Apple Cranberry Pie

Apples get a tart, pretty companion in the Apple Cranberry Pie. A hint of orange and spices give this pie a perfect blend of unique and traditional flavors

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

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. We’ve 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?

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 that’s some serious solidarity going on, no?

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 for your Thanksgiving table.

How to Make Apple Cranberry Pie

• You obviously start with a pie crust. I recommend this Basic Pie Crust— the post has a full tutorial and a pretty much fail-proof recipe.
• Let’s talk for a few minutes about appearances. For a pie that looks like this, peel them whole, then cut the sides off of the core straight, so that you have a square core when done. Lay the flat side of each section on the cutting board, slice each into thin slices, about 1/4″ to 1/8″ thick. Then, lay them in the bottom of the pie crust and fan out the slices a bit to allow them to cook better.
• If you prefer a more casual or rustic look, you could absolutely toss the apples in a bowl with the cranberries and give them a toss.
• Also, I used a tart pan, but it is about equivalent to a pie dish (not deep dish). If you want a more traditional pie, go for that variety. And if you want it to be deep dish, just double the filling and continue baking until the apples are soft and the cranberries have burst and become juicy. Test the apples by poking a fork into them–if the fork goes in easily, they are ready!

What Kind of Apples Should I Use for a Pie?

When making a pie, not all apples are created equal. You’ll need an apple that’s firm and tart. A soft apple will become mushy, and an apple that’s not a bit on the tart side will become too sweet as it bakes with the sugar. Granny Smith are the classic option, but there are lots of good options. Honeycrisps are my favorite for eating and baking, and that’s what I used here. Here’s a handy chart that lists several good options for any use.

Print