Apple Cranberry Pie

Ingredients

• 1 packagepie crust (shop-bought, usually 2 crusts in the package)
• 500 g (4 cups)Granny Smith apples, peeled, cored and sliced
• 150 g (1½ cups)cranberries, fresh or frozen
• 150 g (¾ cup)granulated sugar
• 24 g (3 tablespoons)cornflour
• 1 teaspoonpumpkin pie spice
• 1 teaspoonlemon zest
• 30 ml (2 tablespoons)lemon juice
• ¼ teaspoonsalt
• 43 g (3 tablespoons)cold butter, sliced
• 1egg, beaten with 15 ml (1 tablespoon) water
• To tastecoarse sugar, for sprinkling (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Line the dish

   Fit one pie crust into a 23 cm (9-inch) pie dish and trim the edges.

3. 3

   Mix the filling

   In a large bowl, toss the sliced apples and cranberries with the granulated sugar, cornflour, pumpkin pie spice, lemon zest, lemon juice and salt until the fruit is evenly coated.

4. 4

   Fill the crust

   Spoon the fruit mixture into the prepared crust and dot the top with the pieces of butter.

5. 5

   Add the top crust

   Roll out the second crust and cut it into strips for a lattice, or leave it whole for a solid top. Arrange it over the filling and crimp the edges to seal.

6. 6

   Brush and sprinkle

   Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.

7. 7

   Bake until golden

   Bake for 35–45 minutes, until the crust is golden and the filling is bubbling.

8. 8

   Cool before slicing

   Leave the pie to cool for at least 2–4 hours before slicing so the filling can set.

What is apple cranberry pie?

Apple pie is a familiar American dessert, and cranberries give this version a sharper, more festive fruit filling. Their tartness plays against the sweetness of the apples and sugar.

Granny Smith apples hold their shape well, while lemon and pumpkin pie spice add brightness and warmth. A pastry top seals in the bubbling fruit as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 5g protein, 60g carbs, 15g fat.

The apples, sugar and pastry provide much of the carbohydrate, while the crust and butter contribute fat. The egg and pastry provide some protein; serve a slice with plain yoghurt or alongside a protein-rich meal if you want a more balanced plate.

Choosing the fruit

Apples: Granny Smiths bring a firm texture and tangy flavour that stands up to baking. Slice them evenly so they soften at a similar pace.

Cranberries: Fresh or frozen berries both work; there is no need to thaw frozen ones first. Their sharp flavour balances the sweet filling.

Getting the filling right

Cornflour: Toss it thoroughly with the fruit so it is distributed throughout the filling. It helps thicken the juices released as the apples and cranberries cook.

Butter: Dotting the filling with cold butter adds richness as it melts. Keep the pieces spread across the surface rather than gathered in one spot.

Lattice or solid crust

Lattice: Strips let some steam escape and leave the fruit visible. Lay them across the pie and crimp the edges to secure them.

Solid top: A whole sheet of pastry is a simple alternative. The recipe does not specify venting it, so follow the method provided and watch for the filling bubbling at the edges.

Bake for colour and bubbles

Timing: Start checking at 35 minutes, as ovens and pastry thickness can vary. The crust should be golden and the filling bubbling before you take the pie out.

Egg wash: Brush it over the top crust for an even finish, taking care not to let it pool around the edges. Coarse sugar is optional and adds a crisp, sweet topping.

Allow time to set

Cooling: Leave the pie for at least 2–4 hours before cutting. This gives the hot fruit juices time to thicken, so the slices hold together better.

Serving: The pie can be served on its own or with a spoonful of cream, custard or vanilla ice cream. Add these at the table rather than baking them into the filling.

Recipe notes & tips

• Slice the apples to a similar thickness so they cook evenly.
• If using frozen cranberries, add them directly from the freezer.
• Set the filled pie dish on a baking tray to make it easier to handle.
• Begin checking the pie at 35 minutes and bake until the filling bubbles.
• Wait for the full cooling time before slicing for neater portions.

Variations

• Extra spice: Add a little more pumpkin pie spice if you prefer a warmer flavour.
• Lattice top: Cut the second crust into strips and weave them across the filling.
• Solid top: Cover the pie with the second crust instead of cutting it into strips.
• Coarse sugar: Sprinkle it over the egg-washed crust for a crunchy finish.
• Frozen cranberries: Use them without thawing for a convenient alternative to fresh berries.

Common mistakes to avoid

• Uneven apple slices: Cut them to a similar thickness so some pieces do not stay firm while others collapse.
• Patchy thickener: Toss the fruit well with the cornflour to help prevent watery pockets in the filling.
• Loose crust edges: Crimp the top and bottom crusts together to seal in the fruit.
• Taking it out too soon: Look for a golden crust and bubbling filling, not just a browned pastry surface.
• Slicing while hot: Give the pie at least 2–4 hours to cool so the filling can set.

How to store

Once cool, cover the pie and refrigerate it for up to 4 days. Reheat individual slices in a low oven until warmed through, or serve them chilled.

Frequently asked questions