This apple cranberry pie combines warm cinnamon apple pie filling with juicy dried cranberries in my buttery homemade pie crust. Instead of a top crust, a crispy streusel topping makes this a quick, easy fall recipe and a festive twist on classic apple pie.
Festive Apple Cranberry Pie Recipe
This apple cranberry pie is one of my favorite holiday pies, using my juicy apple pie filling studded with sweet-tart dried cranberries and crunchy walnuts. If you wanted, you could make this pie with fresh cranberries or even leftover cranberry sauce.
I love a beautiful lattice crust as much as the next baker. However, for this dessert, I opted for a buttery oat streusel inspired by my apple crumble pie and apple crisp. It’s quicker and easier than a traditional top crust, and I prefer the crumble against the warm apple cranberry pie filling. It also makes this pie approachable for beginner bakers, and something a bit different from my classic apple pie.
Ingredient Notes
Here are the key ingredients you’ll need to make this easy holiday apple pie, including possible substitutions. See the full recipe card below the post for the exact measurements.
- Pie Crust – You’ll need a single pie crust for the bottom of the pie. If you’re gluten-free, make this version instead.
- Apples – My favorite baking apple is Granny Smith. Similar crisp-tart apples that hold up well in pie fillings are Honeycrisp, Pink Lady, and Gala. You can use a combination of different apples if you’d like. Avoid floury or mealy types, like McIntosh.
- Cranberries – The flavor is more tart and tangy than craisins. Be sure to rinse them off and dry them well before you make the pie filling.
- Walnuts – Substitute chopped pecans or almonds if you’d like. Omit the nuts if needed.
- All-Purpose Flour – A small amount of flour helps thicken the pie filling. If you’re using cornstarch, you’ll need only half as much cornstarch as flour.
- Maple Syrup – For a little added sweetness and flavor. Substitute honey if needed.
- Oats – Old-fashioned oats and quick oats are best for the topping. I don’t recommend using instant oats or steel-cut oats, as the texture won’t be right.
How to Make Apple Cranberry Pie
At its heart, this is a very simple homemade pie recipe. There’s only one crust and 30 minutes of hands-on prep.
- Prepare the pie crust. If the recipe makes two crusts, refrigerate or freeze the second crust for later. Alternatively, you can use a store-bought refrigerated pie crust. Roll out the crust and tuck it into a 9-inch pie plate, and crimp the edges. Refrigerate the crust for 30 minutes.
- Make the filling. Next, peel the apples and chop them into ⅛-inch slices, or you can dice them. Combine the apples with dried cranberries, squeeze over the juice from one lemon, and toss to coat. Then, gently stir in the dry ingredients and maple syrup. Set aside while preparing the streusel.
- Make the streusel topping. Meanwhile, use a fork or pastry cutter to cut cold, cubed butter into the flour, sugar, and cinnamon to make the streusel. Fold in the rolled oats and chopped walnuts. Once it’s roughly mixed, I like to use my hands to press the mixture together into larger chunks.
- Fill: Remove the crust from the fridge, add all the filling and scatter the crumb topping over the pie filling. If the oven is not fully preheated, continue chilling the pie in the refrigerator until the oven is fully preheated.
- Bake. Bake for 45-50 minutes at 350ºF, until the top is lightly browned and the pie filling bubbles at the edges. If the crust is overbrowning, cover it with a pie shield or loosely cover the pie with tin foil while it finishes baking. Afterward, allow your apple cranberry pie to cool for at least 20 minutes before slicing.
Expert Tips
- Keep the pie crust cold. Store the prepared, unbaked pie crust in the fridge while you make the apple cranberry pie filling. A cold crust holds its shape better than one at room temperature. This is especially important if you’ve crimped the edges.
- Use a pre-made pie crust as a shortcut. This is a great way to cut down on prep time if you’re baking during a holiday rush. I also like to prepare and freeze batches of my homemade pie crusts ahead of time, so they’re ready and on hand.
- Cut the apples into even slices. This way, the apples bake evenly. Aim for thin, ⅛ or ¼-inch slices and peel the apples for the best results. Peeling the apples prevents loose skins from affecting the texture of your filling.
- Use cold butter. Cold butter is key for a crumbly, crispy pie topping. If it’s too warm, the streusel will clump up into a texture that’s more like a cobbler. Which is delicious on an actual cobbler, but not what we’re going for here.
- Cool the pie before slicing. The filling in this cranberry apple pie thickens as it cools, making it easier to cut clean slices. I often cool my pies all the way to room temperature, but if you want to serve yours warm, I recommend waiting at least 20 minutes before you cut into it.
- If you want to replace the cranberries, try adding dried or fresh blueberries, currants, or another berry, like raspberries.
Serving Cranberry Apple Pie
Apple cranberry pie makes a wonderful Christmas or Thanksgiving dessert, and a festive alternative to a traditional apple pie. I serve my slices with vanilla ice cream or a dollop of homemade whipped cream.
For a special treat, try cinnamon maple whipped cream with a drizzle of salted caramel sauce.
How to Store
- Store well-covered. Cover and store this apple cranberry pie at room temperature for up to 2 days. It’s surprisingly great for preparing in advance, even if the topping loses crunch over time. If you’d like to keep those leftovers for longer, transfer them to the fridge for up to 2 more days.
- Reheat for serving. You can enjoy your pie at room temperature or warm up individual slices in the microwave. To reheat an entire pie, place it in a 350°F oven for about 15 minutes.
- Freeze. Apple cranberry pie freezes well for up to 2 months. Wrap the entire pie in 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze individual slices wrapped in plastic wrap or in a freezer-safe container. Thaw out frozen pie in the fridge before serving.
More Holiday Pie Recipes
Apple Cranberry Pie
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This apple cranberry pie combines warm cinnamon apple pie filling with dried cranberries in a buttery homemade pie crust, topped with crispy streusel. It’s an easy, festive twist on classic apple pie!
Ingredients
- 1 pie crust, prepared for baking
For the Filling
- 5–6 Medium apples, sliced
- 1 cup (160g) dried cranberries
- 1/2 cup (56g) chopped walnuts
- Juice of 1 lemon
- 1/2 cup (70g) all-purpose flour
- 1/2 cup (110g) light brown sugar, packed
- 2 tablespoons (30ml) maple syrup
- 1 teaspoon (2.5g) ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Streusel
- 2/3 cup (54g) rolled oats
- 1/3 cup (47g) all-purpose flour
- 1/4 cup (55g) light brown sugar, packed
- 1/4 cup (28g) chopped walnuts
- 1 teaspoon (2.5g) ground cinnamon
- 6 tablespoons (85g) unsalted butter, cold
Instructions
- Prepare and fully chill your favorite pie crust.
- Preheat the oven to 350°F. Roll out a pie crust and fit it into a regular-depth pie plate. Trim off the extra pie crust so that there is a ½” over the rim of the pie plate. Fold under the extra crust and flute the edge however you like. Chill the crust for at least 30 minutes before baking.
- Peel and slice the apples about 1/8” thick and toss with the lemon juice. Combine sliced apples and cranberries in a medium-sized bowl. Squeeze lemon juice over the apples and toss to coat the apples.
- Combine the dry ingredients and gently toss with the apples. Then drizzle the maple syrup over the top. Set aside.
- Prepare the crumb topping. Dice the butter into small pieces and combine it with the flour, sugar, and cinnamon. Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture and the butter is broken down into smaller pieces.
- Next, add the rolled oats and cut them into the flour mixture. Once it’s roughly combined, use your hands to start pressing the mixture into larger pieces. Pour the filling into the prepared pie crust and then add the crumb topping.
- Bake the pie on a cookie sheet on the center rack of the oven for 45-50 minutes at 350°F. If the crust is browning too fast, put a piece of tin foil over the top of the pie or use a pie shield. Remove from the oven and allow to cool before cutting.
Notes
Storage:
Store well-covered. Cover and store this apple cranberry pie at room temperature for up to 2 days. It’s surprisingly great for preparing in advance, even if the topping loses crunch over time. If you’d like to keep those leftovers for longer, transfer them to the fridge for up to 2 more days.
Reheat for serving. You can enjoy your pie at room temperature or warm up individual slices in the microwave. To reheat an entire pie, place it in a 350°F oven for about 15 minutes.
Freeze. Apple cranberry pie freezes well for up to 2 months. Wrap the entire pie in 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze individual slices wrapped in plastic wrap or in a freezer-safe container. Thaw out frozen pie in the fridge before serving.
Pie Crust Tips: Pie Crust works best when it’s fully chilled before rolling and also prior to baking. Allow at least 30 minutes of chill time prior to baking.
Nutrition
- Serving Size: 1
- Calories: 578
- Sugar: 43.4 g
- Sodium: 165.4 mg
- Fat: 26.3 g
- Carbohydrates: 81.5 g
- Fiber: 4.2 g
- Protein: 7 g
- Cholesterol: 76.7 mg
I made this delicious pie just the other day – It was fantastic, best dried apple pie ever! Let me explain – I messed up the steps. I have made hundreds of pies, and I was so confused when I read the condensed recipe. I didn’t see -when do the apples go into the pie? Of course the detailed instructions where very clear I really should have read the detailed recipe! I put all the dry ingredients into the shell first. Then put the dry apples in, then put the streusel on top. I KNEW it was wrong, but I thought maybe this is a new improved way! (My grandmother never mixed the sugar and spices with the apples. She would put all the apples in the shell then just dump the sugar, flour and spices on top. (With butter) It was always perfect. So I figured this is just another tweak on an old favorite! Needles to say, and as unbelievable as this sounds it was really good! The flavors where spot on! So thank you I now know to toss the apples with the dry ingredients then put into the pie shell, as per the instructions! Thank you so much for your prompt reply to my question.
Hi Alison, thank you again for your feedback so I could make the recipe a little more clear. I am so glad you enjoyed it. Take care,
Julianne
I just put this pie in the oven. We harvested Black Walnuts this year, so I added some to the Streusel topping. I cant wait to try this recipe its smells so good cooking. I have a question. At what point do you add the apples to the pie pan? Do you add the dry mixture after you put the apples in the pan or before?
Hi Alison, yes. Step 4 when you combine the dry ingredients and apples. I rewrote the sentence a little bit so it makes more sense.
Hi ! Can I use fresh cranberries for the recipe ?
Thanks 🙂
I have not tried it myself, it should work but I can’t offer any suggestions
Kinda sorta OBSESSING over that outrageous crumb! The pops of cranberries look great, too!!
Crumb topping are the best way to hide the fact that I can’t do pie crusts! LOL
Apples and cranberries is the best combination! I just picked up a bunch of cranberries this weekend and can’t wait to start cooking with them!
I saw your fudge! It looks delicious! Cranberry and walnuts are such a great combination!
YUM!! Love all the flavors that you have going on here! The Pioneer Womans crust is awesome but I like the vodka one on Smitten Kitchen too. But the crust is not the center of attention here! The crumble the filling! Drooling. Pinned!
A vodke pie crust? I have to try!
I love pie! There’s something so magical and comforting about it!!! Which reminds me .. I need more pie plates!!! LOVE the flavor combo you have going on here!! cranberries + apples + a brown sugar streusel?! oh my gawd, love!
Thanks Alice! I have been on a mad hunt for pie plates and I just can’t seem to find one that I love. This is from Pier 1 and I do like this one!
This pie is the perfect blend of Fall and Christmas. Love it!
Thanks lady!
This is super pretty Julianne!!
Thank you Dorothy!
AWESOME flavor combo. I think that cranberries add a wonderful contrast to sweet pies!!
Thank you Jessie! I hope you are well!
LOVE Craisins too! This is the perfect marriage of fall flavors. Thanks for the link love too 🙂
Absolutely Julie!
Gorgeous pie! I’ve never had a cranberry apple pie, and now I’m dying to try it! Also really love the brown sugar topping you went with! And obviously that perfect spiral of whipped cream. 🙂
Thank you Beth! Everything is better with homemade whipped cream!
Cranberries are a major favorite of mine. I love the idea of adding them in with apple! Generally, I am crust-phobic. Mine never taste worth the effort. 🙂 If I can’t get past my phobia, I will just make this pie crustless (as a crumble of sorts!).
No matter what, I am determined the master it Wendy!
I like craisins, too! Mainly in salads. It came as a surprise because usually, cranberry is not my fave. Unless it’s in a cosmo!
This pie looks fantastic. Love the layers of apple, and I’m so happy that you used maple syrup for your filling! Yes!
Thank you Mir! I too just recent;y started eating cranberries in my salad! It is great with goat cheese!