Apple Cranberry Pie Recipe with Flaky Golden Crust

Pies are our go-to dessert for weeknight dinners, birthdays and holidays. For a long time I avoided making pies because rolling dough felt intimidating, but once I learned the basics I started enjoying the process. This apple cranberry pie combines a simple homemade pie crust with a fresh, fruity filling that balances tart cranberries and sweet apples.

I made a lattice top for the first time and discovered it’s easier than it looks—plus it gives the pie a classic, festive appearance. I often prepare the pastry ahead of time, then assemble and bake the pie a day before serving. It’s an ideal make-ahead dessert for holiday tables.

This recipe uses a flaky homemade pie crust, but store-bought dough will work if you’re short on time. Use a mix of baking apples such as Granny Smith, Pink Lady, Honeycrisp or Golden Delicious for the best texture and flavor.

Why you’ll love this recipe:

• This apple cranberry pie has a delicious balance of tart and sweet flavors, finished with a buttery, flaky lattice top.
• It’s festive and attractive, ideal for holiday dinners, potlucks and special occasions.
• Pie dough can be prepared up to three days in advance, and the pie may be assembled or baked a day ahead for stress-free serving.

Recipe ingredients

• Pie dough — Use my flaky pie crust or store-bought pastry. Homemade crust can be made up to 3 days ahead and refrigerated tightly wrapped.
• Apples — 6 medium apples (about 3 lb), peeled, cored and sliced 1/4″. I like a mix of Granny Smith and Pink Lady but any baking apples work.
• Cranberries — 1 1/2 cups fresh or frozen. You can leave them whole or halve them for a more even distribution in the filling.
• Sugar — 1 cup granulated sugar. You may substitute coconut or maple sugar for a less refined option (results will be less sweet).
• Orange zest and juice — Fresh zest and 2 tablespoons juice brighten the filling.
• Cornstarch — 2 1/2 tablespoons to thicken the filling so it sets nicely without being runny.
• Cinnamon — 2 teaspoons for warm spice that complements the fruit.
• Egg — 1 large egg yolk mixed with 1 1/2 tablespoons water for an egg wash to achieve a golden crust.
• Butter — Optional: dot a few tablespoons of cold butter over the filling before adding the top crust for extra richness.

See the recipe card below for exact measurements, prep and cook times, and full instructions.

How to make this recipe

The process can be broken into three parts: rolling and chilling the bottom crust, preparing the filling, and rolling, weaving and baking the lattice top. The crust may be prepared ahead, which makes assembly quick and simple on the day you bake.

Pro tip: Make a double batch of pie crust so you have two 9″ crusts ready. Form into discs, wrap tightly and chill for up to 3 days.

Prepare the pie dough and roll out the bottom crust

1. Remove one chilled pie disc from the refrigerator and let it sit 15–20 minutes to soften slightly. Lightly flour your work surface and the top of the dough.
2. Using a floured rolling pin, roll from the center outward, turning the dough as needed until it’s about 1″ larger than the pie plate circumference. Re-flour the surface and rolling pin as necessary to prevent sticking.
3. Roll the dough loosely around the pin and transfer to the pie plate, pressing gently into the edges. Chill the bottom crust while you make the filling.

Prepare the apple cranberry pie filling

The filling combines sliced apples and cranberries with sugar, orange and warming spice. Cornstarch thickens the juices so the filling slices cleanly once cooled.

Pro tip: Take the second pie disc out of the refrigerator while you mix the filling so it’s easier to roll for the lattice.

1. In a large bowl, combine the apples, cranberries, sugar, orange zest and juice, cinnamon, cornstarch and a pinch of salt. Toss well to coat the fruit evenly.
2. Pour the filling into the chilled bottom crust and spread into an even layer. Refrigerate while you roll and cut the top crust strips.

Prep the lattice crust, assemble and bake

Pro tip: Chill the assembled pie for 20 minutes before baking to help the crust hold its shape.

1. Roll the top pie disc until it’s about 1″ larger than the pie plate and cut into 1–1 1/2″ strips with a pizza cutter.
2. Lay half the strips vertically across the pie, spacing them evenly. Fold these strips back halfway and weave a horizontal strip through the center, alternating over and under to create a lattice. Repeat on both sides until the top is woven. Trim excess dough to about 1″ beyond the pan rim and use scraps for decorations if desired.
3. Fold the bottom crust edge up over the lattice edges, press and crimp to seal. Brush the top evenly with the egg wash. Place the pie on a foil-lined rimmed baking sheet.
4. Bake at 400°F (205°C) for 20 minutes, then reduce the oven to 350°F (175°C) and bake an additional 40–50 minutes, until the filling is bubbling and the crust is golden. If the edges brown quickly, cover them with a pie shield or foil after 20–30 minutes.
5. Remove from the oven and allow the pie to cool for at least 3 hours or overnight so the filling can set. Slice and serve with whipped cream or ice cream if you like.

Recipe notes

• Make ahead: Prepare a double batch of pie dough and divide into two discs. Wrap tightly and refrigerate up to 3 days. You can also bake the pie a day before serving and rewarm briefly if desired.
• Choose firm baking apples such as Granny Smith, Pink Lady, Honeycrisp or Golden Delicious for the best texture. A combination of tart and sweet apples works well.
• Prefer a covered top? Skip the lattice and use a full top crust with vents or cut-out shapes. To make a crumble-topped version, omit the top crust and cover the filling with streusel.
• Storage: Keep leftover pie wrapped at room temperature for 1–2 days, or refrigerate up to one week. Note that refrigeration may soften the crust slightly.

Apple Cranberry Pie Recipe

This Apple Cranberry Pie features a buttery, flaky lattice crust and a bright, tart-sweet filling. It’s a festive dessert that can be made ahead.