Sweet apples and tart cranberries combine to make a delicious twist on a classic Thanksgiving dessert!
Hi guys!
I have a little news for you today: it’s November. That’s right, Halloween 2017 (I love things that rhyme) is OVER!
And now we’re full steam ahead to Christmas/Hanukkah/Kwanzaa/NEW YEARS. (Annnnnd cue the heart palpitations that I’ll be a year older in 2018.)
Although those of us in the US have a little thing called Thanksgiving to deal with before we hit the major year-end holidays. . .
I’ve already told you my menu for Thanksgiving is going to be heavily dessert-focused, and today I bring you the latest addition. It’s a stunner, both visually and to the taste buds, and so festive I’ll probably make it again at Christmas.
Apple cranberry pie (with an optional but beautiful lattice crust) is a must-bake this season. The vibrant red color and warm spices in the filling make it a perfect addition to any meal this fall or winter.
Cinnamon, cloves, and nutmeg are pretty standard in apple pie, but the addition of cranberries really makes the whole thing sing. (There I go with the rhymes again!)
How to make a lattice pie crust
In case you’re intimidated by a lattice crust, I’ve taken a bunch of pictures to help. It’s truly not difficult at all.
You just cut your top crust into strips (mine were a little less than an inch wide), then lay several vertically over the top of your pie. Fold every other strip back halfway, then place one strip horizontally. Replace the vertical strips and peel back the strips that lay flat last time; place a second strip horizontally across those. Continue that way until you’ve covered the whole pie.
And if you want to be extra fancy you can cut a few strips in thirds and braid them before you start weaving–you braid pie crust the same as you braid hair, just more carefully because pie crust tears easily.
If you want to simplify things, just cut a few vents (or shapes!) in your top crust and skip the lattice. You do you!
Either way your apple cranberry pie will be sweet and tart and oh so delicious.
If you make this apple cranberry pie–or any of my recipes!–be sure to let me know what you think with a comment and rating below. And post a pic on Insta! Tag @theitsybitsykitchen so I can see!
Apple cranberry pie is a delicious and festive dessert for fall and winter!
- double pie crust for a 9-inch pie homemade or store-bought
- 3/4 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 teaspoons cinnamon
- 1/2 allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 cups peeled cored, and sliced Granny Smith apples (from about 1 1/2 pounds of apples)
- 2 cups fresh or frozen cranberries coarsely chopped
- 2 tablespoons unsalted butter
- 1 egg white
- Turbinado sugar for sprinkling (if desired)
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Preheat the oven to 400 degrees.
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Roll one of the crusts out to an 11-inch circle. Carefully arrange in a 9-inch pie plate, allowing the excess to hang over the edge of the pan; refrigerate for at least 15 minutes and leave in the fridge while you make the filling.
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Combine the sugars, flour, spices, and salt in a large mixing bowl and mix until well combined. Add the apples and cranberries and stir until the fruit is evenly coated in the sugar-spice mixture. Spoon into the refrigerated crust. Cut the butter into small cubes and dot over the top of the filling.
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Brush the edge of your bottom crust with water to help the top crust attach.
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To make a lattice crust, roll your top crust into a 12-inch circle and cut into 1-inch strips. Lay half of the strips across your pie vertically. Peel back every other pastry strip halfway, then place 1 strip across horizontally. Replace the vertical strips and peel back the strips that laid flat last time; place a second strip horizontally across those. Continue like this until you’ve covered the whole pie. Trim the excess pastry and fold the bottom crust up over the strips; flute the edges.
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(Alternatively, you can just cut several vents in the top crust to let out steam or use a small cookie cutter to cut out shapes.) Mix the egg white with 1 tablespoon of water and brush over the crust, then sprinkle with turbinado sugar if desired.
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Set pie on a large baking sheet (to catch drips) and bake 45 to 50 minutes, until golden on top. If pie begins to brown excessively during baking, cover loosely with foil. Cool before serving.
Adapted from Texas Ties
What a beautiful pie for the festive season coming up. Can’t believe it is already November and only a few weeks to go until Christmas!
Thank you, Miriam! Time moves so fast it just takes my breath away sometimes! Happy almost-Friday, my friend 🙂
What a perfect Thanksgiving dessert! It screams fall (and delicious!) We are hosting Thanksgiving this year, so I really need to start getting my act together!
Thank you, Carlee! I’ll be coming by for Thanksgiving dinner so I hope that’s OK; I’ll need some real food after my all-pie meal 🙂
Cinnamon, cloves, and nutmeg are pretty much my spirit spices. I seriously love desserts with those flavors! And that means I would seriously love this pie. Cranberries are such a fun ingredient to bake with at this time of the year, too. Also, I like that you braided one of the strips, but not the rest. It’s like when girls braid just a section (part? some?) of their hair, but not all of it. Hah! Seriously, though, this pie and I would be great friends. In fact, it would be a great gift to bring over when you move into our neighborhood! 🙂 Happy Thursday, Kelsie!
Haha! I think section is the proper terminology :). Thank you, David! I will absolutely bring a couple pies over when I move in! Have a great weekend, my friend!
Gorgeous pie Kelsie! And I love the flavors. Perfect for the holidays! Save me a slice!
Thank you, Mary Ann! I certainly will save you some!
This pie is definitely a stunner!! I love your pictures and tutorial on the lattice crust! I need to start figuring out my Thanksgiving dessert menu and this pie sounds perfect!!
Thank you, Kelly! Have a great weekend, my dear!
That pie! Those flavours! That lattice work! Gorgeous girl! Bottle that scent up and sell it already, lol!
I can’t stop to think about how fast the time is flying cos it’s happening waaay to fast I have too much to do. How about I just hunker down with a big piece of pie (or the whole dang thing) and take a minute to breathe? That’s the best thing I came up with all day 😉 Cheers, my friend! Have an awesome weekend 🙂
Thank you so much, Dawn! I’ll hunker down with you. Pie solves so many problems doesn’t it? You have an awesome weekend too!
I just love the braided lattice work and your step by step guide. This flavor combo is wonderful for all the upcoming holidays! Love to see that filling bubbling up. I don’t even need a plate, just hand me a fork 🙂 . Take care.
Thank you, Stacey! The bubbled-up filling is always my favorite part; I think it looks so rustic and pretty!
I love finding any way to use cranberries besides cranberry sauce at this time of year and this looks like a winner
Me too! Cranberries rock! Thank you, Patrick 🙂
Well it doesn’t get any better than this!! I always have too many cranberries floating around this time of year…I love having more to do with them than just sauce! Gorgeous – as usual!!
Thank you, Annie! Cranberries are my favorite right now 🙂
I have never baked a pie Kelsie.. I am so intimidated by the technique..But your pictures are a lot of help! I guess, I can try now :). Love the amazing filling..Apples and berries are super yummy together!
Deepika, run to the kitchen and make a pie! If you can bake the beautiful cakes you make without a problem you can definitely bake pie :). Have a great weekend, my dear!
Looks super amazing and delicious Kelsie! Great tutorial and would ya save me a piece of that!! Cranberries and apples together are a match made in heaven!
Thank you, Kim! They really are a lovely pair aren’t they?
I agree that cranberries can make other food begin to sing:) Like puff pastry wrapped baked brie:) Your apple pie looks amazing. There is a new kefir flavor with cranberries that will go perfect with it. Just saying. Have a great weekend Kelsie!
YES! Now I’m craving brie, haha! Thank you, Milena :). You have a great weekend, too!
This is the perfect pie to kick off the next season of festivities, beautiful pie crust.
Thank you, Emma! Happy Friday eve!
I can’t get over the beauty of that crust!!!! You are an incredibly talented baker Kelsie:)
Thank you so much, Maria! Have a great weekend!
Apple and cranberries. Yum! I need deserts for a party next weekend. Are you taking orders? ?
Haha! I’d totally ship you one if I could! Thank you, Thao 🙂
Your pies are getting prettier, and prettier Kelsie!! This one is gorgeous! I’d love to bring it to a holiday meal this season (loving apple and cranberry lately)!! PS – how is it November already!?
Thank you so much, Katherine! And yes–where is time going? Have a great weekend 🙂
Pies are just the perfect dessert for fall! And I’m loving the apple/cranberry combo this year! I’ve never tried a lattice pastry crust (I know, and I call myself a baker!) but it’s on the list of things to try. Your step by step will be helpful for sure!
Totally agree; I’ve caught the pie baking bug recently and now I can’t stop! Thank you, Leanne!
this is gorgeous!!! i love that you gave a little tutorial in the pics, I can never seem to figure out how to properly make my pies look pretty! I also have an aversion to baking pies for some reason, but you make it look easy as! gorgeous!
Thank you, Georgie! Hope you’re having a great weekend!
A big YES PLEASE! Apple pie can sometimes be a bit too mellow for my taste, love how you’ve enlivened it with zippy cranberries!
I agree with you completely, Jessie! Thank you!
WHAT? Your Thanksgivng menu is going to be heavily dessert-focused? What a surprise! I never would have anticipated this from your, Kelsie! I love apple pies, and I love the combination of apples and cranberries too. Unfortunately, it’s hard to find here wild cranberries which are smaller and way more delicious and succulent than those assumingly farm-grown (I guess you got them as well as you suggest to chop them). Anyway, this pie looks fantastic, and although our Canadian Thanksgiving is over, I might consider baking a pie 🙂
I know. It’s shocking right? I’ve never had a wild cranberry and now I NEED TO! Get in the kitchen and bake up a pie, Ben!
lovely lattice! the filling isn’t too shabby either–love that combo. 🙂
Thank you, Grace!
You’re so right, Kelsie! This pie is gorgeous and festive! I saw it on Insta and couldn’t wait to see the post! I love the addition of the cranberries. The problem is, now my Thanksgiving may go from Dessert-focused, to maybe Dessert-only. 😳
Thank you, Laura! We need a holiday where it’s acceptable to serve nothing but dessert 🙂
Oh I definitely will have a big slice of that pie. How gorgeous! The combo of apple and cranberry must be delicious, and it is so perfect for the season. I have never had anything with an apple pie, except apples so I am keen to try this.
I love desserts, and feel no guilt having a dessert focused festive season. Have a beautiful day Kelsie and hugs to my little friend. 🙂
Thank you, Lynne! Cookie says thank you too because she feels neglected today, haha! I’ve been working and haven’t given her as much attention as she’d like. . .Hope you’re having a wonderful week my dear!
Nice latticework!!
Thank you!