Introduction

Apple Cranberry Pie is a delightful combination of tart cranberries and sweet apples wrapped in a buttery crust, topped with a crunchy streusel. This pie brings together classic fall flavors in a comforting dessert perfect for any season.

A close-up view of a slice of pie on a white marbled surface, showing three main layers; the bottom crust is light and flaky, the middle layer is a bright red, glossy fruit filling that looks juicy and thick with visible pieces of fruit, and the top layer is a crumbly golden-brown streusel topping with a rough textured appearance. The edge of the crust is slightly uneven but baked to a light golden color. In the background, there is a white pie dish partially visible filled with the same pie, and scattered cranberries along with a red and yellow apple resting on the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pie crust dough (1 round pie crust, about 7 oz.)
12 oz bag of fresh cranberries
12 oz sweet apples, peeled, cored, and diced
1/2 tsp cinnamon (for filling)
2 tsp vanilla extract
1 cup sugar
2 Tbsp cornstarch
1 Tbsp cold cranberry juice or apple juice
1/2 cup brown sugar (for streusel)
1/4 cup white granulated sugar
1/2 tsp cinnamon (for streusel)
3/4 cup flour
4 1/2 Tbsp unsalted butter, melted

Instructions

Step 1: Combine cranberries, diced apples, 1/2 tsp cinnamon, vanilla extract, and sugar in a sauce pot. Mix well and heat over medium with a lid on until cranberries release juice and start to pop. Remove the lid.
Step 2: Cook uncovered, stirring occasionally, until apples become soft.
Step 3: In a small bowl, mix cornstarch with cold cranberry or apple juice. Stir this mixture into the sauce pot.
Step 4: Stir constantly until the filling thickens. Remove from heat and allow to cool to room temperature. Refrigerate if preparing ahead.
Step 5: Preheat oven to 350°F (175°C) and grease a 9-inch deep pie dish.
Step 6: Press the pie crust into the prepared pie dish, fitting it gently without stretching.
Step 7: Spread the cooled apple cranberry filling evenly over the pie crust.
Step 8: For the streusel topping, combine brown sugar, white sugar, 1/2 tsp cinnamon, and flour in a medium bowl. Mix until evenly incorporated.
Step 9: Pour melted butter into the dry mixture and fold gently with a fork until large crumbs form without over-mixing.
Step 10: Spread the streusel topping evenly over the fruit filling.
Step 11: Place the pie on a baking sheet and bake for 35 to 38 minutes, until the topping is golden and the filling bubbles slightly.
Step 12: Let the pie rest at room temperature for 2 to 3 hours before slicing to allow the filling to set properly.

Tips & Variations

Use tart apples like Granny Smith for a more balanced flavor, or sweeter varieties if you prefer less tang.
For a gluten-free version, substitute the pie crust and streusel flour with a gluten-free blend.
Add a pinch of nutmeg or ground cloves to the filling for extra warmth and spice.
Serve warm with vanilla ice cream or whipped cream for an extra indulgent treat.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, warm slices gently in the oven at 300°F for about 10 minutes to restore the crispness of the topping. Avoid microwaving to keep the streusel crunchy.

How to Serve

A close-up of a pie with one visible layer inside a white pie dish, the bottom layer is a pale, smooth, uncooked pie crust with thin folds around the edge, and the top layer is a thick, glossy, bright red fruit filling with chunks of fruit, giving it a textured appearance. The setting has a white marbled texture underneath the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well too. Thaw them first and drain any excess liquid before using to prevent the filling from becoming too watery.

How can I prevent the pie crust from getting soggy?

Make sure the filling is fully cooled before adding it to the crust. You can also brush the crust with a thin layer of beaten egg or melted butter before adding the filling to create a moisture barrier.

Apple Cranberry Pie Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

A delicious and festive Apple Cranberry Pie featuring a tender pie crust filled with a sweet-tart mixture of fresh cranberries and apples, topped with a buttery cinnamon streusel. Perfect for holiday desserts or any cozy occasion.

Author: Elias
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 3 hours 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pie Crust

1 round pie crust dough (about 7 oz.)

Filling

12 oz fresh cranberries
12 oz sweet apples, peeled, cored, and diced
1/2 tsp cinnamon
2 tsp vanilla extract
1 cup sugar
2 Tbsp cornstarch
1 Tbsp cold cranberry juice or apple juice

Streusel Topping

1/2 cup brown sugar
1/4 cup white granulated sugar
1/2 tsp cinnamon
3/4 cup flour
4 1/2 Tbsp unsalted butter, melted

Instructions

Prepare the Filling: In a sauce pot, combine the fresh cranberries, diced sweet apples, cinnamon, vanilla extract, and sugar. Mix well and cover with a lid. Heat on medium flame until cranberries release juice and start to pop.
Cook Filling: Remove the lid and continue to cook uncovered, stirring occasionally, until the apples soften.
Thicken the Filling: In a small bowl, mix the cornstarch with cold cranberry or apple juice until smooth. Stir this mixture into the sauce pot with the fruit. Cook, stirring frequently, until the filling thickens.
Cool the Filling: Remove the pot from heat and allow the filling to cool to room temperature. You may refrigerate the filling covered if making ahead.
Preheat Oven and Prepare Pie Dish: Preheat your oven to 350°F (175°C). Grease a 9-inch deep pie dish to prevent sticking.
Assemble the Pie: Gently fit the pie crust into the prepared pie dish. Spread the cooled apple cranberry filling evenly over the pie crust.
Make Streusel Topping: In a medium bowl, combine brown sugar, white granulated sugar, cinnamon, and flour. Mix to combine evenly. Pour in the melted butter and gently fold in using a large fork, taking care not to overmix. The streusel should form large crumbs, not a paste.
Top the Pie: Evenly spread the streusel topping over the fruit filling in the pie crust.
Bake: Place the pie dish on a baking sheet and bake in the preheated oven for 35-38 minutes until the topping is golden brown and the filling is bubbling.
Rest and Serve: Remove pie from oven and allow it to rest for 2-3 hours before cutting to set the filling and enhance flavors.

Notes

The filling can be prepared a day in advance and kept refrigerated for convenience.
Using cold juice to dissolve cornstarch prevents lumps and ensures a smooth filling.
Be careful not to overmix the streusel topping to maintain a crumbly texture.
Letting the pie rest after baking helps the filling set for clean slices.
You can substitute the apples and cranberries with other tart fruits if desired.

Keywords: apple cranberry pie, streusel topping, holiday pie, fruit pie, homemade pie