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Cranberry Apple Pie

Updated: Nov 16, 2022

The fall itch has me baking all of the cinnamon scented things. Checkout this awesome pie recipe! If you love cranberries, run to the store and snatch up a few bags. You can use fresh or frozen!


12 oz. cranberries (8 oz., or 2 cups, for aless tart filling)

1/4 cup orange juice

1 cup sugar

1/2 tsp cinnamon

1/2 tsp salt

1/4 cup water

1 Tbsp corn starch

3 pounds Golden Delicious apples, or Fuji

1 double crust pie dough

1 large egg, beaten

Turbinado sugar for dusting


  1. Bring cranberries, OJ, 1/2 cup sugar, and 1/4 tsp cinnamon and salt to boil in a saucepan. Cook, stirring occasionally. Smash berries with a potato masher to release juices until it has thickened into a jam consistency, about 10-12 min. Off heat, stir in water and let set to cool, about 30 min. *This is a somewhat tart pie. If you like sweeter pies, reduce the cranberries to 8 oz. (2 cups), or, add more sugar.*

  2. Meanwhile, mix 1/2 cup sugar, 1/4 tsp. cinnamon and salt, and cornstarch together in a large bowl. Peel, core, and slice apples to 1/4 in. thickness. Add to bowl and toss until well coated. Cover and microwave in 3 min. increments, stirring after each round, until apples are starting to get translucent and the liquid is thick and glossy, 2 or 3 rounds in the microwave. Let cool, about 30 min.

  3. Preheat oven to 350F. Make your pie dough of choice and roll out. Fill the bottom of a glass pie dish with one dough, then place cranberry mixture in the pie shell. Smooth out. Top with apple filling and smooth out. Cut excess dough from the bottom shell on the edges of the pie pan. Top with second pie dough round. Clean up the edges with a knife like the first dough. Crimp the edges together, cut 4 vents in the top of the dough, and egg wash the top. Sprinkle generously with Turbinado sugar to cover, about 1/8-1/4 cup.

  4. Bake on middle rack with a cookie sheet on the rack below, in case of spillage. Bake for 50-60 minutes, or until crust is a beautiful golden brown. Let sit at least 20 min or more, to set up. Serve warm! Store in the fridge, covered.

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