There’s something magical about the smell of a pie baking in the oven during the holidays. It’s like the whole house comes alive with warmth and anticipation. For me, that magic always starts with my Cranberry-Apple Pie. It’s the kind of dessert that brings everyone to the table, with its perfect balance of tart cranberries and sweet, tender apples. I’ve been making this pie for years, and it’s become a staple at our family gatherings. Whether it’s Thanksgiving, Christmas, or just a cozy Sunday dinner, this pie never fails to make the moment feel special. Trust me, one bite, and you’ll understand why it’s a tradition worth keeping.
Why You’ll Love This Cranberry-Apple Pie
This pie is a total crowd-pleaser, and here’s why:
- Easy to make – No fancy techniques, just simple steps anyone can follow
- Perfect holiday dessert – The red and golden colors scream “festive!”
- Balanced flavors – Tart cranberries and sweet apples play off each other beautifully
- Makes the house smell amazing – That cinnamon aroma will have everyone hovering in the kitchen
- Works for any occasion – Fancy enough for Thanksgiving, cozy enough for Tuesday night
Seriously, this pie checks all the boxes. It’s become my most-requested recipe!
Ingredients for Cranberry-Apple Pie
Gathering the right ingredients makes all the difference in this pie. Here’s what you’ll need – and yes, fresh cranberries are non-negotiable in my book. Frozen just don’t give you that perfect pop of tartness!
- 2 cups fresh cranberries – look for plump, firm berries (avoid any shriveled ones)
- 3 large apples, peeled and sliced about 1/4-inch thick – I use a mix of Granny Smith and Honeycrisp
- 1 cup granulated sugar, packed – this balances the tartness perfectly
- 1/4 cup all-purpose flour – thickens the juices just right
- 1 teaspoon ground cinnamon – that warm holiday spice we all love
- 1/4 teaspoon salt – brings out all the flavors
- 1 tablespoon lemon juice – keeps the apples bright and fresh
- 2 tablespoons unsalted butter, diced small – for that rich, melt-in-your-mouth finish
- 1 package double pie crusts – or make your own if you’re feeling fancy!
Pro tip: Measure your sugar packed – just press it gently into the measuring cup for accurate sweetness. And don’t skip the lemon juice – it’s the secret to keeping everything tasting fresh and balanced!
Equipment You’ll Need
Don’t worry—you don’t need anything fancy for this pie! Just gather these basics:
- 9-inch pie dish – Glass or ceramic works best for even baking
- Large mixing bowl – Big enough to toss all those apples and cranberries
- Rolling pin – If you’re making your own crust (but store-bought works great too!)
- Sharp knife – For slicing apples and cutting vents in the top crust
- Measuring cups & spoons – Precision matters with those spices!
That’s it! Now let’s get baking.
How to Make Cranberry-Apple Pie
Okay, let’s get to the fun part – making the actual pie! Don’t worry, it’s way easier than it looks. Just follow these steps and you’ll have a gorgeous, bubbling pie in no time.
Preparing the Filling
First things first, get your big mixing bowl and toss in those peeled and sliced apples. Add the fresh cranberries – I love the sound they make as they tumble in! Now sprinkle over the sugar, flour, cinnamon, and that pinch of salt. Squeeze in the lemon juice – this is key to keep the apples from turning brown and adds a little zing. Now just mix it all together with your hands or a big spoon until everything is coated nicely. You’ll see the sugar starting to pull out the juices from the fruit already. Set this aside while you get your crust ready.
Assembling and Baking the Pie
Take one of your pie crusts and gently fit it into your 9-inch pie dish. Don’t stretch it! Just let it settle in naturally. Now pour in that beautiful fruit filling – it’ll be piled high, but that’s perfect. Dot the top with those little dice of butter; they’ll melt into magic as it bakes. Place the second crust over the top, then crimp the edges together with your fingers or a fork to seal it all in. Last step: take a sharp knife and cut a few slits in the top crust. This lets the steam escape so your pie doesn’t get soggy. Pop it in your preheated 375°F oven and bake for 45-50 minutes. About halfway through, check the edges – if they’re getting too dark, just loosely cover them with some foil strips. You’ll know it’s done when the crust is golden and you see those juicy bubbles coming through the slits!
Tips for the Perfect Cranberry-Apple Pie
After making this pie more times than I can count, I’ve picked up some tricks that make all the difference. First, use a mix of apple varieties – I swear by Granny Smith for tartness and Honeycrisp for sweetness. The combo gives you perfect flavor balance in every bite. When checking for doneness, don’t just watch the clock – look for bubbly, thickened juices coming through the slits. That’s your real sign it’s ready! And here’s my secret weapon: brush the top crust with egg wash (just a beaten egg with a splash of water) for that gorgeous golden shine. Oh, and always let it cool at least an hour before slicing – I know it’s hard to wait, but that patience pays off with perfect slices!
Serving Suggestions for Cranberry-Apple Pie
Oh, the best part – eating this beauty! I always serve my Cranberry-Apple Pie slightly warm – just enough to make that vanilla ice cream melt into dreamy rivers through the flaky crust. For an extra special touch, try a dollop of freshly whipped cream with a tiny sprinkle of cinnamon on top. And don’t be shy with seconds!
Storing and Reheating Cranberry-Apple Pie
Leftovers? Ha! Just kidding – though it rarely lasts long at my house. If you’re lucky enough to have some pie left, cover it loosely at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. My favorite way to reheat? Pop slices in a 350°F oven for about 10 minutes – it brings back that fresh-from-the-oven magic. Microwaving works in a pinch, but nothing beats that crisp crust revival!
Cranberry-Apple Pie FAQs
I’ve gotten so many questions about this pie over the years – here are the ones that pop up most often!
Can I use frozen cranberries instead of fresh?
You can, but fresh really are best! If you must use frozen, don’t thaw them first – just toss them in frozen to prevent extra liquid. You might need an extra tablespoon of flour to compensate.
How do I prevent a soggy bottom crust?
My grandma’s trick? Brush the bottom crust with egg white before adding filling – it creates a moisture barrier. Also, make sure your oven is fully preheated so the crust sets quickly!
Is this pie too tart for kids?
Not at all! The sugar balances the cranberries perfectly. If your family prefers sweeter desserts, try increasing the sugar to 1 1/4 cups. Taste the filling before baking – you can always adjust!
Can I make this pie ahead?
Absolutely! Assemble it (unbaked) and refrigerate overnight. Just add 5-10 minutes to the baking time since it’ll be cold. The filling actually gets better as it sits!
Why did my filling bubble over?
Those slits in the top crust are crucial! Make sure they’re big enough (about 1-inch long) and place a baking sheet underneath to catch any drips. No one likes cleaning the oven!
Nutritional Information
Here’s the scoop on what’s in each delicious slice (because let’s be real – we all take “one more tiny sliver”!). One serving of this Cranberry-Apple Pie has about 320 calories, with 28g sugar from all that natural fruit sweetness and 12g fat from the buttery crust. You’re also getting 3g fiber – hey, fruit counts! Keep in mind these numbers can vary a bit depending on your exact ingredients – especially if you go heavy on the ice cream topping (no judgment here!).
I’d love to hear how your pie turns out! Did you add a special twist? Did it become an instant family favorite? Drop a comment below with your baking adventures – and if you snap a photo, tag me so I can see that golden, flaky beauty!
For more delicious recipes and cooking inspiration, check out Family Tastes.
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Irresistible Cranberry-Apple Pie – Perfect Holiday Magic in 50 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic fruit pie combining tart cranberries and sweet apples in a flaky crust.
Ingredients
- 2 cups fresh cranberries
- 3 large apples, peeled and sliced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, diced
- 1 package double pie crusts
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix cranberries, apples, sugar, flour, cinnamon, salt, and lemon juice.
- Place one pie crust into a 9-inch pie dish.
- Pour the fruit mixture into the crust and dot with butter.
- Cover with the top crust, seal edges, and cut slits in the top.
- Bake for 45-50 minutes until the crust is golden and filling is bubbling.
- Cool on a wire rack before serving.
Notes
- Use a mix of sweet and tart apples for balanced flavor.
- Prevent crust over-browning by covering edges with foil halfway through baking.
- Serve warm with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg