Cranberry Almond Apple Pie

overhead image of cranberry almond apple pie in a glass pie dish after baking

Obviously the best pie on the planet is of the apple pie variety. (Don’t you dare fight me on that, pumpkin pie!) Today we’re jazzing up traditional apple pie by adding all sorts of fun like tart cranberries and the smooth & 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.

slice of cranberry almond apple pie on a silver plate with a fork

So let’s get right into it. I have plenty of photos 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.

apples cranberry pie filling in a glass bowl

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.

pie dough in a pie dish before baking with a container of almond paste

almond paste flattened on top of pie crust

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. I encourage you to have lots of fun with this step. Get creative, take your time, enjoy it, and don’t stress!

latticing pie dough

latticed pie crust dough with leaf pie crust shapes

My Lattice Topping

I made an easy lattice 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.

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. I also have an all butter pie crust if you’d like to try that instead!

Brush your gorgeous pie topping with egg wash, sprinkle with coarse sugar for a little 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.

slice of cranberry almond apple pie on a silver plate with a fork

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. 🙂

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slice of cranberry almond apple pie on a silver plate with a fork

Cranberry Almond Apple Pie

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

Description

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.


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 78 cups)
  • 1 cup (100g) fresh or frozen cranberries (do not thaw)
  • 1/2 cup (100g) 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

Instructions

  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 9×2 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.

Notes

  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 | 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
  3. Apples: 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.

21 Comments

  1. 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?

    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.

  2. 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!

    1. 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!

  3. Austria Azaceta says:

    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….. 🙂

  4. 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!

  5. Lindsey Miller says:

    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 

    1. 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?

      1. Lindsey Miller says:

        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! 

  6. 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!

  7. Delicious! I made a diy almond paste, but everything else was to the t of the recipe. It looked beautiful and tasted like it came from a bakery! Thank you Sally!

  8. Love this pie but could it be made, with adjustments, in 9 x 13 pan? I am feeding a crowd and would like this as an option on buffet.

    1. Hi Kathy, I haven’t tried pie in a 9×13 pan but to feed a crowd I love making slab pies in a jelly roll pan! You can see an example of one here: https://sallysbakingaddiction.com/apple-slab-pie-maple-icing/ and you can certainly change up the filling and use the almond paste from this recipe.

  9. I recently made this pie to enter into a little community pie baking contest my apartment complex held before Thanksgiving. This was my first time including the almond paste later so I wasn’t entirely sure how it would taste, but I ended up winning first prize in the taste category! (The prize was a huge turkey for Thanksgiving – Whoo!!) One of the volunteer judges asked me if I share recipes and I told her it was from my favorite baking blog, and she was familiar with Sally’s Baking Addiction as well 🙂 Amazing recipe, I can’t wait to make it again!

  10. This pie was delicious and went over so well at our gathering. I will definitely make this again. And it is a simple alternative to add the cranberries but leaves a lasting impression. Soooo good

  11. Hi Sally! First of all, I love your blog + recipes! I’ve just made the lemon meringue pie (with your fantastic crust) so far but it was amazing! I really want to make this almond apple cranberry pie for the holidays I just have one question (which really can be applied to other pie recipes): I am a big fan of pies with a crumble topping, could use that for this pie instead of the top dough/lattice? Or does this specific recipe work best when topped with crust/ dough? Just curious, I’m sure it’s delicious either way!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Marian, Yes a crumble topping would be great! You can either use the topping from this Cranberry Pear Crumble Pie or Apple Crumble Pie for more a more nutty flavor.

  12. Deborah Van Liew says:

    I was wondering if I could change this up and make it into individual small rustic tartlets?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes that should work, Deborah. Enjoy!

  13. OMG!
    Made this pie for Christmas lunch and it is my most favourite pie in the entire world! It is so delicious I can’t believe it!! I used Sallys flaky crust and topped it off with a crumble instead of the lattice crust (the latter looks beautiful but I had a lot to do and a crumble is less time consuming) and I do no regret my decision, I love the crunchy buttery bits with the filling. It’s an amazing pie, do yourself a favour and give it a try!

  14. Absolutely delicious!!!!!

    It took me at least an extra 45m to fully bake. I regularly kept an eye on the bottom of the crust (glass pan) to make sure it was cooked.

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