Addictive Recipes from a Self-Taught Baker

Cranberry Almond Apple Pie

This cranberry almond apple pie is the Thanksgiving dessert that everyone will be talking about! The flavor is divine and it couldn't be easier to make. Recipe on sallysbakingaddiction.com

Welcome to day 4 in our annual PIE WEEK! So far we’ve reviewed plenty of different pie crust designs and a dark chocolate pecan delight you must try at least once this holiday season. Are you ins-PIE-red yet?

(Trying to force the word “pie” into inspired and it totally didn’t work. Nerd glasses on.)

But what can I say? Obviously the best pie on the planet is of the apple variety. (Don’t you dare fight me on that, pumpkin!) Surely you knew an apple pie was coming this week, right? Today we’re jazzing it up by adding all sorts of fun like tart cranberries and the smooth ‘n’ sweet flavor of almond.

This is a mega festive and indulgent pie recipe and I’ve been dying to share it with you since I first made it back in JULY.

This cranberry almond apple pie is the Thanksgiving dessert that everyone will be talking about! The flavor is divine and it couldn't be easier to make. Recipe on sallysbakingaddiction.com

So let’s get right into it. I have plenty of photos and a video for you today because (1) I’m obsessed with photographing pie and (2) I want to walk you through the process start to finish. Ok and (3) I can’t get enough cranberry almond apple pie. ♥

Today’s recipe is a lot like my apple cranberry pie. I’m not trying to pick faves or anything, but today’s version totally ROCKS. No offense 2016 apple crannie pie!

How to make cranberry almond apple pie on sallysbakingaddiction.com

We’re doing things a little differently this year. First, there’s more apples and a little less cranberry. Cranberry simply adds a POP of color and burst of freshness, rather than taking over the pie’s flavor. We want to concentrate on the almond. Which brings me to…

1 Very Special Ingredient!

We’re also using a V.S.I. (Very Special Ingredient, of course.) Almond paste. Do you bake with almond paste often? I mostly use it during the holiday season, but have been enjoying using it year round lately. Its flavor is deliciously awesome. My go-to? Odense Almond Paste. When I was testing recipes for Sally’s Cookie Addiction last year, it was clearly evident which almond paste brand reigned supreme in the baking aisle. I kept going back to Odense. Imported from Denmark, Odense has the best flavor, best texture, and is easiest to work with. No others compared. In fact, they don’t even come close.

Odense almond paste transforms ordinary apple pie into the apple pie that no one will stop raving about. Trust me. I tested and baked this pie 4 months ago, brought it over to my friends for taste-testing and they *still* ask me about it.

How to make cranberry almond apple pie on sallysbakingaddiction.com

How to make cranberry almond apple pie on sallysbakingaddiction.com

The pie’s easy. The filling combines apples, cornstarch, cranberries, sugar, and spices. You’ll spoon it all over the almond paste. See the photo above? That’s the almond paste all flattened out on top of the pie crust. It will melt down and get super friendly with all that apple and spice flavor, creating one incredibly unique filling. One that’ll make you go “wait, is this apple pie? why does it taste better than ANYTHING I’VE EVER HAD BEFORE?” That’s the magic of Odense almond paste. ♥

Once the almond paste and filling are all set, get to work on your top crust. Since the November Baking Challenge focuses on pie designs and decorations, I encourage you to have lots of fun with this step. Get creative, take your time, enjoy it, and don’t stress!

How to make cranberry almond apple pie on sallysbakingaddiction.com

This cranberry almond apple pie is the Thanksgiving dessert that everyone will be talking about! The flavor is divine and it couldn't be easier to make. Recipe on sallysbakingaddiction.com

My Lattice Topping

I made an easy lattice-type crust with 1/2-inch strips grouped together in three’s. Then, with the remaining pie dough, I grabbed my leaf cookie cutters and added some pretty autumn-inspired shapes to arrange around the edges.

Here’s a super quick video. Pie in 1 minute!

Oh! And I just realized I didn’t even mention anything about the pie crust we’re using. Though, if you’ve read my blog before, I’m sure it comes as no surprise to you: buttery flaky homemade pie crust for the win.

Brush your gorgeous pie topping with egg wash, sprinkle with coarse sugar for a lil’ sparkle, then place the pie in the fridge while the oven preheats. Remember, cold pie dough is successful pie dough. And I can’t stress that enough.

This cranberry almond apple pie is the Thanksgiving dessert that everyone will be talking about! The flavor is divine and it couldn't be easier to make. Recipe on sallysbakingaddiction.com

This cranberry almond apple pie is the Thanksgiving dessert that everyone will be talking about! The flavor is divine and it couldn't be easier to make. Recipe on sallysbakingaddiction.com

My friend who tried this cranberry almond apple pie back in July just texted me asking when I’m posting this recipe so she see all the pictures, save the recipe, and bake it. I’m not even kidding. It’s the pie everyone will talk about this year and I’m so excited for you to fall in love with it too. Odense almond paste, you change everything. 🙂

Cranberry Almond Apple Pie

Ingredients:

  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
  • 4 large apples, cored, peeled, and sliced into 1/2-inch slices (about 7-8 cups)
  • 1 cup (100g) fresh or frozen cranberries (do not thaw)
  • 1/2 cup (150g) granulated sugar
  • 2 Tablespoons (14g) cornstarch
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 7 ounces Odense Almond Paste
  • 2 Tablespoons (30g) unsalted butter, cold and cubed
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling

 

Directions:

  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Stir the apples, cranberries, granulated sugar, cornstarch, 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.
  5. Unwrap the almond paste. Flatten it out into a 9-inch disc to fit snug into the bottom of the pie. Place on top of the pie crust. Spoon the filling on top of the almond paste, 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 arrange the lattice.
  6. 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 sharp knife or pizza cutter, cut 24 1/2 inch strips. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another to create the look in the pictures pie, 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. Flute the edges or crimp with a fork. With any leftover dough, cut into fall-inspired shapes and place on top of the lattice. (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.)
  7. Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
  8. 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.
  9. 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:

I prefer to use two types of apples when I make pie. Half a tart variety (like Granny Smith) and the other half a sweeter variety such as Honeycrisp, Fuji, Pink Lady, or Jazz.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

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

Glass Mixing Bowls | Pastry Cutter | Rolling Pin | Pizza CutterCute Leaf Cookie Cutters | Glass Scalloped Pie Dish | Pie Crust Baking Shield | Pastry Brush | Coarse Sparkling Sugar | Eat Dessert First Fork

In partnership with Odense Almond PasteSome of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

57 comments

  1. Absolutely lovely pie!The almond paste layer would definitely balance and enhance the flavors of the fruit.Your the BEST!

  2. So I checked out the Odense paste, hoping it is marzipan, which it isn’t. And now I wonder how to replace it? Any ideas? Maybe I have to make it myself…

  3. Hi Sally,

    just want to let you know I’m enjoying Pie Week very much so far! Especially the post on different pie crust designs was very inspiring. And this pie today? Wow! I’ve got to find me some poeple I can eat this with – sadly, my loved ones don’t really like almond paste. And you’re right, an apple pie is a must and was definitely expected this week 🙂 Thank you so much for your hard work from july!

  4. This looks delicious. Absolutely love the lattice topping – so pretty!

  5. Looks delicious. I’m not sure if the almond paste is available in Australia (or not easily anyway)- could I use marzipan instead? Or do you recommend something else?

  6. This pie looks amazing. Can i make this without the nutmeg and ground cloves. And use extra cinnamon? I’m from the Netherlands and love your blog. Eveything looks so yummy and tasty. I’m in love with the chewy oatmeal cookies. A winner every time. Chantalle

  7. I’ve always seen almond paste, but had no idea what it was used for.  Sounds like a delicious addition to this pie!  I’m all about the apple pie for Thanksgiving!

  8. If I were to leave out the cranberries (for a little who wants “traditional” apple pie) would I just add more apple? And how much more.. 1?

    • I would add about 9-10 cups of apples total. The cranberries don’t take up that much “room” so you can get away with just a little bit more apple.

  9. I love reading the comments from all corners of  Earth. 
    Sally, you are an “ins-pie-ration” to all of us bakers near and far.
    Any suggestions on apple “types”?  I’ve been baking with Mutsu and Macoun.  My most favorite apples to eat/bake in October.  I’m always game to try a new apple in town.
    This recipe is on my list for… “what to bake this weekend”……for THIS weekend.!!
    Thank You Sally.

    • Hey Brenda! See my recipe note real quick. I love using a mix of tart apples (Granny Smith) and a sweeter variety like Honeycrisp, Pink Lady, Fuji, etc.

  10. What kind of apples did you use for this pie?  I think I will be doing this one for thanksgiving!

  11. One question about this. How do you cut your pies so perfectly with lattice tops? I tried that once and all the crust broke and did not look pretty like yours does. Also, where can I find the almond paste? Thanks!

    • Hi Kyryiann! I find almond paste in the baking aisle of my regular grocery store. Make sure your pie is fully cool when slicing it. Sometimes it will break, sometimes it won’t. Pie slices never really stay perfect!

  12. Okay so actually two questions. ; )

  13. I knew I wanted to make a pie for Thanksgiving this year, but I didn’t know which kind, I think this is the one! I love apples and cranberries together anyhow, but the almond paste definitely got my attention. I love that its on the bottom of the pie, like a hidden treasure. I’m going to check the other pie post for the kinds of apples you used. Printing it now!

  14. I’m not a fan of almond flavor – I feel like it overwhelms instead of enhances. I’m willing to take a chance – of course – but I have one question: Does the almond paste have a texture of its own, or does it just become a part of the bottom crust? Super excited to try this tonight!

    • Hi Hanna! It doesn’t have a texture different from the rest of the filling. It simply becomes part of the delicious gooey filling! (Not the crust.)

  15. I’m writing from Italy! And as many others I have some troubles finding some ingredients outside the US. As soon as I read the recipe I thought about how to replace the almond paste and Frangipane filling is the answer! Frangipane is an italian cream made with butter, egg, sugar, almond flour and a little bit of wheat flour (you can easily find the recipe on google). Traditionally it is used as pie filling and it’s completely made from scraps, so, even if it’s not almond paste, it could be an option for non-american people!
    I will try to prepare this awesome pie with this small modification.

    Greetings from Italy! 🙂

    p.s. I really apologize for my bad english

  16. I’m obsessed with all things almond paste & marzipan…so this is right up my alley!

  17. Hi Sally! I love your pies but I haven’t made any yet. It’s because I absolutely hate shortening and don’t wanna use it. Is it possible to just use butter in your pie crust? I would really love to make a pie but my hatred for shortening has been keeping me from trying any of your recipes. I just don’t like the way it looks and it just seems so unnatural to me. Even my husband hates it :p. So, is there a way around it? 🙂

    • Bakers have been using shortening for generations! It may not be ideal to work with, but truly makes a difference in pie crust. (I don’t use it for much else.) I highly suggest it!

      You can try my all butter pie crust recipe, but that makes 3 pie crusts instead of 2. 

  18. Yummy!!! Thanks for sharing!

  19. SO pretty! I have a nut allergy, so this week’s recipes aren’t quite doing it for me. Maybe I’ll try to make a cran-apple, nut-free pie like you did in the past, but with a super cool crust like this one.

  20. I’m in love with almond paste so this is my kind of pie! Love that pretty topping too!

  21. Hi Sally! I’ve made your apple crumble pie (YUM) and the caramel apple pie (incredible) and I want to try this one also but I have one issue I keep running into. The tops of my pies burn very quickly in the first 15-20 minutes then I have to put foil overtop the rest of the time but it never seems to get the crust that I’d want because of this inconvenience. Can you tell me what is gained with the intital high temp? Maybe I can just start at the lower temp? Any advice would be great. Thanks!! 

    • Hi Rebecca! The initial high temperature encourages the crust to begin browning and the remaining time at a lower temp cooks the filling. Try lowering your oven rack. And you can absolutely just bake at 350 the entire time.

  22. Hi Sally!
    I am a huge fan of your pie crust!! Its absolutely the BEST!  I made this pie over the weekend & I was very skeptical about the almond paste & was worried that all i’d taste would be almond but that is not the case at all.  It melded very nicely into the filling & was just so so tasty!! I knew i’d like the cran/apple combo as I had made that one last year but the almond paste takes it to another level!! Now I don’t know which one to make for Thanksgiving, this or the salted caramel apple….. 🙂

  23. Sally, when you freeze the completely baked pie, do you leave it right in the Pyrex dish? I’m baking today and freezing since we will be traveling for thanksgiving.  I plan to take the frozen pie with me Wednesday.   Wrap the entire cooled pie in cling wrap and then foil maybe?

    • I do, yes. Unless I’m freezing a pie for a few months, I usually just freeze in the pyrex dish I baked it in. I wrap it all in aluminum foil twice. Works like a charm! Safe travels 🙂

  24. I just made this for a Thanksgiving pie sharing at my church! Smells amazing and looks even better! Thanks so much, Sally for all your amazing work!

  25. Hi Sally,

    I’m having an issue with the filling being too dry… it’s not gooey at all, and the apples are like dried out. Any idea what I did wrong? Thanks so much for your help.

    • Does it look dry or taste dry? Sometimes my fillings look dry but when I cut into the pie, it’s wonderfully juicy.

      • I had to wait till Thanksgiving to slice it☺️. It both looked and tasted dry, unfortunately, but others loved the flavor! I’m thinking of pre-cooking the filling next time?

  26. Hi Sally! 

    I baked this pie a couple weeks ago but was not able to eat it right away so I put it in the freezer to pull out later for Thanksgiving. I thawed it overnight in the frige and pulled it out a bit before dinner. I found that the bottom was a fairly most and crumbled. It still tasted great, but I was wondering if you would know why it was so moist? Note the cranberries were not originally frozen. Thank you so much for sharing your wonderful recipes with us! I have loved making some of your dishes over the last few years. 

    Thanks!
    Lindsey 

    • Hi Lindsey! Are you saying the bottom crust was too moist? And also crumbled?
      I assume it was this way after baking/freezing/thawing. Did you let it completely cool before freezing?

      • Hi Sally,
        Yes the crust is moist on the bottom and as a result falls apart. It cooled completely before I put it in the freezer. I did not put it in for a couple of days in fact. I had it in the freezer for about 10 to 12 days before taking it out and thawing it in the fridge. I was wondering if it could be caused by the apples? 

        Thanks for the reply! 

  27. I made this pie for Thanksgiving and it was sooo good. I didn’t have time to make the pie crust so I used Trader Joe’s frozen pie crust and it turned out perfect. Thank you Sally for the recipe!

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