Apple Cranberry Pie Recipe with Flaky Homemade Crust

Tart, sweet, and packed with apples and fresh cranberries, this Apple Cranberry Pie recipe is destined to become a holiday favorite. It features a buttery, flaky lattice crust and can be prepared entirely in advance for easy entertaining.

Why you’ll love this recipe:

• Balanced tartness and sweetness from apples and cranberries with warm cinnamon and bright orange notes.
• Buttery, flaky pie crust with an attractive lattice top—great for holiday tables and special occasions.
• Flexible timing: make the dough in advance or bake the pie a day early for easy serving.

Recipe ingredients

• Pie dough: Two 9″ pie crusts (homemade or store-bought). Homemade crust may be prepared and chilled up to 3 days in advance.
• Apples: 6 medium (about 3 lb) peeled, cored, and sliced 1/4″. Baking varieties such as Granny Smith, Pink Lady, Honeycrisp, or Golden Delicious work well.
• Cranberries: 1 1/2 cups fresh or frozen. Use whole or halve for more even distribution.
• Sugar: 1 cup granulated (or swap for coconut or maple sugar for a less refined option).
• Orange: 1 tablespoon zest and 2 tablespoons juice to brighten the filling.
• Cornstarch: 2 1/2 tablespoons to thicken the filling.
• Cinnamon: 2 teaspoons for warm spice.
• Egg yolk: 1 large, combined with 1 1/2 tablespoons water for egg wash.
• Butter (optional): 1–2 tablespoons cold butter, cubed and dotted over the filling for extra richness.

How to make this recipe

There are a few steps—rolling the crust, preparing the filling, and weaving the lattice—but much of the work can be done ahead of time. The full bake time allows the filling to thicken and the crust to become golden.

Make-ahead tip: Prepare a double batch of crust and store two discs wrapped in plastic in the refrigerator for up to 3 days. That way you’ll have dough ready for two pies.

Prepare the pie dough and roll out the bottom crust

1. Remove one chilled pie disc and let it sit at room temperature for 15–20 minutes until pliable. Lightly flour the work surface and top of the dough.
2. Roll from the center outward with a floured rolling pin, rotating the dough as needed until it’s about 1″ larger than the pie plate. Flour underneath and on the pin to prevent sticking.
3. Gently wrap the dough around the rolling pin and unroll it into a 9″ pie plate. Press the dough into the edges and chill while you prepare the filling.

Prepare the apple cranberry pie filling

The filling combines tart cranberries and sweet apples with orange and cinnamon for a bright, cozy flavor.

Pro tip: Take the second pie disc out of the fridge while assembling the filling so it softens for rolling the lattice.

1. In a large bowl, combine sliced apples, cranberries, sugar, orange zest and juice, cinnamon, cornstarch, and a pinch of salt. Stir until everything is evenly coated.
2. Pour the mixture into the chilled bottom crust and spread into an even layer. Refrigerate while rolling the top crust.

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 crust to the same size as the bottom and cut into 1–1 1/2″ strips with a pizza cutter.
2. Lay half of the strips vertically across the pie, then fold them back halfway and weave the remaining strips horizontally to form a lattice. Trim excess dough to about 1″ beyond the pie edge and use leftover dough for decorations if desired.
3. Fold the bottom crust edge over the strips, press to seal, and crimp. Brush the lattice with the egg wash.
4. Place the pie on a foil-lined rimmed baking sheet. Bake at 400°F for 20 minutes, then reduce to 350°F and bake 40–50 minutes more, until the filling is bubbly and the crust is golden. Cover the edges with a pie shield or foil after 20–30 minutes to prevent over-browning.
5. Let the pie cool at room temperature for at least 3 hours or overnight to allow the filling to set before slicing.

Recipe notes

• Make-ahead: Dough can be made up to 3 days ahead and kept refrigerated. The baked pie also stores well and can be made a day early.
• Choose firm baking apples for best texture; a mix of tart and sweet apples provides good flavor balance.
• If you prefer not to weave a lattice, cover the pie with a full top crust and vent it, cut decorative shapes, or top with a streusel for a crumble-style pie.
• Store leftovers at room temperature for 1–2 days wrapped in plastic, or refrigerate up to one week. Refrigeration may soften the crust slightly.

More pie recipes you’ll love:

• Banana cream pie
• Blueberry galette
• Key lime pie
• Pumpkin pie bars

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see your pie!