I love bringing this cranberry apple pie to the Thanksgiving table because it pairs familiar, tender apples with bright, tart cranberries. The flaky crust and warmly spiced filling make it a festive dessert that feels right at home among classic Turkey Day dishes.

Why You’ll Love This Cranberry Apple Pie

This pie balances sweet apples with tangy cranberries, so every slice tastes lively rather than overly sweet. A little cinnamon and nutmeg give the fruit a cozy flavor, while a buttery homemade crust bakes up golden and crisp. You can prepare the dough ahead, making this a practical choice for a busy holiday menu.

Cranberry Apple Pie Ingredients & Substitutions

2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon granulated sugar, for the crust
1 teaspoon salt, divided
1 cup cold unsalted butter, cut into small cubes
6 to 8 tablespoons ice water
5 medium apples, peeled, cored, and thinly sliced
1 1/2 cups fresh or frozen cranberries
3/4 cup granulated sugar, for the filling
1/4 cup packed brown sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon butter, cut into small pieces
1 egg, beaten with 1 tablespoon water, for the optional egg wash
1 teaspoon coarse sugar, for sprinkling, optional

Ingredient notes: Use firm baking apples such as Granny Smith, Honeycrisp, or Braeburn. Frozen cranberries can go straight into the filling; there is no need to thaw them first. If you prefer, replace the brown sugar with the same amount of granulated sugar.

Step-by-Step Instructions to Make Cranberry Apple Pie

1. Make the pie dough

In a large bowl, whisk together the flour, 1 teaspoon sugar, and 1/2 teaspoon salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces. Add ice water a tablespoon at a time, mixing just until the dough holds together when pressed. Divide it into two disks, wrap, and chill for at least 1 hour.

2. Prepare the fruit filling

In a large bowl, toss the sliced apples and cranberries with the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and remaining 1/2 teaspoon salt. Let the mixture sit while you roll out the dough, stirring once or twice so the fruit gets evenly coated.

3. Fill the pie shell

Heat the oven to 400°F. On a lightly floured surface, roll one dough disk into a circle large enough to line a 9-inch pie plate. Ease it into the plate without stretching, then spoon in the fruit filling and any juices. Dot the top with the tablespoon of butter.

4. Add the top crust

Roll out the second dough disk and lay it over the filling. Trim the edges, leaving about an inch of overhang, then tuck the top crust under the bottom edge and crimp to seal. Cut a few vents in the top. Brush with the egg wash and sprinkle with coarse sugar, if using.

5. Bake until golden

Place the pie on a baking sheet to catch any bubbling juices. Bake at 400°F for 20 minutes, then reduce the oven to 375°F and bake for 40 to 50 minutes more. The crust should be golden and the filling should bubble through the vents. If the edges brown too quickly, cover them loosely with foil.

6. Cool before slicing

Let the pie cool on a rack for at least 3 hours before cutting. This gives the filling time to set, so the slices hold together more neatly.

Tips for Success

Keep the butter and water cold for a flaky crust. If the dough softens while you work, chill it for 10 to 15 minutes.
Slice the apples to a similar thickness so they soften evenly in the oven.
Use a baking sheet under the pie to make cleanup easier if the fruit juices bubble over.
Let the pie cool fully before slicing. Cutting it while hot can make the filling runny.
Check the center for bubbling before removing the pie from the oven. Bubbling juices are a helpful sign that the filling has cooked through.

Variations of Cranberry Apple Pie

For a crumb topping, skip the top crust and scatter a mixture of flour, brown sugar, and cold butter over the filling. Add 1/2 cup chopped pecans or walnuts for extra crunch. You can also add 1 teaspoon finely grated orange zest to the fruit for a bright citrus note, or use a mix of sweet and tart apples to adjust the flavor.

Serving Suggestions: What to Pair with Cranberry Apple Pie

Serve each slice slightly warm or at room temperature. A scoop of vanilla ice cream or a spoonful of softly whipped cream makes a simple pairing. For a Thanksgiving dessert spread, offer it alongside pumpkin pie or pecan pie, and pour coffee or spiced tea for a cozy finish.

Storage & Reheating Instructions

Once cooled, cover the pie and store it in the refrigerator for up to 4 days. To reheat a slice, warm it in a 300°F oven for about 10 to 15 minutes, or microwave briefly until just warm. You can freeze the fully cooled pie, tightly wrapped, for up to 2 months. Thaw it overnight in the refrigerator and warm it in the oven before serving.

Memories Made Around the Table

I like setting this pie out after the main meal, when everyone has settled in and is ready for one more taste of something sweet. The cranberries make the filling especially colorful, and I always enjoy seeing people choose a slice with a little extra fruit tucked inside. It is the kind of dessert that makes a holiday table feel welcoming without requiring anything fancy.

FAQs

Can I make cranberry apple pie ahead of time?

Yes. Bake the pie a day ahead, let it cool completely, and refrigerate it covered. Rewarm it in a low oven before serving, or serve it at room temperature.

Can I use frozen cranberries?

Yes. Add them directly to the filling without thawing. The pie may need a few extra minutes in the oven, so look for bubbling juices and a golden crust.

How do I keep the bottom crust from getting soggy?

Use a fully preheated oven, avoid adding extra liquid to the filling, and bake the pie on a lower oven rack. Letting the pie cool fully also helps the filling set.

Which apples are best for this pie?

Firm varieties that hold their shape work well. Granny Smith adds a tart note, while Honeycrisp and Braeburn bring a little more sweetness. A combination is especially tasty.

Final Thoughts

This cranberry apple pie brings the best of sweet apples and tart cranberries together in a golden, buttery crust. Make it for Thanksgiving, share it with family and friends, and save a slice for the next day if you can.

Cranberry Apple Pie

This festive cranberry apple pie pairs tender, sweet apples with tart cranberries in a flaky, buttery crust, warmly spiced with cinnamon and nutmeg. It’s a welcoming dessert for Thanksgiving and other holiday gatherings.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1 5

Chilling and Cooling Time 4

Total Time 5 50

Course Dessert

Cuisine American

Servings 8 slices

Equipment

1 Large mixing bowl
1 Pastry cutter or fingertips
1 Rolling Pin
1 9-inch pie plate
1 Baking Sheet to catch bubbling juices
1 Cooling rack

Ingredients

Pie crust

2.5 cups all-purpose flour plus more for rolling
1 teaspoon granulated sugar for the crust
1 teaspoon salt divided
1 cup unsalted butter cold, cut into small cubes
6 to 8 tablespoons ice water

Fruit filling

5 medium apples peeled, cored, and thinly sliced; use firm baking apples such as Granny Smith, Honeycrisp, or Braeburn
1.5 cups fresh or frozen cranberries if frozen, do not thaw
0.75 cup granulated sugar for the filling
0.25 cup packed brown sugar or replace with the same amount of granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon butter cut into small pieces

Finish (optional)

1 egg beaten with 1 tablespoon water, for egg wash
1 teaspoon coarse sugar for sprinkling, optional

Instructions

In a large bowl, whisk together the flour, 1 teaspoon sugar, and 1/2 teaspoon salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces. Add ice water a tablespoon at a time, mixing just until the dough holds together when pressed. Divide it into two disks, wrap, and chill for at least 1 hour.
In a large bowl, toss the sliced apples and cranberries with the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and remaining 1/2 teaspoon salt. Let the mixture sit while you roll out the dough, stirring once or twice so the fruit gets evenly coated.
Heat the oven to 400°F. On a lightly floured surface, roll one dough disk into a circle large enough to line a 9-inch pie plate. Ease it into the plate without stretching, then spoon in the fruit filling and any juices. Dot the top with the tablespoon of butter.
Roll out the second dough disk and lay it over the filling. Trim the edges, leaving about an inch of overhang, then tuck the top crust under the bottom edge and crimp to seal. Cut a few vents in the top. Brush with the egg wash and sprinkle with coarse sugar, if using.
Place the pie on a baking sheet to catch any bubbling juices. Bake at 400°F for 20 minutes, then reduce the oven to 375°F and bake for 40 to 50 minutes more. The crust should be golden and the filling should bubble through the vents. If the edges brown too quickly, cover them loosely with foil.
Let the pie cool on a rack for at least 3 hours before cutting. This gives the filling time to set, so the slices hold together more neatly.

Notes

Keep the butter and water cold for a flaky crust; chill the dough for 10 to 15 minutes if it softens. Store the cooled, covered pie in the refrigerator for up to 4 days, or freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator. Reheat slices in a 300°F oven for 10 to 15 minutes.