Food/ Holidays

Apple Cranberry Pie — the best of Autumn

Yep, it’s that time, my favorite season of the year… autumn! Colored leaves (yes, we even have those in Los Angeles), cooler temperatures, cashmere sweaters, and delicious cozy food. Autumn is pie season, too.

Autumn in Paris — Jardin du Luxembourg

Today I share a crowd favorite, Cranberry Apple Pie. I found it in a magazine a zillion years ago, and it has become a holiday staple. This one is adapted from Ocean Spray’s recipe. It’s tangy and tasty, and a departure from that too-sweet traditional apple pie.

The top crust is cut using a pie crust lattice stencil/cutter that was given to me as a gift. It’s SO easy to use, and nets ridiculously impressive-looking results. But if you don’t have one of these, standard pie practice can also be used — full crust with knife-cut vents, lattice, braids, you do you!

Apple Cranberry Pie

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Prep Time: 25 minutes Cooking Time: 50 minutes Total Time: 1 hour, 15 minutes

Adapted from the Ocean Spray Cranberry company's official recipe, this is a tart, tasty and so satisfyingly autumn pie.


  • Pastry:
  • 1 cup (2 sticks) cold butter, cut into chunks
  • 2 ¼ cups flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • ¼ cup plain vodka, mixed in with
  • ¼ cup cold water
  • Pie Filling:
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup flour
  • 1 tsp. cinnamon
  • 4-5 cups granny smith (or other tart apple) apples, peeled and sliced
  • 2 cups whole cranberries
  • Zest from one orange (optional)
  • 2 tablespoons butter



Prepare crusts: In a food processor with blade attachment, combine flour, sugar and salt. While pulsing processor, add butter, one piece at a time, to flour mixture. Continue adding butter pieces until all are added, and the mixture looks dry, and, as they say, like small peas. With the food processor running, slowly add the cold water/vodka mixture to the flour/butter mixture. The dough will begin to come together, and when it forms a ball, stop the processor. It’s okay if a little of the flour is not incorporated. Turn out the dough ball onto a floured board, knead just a few turns to finish combining any flour, then separate into two equal parts. Roll each part into a 10” round. Place one round into the pie plate, finish the edges, trimming any excess, and place in the refrigerator.


Prepare filling: Combine sugars, cinnamon and flour in a large bowl. Add pared sliced apples and cranberries, and orange zest, if using, mix to combine. Pour fruit into prepared pastry, top with dabs of butter. Cover with top crust, seal edges, cut vents in crust. (Or cover with lattice, or use your own stencil.)


Bake at 425° oven from 45-55 minutes, until crust is golden brown and contents are bubbling.


You *can* use store-bought pie crusts, but truly, homemade is SOO much better! Using vodka in the pie crust is optional, I do think it improves the texture of the crust.

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