Apple Cranberry Pie

apple cranberry pie in a glass pie dish with a slice cut

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?

slice of apple cranberry pie on a white plate with a fork

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, it’s my favorite dessert to bake. Making the dough from scratch, creating beautiful decorations for the crust, and playing around with filling flavors is the best. The entire process is almost therapeutic. Do you feel that way about baking too? It soothes my soul.

apple cranberry pie filling in a glass bowl

To get started, you 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. 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 is easy and made from fresh (or frozen!) cranberries, about 3ish apples, sugar, cornstarch, and spices. You know what pairs well with cranberries? Orange. Add a little orange zest to the pie. The flavor is unreal. For even more mass appeal, dot the filling with butter before arranging the top crust. Buttery, cinnamon-spiced, and orange scented apple cranberry filling.

apple cranberry pie filling in a pie dish

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

overhead image of apple cranberry pie with a lattice pie dough topping before baking

Now, I do not expect you to make an intricate pie crust like this but it was pretty fun! Steph, my assistant, came over and we baked this pie together. If you want to recreate this design, here’s what you need: 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.

We used a lattice pie crust topping and braided detail. The braid is actually just placed around the edges– just slightly press it down onto the edge. We made the braid in two sections, then just placed an apple shape over where the two braids connect to hide it. (Sneaky!) Here’s my tutorial for how to braid pie crust and you can see more braided dough in my ginger peach pie. (Favorite!)

If you plan to make a lattice + 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.

overhead image of apple cranberry pie with latticed pie crust after baking

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.

slice of apple cranberry pie with a scoop of ice cream on a white plate with a fork

Enjoy enjoy enjoy!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
overhead image of apple cranberry pie with latticed pie crust after baking

Apple Cranberry Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Total Time: 7 hours (includes cooling)
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American


Cranberries, apples, cinnamon spice, and a buttery homemade pie crust makes this apple cranberry pie one of my favorite fall recipes.


  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)*
  • 3 large apples, cored, peeled, and sliced into 1/2-inch slices (about 67 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


  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 9×2 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Special Tools: Glass Mixing Bowls | Peeler | Pastry CutterGlass Scalloped Pie Dish | Pastry Brush | Pie Crust Lattice Cutter |  Fall Shapes Pie Crust Cutters | Lace Trim Chambray Napkin
  3. 3 Pie Crusts: 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.
  4. Pie Crust 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. Place directly on top of pie crust before baking OR bake separately. To bake separately, 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.
  5. Braided Pie Crust Edge: 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.

Keywords: apple cranberry pie, cranberry apple pie


  1. This pie came out so runny…I’m not sure what I did wrong! I feel like I followed the recipe to a T. For the apples I used 2 braeburn 1 granny smith. Crust and flavor was all good, but texture of filling wasn’t right. The fruit was dry and undercooked and there was a huge amount of liquid at the bottom of the pie. Any ideas on what went wrong? I’m going to try and put it back in the oven now even though it’s already cooled..

    1. I wonder how! There’s no added liquid to the filling– did you leave the excess liquid of the filling int he bowl when filling the pie crust?

      1. Excellent, very simple to follow, thank you.

  2. I plan to make this Wednesday to serve Thursday. Should I put it in the refrigerator after it’s cooled or leave it on the kitchen counter at room temperature?

    I’m obsessed with your site!!!!!! Please let me know

    1. Hey Ali! Leave it at room temperature (loosely covered with foil) overnight.

      1. Thanks so much Sally! After the eating of it the following day, should I then put it in the refrigerator? Or always on the counter covered? Sorry for the novice questions, I am new at baking and LOVING every second of it thanks to you!

      2. It’s no problem! See the last step for storing leftovers 🙂

      3. you are amazing. thank you so much!
        PS- I made your funfetti cake and it was to die for!!!!!

  3. I haven’t made a fruit pie in years as I often find them shall we say lackluster. Runny filing, gummy or overbaked crust and frankly a flavor that just left me wishing that I had not even bothered. However I decided I would make a pie for the decorated crust challenge. Wow. So good here. A very holiday flavored pie. Perfect from say mid-November till year-end. It did take at least 30 minutes longer than the recipe said for it to actually finish baking (golden crust, bubbling filing) but it set up perfectly. No runny center at all.

    1. I’m so glad you gave fruit pies another try! I LOVE this one 😉

      1. I making this now. I agree with a comment above, I think it is taking longer for mine to be completely done. I am new to baking pies,do you generally want it to bubble up and the crust to be browned to show it has cooked fully? When I pulled it out after the 35 min, the filling hardly looked cooked, the top cranberries didn’t look cooked but still whole and hard. Thanks for any pointers 

  4. Hi Sally – I’m very inexperienced with making apple pies. What type of apple would you recommend?

    1. I recommend a mix of tart apples (Granny Smith) and a sweeter variety like Honeycrisp, Fuji, and/or Pink Lady.

      1. Thanks!

  5. Hi Sally! I had an issue where the top crust and the filling seemed perfectly baked, but the bottom crust was under-cooked. Any tip to avoid this?

    1. Hi Kelly! What type of pan are you using? I always suggest glass for the most even baking.

  6. Hi Sally. Should I sprinkle the crust with sugar before baking? Your instructions don’t say to do so but your picture look s like you did. I’m new at all this baking but excited to try your recipe! Please let me know. 

    1. You definitely can! I usually do with all my fruit pies. Sprinkle it on after the egg wash and before baking.

      1. Thanks sally! Should I use sanding sugar or regular granulated sugar?

      2. sanding sugar or coarse sugar– something a little thicker than granulated. But it’s totally optional 🙂

  7. You mentioned cooking the dough/crust apples separately but in the picture up top you have the crust apples on top of the uncooked pie. Did you bake them together or separate and then add them on top after?

    1. I’m not seeing where I mention that? The uncooked filling goes into the uncooked pie dough. Enjoy this pie!

      1. “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.”

        This is the part I mean. For the dough cut out apples you put on top of the pie. In the fifth picture it looks like you have the cut-outs on top of the pie already but then you mention cooking it separately. Hopefully that makes more sense!  Thanks for the reply!

      2. Ohhhh the apple shapes! Sorry I misunderstood! Ok you can do either way– I just added that note. Thanks for catching that!

  8. MaryBeth Schwartz says:

    It was a wonderful only the bottom crust did not get completely done. I have never heard of reducing the temp to 350f and I think that is why the bottom crust did not get done. Next time I will just bake it at 400
    Thank you

  9. Jennifer Curry-Pitcher says:

    How would you recommend changing this recipe to make smaller pies…such as something that will fit in a muffin tin? Do you think more crust would be needed?

    1. Hi Jennifer! More pie dough would be helpful to have on hand. You can try making hand pies, like I did with these apple hand pies, or use a muffin pan. The bake times will be similar between the hand pies and the muffin pan pies.

    2. Can you use canned apples and canned whole cranberries?

  10. Hi Sally,
    I struggle with having enough crust on the sides of my pie. If I use a normal glass pie dish, 9 inches, What should be the diameter of my rolled out bottom crust? I want to allow for shrinkage but not have so much that it falls off the sides. Thanks!

    1. Hi Megan! I always recommend rolling the bottom dough out into a 12 inch circle.

  11. I just want to say I LOVE your site! I have used many other sites, but your recipes are consistently a step above the others. I don’t even bother checking other sites for recipes anymore! I’m going to try this recipe with dried cranberries soaked in hot water. I usually follow recipes to the letter, but I couldn’t get my hands on fresh cranberries tonight.

  12. Warren Tustin says:

    I made this for Christmas 2018. If I did it again I would leave out the cloves and maybe 1/8 tsp. Nutmeg. It tasted too spicy, like mincemeat.

  13. Jenna Murphy says:

    Hi Sally!

    Would I be able to make this into a galette rather than a full-on pie? I’m concerned the cooking time would be too long. Any idea?

    1. Hi Jenna, I have a few galette recipes! This would be too much filling for one galette but you can always add cranberry to my apple galette and leave off the salted caramel:

  14. Hi Sally!

    I made this pie with the all butter pie crust a few days ago and when I took my crust out to roll it was very sticky and crumbly . I must have missed something. Please send help! Thank you!

  15. Hi Sally! Fresh cranberries aren’t so available on this side of the world (Madrid)… any ideas on how to substitute dried? I want to make this for a cake auction at my daughters school 🙂 Thanks so much!

    1. Hi Ana! I recommend skipping the fresh/frozen cranberries, adding 1 cup of dried cranberries and adding another cup of sliced apples. 🙂

  16. Sally, I need to make an apple blueberry pie…do you think I could swap out the cranberries for blueberries with this recipe?

    1. Yes, definitely! Blueberries will work wonderfully in place of the cranberries. Sounds delicious.

  17. Hi Sally!
    Could I make this recipe but instead of a crust topping – use your crumble topping from your ‘Apple Crumble Pie‘?

    1. YES I do it all the time– I love this pie with the crumble topping! Follow the baking instructions in the apple crumble pie. (Step 6)

  18. Hi Sally! Quick question—I’m planning to use a variant of this filling for some galettes this weekend, using your pastry recipe for the dough. Do you think that the baking time will be about the same, or do you think the changed proportions/structure will be a problem for getting the filling and crust both done optimally?

    1. It all depends on what size your galettes are! Here is my recipe for salted caramel apple galette– you can use this as a starting place for bake time/to compare sizes/etc. Yours should be really delicious!!

  19. Bronwen Davis says:

    To make this with frozen cranberries, do I need to thaw the cranberries first?

    Thank you!

    1. No need to thaw them first.

  20. I made this for Christmas last night and it was perfect for the occasion!! Definitely a festive pie. My parents thought it had a touch too much clove but I thought it was great. Thanks sally for helping me with Christmas !!! I had some extra filling and extra cranberries that I made into a little sauce for ice cream or pancakes or oatmeal- delicious!

  21. Thank you, Sally! I am an avid baker of all things but pie. I was one of frightened, scared ones. I have gone back and forth with using a pastry blender vs food processor. Your step by step recipe, tips, and zen energy got it this time! I had to improvise on the fly when I realized I overworked my dough for the top piece (I wasn’t feeling adventurous to try a lattice), so it became a crumble!! We haven’t tried it, it is cooling, but it smells amazing. I went with the bottom rack for the first 20, then middle for 32 minutes.

    Thank you for settling me down, making the pie was fun, despite the little turn!!

  22. Sally, I’m wanting to make a few 6 inch pies for Thanksgiving as we are not having guests this year due to COVID. My question is, do you think if I halved this recipe, it would work for one 6 inch pie? Thank you Sally, and have a wonderful Thanksgiving!

    1. Hi Debbie, halving this recipe for a 6 inch pie dish should be plenty. I’m unsure of the best bake time though. I love this idea by the way!

  23. This pie came out great! The spices with the apple and cranberry made for a delicious combo of sweet and sour!
    Thank you for the recipe!

  24. Prep time: 3 Hrs
    Bake time: 1 Hrs
    Total time 7 Hrs

    ??? there’s the other 3 hours come from?

    1. Hello! As noted, that time includes fully cooling.

  25. Came across this recipe and I’m so happy I did. This is going to be a permanent add to my Thanksgiving menu along with your whipped cream.

  26. I made this recipe using blackberries instead of cranberries for a Mother’s Day pie. It turned out wonderful. I did halve the cinnamon and omitted the cloves, and swapped the orange for lemon zest. I also added another tablespoon of cornstarch since I knew the blackberries wouldn’t gelatinize as much as cranberries. The amount lemon zest was a bit strong, but other than that, it turned out amazing! Thank you for a great recipe.

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally