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Cranberry Apple Pie
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4.82 from 11 votes

Cranberry Apple Pie

Fresh cranberry and apple pie with a crumb topping. Beautiful and delicious pie!
Prep Time15 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Keyword: cranberry, apple pie
Servings: 8

Ingredients

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
  • ¼ c. All-Purpose Flour
  • 1 ½ tsp. Ground Cinnamon
  • ¾ c. packed Brown Sugar
  • ¼ c. Granulated Sugar
  • 2 Tbsp. Butter

Crumb Topping

  • ½ c. All-Purpose Flour
  • ¼ c. Brown Sugar
  • 4 Tbsp. Butter cold and cubed

Instructions

  • 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.

Notes

If cranberry apple mixture is too thick can add ¼ c. of apple juice or water as needed while cooking. 
Baking: Place pie on a thin aluminum baking sheet such as a pizza pan to catch any overflow juices.
Top with aluminum foil if pie crust or topping is getting too dark.