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Apple cranberry pie is a delicious twist on a classic, perfect for Thanksgiving or any winter holiday! recipe via itsybitsykitchen.com #Thanksgiving #Christmas #pie

Apple Cranberry Pie

Apple cranberry pie is a delicious and festive dessert for fall and winter! 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Author Kelsie


  • 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)


  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. Brush the edge of your bottom crust with water to help the top crust attach.
  5. 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.
  6. (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.
  7. 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.