Apple Cranberry Pie

Easy apple cranberry pie recipe

The Spruce / Julia Hartbeck

Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
532 Calories
27g Fat
70g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 532
% Daily Value*
Total Fat 27g 34%
Saturated Fat 14g 68%
Cholesterol 78mg 26%
Sodium 1167mg 51%
Total Carbohydrate 70g 26%
Dietary Fiber 11g 39%
Protein 7g
Calcium 179mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy apple cranberry pie is the perfect pie for a novice baker. If you have to bring a pie, but don't bake often, this is a delicious recipe to try.

Use canned apple pie filling or a homemade apple pie filling for this easy dessert. The homemade crust with a touch of buttermilk brings it all together to make it an extra special pie. You can also use packaged pie pastry sheets.

You can make the crust a day in advance and keep it in the refrigerator until you're ready to fill and bake the pie.


  • For the Crust:
  • 3 cups, plus 1 tablespoon/14 ounces all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons salt
  • 12 tablespoons unsalted butter (chilled)
  • 5 to 7 tablespoons buttermilk (cold)
  • 3 teaspoons vanilla extract
  • 2 tablespoons milk (or cream, for sealing edge)
  • For the Filling:
  • 2 (21-ounce) cans apple pie filling (about 4 cups prepared pie filling)
  • 1/4 cup light brown sugar (packed)
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ​cinnamon
  • 1 teaspoon cornstarch
  • 1 (14-ounce) can whole cranberry sauce (or about 2 cups homemade cranberry sauce)
  • For the Egg Wash:
  • 1 egg yolk
  • 1 tablespoon milk
  • Optional: 1 /4 cup cinnamon sugar (for topping)

Steps to Make It

Note: while there are multiple steps to this recipe, this pie s broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Crust

  1. Gather the ingredients.

    Ingredients for crust
    The Spruce / Julia Hartbeck
  2. Combine the flour, sugar, and salt, whisking or processing in a food processor with a metal blade.

    Add sugar and flour
    The Spruce / Julia Hartbeck
  3. Add the chilled butter and cut in by hand with fingers, or a pastry blender, or pulse in the food processor, about 10 to 12 times. The mixture should look like crumbs with some pieces about the size of small peas. If using a food processor, transfer the mixture to a large bowl.

    Add butter
    The Spruce / Julia Hartbeck
  4. Combine 4 tablespoons of the buttermilk with the 2 teaspoons of the vanilla. Using your hands, toss the buttermilk with the flour and butter mixture to moisten evenly.

    Add buttermilk
    The Spruce / Julia Hartbeck
  5. Add more buttermilk in small amounts until the mixture begins to clump together. 

    The Spruce / Julia Hartbeck 
  6. Turn out onto a lightly floured surface, and with moistened hands knead a few times until the dough comes together. It shouldn't be too moist but should hold together.

    Turn out dough
    The Spruce / Julia Hartbeck
  7. Divide into two portions about 12 ounces each and shape into disks. Wrap in plastic wrap and refrigerate for at least 30 minutes.

    Divide dough
    The Spruce / Julia Hartbeck

Prepare the Filling and Bake

  1. Gather the ingredients.

    Ingredients for pie filling
    The Spruce / Julia Hartbeck
  2. Pour the apple pie filling into a saucepan with the brown sugar, vanilla, cinnamon, and cornstarch. Bring to a simmer, stirring constantly. Cook, stirring, for about 1 minute. Stir in the cranberry sauce and set aside to cool.

    If making the pie with a homemade apple pie filling, omit the 1/4 cup of brown sugar, 1 teaspoon of vanilla, 1/4 teaspoon of cinnamon, and the cornstarch. Combine the homemade filling with the cranberry sauce and set aside to cool.

    Mix filling
    The Spruce / Julia Hartbeck
  3. Roll one disk of chilled dough out on a lightly floured surface to a circle about 12 to 14 inches in diameter. Use wax paper or parchment paper over the dough as you roll to keep excess flour to a minimum.

    Roll out dough
    The Spruce / Julia Hartbeck
  4. Fit the dough into a pie dish.

    Fit pie crust in
    The Spruce / Julia Hartbeck
  5. Spoon the filling into the pastry-lined pie dish.

    Put filling in crust
    The Spruce / Julia Hartbeck
  6. Repeat the rolling with the second disk of dough.

    Roll out
    The Spruce / Julia Hartbeck
  7. Lightly brush the overhang of the bottom crust with a little milk.

  8. Top the pie with the rolled out pastry. Trim excess overhang, leaving about 1 inch for a nice edge. Press the top and bottom overhangs together lightly and fold the overhang under to form the crust edge. Crimp and flute as desired.

    Put dough over crust
    The Spruce / Julia Hartbeck
  9. Chill the filled pie for 20 minutes.

  10. Preheat the oven to 425 F. Place a large empty baking sheet in the oven. This is to help the bottom of the pie bake a little more quickly and to help catch drips.

    Baking tray
    The Spruce / Julia Hartbeck
  11. Make the egg wash. Combine the yolk with the milk. Brush lightly over the top crust.

    Make egg wash
    The Spruce / Julia Hartbeck
  12. Sprinkle with cinnamon sugar, vanilla sugar, or decorating sugar, if using.

    Sprinkle with cinnamon sugar
    The Spruce / Julia Hartbeck
  13. Cut several slits in the top crust.

    Cut slits
    The Spruce / Julia Hartbeck
  14. Bake for 20 minutes. Reduce the oven temperature to 375 F and continue baking for 30 to 40 minutes longer. Watch the pie for over-browning and tent with foil or use a pie shield or foil ring if necessary.

    Bake pie
    The Spruce / Julia Hartbeck
  15. Serve and enjoy!

    Easy apple cranberry pie
    The Spruce / Julia Hartbeck

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