Apple Pie with Cranberries combines the classic comfort of apple pie with the bright, tart flavor of fresh cranberries, creating a delicious twist on a traditional favorite. It's perfect for the holiday season or any occasion when you're craving a cozy dessert.
With its buttery, flaky crust and sweet-spiced filling, this pie is sure to be a crowd-pleaser!
Jump to:
- What makes this recipe irresistible
- What you'll need: ingredients
- Creative variations to try
- Step-by-step instructions
- Watch and learn: recipe video
- Essential tools for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More recipes you'll love
- Apple Pie with Cranberries
What makes this recipe irresistible
My friend Kim say it has perfect flavors with the sweetness of the apples and the tartness of the cranberries. (She does a lot of my taste-testing!) So don't just take my word for it! This pie is fantastic!
Whether Thanksgiving, Christmas or New Years Day, this is the perfect pie for the holiday season.
What you'll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Premade apple pie filling (2 cans).
- Cranberries - you can use fresh or frozen berries.
- lemon juice
- ground cinnamon
- ground nutmeg
- cornstarch
- Pie crust- find my recipe for Food Processor Pie Crust here or use a store-bought crust.
Creative variations to try
Instead of whole cranberries, substitute cranberry sauce for a smoother texture and pretty pink color!
If you prefer a sweeter pie, add an additional tablespoon of sugar to the pie filling.
Step-by-step instructions
This is an overview; for detailed instructions, scroll down to the bottom! Click on each photo to see it full size.
#1 Fill a large bowl with the premade apple pie filling.
#2 Add the cinnamon, nugmeg, cornstarch and lemon juice.
#3 Stir to combine.
#4 place the piecrust into the pie plate.
#5 Spoon in the pie filling.
#6 Add the top crust.
#7 Cut slits into the top of the pie to vent while baking.
#8 Bake and enjoy!
Watch and learn: recipe video
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Essential tools for this recipe
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Frequently asked questions (FAQ's)
Sprinkle it with sanding sugar or raw sugar before baking. It's just so pretty AND tasty!
Those are vents and it allows steam to escape while the pie is baking. That way it doesn't bubble out the sides of the pie while it bakes.
Deb's tips for the perfect dish
- Be sure to allow the pie to cool for at least 30 minutes before slicing or it will be too hot and the filling will ooze over the plate.
- Brushing the pie with an egg wash before baking gives it a pretty glossy binish after baking.
- Sprinkle the crust with sanding adds a sparkle and crunchy texture to the crust.
How to store leftovers
Refrigerate - Allow the pie to cool completely. Cover with plastic wrap or aluminum foil and refrigerate up to three days.
Freezer - You can freeze the pie before baking or after baking. Either way, be sure you wrap it well with seran wrap. I always double-wrap desserts to avoid freezer burn. Freeze up to two months.
More recipes you'll love
If you have a sweet tooth, you've come to the right place! You'll find some of our very favorites pie recipes below! Just click on the photo and it will take you right to the recipe!
Find all of our amazing Pie Recipes here!
You know, I agree with Kim - the flavors of this pie are perfect! Sweet and tangy, a great pie and such an easy recipe too. What did you think? Leave your review in the comments below.
Apple Pie with Cranberries
Equipment
- 1 9-inch deep dish pie plate
Ingredients
- 2 cans 21 oz each apple pie filling
- 1 cup fresh or frozen cranberries or ½ cup cranberry sauce for a smoother texture
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon sugar optional, if you prefer a sweeter pie
- 2 pie crusts store-bought or homemade
Instructions
- Preheat Oven: Preheat your oven to 375°F.
- In a large bowl, combine the two cans of apple pie filling with the cranberries, lemon juice, cinnamon, nutmeg, cornstarch and sugar (if using fresh cranberries). Stir gently to combine.
- Unroll one of the pie crusts and fit it into a 9-inch pie dish. Press the crust down into the bottom and up the sides.
- Pour the apple and cranberry mixture into the pie crust, spreading it out evenly.
- Unroll the second pie crust and place it over the filled pie. Trim any excess crust from the edges and crimp the edges together to seal. Cut a few small slits in the top of the pie to allow steam to escape during baking.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
- Allow the pie to cool for at least 30 minutes before slicing to let the filling set. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
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