Apple Cranberry Comfort

Apple cranberry pie is a timeless holiday treat that brings together the tang of fresh cranberries and the sweetness of two apple varieties beneath a flaky, golden crust. Rich with warm cinnamon and a hint of nutmeg, this pie perfectly balances tart and sweet, making it a memorable centerpiece for any family gathering or festive occasion. The aroma alone invites everyone to the kitchen, where stories and laughter often mingle as the pie bakes.

I first made this pie with my cousins after a day of apple picking, and the mix of scents filling the house brought us all together, making it a cherished ritual every fall.

Ingredients

• Fresh cranberries: two cups fresh cranberries bring tartness and vibrant color, choose berries that are firm and shiny
• Granulated sugar and brown sugar: provide balanced sweetness, brown sugar adds a subtle molasses flavor that deepens the filling
• Fresh orange juice and grated orange zest: add citrus brightness and lift the cranberry sauce
• Cinnamon stick: for warming spice and aroma, stick form infuses slowly and gently
• Premade 9inch refrigerated pie crust: saves time and ensures flaky pastry, look for one without hydrogenated oils for better texture
• Three medium Granny Smith apples: peeled and sliced thin for tartness and firmness
• Three medium Honeycrisp apples: offer juicy sweetness and a crisp bite
• Allpurpose flour and cornstarch: thicken the filling and help bind juices so the pie slices cleanly
• Ground cinnamon and a touch of ground nutmeg: add warm spice complexity
• Pure vanilla extract: enhances overall flavor and rounds out the spice notes
• Unsalted butter: cut into small cubes helps create pockets of richness in the filling
• One large egg: beaten for brushing the crust to give a glossy, golden finish and seal edges

Instructions

Prepare the Cranberry Sauce:

Cook the fresh cranberries together with granulated sugar, orange juice, orange zest, and the cinnamon stick over medium heat. Stir gently but frequently to encourage the berries to burst and release their juices, which will thicken and transform into a luscious sauce after about ten minutes. Remove from heat, discard the cinnamon stick, and let the sauce cool completely to prevent it from cooking the apples prematurely when mixed.

Prepare the Pie Crust:

Carefully unroll the refrigerated pie crust and press it evenly into a nineinch pie dish, trimming excess dough and fluting the edges for charm. Chill the crust in the fridge for at least twenty minutes to avoid shrinkage and to firm it up before baking. Preheat the oven to 375 degrees Fahrenheit. Line the chilled crust with parchment paper and fill with pie weights or dried beans to hold its shape. Parbake the crust for fifteen minutes then gently remove weights and parchment paper, then bake an additional five minutes until the crust starts turning a delicate golden color. Brush the warm crust’s surface with beaten egg white to form a sealing layer that keeps the crust crisp during baking with the juicy filling.

Prepare the Apple Filling:

In a large bowl, combine peeled and thinly sliced Granny Smith and Honeycrisp apples with brown sugar, granulated sugar, flour, cinnamon, nutmeg, cornstarch, salt, and vanilla extract. Add the cooled cranberry sauce and gently fold everything together until the fruit is evenly coated but not bruised. Allow the mixture to sit for ten to fifteen minutes to meld flavors and thicken the juices, making a perfectly spiced filling that holds its shape.

Fill and Assemble the Pie:

Pour the prepared apple and cranberry filling into the parbaked pie crust. Dot the filling evenly with small cubes of unsalted butter to add richness and moisture pockets as it melts during baking. If you like, use a second pie crust sheet or dough scraps to create an attractive lattice or decorative top crust. Seal the edges firmly by pinching the dough together, then brush the entire surface and edges with the remaining beaten egg for a glossy and golden finish.

Bake the Pie:

Place the pie in the preheated oven and bake for between fifty and sixty minutes. After thirty minutes, tent the crust loosely with aluminum foil if it is browning too fast to prevent burning. Look for bubbling juices and tender apples when tested with a skewer to indicate doneness. Once baked, allow the pie to cool for at least two hours so the filling sets properly for clean slices.

My favorite part is the cranberry sauce because it adds a fresh zing that cuts through the richness of the apples and butter. I remember one chilly holiday when the whole family gathered around the kitchen island, eagerly waiting as the cranberries bubbled and popped in the saucepan, filling the house with that unmistakable festive scent.

Storage Tips

Store leftover pie covered loosely at room temperature for up to two days to keep the crust crisp and filling flavorful. For longer storage, wrap tightly with plastic wrap and foil, then refrigerate for up to five days. You can also freeze the fully baked pie by wrapping it well and storing it in the freezer for up to three months. Thaw thoroughly before serving.

Ingredient Substitutions

Pink Lady apples may be substituted for Granny Smith apples to add a slightly sweeter, less tart flavor while maintaining firm texture. Fuji apples work well in place of Honeycrisp for a mellow sweetness and crisp bite. Maple syrup can replace granulated sugar in the cranberry sauce to bring warm caramel undertones but be mindful of added moisture.

Serving Suggestions

Pair warm apple cranberry pie with a scoop of vanilla bean ice cream or a drizzle of salted caramel sauce to enhance richness. A dusting of cinnamon sugar over the crust before baking adds a delightful sparkle and crunch. Add extra orange zest to the filling or as a garnish to brighten the pie and accentuate citrus notes.

This apple cranberry pie brings seasonal flavors together into a showstopping dessert perfect for holidays and family gatherings. Serve warm or at room temperature for best texture and flavor.

Common Questions About Recipes

→ Why did my bottom crust turn out soggy?

Par-baking the crust and brushing it with egg white before filling is essential. This seals the surface, preventing moisture from soaking through and ensures a crisp base.

→ How do I prevent my apples from becoming mushy?

Use firm baking apples, slice evenly, and avoid overbaking. Varieties like Granny Smith and Honeycrisp maintain texture well during baking.

→ How can I tell when the pie is fully baked?

Look for a bubbling filling through crust vents and a golden-brown top. A skewer inserted should meet tender but not mushy apples.

→ Can I prepare the cranberry sauce ahead of time?

Yes, the cranberry sauce can be made up to three days in advance and refrigerated. Warm to room temperature before combining with apples for best results.

→ What are some good serving suggestions?

Serve with vanilla bean ice cream or drizzle salted caramel over slices. A sprinkle of coarse sugar on the crust before baking adds extra crunch and sparkle.