And this pie with all the lattice and ribbon braid is just so pretty! So jealous that you get to go to Napa for a work trip!

  12. I am overwhelmed by how gorgeous this pie is.  I’m excited when my pies actually look like pies — I can’t imagine your pride at having it look like a work of art!  And yes, I would totally eat that warm Thanksgiving hug!

  13. Love your daily blog, but is it just me or are there a ton of advertisements all of the sudden? Under each of your beautiful photos there is an ad. 🙁

  14. In all the rush and stress of holiday baking, I usually don’t have time to make it look as pretty as this pie does, though my intentions are always to so because I’ve always said– you eat with your eyes first! This year, maybe I will slow down and just enjoy the process and put a little extra effort and time into the pies and make them look this amazing (if that is possible!). Well– something to reach for! Another great one Sally! Apples and cranberries– wonderful combination! (Maybe I should add a few cranberries to that Bavarian Apple Torte– what do you think??)

    • Oh my goodness Lisa, they’d be dynamite with that apple torte you sent me! I still haven’t had the chance to try it yet. It’s on my “to-bake” list 😉

  15. I will be in Mexico for Thanksgiving this year, but these pie posts are making me want to have a little pre or post T-day celebration! Maybe I will bring one to the potluck we’re having at work……

  16. Dayyyymn.

  17. I love the idea of apple and cranberry, and I love how you decorated the pastry on top (:

  18. Dear Sally,
    it has been more than two years now that I have been following your blog and I wanted to take the time to thank you for the happiness and warmth your blog has given me. I recently moved to Seoul and live in a small flat without an oven. Just imagine! Letting go of baking as a hobby was particularly hard (especially now in the delicious fall season leading up to Christmas), but imagining this juicy apple cranberry pie on my breakfast plate helps me get over the heartache a little bit..
    So thank you! 

  19. This lattice is a work of art! (and those little apple cookies are so cute!!) This is my kind of pie: fruity, tart, frehs and so full of spices, I’m in love! (and I bet it smells amazing with the baked apple, orange zest, cinnamon, butter, etc.!!) You really outdid yourself Sally, this is one of your masterpieces! 🙂

  20. This pie is simply beautiful! I cannot wait to “attempt” at baking it. Thank you for all the pie week recipes. I can only imagine how much effort and time goes into testing and perfecting recipes and the gorgeous photos. I just have to know in the photos above where those gorgeous white dessert plates are from!

    • Thank you for such a kind comment! The plates are from Pier 1 and I tried looking for a link for you but I can’t find them anymore 🙁 I got them a couple years ago.

  21. Wow… what a tempting treat to the eyes!! 🙂

  22. I have been thinking about making an apple cranberry pie just to switch things up this Thanksgiving. So glad I found your recipe!

  23. Hi,

    This pie looks amazing! I can’t wait to try and make it now that I have learned how to make pie crust from the master herself :)!

    However, I hate cranberries so how could I alter this recipe so that is it all apple and no cranberry?

    Thanks!

  24. I’m not a big pie baker but I’m planning to make this pie for Thanksgiving! We have an abundance of local fresh cranberries in Maine! Just one question, the directions say to turn the heat down after 20 minutes, keeping the pie in the oven, but also at 20 minutes you put the pie crust shield on. So how do you do that without taking it out of the oven? And for the first 20 minutes the pie is on a baking sheet, and so for the next 30-35 minutes is it also on the baking sheet? Thanks!

    • Hi Mary! You can remove the pie from the oven to place the crust shield on top, but usually I just reach in and place it on top 🙂 Leave it on the baking sheet the entire time it bakes.

  25. This looks absolutely delicious! What would you recommend for baking time if using mini pie dishes and what kind of apples do you use?

    • I’ve made this pie a couple times since I posted it– and I’ve used a mix of Granny Smith and either Fuji or Honeycrisp. I suggest half granny smith and half of a sweeter variety. For mini pie dishes, I’m unsure exactly. What are the measurements? You want a nice deep golden brown on the top crust.

  26. Hi Sally –

    Looking forward to using this recipe for Thursday! What apple would you recommend for the pie?

  27. Happy Thanksgiving, Sally! I made this pie yesterday, and it was a hit for dessert today! One question I had about the filling: when I spooned the apples into the crust, they way overflowed the pie plate, so I just piled them up high and put the lattice on top. It all sank down as it cooked, but I ended up with dry apples and cranberries up top and the liquid on the bottom…should the uncooked pie filling generally be level with the top of the pie plate, or is it ok to have it higher? I’m thinking I just used too many apple slices. Thank you!

    • Happy Thanksgiving Catherine! I always pile them nice and high. What variety of apple did you use? Some are juicier than others which could have been the issue. Less apples could fix your issue though if you decide to try it again!

      • Interesting, glad to know that for the next pie of yours I bake! I used two Granny Smiths and a huge Honeycrisp.

  28. Thank you for this awesome recipe! I made one for Thanksgiving and it was so fun and yummy!

    I do have one question, the filling was very, very runny in my pie. When I put the filling into the pie crust before baking there was virtually no liquid at all. Could it have been the apples I used? (honeycrisp) 

  29. The first time we made this the pie was very liquidy, the next time we made it, perfection! Our apple choice was too watery for the recipe. Absolutely delicious! Have made twice in a month, can’t get enough of it!

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