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+ servings

Apple Cranberry Pie

Buttery, flaky pie crust with spiced apples, tart cranberries, and creamy vanilla ice cream. This is the perfect holiday dessert!

Recipe from Two Peas & Their Pod

5 from 4 votes


For the pie crust:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter cut into cubes
  • 1/2 cup cold buttermilk
  • 1-2 tablespoons cold water
  • 1 large egg beaten with 1 tablespoon water for egg wash
  • Turbinado sugar optional

For the filling:

  • 4 large apples  cored, peeled, and sliced (about 6-7 cups)
  • Juice of 1/2 lemon
  • 1 1/2 cups cranberries fresh or frozen
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons  orange zest
  • 1 teaspoon vanilla extract


  • First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
  • Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
  • Put the apple slices in a large bowl and drizzle with fresh lemon juice. Toss to coat the apples. This will keep the apples from browning. Add the cranberries, sugar, flour, cinnamon, orange zest, and vanilla extract. Stir until combined.
  • Preheat oven to 400°F.
  • Remove one disk of pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and set aside. Fill pie with apple cranberry filling. Place the pie in the fridge while you roll out the second disk of dough. Roll our the dough and use a pastry wheel, pizza cutter, or sharp knife to cut the pie dough into strips, about 1-2 inches wide. Carefully weave the pie dough strips over and under one another. Press the edges of the dough strips into the bottom pie crust edges to seal. Trim off the excess dough and pinch the edges using your fingers to create a pretty edge. You can also use a fork to seal the edges. Using a pastry brush, lightly brush crust and edges with egg wash. Sprinkle pie with turbinado sugar, if using.
  • Place pie on a large baking sheet and bake for 45 minutes, or until crust is golden brown. I place a pie crust shield to protect the edges from getting too brown at about 25 minutes. If you don't have a pie shield, you can use aluminum foil if the crust is getting too brown. When the pie is done baking, remove from oven and cool for one hour before serving. Cut into slices and serve.
  • Note-if you don't want to do the lattice top, you can cover the filling with the 12-inch pie dough circle.  Trim and crimp the edges and make sure you cut slits in the top of the pie. You can make the pie dough in advance. Store wrapped pie dough in the refrigerator for up to 5 days or in the freezer for up to 3 months.