Apple Cranberry Pie {My Favorite Thanksgiving Pie}
This amazing apple cranberry pie is so, so fantastic. The tart cranberries are the perfect compliment to the tender apples and caramelly, sweet filling. It’s my favorite Thanksgiving pie!
I first made this apple cranberry pie a couple of years ago, and it totally took front and center at our Thanksgiving beating out all other pies for favorite status. So of course I spent last year tweaking it here and there to get it just perfect…and we ate it again at Thanksgiving (and then, Christmas, too).
I had every intention of getting a recipe posted last year. And I don’t have any good excuse for not, except life always has a way of lovingly and chaotically getting in the way of my best blogging intentions. I’m sorry. Because this is THE PIE you need to have at Thanksgiving.
So I’m making up for it this year and getting the recipe to you in plenty of time for you to add this amazing apple cranberry pie to your menu. Just do it. Please, please, please.
Why is apple cranberry pie so special?
I’ve always loved apple pie. It’s one of my all-time favorite pies. But adding cranberries to the anticipated apples is pure brilliance. They add the most glorious pop of tartness that compliments the apples and the sweet, caramelly filling in the best way.
The combination is to-die for good. I tried to track down fresh cranberries earlier this year because I had a serious craving for this apple cranberry magic. Spoiler alert: it didn’t happen; fresh and even frozen cranberries are ridiculously hard to find in May.
The other ingredient that is essential is the almond extract. I’ve historically not been a huge almond extract fan. I usually leave it out of recipes that call for it because I’ve found it so easily takes over.
But just like in this best-ever cherry pie, the almond extract adds a necessary hint of something special without overpowering the pie with almond-y flavor. Don’t leave it out (unless you are terribly allergic), ok?
What kind of apples to use
I almost always Honeycrisp apples in this pie, but you could try out different varieties or combinations. Make sure to choose crisp apples that don’t turn to mush when baking. And if you use Granny Smith, I’d recommend using them along with another sweeter variety (and cut the lemon juice in half).
I slice the apples about 1/8-inch thick and toss them with the lemon juice, almond extract, pinch of salt, and cranberries. You want to get the apples and cranberries prepped and ready in the bowl because once the sauce is done simmering, it needs to immediately be poured on top of the mixture.
Speaking of the sauce
This apple cranberry pie is a bit unusual in that the filling/thickening aspect of the pie is a caramelly sauce (instead of tossing the fruit with flour or tapioca or cornstarch).
It’s an extra step. It’s worth it. I promise.
Plus it’s really, really easy. You melt butter in a saucepan or skillet, stir in flour until thick (yep, you’re making a roux!) and then add the granulated and brown sugar. This mixture simmers for just a couple minutes until bubbly and thick.
The key, like I mentioned before, is to pour the filling over the apples and cranberries right away. It thickens and crystallizes as it cools, so the warm sauce needs to fulfill its purpose in life ASAP.
As it hits the cold apples and cranberries, it’s going to clump up a little bit. Don’t stress. It’s totally ok and expected and normal. Just toss everything together the best you can. As it sits, while the pie crust is being rolled out, the juices of the apples will help thin the sugary sauce out and coat everything evenly.
Let’s talk about pie crust
I almost always use this favorite pie crust for my homemade pies. Whatever you use (favorite recipe or storebought) just make sure you have enough pie crust for a double crust pie because you’re going to use crust on top, too.
I actually think this pie would be super delicious with a crumble topping now that I think about it. Someone want to try it out and report back?? Maybe the crumble topping from this apple pie or the streusel from this pie? Oh yes, I think that sounds amazing.
Either way, roll out the bottom pie crust and gently lift and tuck it into the pie plate (no stretching or pulling, pretty please!). Leave about an inch or so as an overhang all around the pie.
*Here’s a pie-making boot camp tutorial all about making and rolling out the crust if you need a little more help!*
Scrape the filling (and all the sauce) into the pie plate. It’s going to be piled high – don’t worry, it’s going to cook down a bit as it bakes.
Now roll out the top crust and place it over the pie. I totally spaced taking a picture of this part; sorry! Trim the top crust evenly with the bottom crust (leaving about 1/2-inch overhang all the way around). Fold the bottom crust up and over evenly with edge of pie plate and press/pinch to seal.
Here’s a visual from the cherry pie if you’re wondering what the heck I’m trying to explain with the top and bottom crust.
Now flute the edges so they are picture perfect. Or not. I’m learning as I get older that perfection is unattainable and exhausting. So we’re just saying right here and now that we are ok with imperfect pies!
Why do you need to cut slits in the top of pie crust?
With a sharp paring knife, you’ll want to cut four slits in the top crust of this pie. The reason? The slits let the steam escape while baking which helps release steam and allows the filling to cook evenly. They are also helpful to judge the doneness of the pie filling as the pie bakes. Just peek (carefully!) into those slits to check on the bubbly filling and tender fruit.
Sometimes I channel my inner pie goddess and cut little shapes out of the extra pie dough. Sometimes they look cute. Other times they look like weird blobs on top of the pie. Weird blobs, it turns out, are still yummy. To get them to stick, use a little bit of the egg wash.
I like to brush the top of the pie crust with egg wash (egg + water). It helps add shine and a beautiful golden color to the crust.
How to avoid cursing when making homemade pie
Place the unbaked pie on a foil-lined baking sheet. You’ll thank me later. This pie (and many other types of homemade pie) tends to bubble over just a bit as that filling cooks.
Cleaning sticky, caramelized fruit filling off the bottom of your oven (or an unlined sheet pan) is not fun. I repeat: it is not fun.
So line the pan with foil and you’ll be a happy little non-cursing camper.
This pie bakes for about 75 minutes in my oven (you may need more or less time based on how your oven cooks, how thick the pie crust is, etc). Just keep an eye on the crust – if it is browning too much but the filling still needs some time, tent the top crust with foil and keep baking.
If you are using a glass pie plate, the bottom crust should be nicely golden as well.
How to tell if a pie is done?
The bubbling filling and golden crust are telltale signs…but sometimes it’s hard to know if the fruit is tender, especially apples.
Those slits come in handy. Pulling the pie out of the oven for a second and peering closely into the slits can give you an indication if the fruit looks cooked enough. But sometimes I’m still not sure, so I’ll use a paring knife or fork to poke gently inside of the slits and pierce the fruit to see if the pie needs more time or not.
One more thing: if I have a choice, I prefer to overbake pie just a bit vs underbaking. As long as the crust isn’t burned to a crisp, don’t worry about leaving the pie in for a few minutes longer if you are unsure.
And there you have it
The best little apple pie I’ve ever had.
I’m so excited for Thanksgiving because of this apple cranberry pie. My life has meaning because of this apple cranberry pie. I am a better mom because of this apple cranberry pie. (My kids are severely disagreeing at that last statement; it takes dark chocolate and naps to really amp up motherhood around here.)
If you are wanting just a slight changeup to the regular apple pie that graces the Thanksgiving dessert table, consider this your one chance to look like a total rock star.
The apple + cranberry combo is sure to win over taste buds and traditions.
How to make pie ahead of time
One quick note since I get asked this question a lot: can pie be made ahead of time? And if so, how?
Yes, yes, yes! I always make our holiday pies the day or two before. Once they are baked and cooled, I cover with foil and keep cool (in a refrigerator or cool garage if the fridge is at capacity). I’ve also left fruit pies (not cream or dairy) at room temperature for 24 hours with no ill effects.
About 30 minutes before we are ready to serve up the pie, I pop the pie in a 250 degree oven for 20-30 minutes to warm back up. Or, you can just warm up individual slices in the microwave.
I have not successfully frozen an unbaked pie with good results, but I have frozen a completely baked and cooled fruit or pecan pie. I wrap it completely in a double layer of saran wrap, freeze, and then pull it out to thaw completely overnight in the refrigerator or at room temperature. I reheat the same way I described above.
One Year Ago: Instant Pot White Chicken Black Bean Chili {Slow Cooker Directions Included!}
Two Years Ago: Buttery, Flaky Make-Ahead Overnight Crescent Dinner Rolls {No Kneading/No Stand Mixer}
Three Years Ago: Chocolate Chip Cookie Pie
Four Years Ago: Stuffed Apple and Bacon Sweet Potato Casserole
Five Years Ago: Buttermilk Potato Rolls {Fluffiest Most Delicious Rolls I’ve Ever Met}
Six Years Ago: Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins}
Seven Years Ago: Chocolate Mousse Cheesecake Pie
Eight Years Ago: Sesame Chicken Stir-Fry
Apple Cranberry Pie
Ingredients
Pie:
- 9- inch double crust pie dough
- 4-5 medium apples, about 1.75 pounds; I use Honeycrisp, peeled, cored and sliced 1/8-inch thick (about 5-6 cups total)
- 2 tablespoons lemon juice
- 1 teaspoon almond extract
- Pinch salt
- 1 ½ to 2 cups (170 to 227 g) fresh cranberries
Sauce:
- ½ cup (113 g) salted butter
- ½ cup (71 g) all-purpose flour
- 2 tablespoons water
- ¾ cup (159 g) granulated sugar
- ½ cup (106 g) light brown sugar
Egg wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat oven to 375 degrees F. Place an oven rack in the middle or lower middle position of the oven. Line a large baking sheet with foil and set aside.
- In a large bowl, toss the sliced apples with the lemon juice, almond extract and salt. Add the cranberries and toss to combine.
- In a 10- or 12-inch skillet or small saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly until smooth and well-combined. Add the water, granulated sugar and brown sugar and cook at a simmer, whisking or stirring constantly, for 1-2 minutes.
- Immediately pour the mixture over the apples and cranberries. Toss to combine. The sauce mixture may clump up a bit but it will thin out the more it is stirred together (or the longer it sits). It doesn't have to be perfect.
- Roll out bottom crust and place evenly in pie plate (don't stretch or pull it, just lift and tuck into the pie plate). Leave a 1- to 2-inch border all the way around.
- Scrape the apple/cranberry filling evenly into the pie plate (get all of the caramel mixture!) – try to get the apples in even layers instead of piled in at wonky angles. It will be piled pretty high; that's ok as it will cook down in the oven.
- Roll out the top crust and place it over the filling. Trim the top crust evenly with the bottom crust (leaving about 1/2-inch overhang all the way around). Fold the bottom crust up and over evenly with edge of pie plate and press/pinch to seal. Flute the edges of the pie crust.
- Cut four slits with a sharp paring knife in the top crust.
- For the egg wash, whisk together the egg and water and brush a thin layer over the top and edges of the crust.
- Place the pie on the foil-lined baking sheet (important! the filling may bubble over a bit) and bake for 65-75 minutes until the crust is golden and filling is bubbling (tent the top of the pie with foil if it is browning too much partway through baking). If you are using a glass pie plate, the bottom crust should be lightly browned.
- Remove the pie from the oven and let cool completely, 4-5 hours (even longer is better). This is important so the pie isn't soupy. If you like warm pie, individual pieces can be warmed in the microwave or the pie can be served warm, the filling just might be a little less set.
Notes
Recipe Source: from Mel’s Kitchen Cafe (inspired by this crazy popular recipe on allrecipes)
This was excellent. I love cranberries. I used a combo of granny and Honeycrisp apples. Nice and thick middle, not soupy at all. I think the tsp of almond extract gave it that little extra. I may try a little less sugar next time, maybe 1/2 cup reg sugar instead of 3/4. It is proabbaly to sweeten the bitterness of the crans but still a little less may still be ok.
First, let me start by saying that pie is my favorite dessert. (Translation: I’ve made and eaten a lot of pie.) If I could give this pie 10 stars I would. I opted for the crumble topping you suggested from your strawberry rhubarb pie (mostly because at the last minute I wanted to make one more pie and needed that extra crust), but I think I will make it like that always because we loved it so much. My husband declared it his favorite pie, and it was loved by all our guests. The cranberries almost taste like cherries, and really the flavor is just amazing. Love, love, LOVE this so much!
Ooops forgot to rate it!
Best pie ever! Won’t bother with regular apple pie again…the cranberries add something special. A total hit at our thanksgiving. Thanks, Mel!
I made this pie for Thanksgiving this year and was very excited to try it out. I am honestly shocked at how many 5-star reviews there are. For the amount of time and energy to add the caramel sauce, in my opinion, was not worth it. The pie itself needed to have the crust ‘pre-cooked’ for maybe 8 minutes to keep the bottom crust from being soggy – not in the instructions but maybe I missed it? The cranberry apple mixture was tasty but there was way too much sugar. The sauce made it messy. I would not make this again and would rather just do a traditional apple pie with some added cranberries for flavor. It would have been faster and much better – likely healthier too.
I don’t think pie is meant to be healthy?? We made this and loved it…I don’t think the sauce part is hard. Way faster than some apple
Pie recipes which require pre cooking the apples.
Sorry this pie didn’t work out for you, Holly. The crust shouldn’t need pre-baking (although you could do that if you’d like). What variety of apples did you use? This pie recipe isn’t meant to be healthy, so I apologize for any confusion if you were looking for a healthy pie recipe.
We had this pie for Thanksgiving and it was amazing! We made it with the crumble topping. So delicious!
Delicious! I was initially a bit hesitant after reading some reviews mentioning it might be too sweet, but I used Alaskan lowbush cranberries that my husband picked this summer, and their tartness balanced the sweetness beautifully. Next time, I plan to add a hint of cinnamon for extra warmth, but otherwise, it was fantastic!
Former bartender here. Just thought I’d throw in a little tidbit about almond extract and cranberries. It makes a difference in this pie b/c adding those two flavors together make a cherry-tasting product. In the bartending world we used warm cranberry juice and added about a shot (or a bit more) of Amaretto, which of course, has a very almond-y flavor. Top it with a dab of whipped cream and it tastes just like the name of the drink — Hot Cherry Pie! Makes a great warming holiday drink.
ps: I adore this recipe for apple cranberry pie! Thanks so much for sharing it, Mel!
Thanks for the feedback, Anna! Loved learning that tidbit!
Will doing a lattice crust on top change the recipe at all? Can’t wait to make this!
You can definitely do this pie with a lattice (or crumb) crust!
Knock out hit at Thanksgiving last year! People still talk about that pie. It came out perfectly! I didn’t change a thing.
This is so yummy.
Did not use almond extract. Replaced water with amaretto in sauce and egg wash. Everything else is the same.
This is going into the rotation.
AMAZING! You made me the star of Christmas dinner. My husband requested I make it again next year for sure. Only problem is a month after Thanksgiving the stores aren’t stocking fresh cranberries, so I used some…very old cranberries that have been kicking around my freezer for…ahem, years. I thawed them and dried them and it worked, no one was the wiser! Make ahead was easy too. I baked a couple days in advance, refrigerated, then heated a bit before serving. I also made your Best Carrot Cake and it was an irresistible combo! Thank you
Not sure what my experience was different, but . . . Way, way, too much sugar, resulting in too much “sauce” and a pie you can’t slice because it’s just too liquid. My advice: use half the sugar and half the sauce. And really tart apples.
Edit to my review … having let the pie sit overnight to return to room temp, it was much better. Still too sweet, but not swimming in warm caramel sauce as it was last night. The “mistake” seems to be reheating at 250 for 20-30 minutes as suggested in the recipe. So, halve the sugar and serve at room temp.
Omg, great recipe! I’ve tried a variety of tart and sweet pie fillings and this is going to become my go to
FANTASTIC everyone absolutely loved it. They say I need to make it again. Did no alterations, made it exactly like the recipe
It was a hit!! Sooo yummy I will probably need to make 2 next year!
Made this last night with store bought crust and it is delicious!!! Will definitely be making again. Thanks, Mel, and happy Thanksgiving!
Excellent pie! Will definitely be making it again and again. Thanks for the wonderful pie crust recipe also!
Mel, have you ever made, frozen and then baked this pie? I made it fresh last week for our ward “pie linger longer”, and it was a hit… such a refreshing change from regular apple pie. But now, due to a time crunch, I would like to make it today and then bake it Thursday morning… what do you think?
Hi Janelle, I haven’t done that but I think it should work just fine! Or you could even finish it fully, refrigerate and reheat for Thanksgiving.
Just took the pie out of the oven and it looks delicious.. I took your advice and put it on a sheet pan with foil and I am glad I did..there was some spill over and now it’s going to be easy to clean up….Thank you!!!!
Is the almond flavoring necessary? I am not a fan of almond flavoring 🙁
It helps boost the natural flavor of the apples and cranberries but you can leave it out.
I’m the same as Kanani… I don’t like almond extract at all but I’ll use a tiny bit because I know other people like it. Can this pie be frozen and brought back to room temperature with good results?
Do you mean after it has been baked? If so, yes, I think that will work great with this pie.
I made this for the first time last year and have dreamed of it ever since. Best apple pie ever
I love this recipe and I’m wanting to try to adapt it to a cobbler recipe. Do you have any tips?
This cranberry pear crumble might be a good starting point? Maybe subbing in apples for the pears:
https://www.melskitchencafe.com/cranberry-pear-crumble/
And then using a cobbler topping like this one?
https://www.melskitchencafe.com/classic-and-delicious-peach-cobbler/
My family all raved about this pie. From best apple pie I have ever eaten from son in law to that pie is the bomb from son. Reminds me of jolly rancher green apple candy! I am going to buy and freeze some cranberries for the rest of the year. Have some vanilla ice cream at hand when you serve it!
You are right! This is the best!!!! I made it for our Thanksgiving Eve which is now going to be our pie day. A friend said. “You know how on Thanksgiving you are always so full to really enjoy the pie!? Let’s have a pie day the day before and just eat pie!” I made 3 and she made 3 and it was the best day spent with our families. This was the first time making the Apple cranberry for me and it was everyone’s favorite! I told them it’s another Mel’s recipes – you can’t go wrong with her!! So thank you!!! This pie is going to be on the table every Thanksgiving from here on out. Btw- loved your post about blogging and love you!
this is my first cranberry apple. Wow it is so perfect. Cooking the sauce is perfect. No soggy crust.
I adore this pie! Thanks for the amazing recipe!!
Terrific. I think the almond extract make the cranberries taste like cherries. I added the almond extract to the melted butter for equal infusion. I also added 1TBS of organic orange rind/zest, 1/2 tsp of cinnamon, ginger, cloves and allspice after adding the stove top mixture ( sprinkled on top before adding the top crust). I topped pie crust with egg wash and raw sugar. came out beautiful. Thank you for an excellent recipe.
This pie has become my families favorite, my sons love it. This year my father-in-law tried it and he loves it now as well.
Very good pie. So glad I tried it!
And so glad I heeded your warnings about placing the pie on a foil-lined baking sheet. Apparently I didn’t seal the edges of my crust very well and the pie leaked. Would have had an oven disaster otherwise.
Thanks for all the tasty recipes you post.
We LOVED this pie—absolutely delicious! I added a few shakes of cinnamon to the apples/cranberries/almond extract/salt/lemon juice because I couldn’t imagine apple pie without cinnamon (;
Thank you for all of your amazing recipes and the love and humor with which you write them!
I’ve made this pie 4 times, and everyone who tastes it thinks I’m some kind of baking deity. Thank you for this excellent recipe! I have one cooling on my counter right now.
I’ve tried it with crust on top as well as crumb topping (from your fresh peach pie recipe), and I think I prefer the crumb ever so slightly. Next time I’ll try it with the crumble from the strawberry rhubarb recipe you linked below.
Can I use all brown sugar for a deeper flavor with the sugar?
Yes, you probably can!
This was easy to make and absolutely delicious. It was also pretty. I’ll be making it again. And again.
PS: I followed the directions exactly
I want to try this pie with a crumble topping. Do you have a recipe that you love?
I love the crumble from this recipe: https://www.melskitchencafe.com/strawberry-rhubarb-crumble/
I just saw your apple cranberry pie recipe and can’t wait to make and serve it at our Thanksgiving gathering. You are AMAZINGLY talented and I am very grateful for your baking prowess which you so graciously share. Thanks so much ♥️
I made this pie at Thanksgiving last year and it was a HIT! So now I am craving this pie again, but fresh cranberries are not in my local grocery store yet. Have you ever tried this pie with dried cranberries?
I haven’t, sorry!