A deliciously sweet and tangy Apple Cranberry Pie filled with crisp apples and cranberries covered by a flaky, buttery crust. It’s THE perfect holiday dessert! So easy to prep, this is a real crowd pleasing pie!
It is officially holiday season! Well, it has been for a few weeks now, but, as usual, I am late to the celebration because I just can’t seem to be able to even catch my breath these days.
The good news is that I was able to make this amazing pie to share with you before Thanksgiving. If you love all things apple during fall, be sure to check out my apple pie smoothie and dulce de leche apple hand pies.
This Apple Cranberry Pie is so delicious and super easy to make. The tangy flavor of the cranberries, the sweetness from the apple, and the combination of the spices make this dessert a Fall favorite. I used store-bought pie dough to shorten the cooking process so that we can spend less time in the kitchen and more time to enjoy with family.
Cranberry Apple Pie Ingredients
- Apples
- Lime juice and zest
- Cranberries
- Brown and white sugar
- All-purpose flour
- Apple pie spice
- Vanilla extract
- Pie crust
How To Make Cranberry Apple Pie
- Pre-heat oven to 375 degrees.
- Put the apple slices in a large saucepan and drizzle with fresh lime juice. Toss to coat the apples. This will keep the apples from browning. Add the cranberries, sugar, flour, apple pie spice, lime zest, vanilla extract and water. Stir until combined.
- Place the saucepan on the stove over medium heat. Let cook, stirring occasionally, until cranberries start to break and water has reduced completely. Remove from the heat and set aside.
- On a slightly floured surface, use a rolling pin to roll out the dough about one extra inch from it’s original size. Transfer the dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and set aside. Fill pie with apple cranberry filling.
- Roll out the second sheet of dough and carefully transfer to the pie pan to cover the filling. Trim off the excess dough and pinch the edges using a fork to seal the edges. Cut multiple slits in the top of the pie.
- In a small bowl mix together the egg and 1 tablespoon water. Using a pastry brush, lightly brush crust and edges with egg wash. Sprinkle pie with sparkling sugar, if using.
- Place pie on a baking sheet and bake for 30-35 minutes, or until crust is golden brown. When the pie is done baking, remove from oven and cool for one hour before serving. Cut into slices and serve with a big scoop of vanilla ice cream, if desired.
Can you use frozen cranberries in the pie filling?
Yes! This fruit pie can be made with either fresh or frozen cranberries. If you do use frozen, there is no need to thaw them first. It also means that you can make this yummy pie all year round!
How long does it keep?
Once you have baked the pie and are not planning on serving it straight away, let it cool to room temperature and wrap it loosely in foil or plastic wrap. The pie will keep for two about days at room temperature and up to 5 days in the fridge.
You can enjoy the pie cold, but I like to heat it slowly in the oven before serving with some vanilla ice cream.
Can you freeze this fruit pie recipe?
Yes! Pies are perfect freezer desserts and they are a great way to get organized for Thanksgiving! I prefer to freeze them before baking, but you can freeze baked pies too.
How to freeze and cook an unbaked pie
Make the pie, all the way up to cooking it. Wrap it tightly in foil and then place it in a freezer bag. You can then cook the pie straight from frozen. Cut vent holes in the crust and bake at 450F for 15-20 minutes then reduce the heat to 375F and bake for about 20 minutes until the top is brown.
How to freeze and cook a baked pie
Let the baked pie cool completely and then wrap it tightly in foil. Place it in a freezer bag. Defrost the pie in the fridge overnight before cooking. Warm it in the oven for about 30 minutes at 350F until warmed through.
Recipe Notes and Tips
- I like to use a store bought crust for ease and convenience, but you can make yours from scratch if you prefer. Make it gluten-free by using a GF crust.
- Bake the pie in a pre-heated oven so that it cooks evenly.
- If you plan on storing the pie, let it cool completely before wrapping it.
More Easy Dessert Recipes
Apple Cranberry Pie
Author:Ingredients
- 4 large apples, cored, peeled and cubed (about 6-7 cups)
- Juice from 1 lime, freshly squeezed
- 1 cup cranberries, fresh or frozen
- 3/4 cup brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons apple pie spice
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
- 1/2 cup water, plus 1 additional tablespoon for egg wash
- 1 box (2 sheets) pie crust, store bought
- 1 teaspoon white sparkling sugar, optional
Instructions
- Pre-heat oven to 375 degrees.
- Put the apple slices in a large saucepan and drizzle with fresh lime juice. Toss to coat the apples. This will keep the apples from browning. Add the cranberries, sugar, flour, apple pie spice, lime zest, vanilla extract and water. Stir until combined.
- Place the saucepan on the stove over medium heat. Let cook, stirring occasionally, until cranberries start to break and water has reduced completely. Remove from the heat and set aside.
- On a slightly floured surface, use a rolling pin to roll out the dough about one extra inch from it’s original size. Transfer the dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and set aside. Fill pie with apple cranberry filling.
- Roll out the second sheet of dough and carefully transfer to the pie pan to cover the filling. Trim off the excess dough and pinch the edges using a fork to seal the edges. Cut multiple slits in the top of the pie.
- In a small bowl mix together the egg and 1 tablespoon water. Using a pastry brush, lightly brush crust and edges with egg wash. Sprinkle pie with sparkling sugar, if using.
- Place pie on a baking sheet and bake for 30-35 minutes, or until crust is golden brown. When the pie is done baking, remove from oven and cool for one hour before serving. Cut into slices and serve with a big scoop of vanilla ice cream, if desired.
Notes
- I like to use a store bought crust for ease and convenience, but you can make yours from scratch if you prefer. Make it gluten-free by using a GF crust.
- Bake the pie in a pre-heated oven so that it cooks evenly.
- If you plan on storing the pie, let it cool completely before wrapping it.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Jose says
Hace años no como uno de esos.
Kate says
I just adore pie and this crust looks perfect! Can’t wait to try it.
Enriqueta E Lemoine says
Pie, pie, pie, I love pie in any shape and color!