Cranberry Apple Pie

Cranberry Apple Pie is my new favorite fruit pie. A tender flaky lattice topped pie crust is loaded with a fresh cranberries, apples, sugar and spices. A truly mouth-watering scrumptious dessert everyone will enjoy this Holiday Season…plus it’s so purty!

I know exactly what you are thinking. You’re thinking…”I can’t make a pie like that!”

Can you play with play dough? Then you can make this pie!

It’s SO much easier than it looks! Plus you know me…I’m going to give you easy handy baking short cuts!

Slice of Cranberry Apple Pie

I made this pie last year for Thanksgiving. It’s SO good! I could hardly wait to share it with y’all.  The cranberries and apples blend together to create the most flavorful filling with hints of warm savory Fall spices.

The filling is over the moon spectacular! You’ll be swooning. (Well, it’s Thanksgiving…you’re gonna be swooning from exhaustion any way! This just makes it more delightful!)

Let’s Make Cranberry Apple Pie…

You will need pastry for double-crust pie (9 inches). You can make the pie crust from scratch OR you can purchase already made pie crust. It’s totally up to you.

If you’d like my tender flaky pie crust recipe you can click HERE.

Peel and Slice 4 cups of Granny Smith Apples. Place in a large bowl. Add 2 cups of fresh or frozen, thawed, cranberries. Add 1 1/2 cups of sugar, 1/8 teaspoon ground nutmeg, 1/8 teaspoon allspice, 1/2 teaspoon of cinnamon,  and 6 Tablespoons of cornstarch.

Mix together carefully and pour into bottom of pie crust. Dot two tablespoons of butter on top of pie filling.

Cranberry Apple Pie Filling

Trim edges off the pie crust by going around the outer edge of the pie plate.

TIP for Pie Edge: Fold the crust edge inwards toward the pie filling and press down. Flute the edges of the crust with your fingers by pinching, with your thumb and pointer finger on your left hand, along the outside edge, and pressing inward, toward the pinch of your fingers, with your pointer finger on the other hand.  This will give you a nice edge to your crust.

Bottom crust with pie filling

Roll your top pastry crust out about 1/8 to 1/4 inch thick. You’ll want it thicker so that holds together as you weave your lattice together.

Use a pizza cutter, or a very sharp knife, cut pie pastry top into 1 inch strips. These will be the strips used for creating the lattice top.

Top pie crust strips for lattice crust

Lay 5-6 strips across the pie in one direction. Trim strips to line up with the inside of the pie crust.

Lattice Top for Pie

Weave another 5 strips over and under the first 5-6 strips. Again trim inside to the inside edge of the crust. (I’d like to be this pie crust and trim a few inches off of me that easily! Just saying’…)

Top crust lattice work

Now comes the Play dough part! ( I know your inner child was just waiting for this!)

This pie really isn’t as hard to make as it looks. This is NOT going to turn into one of those “pinterest” “nailed it” photos. You are going to be the master of your pie crust!

Decorating Pie Crusts…

Use the remaining pie dough pieces, combine them, and roll them out.  Use small shaped cutters, leaves, acorns, apples, etc. and cut out enough to go around the edge of the pie crust.  Use a sharp paring knife to make leaf intents and acorn patterns. (Isn’t this fun…I told you…just like playing with play dough!)

Take the remaining crust and roll into “vines” or as my grand-daughter calls them…”snakes”.

Leaves and acorns being cut out of pie crust.

Along the edge of the lattice and fluted pie edge, using a pastry brush, brush milk along the crust.

WHY: This helps the cut-outs stick to the pie dough.

Pastry Pie Crust brushed with milk

Place cut outs along the inside edges of the crust. (See it’s just like nursery school play dough time! Don’t eat that dough! lol)

Placing dough leaves and acorns around the edges

Start out with leaves… and cover the edges of the lattice strips.  (It’s like putting the kids in front of you in the family Christmas picture! Covers all the flaws! I suddenly realize… I need 10 children!) 

Next fill in the spaces with another cut out…apples, acorns, etc. Use the “snakes” or “vines” to twist around the cut-outs. Tuck them gently under the leaves.

Place a few leaves and acorns, or apples, in the center of the pie. Carefully brush entire top of crust with milk. Make sure that every thing is brushed with milk.

WHY: This allows the crust to turn a beautiful golden brown. Yes you can use egg wash for a shinning crust…I prefer milk.

Finishing touches on Pie Crust

Sprinkle top with sugar.  Place the pie on a cookie sheet. 

TIP: Placing the pie on a cookie sheet prevents it from bubbling over to the bottom of the oven and burning…making your house stink! Plus there’s that oven clean up! UGH!

Place pie in a preheated 350° oven. 

Cranberry Apple Pie brushed with milk and sprinkled with sugar

Bake for 55-65 minutes.

TIP: Check the pie at 45 minutes. If the top of the crust is golden brown… place a foil tent over the top of the crust to keep it from burning. You’ll have a perfect pie crust every time if you use this method.

Continue to bake until filling is slightly bubbling up through the lattice.

This is my golden rule for the perfect fruit pie filling. Ooey-gooey beautiful bubbling filling coming up through the slits and openings is a must.

Allow pie to “set” and filling has cooled.  The longer it cools the firmer the filling will be. Although it’s really great served warm!

Pie filling bubbling up through the crust.

Isn’t that a beautiful pie with beautiful filling? It tastes as good as it looks my friends! (If they’re not doing the “licking to mop up every crumb with their finger”… your friends and family have dead taste buds! D.E.A.D. and you need to be questioning your relationships with them! lol) 

Slice of Pie

What makes this pie so tasty is that it’s not overly sweet and it’s not overly tart. It’s the perfect balance. It takes traditional apple pie to an entirely new level. Your guests will be swooning over this pie and requesting it for every Holiday.

Serve this delicious pie with vanilla ice cream or with a tasty cup of hot apple cider. If you’re like me…all you’ll need is a fork!

Plate? Well…I guess if ya want one!

Cranberry Apple Pie

Enjoy! Thanks for stopping by and be sure to follow me on Pinterest, Facebook, and Instagram this Holiday Season for all my latest recipes! I’m going to have some fantastic recipes this year!

I’m also sharing this yummy recipe on Weekend Potluck. One of my favorite Link Parties. Click HERE to join the fun. I’m also sharing this wonderful recipe over on Meal Plan Monday. Click HERE to join us.

PIN IT FOR LATER

Photo of Norine with signature

 

 

 

 

 

 

Cranberry Apple Pie
Cranberry Apple Pie
Norine Rogers

A delicious traditional apple pie with added cranberries makes for a spectacular Holiday Dessert!


  • Pastry for double-crust pie (9 inches)
  • 1 1/2 cups sugar
  • 6 Tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 4 cups sliced peeled tart apples
  • 2 cups fresh or frozen cranberries
  • 2 Tablespoons butter
  • Sugar for garnish

  1. In a large bowl, combine sliced apples, cranberries, sugar, spices, and corn starch.
  2. Line a 9-in. deep dish pie plate with bottom pastry. Trim crust to outer edge of the pie plate. Fold crust over and flute to create a pretty edge.
  3. Add filling. Dot with 2 Tablespoons of butter.
  4. You can just cover with top crust and cut slits to vent OR for lattice crust...
  5. Roll the remaining pie crust on a flour surface about 1/8 -1/4 inch thick. Using a sharp knife or pizza roller, cut into 1 inch thick slices.
  6. Lay 5-6 strips across the top of the pie with 1/2 inch space in-between. Trim strips to lay just inside the edge of the crust. Weave another 5 strips crosswise, weaving up and under the original strips. Switching every other strip. Trim strips again.
  7. Take remaining pie dough and roll out 1/4 inch thick. Using small shape cutters, cut out leaves, acorns, etc. Brush strips and edge with milk using a pastry brush.
  8. Starting with leaf cut-outs place at the edge of every strip. Fill remaining spaces with other cut outs. Roll scraps into long "vines" and weave in and around cut-outs.
  9. Brush entire pie with milk. Sprinkle with sugar.
  10. Place pie on baking sheet.
  11. Bake in preheated 350° oven for 55-65 minutes. At 45 minutes check crust. If golden brown tent with foil. Continue baking until filling is bubbling.
  12. Allow to cool.

Prep Time: 30 minutes - Cook Time: 55 minutes
https://www.norinesnest.com/cranberry-apple-pie/

 

 

9 COMMENTS

  1. Hina Reed | 3rd Oct 18

    Your recipes are amazing. I love everyone of them. I feel you are better than the pioneer woman by far hands down

  2. Meal Plan Monday 134 - Southern Plate | 8th Oct 18

    […] recipes featured in my newsletter today: Cranberry Apple Pie and Buffalo Wing […]

  3. Meal Plan Monday #135 - Easy Breakfast Casserole - Julias Simply Southern | 12th Oct 18

    […] Crock Pot Beans and Weenies from Everyday Mom’s Meals What can we say about this beautiful Cranberry Apple Pie from Norine’s Nest? That crust is just beautiful and if this pie doesn’t scream fall […]

  4. Amy - The Speedy Spatula | 12th Oct 18

    This is truly the most beautiful pie I’ve ever seen. And I know it tastes just as good as it looks!

    • norine@norinesnest.com | 12th Oct 18

      Hi Amy!
      Thank you SO much for that sweet compliment! I had a lot of fun making this pie. It is my favorite new pie…that filling is so delicious! I hope you have a great relaxing weekend and Thanks for taking the time to stop by. I know how busy you are.
      Happy Nesting!
      ~Norine

  5. Meal Plan Monday #135 - A Southern Soul | 12th Oct 18

    […] Crock Pot Beans and Weenies from Everyday Mom’s Meals What can we say about this beautiful Cranberry Apple Pie from Norine’s Nest? That crust is just beautiful and if this pie doesn’t scream fall […]

  6. Joanne @ No Plate Like Home | 12th Oct 18

    Norine, this pie looks so good! I just love the lattice decorations. Your instructions look easy to follow and I play with my son and their Play Dough all the time! I’ll give it a try! I just may make a fruit pie soon after I make my husband his favorite Italian Rum Cake this weekend! Men are so much work!

    • norine@norinesnest.com | 12th Oct 18

      Hi Joanne!
      Thank you! I had a lot of fun making this pie and it is so much easier than it looks! The filling is truly the under-rated star of the show. That Italian Rum Cake sounds wonderful. You have one lucky husband! I hope you have a GREAT weekend! Thanks so much for stopping by and sharing with me. Ya made my day.
      Happy Nesting!
      ~Norine

  7. Meal Plan Monday 135 - Southern Plate | 12th Oct 18

    […] Crock Pot Beans and Weenies from Everyday Mom’s Meals What can we say about this beautiful Cranberry Apple Pie from Norine’s Nest? That crust is just beautiful and if this pie doesn’t scream fall […]

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