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.

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.

  • Yield: Serves 8


Crust Ingredients

  • 2 cups all-purpose flour, plus extra for rolling
  • 1/3 cup finely ground blanched almonds or almond flour
  • 16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 heaping teaspoon brown sugar
  • 3 to 6 Tbsp ice water

Filling Ingredients

  • 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

Egg Wash

  • 1 large egg yolk
  • 1 Tbsp whipping cream


1 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.

2 Preheat oven to 375°F with a rack in the bottom third of the oven.


3 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.

4 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.


5 Place the apple filling in the pie dish.


6 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.


7 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.


8 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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  1. Andrea

    I can personally attest that this is a spectacularly good pie!

    It’s now in my personal recipe file–thank you Elise!

  2. Josh

    I just made this. Very, very good!

    Checkout pics of the process:

    Thanks for sharing this!

  3. Elise

    Hi Josh – I love the pic! Thanks for posting. And I’m so glad you liked the pie. Isn’t the crust wonderful? I’ve made this pie 3 times in the last 2 days – one with dried cranberries, one with raisins, and one with dried cherries. Regarding the pie shield, I pop the pie shield on 15 minutes into the cooking and it seems to be the perfect amount of time.

  4. Susanne

    I wanted to thank you for this great recipe! This is the best pie I ever made! I’ve been wondering though, why one does not cover the edges with the egg wash? (I am German, we don’t really have pies, so I hope that question is not too stupid!!!! :-))

  5. Elise

    Hi Susanne – it’s good isn’t it? I think this is my favorite pie too. Regarding the edges, I have no idea why on that instruction, so I removed the note. So, you don’t have pies in Germany, really? I guess we take them for granted here. BTW, here is an interesting link on The History of Pies.

  6. Tea

    Hi Elise,

    I agree this is one of the best apple pies!
    I just had a problem with the dough, I hope you can help me solve it. At the end it turned out like sand! Sounds funny, but it’s best word to descride it. What did go wrong?

  7. Nadia

    Hi Elise,
    Thanks so much for posting this recipe – thanks to your Dad as well. In making this pie, I have overcome my fear of pastry and added the most wonderful recipe to my repertoire. If you want to read about my experience with it, check our my cooking group’s site: The Cookteasers –
    Just the smell of the cooked pie is almost enough to satisfy…of course, it doesn’t stop me from hoeing into the pie, I’m not THAT strong! Congratulations on a great site!

  8. Jeanine

    Thanks for the recipe–the pie looks gorgeous! I was just wondering–is there a substitute for the Brandy? I never have any on hand. Would increasing the Vanilla extract do?

    Note from Elise: I wouldn’t increase the vanilla, that would make it too vanilla-y. Just skip the brandy if you don’t have any.

  9. Don DeVore

    This is the first pie I’ve ever made and it turned out great! Thank you Elise for the great site and recipes.

  10. Marilyn

    The reason you don’t brush edges with egg wash is because the rim has a tendency to brown faster than the top of the pie. By omitting the egg wash on the edge you should have a more even color and not risk burning.

  11. Miranda Chiu

    Hi, Looks great. I plan on making this for Thanksgiving this year. Is it possible to make any part of this the day before?

    I like to make the pie dough at least a day ahead of time. ~Elise

  12. Elizabeth

    I made this pie for Thanksgiving this year and everyone loved it – thank you! I want to make it again for Christmas and four vegans will be attending dinner so I’d like to know if you’ve ever used coconut oil in place of butter or shortening in pie crust or/and if you think it might work in your crust recipe? I don’t like the oils used in Earthbalance so I figure it has to be butter or coconut oil or it’s not going to work. Thanks!

    Hi Elizabeth, no, I have not used coconut oil to replace the fat in the crust recipe, but if you do, please let us know how it turns out for you. ~Elise

  13. WIlliam Adams

    I made this today and it turned out great! The crust in particular was very well received. I’ll be making this again, and playing around with some variations!

  14. Kelly

    Hi, Elise. This pie looks divine. One question – can I use fresh cranberries and if so, how much?

    I don’t recommend using fresh cranberries with this pie. Too tart! ~Elise

  15. bigmike.ak

    I made this with a store bought crust, and other than going a little heavy on the dried cranberries (1 1/4 cup) followed directions (although I used plain cheap brandy). I love the pie, but it did have a hint of tartness.

    Could the tartness be because my apples were about a month old, the cranberries I got were a bit more tart, or is it supposed to be that way?

    Could be either. Tart apples or tart cranberries. When serving you can sweeten some whipped cream with powdered sugar to offset the tartness of the pie, or serve with vanilla ice cream. ~Elise