Apple Cranberry Pie

Apple and cranberry come together to make the perfect balance of sweet and tart in this pie for the Holiday season.
Cuisine: American
Course: Desserts, Party Perfect, Seasonal
5 from 1 vote
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Prep Time 15 minutes
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Total Time 2 hours 15 minutes
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Servings 8


  • 2 9" Pie Crust Dough store-bought or homemade
  • 2 ½ lbs Honey Crisp Apples peeled, cored, and sliced
  • 8 oz Fresh Cranberries
  • 2 tbsp Lemon Juice
  • 1 tsp Orange Zest
  • ¾ cup Granulated Sugar
  • ¼ cup Brown Sugar
  • 4 tbsp Prairie Farms Unsalted Butter
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Cardamom
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • 2 tbsp Cornstarch
  • 1 Egg lightly beaten


  • In a large bowl, toss together the sliced apples, cranberries, lemon juice, orange zest, sugar, and brown sugar.
  • In a large skillet, melt butter over medium-high heat. Add the apple mixture and cook, stirring occasionally until sugar dissolves and mixture begins to simmer, about 3 minutes. Cover the pan, and reduce heat to medium-low to cook until apples have softened and released most of their juices and cranberries have burst, about 7 minutes.
  • Once the fruit has cooked, strain the apple mixture into a colander over a bowl to collect as much of the juice as possible. Return the juice to the skillet and stir in cinnamon, cardamom, ginger, and nutmeg. Simmer over medium heat until mixture has thickened and lightly caramelized, about 10 minutes. Add the juice and the cooked fruit back into the bowl and stir in the cornstarch. Let cool in the refrigerator.
  • While the filling is cooling, prepare the crust. Roll out both sheets of prepared pie dough on a lightly floured surface into a 12-inch circle. Line a 9-inch pie pan with one of the pie dough discs and trim to leave a ½-inch overhang on all sides.
  • Add the cooled pie filling to the crust. Using a pizza or dough cutter, cut the second pie dough disc into ½-inch thick strips. Lay the strips of dough, evenly spaced across the entire pie. Weave strips of dough through the previous strips to make a lattice or basket weave design across the entire pie. Trim and tuck the excess ends from the strips of dough. Flute the edges of the pie as desired.
  • Preheat the oven to 375°F and place a baking sheet lined with foil on a rack positioned in the lower third of the oven. Brush the top of the pie with the beaten egg. Generously sprinkle the top with sugar. Refrigerate for at least 30 minutes.
  • Place the chilled pie on the preheated baking sheet and bake until the crust is golden-brown, about 50-60 minutes. Cover the edges with foil if they begin to brown too fast.
  • Let the pie cool for about 1 hour before serving. Slice and enjoy!


We suggest using our Homemade Pie Crust Recipe for the best-tasting results.
The pie keeps well at room temperature for 1-2 days or in the refrigerator for up to 4 days. 

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