Lattice Cranberry Apple Pie

Sweet apples, tart cranberries, and plump raisins come together under a flaky lattice crust in this homemade cranberry apple pie. Finished with a cinnamon-sugar topping, this festive twist on classic apple pie is especially delicious served warm with a scoop of vanilla ice cream.

Traditional apple pie will always have a place on my dessert table, but during the holiday season, I love giving familiar recipes a seasonal twist. Adding cranberries is an easy way to do just that. Their bright, tart flavor balances the sweetness of the apples and gives the filling a beautiful pop of color.

This apple and cranberry pie recipe also includes raisins soaked in apple cider. The raisins plump as they soak, while the cider reinforces the apple flavor without overpowering the rest of the filling.

Love apple pie? You might also like this rustic Granny Smith apple pie with cheddar cheese crust.

Ingredients you will need

My apple and cranberry pie recipe has everything I want in a fall dessert—a flaky crust, tender apples, tart cranberries, warm cinnamon, and just enough sweetness to bring everything together. To make this recipe, you will need:

• Pie crust: You’ll need two 9-inch pie crusts. One forms the bottom of the pie, while the second is cut into strips for the lattice topping. Homemade pie crust works beautifully, but refrigerated pie dough is a convenient shortcut.
• Apples: Fuji apples are sweet, crisp, and sturdy enough to hold their shape during baking. When choosing the best apples for pie, look for varieties that won’t completely break down in the oven. If you prefer tart apples, Granny Smiths are an excellent option. You can also use a combination of Fuji and Granny Smith apples for a filling with a balance of sweet and tart flavors.
• Fresh or frozen cranberries: Cranberries give this apple and cranberry pie its signature tart flavor and gorgeous color. You can use fresh or frozen berries, and frozen cranberries don’t need to be thawed first.
• Raisins: Raisins add little pockets of concentrated sweetness throughout the filling. Before assembling the pie, they’re soaked in apple cider at room temperature so they soften and plump.
• Apple cider: Apple cider adds another layer of apple flavor while the raisins soak. Apple juice can be substituted if that’s what you have on hand.
• Sugar: Granulated sugar sweetens the filling and helps tame the tartness of the cranberries. A little additional sugar is combined with cinnamon and sprinkled over the crust before baking. I prefer granulated sugar here rather than light brown sugar because it keeps the fruit flavors bright and doesn’t add a molasses note to the filling.
• Cornstarch: As the fruit releases juice during baking, cornstarch thickens those juices and helps the filling set once the pie cools.
• Lemon: Fresh lemon juice keeps the sliced apples from browning and adds acidity to balance the sweetness. Lemon zest adds a subtle citrus flavor.
• Cinnamon: A little ground cinnamon adds warmth to the fruit filling without overwhelming the apples and cranberries. More cinnamon is combined with sugar for the topping.
• Egg and milk or cream: Whisking an egg with milk or heavy cream creates an egg wash that helps the lattice crust develop a glossy, golden-brown finish.

Looking for more ways to use cranberries? Check out white chocolate cranberry bread pudding, cranberry spiced apple cider, and bourbon cranberry sauce.

How to make cranberry apple pie

Step 1: Peel six medium baking apples and cut them into ¼-inch apple slices. Place the slices in a large mixing bowl and toss them with one tablespoon of lemon juice.

Step 2: Combine ½ cup raisins with two tablespoons apple cider in a small bowl. Let the raisins stand at room temperature for 20 minutes.

Step 3: Add ¾ cup cranberries and ¼ cup granulated sugar to a food processor. Pulse a few times until the cranberries are coarsely chopped. You don’t want to completely purée the berries. Small pieces of cranberry distributed throughout the apple mixture give the filling both flavor and color.

Step 4: Add the cranberry mixture to the apples along with one tablespoon cornstarch, two teaspoons lemon zest, ½ teaspoon cinnamon, the remaining ½ cup sugar, and the soaked raisins. Include any apple cider remaining in the bowl. Stir until everything is evenly coated, then let the filling stand for 15 minutes.

Step 5: Preheat the oven to 400°F and position a rack in the bottom third of the oven. Roll one crust on a lightly floured surface until it’s approximately ⅛-inch thick. Carefully transfer it to a 9-inch pie dish. Trim the pastry, leaving about ½ inch extending beyond the edge of the pie plate.

Step 6: Spoon the apple mixture into the prepared crust, spreading the fruit into an even layer.

Step 7: Roll out the second pie crust until it’s about ⅛-inch thick. Cut the pastry into ½- to ¾-inch-wide strips and weave them over the filling to create a lattice. Trim the strips to match the bottom crust, then seal and crimp the edges.

Step 8:  Whisk one large egg with one tablespoon milk or heavy whipping cream. Brush the egg wash lightly over the lattice and crust edges. Combine two teaspoons granulated sugar with ⅛ teaspoon cinnamon and sprinkle the mixture evenly over the top.

Step 9:  Place the pie in the oven and bake at 400°F for 25 minutes. Reduce the temperature to 325°F and continue baking for another 40–45 minutes. 

Step 10: Transfer the baked pie to a wire rack and let it cool for at least two hours before slicing. Cooling gives the fruit juices and cornstarch time to set, so you’ll get neat slices instead of runny filling.

How to make a lattice pie crust

A lattice pie crust gives this cranberry apple pie a beautiful, bakery-style finish while allowing steam to escape as the filling bakes. It may look complicated, but creating that pretty woven pattern is easier than you think!

1. Roll out the dough. On a lightly floured surface, roll the second pie crust into a circle about ⅛-inch thick.
2. Cut the strips. Using a pizza cutter, pastry wheel, or sharp knife, cut the dough into strips about ½ to ¾ inch wide.
3. Arrange the first layer. Lay half the strips vertically across the pie filling, spacing them evenly apart.
4. Start weaving. Fold back every other vertical strip halfway. Lay one horizontal strip across the center of the pie, then unfold the vertical strips over it.
5. Continue the pattern. Fold back the alternating vertical strips and lay another horizontal strip across the filling. Repeat, working toward the edges of the pie, then weave the remaining half.
6. Seal the edges. Trim the excess dough, leaving about a ½-inch overhang. Press the lattice strips into the bottom crust and crimp the edges to seal.
7. Chill before baking. Refrigerate the assembled pie for 15–20 minutes to help the lattice hold its shape. Brush with egg wash, sprinkle with cinnamon sugar, and bake as directed.

Tip: If the dough becomes too soft or sticky while you’re working, refrigerate it for 10–15 minutes before continuing. Cold dough is easier to handle and less likely to tear or stretch.

For more detailed instructions and step-by-step photos, check out my How to Make a Lattice Pie Crust tutorial.

Cranberry apple pie frequently asked questions