There’s something about this Easy Cranberry Apple Pie with All-Butter Lattice Crust Recipe that instantly takes me back to cozy holiday afternoons with my family. I remember the kitchen filled with the aroma of buttery crust mingling with cinnamon-spiced apples and the bright zing of fresh cranberries. Every time I make this pie, my friends and family gather ’round, eager for a slice topped with a melting scoop of vanilla ice cream — it’s always a crowd-pleaser. The lattice crust adds that special homemade touch that makes everyone say, “Wow, did you really make that?”
Why This Recipe Shines
- Flavor Harmony: The classic sweetness of apples blends so well with tart cranberries and warm cinnamon, creating a perfect balance you’ll savor in every bite.
- Easy Assembly: Despite the fancy lattice design, the crust is straightforward to roll and weave, making it accessible even if you’re new to pie baking.
- Texture Play: The crisp, flaky all-butter crust combines beautifully with the tender, juicy apple filling for a delightful contrast.
- Showstopper Finish: The golden lattice crust sprinkled with coarse sugar not only looks stunning but adds just the right crunch and sparkle.
This Easy Cranberry Apple Pie with All-Butter Lattice Crust Recipe is one of those desserts that’s both a crowd-pleaser and surprisingly doable at home. You don’t need to be a pro baker — I’ll walk you through every step from rolling out the crust to slicing the apples thinly and achieving that perfect lattice weave. Plus, the directions include handy tips to make sure your pie looks and tastes like it came from a bakery. Ready to impress your guests (or just treat yourself)? Let’s dive into what you’ll need!
Ingredients You’ll Be Working With
Getting your ingredients measured right is key to nailing this pie. I always recommend spooning and leveling your flour for the crust to keep it tender, and it’s best to use fresh cranberries and firm apples. You’ll find the exact quantities in the printable recipe card below for easy reference.
- Homemade All-Butter Pie Crust: Creates a flaky, flavorful base; you can also use store-bought if short on time.
- Apples: Choose firm, sweet varieties like Honeycrisp or Fuji for great texture and balanced sweetness.
- Fresh cranberries: Add tartness and seasonal color; frozen can work but try fresh for best results.
- White granulated sugar: Sweetens and helps create syrupy filling.
- Unsalted butter: Cubed and dotted on top for richness and a beautiful golden crust.
- All-purpose flour: Helps thicken the filling and balance moisture.
- Cornstarch: Adds extra thickening power to prevent soggy filling.
- Ground cinnamon: Adds warmth and depth of flavor that complements both fruits.
- Vanilla extract: Brightens the filling and rounds out spices.
- Sea salt: Enhances all flavors, balancing sweet and tart perfectly.
- Large egg (for egg wash): Gives the lattice a shiny, golden finish.
- Large granulated sugar (for garnish): Sprinkled on top for a subtle crunch and sparkle.
If you want to switch up the filling, consider using pear or adding a pinch of nutmeg. Gluten-free flour blends can substitute the all-purpose but may change the texture a bit.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- 9-inch pie pan: Ensures even baking and the classic pie shape.
- Rolling pin: Essential for rolling out dough smoothly and evenly.
- Sharp knife or mandoline: For thin, uniform apple slices that cook evenly.
- Mixing bowls: Large enough to toss fruit and spices without spills.
- Pastry brush: For applying the egg wash delicately over the lattice.
- Wire rack: Allows the pie to cool perfectly without sogginess.
How to Make Easy Cranberry Apple Pie with All-Butter Lattice Crust Recipe
Let’s get your kitchen ready and your hands floured — this step-by-step will make pie-making a breeze. Remember, taking your time with the crust and filling prep will reward you with that perfect slice.
- Prepare the pie crust: Divide your chilled dough so two-thirds goes for the bottom crust, and one-third for the lattice. Roll out the bottom crust on a floured surface into a circle a few inches larger than your 9-inch pie pan. Transfer and gently press into the pan, then prick the bottom with a fork to prevent air bubbles.
- Make the pie filling: Peel, core, and slice apples thinly — about 1/6 inch thick. Toss the apples in a large bowl with fresh cranberries, sugar, flour, cornstarch, cinnamon, salt, vanilla, and cubed butter. Mix just until the apples are coated well; no dry flour bits should remain.
- Assemble the filling: Heap the filling into your pie crust, mounding it slightly since the apples will settle in the oven.
- Create the lattice crust: Roll out the reserved dough into a rectangle, then cut into 6–7 long strips. Lay half the strips evenly spaced over the pie filling. Fold back alternating strips, lay a perpendicular strip, then unfold strips over it — repeat to weave a lattice.
- Seal and crimp edges: Press the lattice strips onto the bottom crust edge and crimp with a fork or your fingers to seal.
- Egg wash and sugar: Brush the top of the lattice gently with beaten egg; sprinkle coarse sugar for sparkle and crunch.
- Bake the pie: Place a pie crust shield or foil ring around edges after 25 minutes to prevent over-browning. Bake at 350°F for 1 hour and 15 minutes until crust is golden and the filling bubbles gently in the center.
- Cool properly: Transfer the pie to a wire rack and let cool for 1–2 hours so filling thickens and slices cleanly.
Kitchen Wisdom
- Tip 1: Chill your dough well before rolling to prevent shrinkage and cracking.
- Tip 2: Thin apple slices cook faster and release less water, avoiding soggy crust.
- Tip 3: Use a pie crust shield or foil to protect edges from burning during long bakes.
- Tip 4: Let your pie cool fully before slicing to let the filling set nicely and avoid runny slices.
How to Serve
Flavor Boosters
For extra indulgence, serve your Easy Cranberry Apple Pie with All-Butter Lattice Crust Recipe warm topped with vanilla ice cream or freshly whipped cream. A drizzle of caramel sauce adds a luxurious touch, or a sprinkle of toasted pecans provides a lovely crunch contrast.
Perfect Pairings
This pie pairs beautifully with hot beverages like spiced chai or a rich black coffee. For holiday dinner, consider serving it alongside a scoop of cinnamon-spiced cider or a glass of lightly sweet Riesling to balance the tart and sweet notes of the pie.
Presentation Touches
When slicing, use a serrated knife and gentle sawing motion so your lattice crust stays intact. For gatherings, pre-slice the pie to make serving easy. Wrapped in parchment and tied with ribbon, slices also make charming edible gifts for friends and neighbors.
Variations & Easy Swaps
- Make it dairy-free by substituting vegan butter for the all-butter crust.
- Add a pinch of nutmeg or ground cloves for warmer spice notes.
- Swap cranberries for fresh or frozen raspberries for a different tart twist.
- Use gluten-free flour blends to make the crust gluten-free (texture may slightly vary).
- Incorporate chopped toasted walnuts or pecans into the filling for added crunch.
- For a healthier option, reduce sugar slightly and add a splash of lemon juice to brighten the filling.
Make-Ahead, Storage & Reheating
- Make the pie dough up to 2 days ahead and keep refrigerated, wrapped tightly.
- Store leftover pie in an airtight container at room temperature for up to 2 days or in the fridge up to 4 days.
- To reheat, warm slices in a 350°F oven for 10–15 minutes to revive that flaky crust and melty filling.
- You can freeze the fully baked pie wrapped tightly for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
- Can I use frozen cranberries? Yes, frozen cranberries work fine; just thaw and drain excess moisture before mixing to prevent soggy filling.
- What apples are best? Firm, sweet-tart apples like Honeycrisp, Fuji, or Braeburn hold their shape and balance the cranberry tartness perfectly.
- How do I prevent a soggy bottom crust? Prick the bottom crust with a fork before filling and bake on a lower oven rack; chilling dough and using flour plus cornstarch in filling also helps.
- Can I make the filling ahead of time? You can prep the filling and keep it chilled for a couple of hours but avoid mixing more than a day ahead to keep apples fresh and prevent browning.
- What if I don’t want to do a lattice top? Simply roll out a full top crust, cut vents, and proceed. It’s easier but the lattice adds charming texture and display.
Easy Cranberry Apple Pie with All-Butter Lattice Crust Recipe
This easy cranberry apple pie recipe is perfect for Thanksgiving or any cozy fall gathering. Featuring a flaky all-butter pie crust, a spiced filling of thinly sliced apples and fresh cranberries, and a classic lattice crust topping, it offers a beautiful balance of tart and sweet flavors with a comforting cinnamon aroma.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 3 hours (including 1 hour chill time for dough and cooling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 recipe Homemade All-Butter Pie Crust
Filling
- 8 medium apples, firm and sweet
- 1 1/2 cups fresh cranberries
- 3/4 cup white granulated sugar
- 1/4 cup unsalted butter, cubed into small pieces
- 1/4 cup all-purpose flour
- 2 tbsp cornstarch
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 tsp sea salt
Topping & Garnish
- 1 large egg, for egg wash
- 2 tbsp large granulated sugar, for garnish
Instructions
- Prepare the Pie Crust: Divide the chilled pie dough into thirds—two-thirds for the bottom crust and one-third for the lattice topping. Roll out the bottom portion on a well-floured surface into a circle slightly larger than a 9-inch pie pan. Carefully transfer and fit the dough into the pan, then prick the bottom all over with a fork to prevent bubbles during baking.
- Make the Pie Filling: Preheat your oven to 350°F. Peel, core, and thinly slice the apples to about 1/6-inch thickness. In a large mixing bowl, combine sliced apples with fresh cranberries, granulated sugar, flour, cornstarch, sea salt, ground cinnamon, vanilla extract, and the cubed unsalted butter. Toss thoroughly with a spatula until evenly coated and no dry flour remains.
- Fill the Pie Crust: Heaping the apple and cranberry mixture, transfer the filling into the prepared bottom crust, mounding it slightly in the center as the fruit will settle while baking.
- Create the Lattice Topping: Roll out the remaining pie dough portion into a long rectangle and cut into 6 to 7 long strips using a sharp knife. Lay the strips across the pie in one direction, spacing about an inch apart, placing longer strips near the center. Weave the lattice by folding back alternating strips, laying a perpendicular strip of dough, then folding strips back over it, repeating to form a woven lattice pattern over the filling. Trim and seal the edges by pressing the lattice strips to the bottom crust to form a thick border. Crimp edges with a fork, pie press, or your fingers for a decorative finish.
- Prepare for Baking: Lightly beat the large egg and brush it gently over the lattice crust. Sprinkle the large granulated sugar on top for added sparkle and crunch.
- Bake the Pie: Place the pie in the preheated oven and bake at 350°F for 1 hour and 15 minutes. After the first 25 minutes, cover the pie edges with a crust protector or foil strips to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for 1 to 2 hours to allow the filling to set and thicken. Serve the cranberry apple pie warm with optional vanilla ice cream or whipped cream for an extra treat.
Notes
- For best results, use firm and sweet apple varieties like Honeycrisp, Fuji, or Gala to balance the tartness of cranberries.
- If you don’t have fresh cranberries, frozen cranberries can be used; thaw and drain excess liquid before mixing.
- Be sure to chill your pie dough well before rolling to make it easier to handle and to help create a flaky crust.
- Using a pie crust protector or foil on the edges prevents burning and ensures an evenly baked crust.
- The lattice crust adds visual appeal and allows steam to escape so the filling cooks properly.
- Leftover pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
