A delicious pie with a cooked fresh cranberry and apple pie filling, topped with a crumb topping! This pie is the perfect combination of sweet and tart.
Cranberry Apple Pie is vibrant, delicious and a hit with kids and adults alike. Fresh cranberries and Granny Smith Apples are cooked on the stovetop to create a beautifully pink colored, tender pie filling. The pie has a fresh tart cranberry flavor, a lightly sweet fruit filling, and a nice buttery crumb topping. The recipe is not overly sweet or rich tasting. This Cranberry Apple Crumb Pie is a favorite among the Thanksgiving pies at my house.
These are the ingredients for the Cranberry Apple Pie. Topping ingredients are listed in the next section.
- Pie Crust – One unbaked 9” pie crust. Pie is pictured with a Pillsbury roll out pie crust.
- All-Purpose Flour – The flour coats the fruit and thickens the sauce as it cooks.
- Fresh Cranberries – Fresh, washed, coarsely chopped cranberries. I just made sure every berry was cut in half.
- Granny Smith Apples – Peeled and sliced. The recipe uses 3-4 medium apples.
- Brown and Granulated Sugars – The filling uses primarily brown sugar and just a little white sugar. It’s just the right amount of sweetness with the tart cranberries and apples.
- Butter – Two tablespoons of unsalted butter for the filling. Note, you will need more butter for the streusel topping.
The Cranberry Apple Pie has a crumb topping with just three ingredients – butter, brown sugar, and flour.
To make the crumble topping: combine flour and brown sugar in a small mixing bowl, cut in the cold cubed butter with a pastry cutter or two knives until the mixture looks like coarse crumbs.
The pie uses all the crumb topping, I think it’s just the right amount.
How To Make the Pie
- Prepare pie crust and place in 9” pie plate. Set aside.
- In a mixing bowl, combine flour, cinnamon, cranberries and apples. Toss until fruit is evenly coated with flour.
- In a dutch oven or large skillet, heat butter, brown sugar and granulated sugar over medium-low heat until butter is melted, stirring constantly. Add fruit and cook for 12 to 15 minutes stirring frequently. Filling will turn a dark pink color as cranberries cook.
- Transfer filling to pie crust. Top with crumble topping and bake. If pie is browning too fast, cover loosely with aluminum foil.
Storage & Serving
Allow the pie to cool before serving. I photographed the pie right out of the oven and you can see the juices are running some. The filling sets up perfectly once you allow it to cool.
To make pie ahead of time: Prepare filling according to directions, let cool and refrigerate in an airtight container for up to two days before baking. To bake place filling in pie crust and top with crumb topping.
This pie can be stored at room temperature for two days or in the refrigerator for four days.
Can I use frozen cranberries?
I have not tested this recipe with frozen cranberries. If you use them, I recommend thawing the berries and then draining any excess liquid before tossing with the flour and apples.
Can I use a different kind of apples for the pie?
I recommend using Granny Smith apples, however if they aren’t available you could use Honeycrisp, Cortland or Braeburn apples.
Cranberry Apple Pie
Cranberry Apple Pie
- 1 – 9” unbaked pie crust
- 4 c. Granny Smith Apples peeled and diced (3-4 medium apples)
- 2 c. Fresh Cranberries coarsely chopped
- ⅓ c. All-Purpose Flour
- 1 ½ tsp. Ground Cinnamon
- ¾ c. packed Brown Sugar
- ¼ c. Granulated Sugar
- 2 Tbsp. Butter
- ½ c. All-Purpose Flour
- ¼ c. Brown Sugar
- 4 Tbsp. Butter cold and cubed
- Preheat oven to 425°F. Roll out pie crust and place in a 9” pie dish; set aside.
- In a medium mixing bowl, combine chopped apples, cranberries, flour and cinnamon. Stir to evenly coat fruit in flour.
- In a large skillet or dutch oven, combine butter and sugars over low heat. Once butter has melted, add apple and cranberry mixture to skillet. Cook stirring often for 10-15 minutes or until cranberries and apples have softened and a light syrup has formed. Transfer pie filling to prepared pie crust.
- To make the topping in a small bowl, combine flour and brown sugar. Cut in cold butter until a coarse crumbly mixture is formed. Sprinkle topping evenly over pie.
- Bake on middle rack at 425°F for 15 minutes. Reduce heat to 350°F and bake for an additional 45 minutes or until topping is golden brown and filling is bubbly. Cover pie with aluminum foil if pie crust or topping is getting too dark. Allow pie to cool before serving.
Top with aluminum foil if pie crust or topping is getting too dark.
Recipe adapted from Grandmama's Apple-Cranberry Pie.