Cranberry and apple pie

Apple Cranberry Currant Crumble Pie

Apple crumble pie with sliced apples, dried cranberries and currants, in a buttery crust with a brown sugar streusel topping.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

They say that as you get older you develop more of a sweet tooth. If my parents are any test of this theory, I would have to say, yes this does indeed seem to be true.

When my siblings and I were kids (in the 60s) we had dessert once a month (not counting the coffee cake dad made on Sundays). These days nary a pie recipe gets published that my father doesn’t want to try, especially when I’m around to make the crust.

He made this delicious crumble pie (with a few minor changes from one in Sunset Magazine) a few days ago and it was half gone by noon. There are three of us. The pie serves 12. Did I say it was half gone by noon? You get the picture.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

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Apple Cranberry Pie

This apple cranberry pie is one of our favorite pies to make for Thanksgiving or the holidays! Flaky buttery crust, spiced apples mixed with dried cranberries and brandy.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

One of our favorite apple pies to make for Thanksgiving is one that includes dried sweetened cranberries with the apple filling, and a little bit of brandy too.

My father originally found a recipe for apple cranberry pie years ago in Bon Appétit magazine (Oct, 1998). We’ve modified it somewhat over the years, experimenting with different crusts and baking temperature and times.

We love the sweet and sour interplay of apples and cranberries in this pie!

The Best Apples for This Apple Pie

Like our classic apple pie, this one benefits from a mix of different kinds of apples. Since some apple varieties cook more quickly or slowly than others, or have a sweeter or more tart flavor, using several different apples creates a mix of textures and flavors in the pie.

Some favorites to try here are Granny Smith, Jonagold, Fuji, Pippin, Braeburn, and Golden Delicious.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Great Tip! As you peel, core, and slice the apples, put the apple slices in a bowl and sprinkle with a little lemon juice or apple cider vinegar to prevent them from discoloring.

Add Nuts to Your Pie Crust

The crust for this apple-cranberry pie is made extra special with the addition of finely ground almonds. This adds a light almond nutty flavor that goes well with this pie filling.

This said, you can also use our sour cream pie crust for this recipe if you’d prefer to skip the nuts or are allergic.

Egg Yolk for a Deeply Golden Crust

Want a beautiful crust? Brush the top of your pie with a mixture of egg yolk and cream just before it goes into the oven.

This will give your crust a deeply golden color and a lovely shiny surface.

More Favorite Thanksgiving Pies

• Our All-Time Best Thanksgiving Pies from Simply Recipes
• Old-Fashioned Pumpkin Pie
• Apple Pie
• Pecan Pie
• Apple Slab Pie

Apple Cranberry Pie

As you peel, core, and slice the apples, put the apple slices in a bowl and sprinkle with a little lemon juice or apple cider vinegar to prevent them from discoloring.

The crust recipe given includes ground almonds which give the crust a lovely flavor that works well with the apples and cranberries. You can also use our favorite sour cream pie crust that is easy to put together and makes an especially flaky crust.

Ingredients

• For the crust:
• 2 cups all-purpose flour, plus extra for rolling
• 1/3 cup finely ground blanched almonds or almond flour
• 16 tablespoons (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 heaping teaspoon brown sugar
• 3 to 6 tablespoons ice water
• For the filling:
• 1 cup dried sweetened cranberries
• 1/2 to 2/3 cup sugar (depending on how sweet you want the filling to be)
• 2 tablespoons all purpose flour
• 1/4 teaspoon ground allspice or cinnamon
• 2 1/4 pounds of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious, peeled, cored, and sliced into 1/4-inch thick slices (about 7 cups of apple slices)
• 1 tablespoon brandy
• 1 teaspoon vanilla extract
• For the egg wash:
• 1 large egg yolk
• 1 tablespoon whipping cream

Method

In a food processor, combine flour, almond flour, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more ice water and pulse again.

Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

with a rack in the bottom third of the oven.

Whisk together the sugar, flour, and allspice or cinnamon in a large bowl. Add the dried sweetened cranberries and toss to coat with the sugar flour mixture. Add the apples and toss to coat and make sure that the cranberries are well distributed throughout the apples. Sprinkle with the brandy and vanilla extract.

Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick.

As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Place on a 9-inch pyrex pie dish. Press down to line the pie dish with the dough.

Roll out second disk of dough, as before. Gently place on top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang.

Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.

In a small bowl whisk together the egg yolk and cream until well blended. Use a pastry brush to brush over the top of the pie. Use a sharp knife to cut slits in the top crust to allow steam to escape as the pie bakes.

Bake the pie at 375°F for 30 minutes. Then place a sheet of aluminum foil over the pie and lower the oven temp to 350°F. Bake for another 45 to 55 minutes or longer, depending on the type of apples you are using.

When done the crust should be golden brown and the apples soft and cooked through. Remove the pie and let cool on a rack for at least one hour. Serve pie warm or at room temperature.

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Cranberry Apple Pie

Just like falling leaves, the start of football season and sweaters, apple pie total fall staple. Why not push it further into the holidays by adding tart fresh cranberries into the mix. Here’s what you need to know:

Frozen is just as good as fresh

Fresh cranberries are sometimes hard to find outside of Thanksgiving season, so if you’re in a pinch you can 100% use a bag of frozen cranberries. Just defrost them and drain well before assembling the pie, you don’t want any extra water sogging up the crust. And speaking of crust, if you run out of time, you can use a frozen pie dough or pre-made crust instead of making you own. We promise no one will be able to tell.

You can make the pie dough ahead of time

Once you start making pie dough in advance, your whole life will change. Make a few batches of a double crust pie dough recipe every few months, wrap them tightly in plastic wrap or a freezer safe bag and stash them in the freezer. Defrost the dough in the fridge overnight (or at least 5 hours ahead) when you have a pie craving. Plus, by stocking up, you’ll never have to wait for pie dough to rest ever again.

Use cold (really cold!) butter

For any pie-baking newbies, cold butter = flaky crust. When mixing the dough in the food processor, you’re looking for pea-size (or a bit larger) clumps of butter. If you over-mix the dough, you risk a crust that comes out tough, and no one wants that.

Yes, vinegar belongs in a pie crust!

Vinegar is the secret ingredientJust a little bit of vinegar in the dough helps make your crust more tender and the dough easier to work with. If you don’t have vinegar, vodka or lemon juice will work too.

Do I have to use a lattice?

Not at all! The beauty of pie making is having the freedom to top however you want. You could do just a classic top crust with some slits or go crazy with cookie cutters and other decorative cuts.

Chill the pie crust before baking

After draping the pie crust into the pie plate and crimping the sides, it’s important to chill the dough to keep the crust from slumping in the oven. Place the whole thing in the fridge for 30 minutes or the freezer for 10 minutes.

Made it? Let us know how it went in the comment section below!

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Apple Cranberry Pie

Greetings from Napa!

Soaking up the beautiful sunshine, brilliant eats, even better wine, and great company on a work trip this week. Kevin came along too because… Napa. Feeling unbelievably grateful that my almost 5-year-old blog (omg almost 5!) has brought so many unbelievable opportunities like this. I really have YOU to thank.

But anyway, welcome to recipe 4 in pie week! What’s been your favorite so far? Have you tried any of them or are you waiting until Thanksgiving?

In the past 5 years that I’ve been blogging, I’ve gone from wildly intimidated by pie crust to this braided + lattice beauty. It’s taken some practice and even more shriveled mistakes (literally shriveled), but I want to show you that it’s possible. And it certainly won’t take YOU 5 years to get here.

This apple cranberry pie is why I love baking (and eating!) dessert so much. Not only is apple pie my favorite dessert to eat, it’s my favorite dessert to bake. Making the dough from scratch, creating beautiful decorations for the crust, and playing around with filling flavors is the best. The entire process is almost therapeutic. Do you feel that way about baking too? It soothes my soul.

To get started, you need homemade pie crust. In the sake of time and to prevent my fingers from falling off, I won’t repeat why this homemade buttery flaky pie crust is my favorite. I always make the crust the night before to save time the next day. Or, better yet, make the pie crust today, freeze it, then put it in the refrigerator the night before making the pie. Save even more time later!

My number 1 tip? Keep the dough in the refrigerator anytime you are not working directly with it. So after you roll out the bottom crust and place it into the pie dish, stick it in the refrigerator. When you’re waiting for the oven to preheat, stick the whole thing in the refrigerator, etc etc.

The filling is easy and made from fresh (or frozen!) cranberries, about 3-4 apples, sugar, cornstarch, and spices. You know what pairs well with cranberries? Orange. Add a little orange zest to the pie. The flavor is unreal. For even more mass appeal, dot the filling with butter before arranging the top crust. Buttery, cinnamon-spiced, and orange scented apple cranberry filling. ♥

You see all this? ↑ ↑ Put it in the refrigerator while you roll out the top crust.

Now, I do not expect you to make an intricate pie crust like this but it was pretty fun! Steph, my assistant, came over and we baked this pie together. If you want to recreate this design, here’s what you need: apple cookie cutter and this ribbon cutter set. It’s actually a fondant cutter set, but works for cutting scalloped or super thin (and even!) lines in pie dough.

We used a lattice pie crust topping and braided detail. The braid is actually just placed around the edges– just slightly press it down onto the edge. We made the braid in two sections, then just placed an apple shape over where the two braids connect to hide it. (Sneaky!) Here’s my tutorial for how to braid pie crust and you can see more braided dough in my ginger peach pie. (Favorite!)

If you plan to make a lattice + braid + apple shapes, I recommend having an extra pie crust on hand just to make sure you have enough pie dough to work with. You should really stock your freezer with pie dough now. You know, for braided lattice apple cranberry pie emergencies. Those exist, right?

Brush the whole top with egg wash, place the pie in the fridge while the oven preheats, then bake.

But none of this detail works unless the pie tastes good. You remember that buttery cinnamon spiced apple orange scented cranberry business I mentioned up there? Of course it tastes good! You’ll love how the tart cranberries balance out the sweet cinnamon apples. It’s like Thanksgiving gave you a big warm hug. And then you ate it. That was a disturbing comparison but hopefully you get me.

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