Lattice Cranberry Apple Pie
Cranberry apple pie is a festive twist on a classic dessert. Cranberries and raisins are baked with sweet apples and spices in a sweet glazed homemade pie crust.
Cranberries are synonymous with the holidays. Apple pies make me think of fall. I love how this recipe combines the two. It’s a festive apple pie!
The tart cranberries really balance the sweetness of the apples, but it’s not overpowering. A lattice crust gives the pie a rustic quality, but don’t let yourself get intimidated. Pie lattice is alot easier than you think, and I link to an entire post below that will show you exactly how to do it.
Looking for more apple recipes? Check out lattice cranberry apple pie, apple cider sangria, or Granny Smith apple pie.
What are the best apples to use for apple pie?
Would you believe there are hundreds of apple varieties out there? But not all apples are created equal. Differences in taste and texture make some apples ideal for baking over others.
I used Fuju apples for this recipe, but there are other varieties you can choose from. Check out my post 5 Best Apples for Baking for other ideas.
Rehydrate your raisins
Before baking, I soaked ½ cup of raisins in two tablespoons of bourbon to rehydrate them. Rehydrating the raisins plumps them up and gives them less chewy texture. Bourbon gives the pie an extra depth of flavor and the alcohol cooks off during baking, so no worries about getting intoxicated. If you would rather not use spirits, I recommend rehydrating the raisins in juice or even water. Allow the raisins to sit for 20 minutes.
Prepare the cranberry apple pie filling
Peel four large baking apples, remove the core, then cut them into thin ¼-inch slices. In a large mixing bowl, toss apple slices with one tablespoon of lemon juice. The lemon juice prevents the apples from turning brown.
Next, combine ¾ cup of fresh or frozen cranberries with ¼ cup of sugar in a food processor. If using frozen cranberries, you may need to let them thaw slightly. Pulse the cranberries and sugar a few times until cranberries are coarsely chopped and combined with the sugar.
Add the cranberry mixture to the apples, along with one tablespoon of cornstarch, two teaspoons of lemon peel, ½ teaspoon of cinnamon, ½ cup of sugar and the raisins. Stir until everything is thoroughly combined, then allow the mixture to stand for an additional 15 minutes.
While you’re waiting, preheat the oven to 400 degrees. Place an oven rack into the bottom third of your oven.
Make the Lattice Pie Crust
You will need two pie crusts for this recipe. You can use either a homemade pie crust or store bought crust. If making homemade, Check out my 5 Tips for Making the Best Flaky Homemade Pie Crust from Scratch.
Make sure the pie crusts are well-chilled before you start cutting. It will be easier to work with and will ensure a more flaky crust. Roll the pie crust out on a lightly floured surface until it is ⅛-inch thick and will cover the bottom and edges of a 9-inch pie plate. Trim the edges of the crust to within 1- inch beyond the edge of the dish. Pour filling into the prepared pie crust.
Roll the second pie crust dough out into a ⅛-inch thick circle. Cut dough into ¼-inch wide strips. I like to use a pizza wheel and a ruler or tape measure as a guide to ensure I get strips that are uniform in size. Read my Step-by-Step Guide to Lattice Pie Crust to find out exactly how I made my lattice design.
Once you have arranged the strips over the filling in a lattice pattern, trim the edges to match the edges of the bottom crust. I like to carefully roll the edges to the edge or the pie plate, then seal edges of crust using my thumb or the tines of a fork.
Chill the Pie
Once you’ve assembled the pie, I advise that you put it in the fridge for 20 minutes to chill. This gives the butter in the crust time to firm up, which will give you a flakier crust.
Make the Pie Crust Glaze
For the glaze, combine two teaspoons of white granulated sugar with ⅛ teaspoon of cinnamon, one large egg and one tablespoon of 2% milk or heavy whipping cream. Whisk everything together until combined. The gently brush the glaze over the top of the pie.
Baking the Pie
Place the pie on a foil lined baking sheet to catch any drips during baking. Start off baking the pie at 400 degrees for 25 minutes. Then reduce the temperature to 325 degrees and bake for an additional 40-45 minutes or until the crust is golden brown and the filling is bubbling. This allows the butter in the crust to melt and create flaky air pockets, but not cause the pie to bake too quickly and burn.
If you notice the crust is still beginning to brown too quickly, loosely cover it with aluminum foil and continue baking. Allow pie to cool on a wire rack for at least 30 minutes before serving.
Looking for more ways to use cranberries? Check out White Chocolate Cranberry Bread Pudding, Bourbon Cranberry Sauce, or Cranberry Spiced Apple Cider.
Storing Leftover Pie
A leftover baked pie should be covered and placed in the refrigerator within two hours. Eat within four days. I recommend reheating the pie in a preheated 350-degree oven for 5-10 minutes. You can also reheat it in the microwave, but the crust will be a little soggy.
Can you freeze cranberry apple pie?
For an unbaked pie, leave off the glaze for now. Carefully wrap the entire pie, plate and all, in three layers plastic wrap. Make sure the entire pie is covered and sealed. Next, gently slide the pie into a gallon sized freezer bag and seal. Be sure to place the pie somewhere flat in your freezer where it won’t get knocked around and damage the crust. Don’t worry about thawing the pie before baking. Simply apply the glaze and follow the baking instructions.
For a baked pie, you will follow the same instructions above, only bake it at 350 degrees for 30-45 minutes until the pie is warmed through.
Be sure to eat a frozen pie within four months for the best flavor.
Additional Resources:
- 5 Tips for Making the Best Flaky Homemade Pie Crust from Scratch
- Step-by-Step Guide to Lattice Pie Crust
More Cranberry Recipes:
Cranberry Apple Pie
Ingredients
- 2 9-inch pie crusts
- 1 tablespoon lemon juice
- 6 medium baking apples, such as Fuji (about 2 pounds), peeled and cut into ¼-inch slices
- ½ cup raisins
- 2 tablespoons apple cider
- ¾ cup fresh or frozen cranberries
- ¾ cup granulated sugar, divided
- 1 tablespoon cornstarch
- 2 teaspoons grated lemon zest
- ½ teaspoon ground cinnamon
- 1 large egg
- 1 tablespoon 2% milk or heavy whipping cream
- 2 teaspoons granulated sugar
- ⅛ teaspoon ground cinnamon
Instructions
- In a large mixing bowl, toss the apple slices with the lemon juice. Set aside.
- In a small bowl, combine the raisins and apple cider. Let stand at room temperature for 20 minutes.
- Combine the cranberries and ¼ cup of the sugar in a food processor. Pulse several times until the cranberries are coarsely chopped.
- Add the cranberry mixture to the apples along with the cornstarch, lemon zest, ½ teaspoon cinnamon, remaining ½ cup sugar, and raisins with any remaining cider. Stir until thoroughly combined. Let the filling stand for 15 minutes.
- Preheat the oven to 400°F. Position an oven rack in the bottom third of the oven.
- Roll out one pie crust on a lightly floured surface to approximately ⅛-inch thick. Transfer the crust to a 9-inch pie plate. Trim the edges, leaving a ½-inch overhang.
- Spoon the apple-cranberry filling into the prepared pie crust.
- Roll the remaining pie crust into a ⅛-inch-thick circle. Cut the dough into ½- to ¾-inch-wide strips. Arrange the strips over the filling in a lattice pattern. Trim the strips to match the edges of the bottom crust. Seal and crimp the edges using your fingers or the tines of a fork.
- Whisk together the egg and milk or heavy cream. Lightly brush the egg wash over the lattice and edges of the crust. Combine the 2 teaspoons sugar and ⅛ teaspoon cinnamon, then sprinkle evenly over the top.
- Bake at 400°F for 25 minutes. Reduce the oven temperature to 325°F and continue baking for 40–45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, loosely cover the edges with aluminum foil.
- Transfer the pie to a wire rack and cool for at least 2 hours before slicing and serving.
Notes
- Apples: Fuji apples provide a sweet flavor and hold their shape well during baking. Granny Smith, Pink Lady, Honeycrisp, or a combination of sweet and tart apples can also be used.
- Cranberries: Fresh or frozen cranberries will work. There is no need to thaw frozen cranberries before using.
- Apple cider: Apple cider replaces the bourbon traditionally used to soak the raisins. Apple juice can be substituted if needed.
- Pie crust: Homemade or refrigerated store-bought pie crust can be used. You will need two 9-inch crusts—one for the bottom and one for the lattice topping.
- Prevent overbrowning: If the edges of the crust begin to brown too quickly, loosely cover them with aluminum foil or a pie shield.
- Check for doneness: The crust should be golden brown and the filling should be bubbling, including near the center of the pie.
- Cooling: Allow the pie to cool for at least 2 hours before slicing. This gives the filling time to thicken and set.
- Storage: Cover leftover pie and refrigerate for up to 4 days.
