Print

Easy Cranberry Apple Pie with All-Butter Lattice Crust Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 119 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://recipeloom.com/easy-cranberry-apple-pie-with-all-butter-lattice-crust-recipe/