Introduction

This Apple Cranberry Pie combines the tartness of fresh cranberries with the sweetness of ripe apples for a perfect balance of flavors. Topped with a crunchy cinnamon streusel, it’s an inviting dessert that’s ideal for autumn gatherings or holiday celebrations.

The image shows a slice of crumb-topped pie on a wooden board with a white marbled background. The pie slice has three clear layers: the bottom crust is light golden with a slightly flaky texture, the middle layer is bright red with visible cranberry pieces in a thick, juicy filling, and the top layer is a coarse, crumbly, light brown streusel crust. Behind the slice, a white pie dish holds the rest of the pie with the same crumbly topping and red filling peeking through the edges. Scattered cranberries and a red apple are visible in the background on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pie crust dough (1 round pie crust is about 7 oz.)
12 oz bag of fresh cranberries
12 oz sweet apples, peeled, cored, and diced
1/2 tsp cinnamon
2 tsp vanilla extract
1 cup sugar
2 Tbsp cornstarch
1 Tbsp cold cranberry juice (or apple juice)
1/2 cup brown sugar
1/4 cup white granulated sugar
1/2 tsp cinnamon (for streusel)
3/4 cup flour
4 1/2 Tbsp unsalted butter, melted

Instructions

Step 1: In a sauce pot, combine cranberries, diced apples, 1/2 teaspoon cinnamon, vanilla extract, and sugar. Mix well and heat over medium, keeping the pot covered until the cranberries release juice and begin to pop.
Step 2: Remove the lid, stir, and cook uncovered until the apples soften.
Step 3: In a small bowl, mix cornstarch with cold cranberry or apple juice, then stir this mixture into the pot. Cook and stir until the filling thickens. Remove from heat and allow to cool to room temperature. You can refrigerate the filling until ready to use.
Step 4: Preheat the oven to 350°F (175°C) and grease a 9-inch deep pie dish. Fit the pie crust into the dish gently.
Step 5: Spread the cooled apple cranberry filling evenly into the pie crust.
Step 6: To make the streusel topping, combine brown sugar, white sugar, 1/2 teaspoon cinnamon, and flour in a medium bowl. Mix thoroughly.
Step 7: Pour melted butter over the dry ingredients and gently fold together with a fork until the mixture forms large crumbly pieces, avoiding over-mixing.
Step 8: Spread the streusel topping evenly over the fruit filling.
Step 9: Place the pie dish on a baking sheet and bake for 35 to 38 minutes until the topping is golden and the filling is bubbly.
Step 10: Allow the pie to rest for 2 to 3 hours before cutting to set the filling properly.

Tips & Variations

Use tart apples like Granny Smith or Honeycrisp to add more brightness to the filling.
Prepare the filling a day ahead to deepen the flavors and save time on baking day.
Swap the streusel topping for a classic lattice crust if preferred.
Add a pinch of nutmeg or allspice to the filling for extra warmth and complexity.

Storage

Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm individual slices in the microwave for about 20 seconds or in an oven set to 300°F (150°C) for 10 minutes to refresh the texture.

How to Serve

The image shows a slice of pie with three visible layers on a wooden board placed on a white marbled surface. The bottom layer is a golden crust, firm and slightly thick. The middle layer is a bright red, glossy fruit filling full of small fruit bits that look juicy and rich. The top layer is a crumbly light brown streusel, with a rough texture made of small crumbs. In the background, there is a white pie dish holding the rest of the pie, with red fruits scattered around and a red and yellow apple nearby. The pie slice looks fresh and appealing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries can be used but thaw and drain them slightly before cooking to avoid excess moisture in the filling.

How do I prevent the pie crust from getting soggy?

Pre-baking the crust slightly or ensuring the filling is cooled before adding helps reduce sogginess. Using a thickened filling with cornstarch also helps keep the crust crisp.