Cranberry Apple Pie

Apples get a tart, pretty companion in the Cranberry Apple Pie. A hint of orange and spices add subtle flavor and depth. This pie is a perfect blend of unique and traditional

Ok, I’m about to lose so much cred. You may need to sit down for this one, peeps.

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I really don’t like Thanksgiving dinner. WHAT?!

Yes, you read that right. I not only don’t care for it, I actively avoid it. Thankfully I married a man who is of the same mind, and we have done things like plan trips and ingest germs (<—just kidding) to get out of dry turkey, sweet potato casserole, and over cooked green beans. Basically, we’re terrible humans, amiright?

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And when it comes to pie, we’re a house divided on that one. I’m all about that apple, he’s into the pumpkin. We both like the whipped cream though, so obviously we’ve got some serious solidarity going on, no?

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If you’ve been around here for any time at all, you probably know how very much I love my berries. And while I don’t eat the fresh cranberries by the handful, I still very much enjoy them being mixed up with a bunch of sugar and cooked into tart, jammy perfection. That’s exactly what happens in this pie, and it pairs beautifully with spiced, tender apples to create a perfect fall pie.

Let’s talk for a few minutes about appearances. I kept the apples for this one mostly together, just fanning out the slices a bit to allow them to cook better. But you could absolutely toss them all in a bowl with the cranberries and give them a toss for a more casual, laid back vibe. Also, I used a tart pan, but it is about equivalent to a pie dish (not deep dish) and you can definitely go that route for a more traditional-looking pie.

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But that’s pretty darn gorgeous, don’t you think?


Cranberry Apple Pie

Recipe by Rebecca Neidhart
Make a 9” pie
Active Time: 45-60 minutes || Bake Time 1 hour || Total Time: About 2 hours

  • 1 9” pie crust

  • 2 cups whole, fresh, cranberries, washed

  • 3-4 whole apples, peeled, cored, and sliced about 1/8” thick

  • 3/4 cup white sugar

  • 1/4 cup all-purpose flour

  • Zest of 1 orange

  • 2 tsp. cinnamon

  • 1/4 tsp. allspice

  • 1/4 tsp. nutmeg

  • 1/8 tsp. cloves

  • pinch of salt

Preheat the oven to 375°. Lay the crust in a pie plate (not deep dish), trim and crimp the edges, and dock it (poke with a fork all over to allow steam to escape and prevent air bubbles).

In a large mixing bowl, combine the sugar, flour, orange rind, and spices. Toss the cranberries and apples in the sugar and spice mix. Pour it all in the pie crust, and sprinkle any extra sugar mix over the top. Or, if you are fanning and laying the slices in the crust, toss just the cranberries and sprinkle them in around the apples—you may have to press them in around the apples to fill in any spaces.

Place the pie in the oven and bake for 55-60 minutes. It is done when the edge of the crust is golden brown and the apples are tender when you poke them with a fork. The cranberries on top will probably hold their shape, but they may be oozing and the berries down in the crust should be bubbly and juicy.

Remove from the oven and allow it to cool to room temperature so that the filling sets. Slice and serve with whipped cream or vanilla ice cream, if desired.

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