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.

  • Prep time: 1 hour, 30 minutes
  • Cook time: 1 hour, 30 minutes
  • Yield: Serves 8


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


1 Make the pie dough: 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 Make the apple filling: 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.

make apple cranberry filling for pie

4 Roll out the bottom crust: 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 cranberry filling in the pie dish.

apple cranberry pie filling in pie crust

6 Roll out top crust, top the pie, crimp edges: 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.

top apple cranberry pie with second pie crust

7 Brush pie with egg wash: 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.

apple cranberry pie brushed with egg wash and about to go into the oven

8 Bake: 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.

freshly baked apple cranberry pie out of the oven

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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Caroline

    I’ve made this a number of times and it always comes out perfect. I’m making this again for Thanksgiving.


  • Penny

    I made this recipe. Yum! I use hand crushed corn flakes on the bottom of the crust to absorb juices. It keeps the crust from getting soggy. I used granny smith apples but sometimes I mix yellow delicious with granny smith.
    Thanks, Penny

  • Lorraine Saulnier

    Instead of egg wash. I do with milk instead.

  • gagan bhamra

    Is there any substitute for egg wash on the the top of pie ?

    • Elise Bauer

      Hi Gagan, you could do a simple brush with heavy cream, then sprinkle with coarse sugar. Or you could skip it all together.

      • gagan bhamra

        Thank you so much Elise for your kind reply .

  • nancy

    Hi can I make this a week in advance and pop it into the freezer ?? if so do I freeze it before cooking or after cooking ?


    • Elise Bauer

      Hi Nancy, I think it will work better if you freeze the pie before baking.

  • 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

  • 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

    • Diana

      I make a cranberry Apple pie with fresh cranberries cooking them down with sugar and then add apples to the mixture. Everyone raves about this pie at Thanksgiving.

  • 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!

  • 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

  • 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

  • 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.

  • 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.

  • 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.

  • 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!

  • 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?

  • Elise Bauer

    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.

  • 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!!!! :-))


  • Elise Bauer

    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.

  • Josh

    I just made this. Very, very good!

    Checkout pics of the process:

    Thanks for sharing this!


  • Andrea

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

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