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Switch up your apple pie by adding some cranberries. This cranberry apple pie is the perfect combination of sweet and tart in every slice.

Add a little color to your classic apple pie with cranberries. This cranberry apple pie is the perfect combination of sweet and tart in every slice.

Hey there, and welcome back, friends.

You are in for a treat!

It’s pie season and I am on a mission to practice my pie art. I find myself whipping up old and new favorites just so I can make a pretty crust.

This cranberry apple pie was a weekend project and tasted too good not to share. The tart cranberries were a perfect compliment to the warm spiced apple filling. So so yummy and a holiday table must-have.

Add a little color to your classic apple pie with cranberries. This cranberry apple pie is the perfect combination of sweet and tart in every slice.

Talking about pretty pies, what are your secrets?

I love baking pies and will do anything for a flaky pie crust. But when it comes to looks, I really haven’t mastered that skill. I guess I spent a lot of time mastering my pie crust – my go-to pie crust is in this blueberry pie recipe.

I eventually mastered the fillings – both fruit and custard fillings. My favorites – this brown butter apple cheddar pie and this coconut cream pie. But now I think I need to up my presentation skills of the crust.

Add a little color to your classic apple pie with cranberries. This cranberry apple pie is the perfect combination of sweet and tart in every slice.

Oh well, send me your tricks and tips and I will keep practicing. That just means more pies to bake and eat!

If you are a cranberry lover (who isn’t?), then you will love this apple cranberry pie. I added just a handful of cranberries so it is not overpowering. Just enough to enjoy the sweet and tart combo in each slice.

cranberry apple pie

Keep this pie in your holiday planning list and wow your friends and family with a little oomph to the apple pie.

Ingredients

  • cold water
  • cider vinegar
  • all-purpose flour
  • salt
  • granulated sugar
  • golden brown sugar
  • unsalted butter
  • lemon juice
  • grated lemon peel
  • ground nutmeg
  • a few apples
  • fresh cranberries

How to Make Cranberry Apple Pie

In a large measuring cup, mix ice-cold water with the apple cider and add some ice to the mixture. Keep in fridge until needed.

In a food processor, pulse flour, sugar, and salt. Add in half of the butter and pulse for a few seconds. Add in the rest of the butter and pulse until the mixture looks like coarse meal.

Sprinkle some cold water mixture over the mixture and pulse until the dough starts to come together in clumps. If dry, add a little bit more water (1 teaspoon at a time).

Remove the dough from the processor and knead it into a disk. Divide the dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature for 15-30 minutes before rolling out.

Roll out a larger disk of dough on a lightly floured surface to a large 12-inch circle. Fit into an ungreased pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes and until ready to fill.

Preheat the oven and in a large bowl, whisk together the sugars, flour, lemon juice, lemon peel, and nutmeg. Add in the peeled apples and cranberries and toss in the mixture.

Add the filling to the prepared pie crust. Roll out the second dough disk on the floured surface. Cut out a few strips (I did a combination of wide and narrow strips). Arrange half of the strips across the pie and the other half diagonally to form a lattice. Gently press the ends into the crust edges.

Brush the top of the pie with milk and sprinkle with turbinado sugar.

Bake the pie for a few minutes, then reduce the oven temperature to 375 degrees F. Continue baking the pie until juices bubble and the crust is golden brown. If the crust is browning too fast, cover the pie edges with foil and continue baking.

Let the pie cool on a rack for at least 1 hour.

How to Store

You can store apple pie at room temperature in an airtight container for up to 2 days or store the pie in the fridge for up to 4 days. You can also freeze the pie for up to 3 months and unthaw it at room temperature.

More Pies to try

What do you think of this amazing apple cranberry pie recipe? What would you serve with a slice of this pie? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Cranberry Apple Pie Recipe

Add a little color to your classic apple pie with cranberries. This cranberry apple pie is the perfect combination of sweet and tart in every slice.
Yield: 1 9-inch pie

Cranberry Apple Pie

Switch up your apple pie by adding some cranberries. This cranberry apple pie is the perfect combination of sweet and tart in every slice.

Prep Time 1 hour 10 minutes
Cook Time 1 hour 20 minutes

Ingredients

For Crust:

  • 1 cup cold water
  • ¼ cup cider vinegar
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup (2 sticks) unsalted butter, cold, cut into pieces

For Filling:

  • 1/2 cup granulated sugar
  • 1/4 cup (packed) golden brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1/8 teaspoon ground nutmeg
  • 3 pounds apples, peeled, cored, thinly sliced
  • 1 cup fresh cranberries

Instructions

  1. In a large measuring cup, mix 1 cup of ice-cold water with the apple cider and add 1 cup of ice to the mixture. Keep in fridge until needed.
  2. In a food processor, pulse flour, sugar, and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons of cold water mixture over the mixture and pulse until the dough starts to come together in clumps. If dry, add a little bit more water (1 teaspoon at a time).
  3. Remove the dough from the processor and knead it into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature for 15-30 minutes before rolling out.
  4. Roll out a larger disk of dough on a lightly floured surface to a large 12-inch circle. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes and until ready to fill.
  5. Preheat the oven to 400 degrees F.
  6. In a large bowl, whisk together the sugars, flour, lemon juice, lemon peel, and nutmeg. Add in the peeled apples and cranberries and toss in the mixture.
  7. Add the filling to the prepared pie crust.
  8. Roll out the second dough disk on the floured surface. Cut out about 12 strips (I did a combination of wide and narrow strips).
  9. Arrange half of the strips across the pie and the other half diagonally to form a lattice. Gently press the ends into the crust edges. Brush the top of the pie with milk and sprinkle with turbinado sugar.
  10. Bake pie for 10 minutes. Reduce the oven temperature to 375 degrees F. Continue baking the pie until juices bubble and the crust is golden brown, about 1 hour 20 minutes. If the crust is browning too fast, cover the pie edges with foil and continue baking. Let the pie cool on a rack for at least 1 hour.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 428Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 434mgCarbohydrates: 95gFiber: 8gSugar: 43gProtein: 7g

Making this Recipe?

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© A Classic Twist
Cuisine: American / Category: Pies & Tarts