Name: Easy Cranberry Apple Pie with All-Butter Crust and Lattice Topping Recipe
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 3 h
Cuisine: American
Ingredients: 1 recipe Homemade All-Butter Pie Crust (chilled); 8 medium firm & sweet apples; 1 1/2 cups fresh cranberries; 3/4 cup white granulated sugar; 1/4 cup unsalted butter, cubed into small pieces; 1/4 cup all-purpose flour; 2 tbsp cornstarch; 2 tsp ground cinnamon; 2 tsp vanilla extract; 1/2 tsp sea salt; 1 large egg (for egg wash); 2 tbsp large granulated sugar (for garnish)

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There’s something truly magical about the first bite of this Easy Cranberry Apple Pie with All-Butter Crust and Lattice Topping Recipe. I still remember the time I baked this for a family gathering—a classic fall afternoon filled with laughter and the warm, inviting aroma of cinnamon and fresh apples filling the kitchen. The tart cranberries balancing the sweetness of the apples, layered under that flaky buttery crust, made it an instant favorite with everyone around the table. It’s one of those recipes that feels like a hug in dessert form, perfect for those cozy moments when you want both comfort and celebration.

What makes this pie stand out is how the all-butter crust comes together so tender yet crisp, creating the perfect vehicle for the spiced fruit filling. The lattice topping isn’t just pretty—it adds a lovely texture contrast and lets the vibrant reds and golds peek through, making the pie as delightful to look at as it is to eat. The filling is packed with thinly sliced crisp apples and fresh cranberries, tossed with cinnamon and a hint of vanilla, which makes for a wonderful balance of flavors. Plus, the aroma while it’s baking? Absolutely irresistible.

Don’t worry if you’re new to pie-making—this Easy Cranberry Apple Pie with All-Butter Crust and Lattice Topping Recipe breaks down all the steps in a way that’s approachable and enjoyable. I’ll guide you through every detail, from rolling the dough without it sticking, to weaving that signature lattice crust, so you’ll feel confident baking a showstopping pie with ease. Let’s get started!

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Why This Recipe Shines

Flavor Harmony: The tartness of fresh cranberries perfectly balances the sweet, spiced apple filling for a well-rounded bite every time.
Easy Assembly: Step-by-step instructions make creating the lattice top approachable, even if it’s your first pie crust adventure.
Texture Play: Flaky all-butter crust contrasts beautifully with the tender apples and juicy cranberry filling.
Showstopper Finish: The golden lattice crust sprinkled with coarse sugar adds visual appeal and a delightful crunch.

A slice of apple pie sits on a white plate with a gold rim, placed on a coarse brown cloth on a white marbled surface. The pie slice shows many thin layers of soft, light brown cooked apple pieces stacked together with a shiny, slightly golden lattice crust on top that has a grainy sugar texture. Around the plate are small bright red cranberries, and in the background, there is a white pie dish containing the rest of the pie with the same lattice crust design, slightly browned edges, and visible apple filling. A few fresh red apples and extra cranberries are placed behind the pie dish. Photo taken with an iphone --ar 1:1 --v 7

Ingredients You’ll Be Working With

Before diving in, make sure to measure your ingredients carefully — accuracy here ensures your crust turns out flaky and your filling well-balanced. The full list with exact amounts is in the recipe card at the bottom for easy reference while you bake.

All-butter pie crust: The star for tender, flaky texture; use chilled for easy handling.
Firm sweet apples: Choose crisp varieties like Honeycrisp or Fuji for the perfect bite.
Fresh cranberries: Tart and vibrant, bringing a lovely contrast in flavor.
White granulated sugar: Sweetens the filling evenly without overpowering.
Unsalted butter: Adds richness to the filling; use cubed to melt evenly during baking.
All-purpose flour: Thickens the filling and helps absorb extra juices.
Cornstarch: Provides extra thickening power for a luscious, not runny, pie filling.
Ground cinnamon: Warm spice that complements apples beautifully.
Vanilla extract: Deepens flavor and adds a subtle sweetness.
Sea salt: Balances sweetness and enhances all other flavors.
Large egg: For egg wash that creates a glossy, golden crust.
Large granulated sugar: Sprinkled on top for a sweet, sparkly finish and slight crunch.

If you don’t have fresh cranberries on hand, frozen work just fine—just thaw and drain them well before adding to the filling. You can substitute brown sugar for white to add a deeper caramel note, but stick with white granulated sugar for that classic bright flavor.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Rolling pin: For evenly rolling out your all-butter pie dough without cracking.
9-inch pie pan: Standard size ensures your pie bakes evenly and fits the lattice perfectly.
Mixing bowls: Large bowl for tossing fruit; smaller bowl for egg wash.
Sharp knife or mandoline slicer: To slice apples thinly and uniformly for even cooking.
Pastry brush: Essential for applying egg wash to create that glossy crust finish.
Fork or pie crimper: For sealing the crust edges neatly, preventing filling leaks.
Wire rack: To cool your pie evenly after baking and keep crust crisp.

How to Make Easy Cranberry Apple Pie with All-Butter Crust and Lattice Topping Recipe

Ready to bake? Start by prepping your pie crust and filling ingredients. Remember, working with chilled dough makes rolling easier, and slicing apples evenly cooks the filling beautifully. Follow these steps closely — I promise it’s straightforward!

Prepare the pie crust: Divide your chilled all-butter pie crust dough into thirds—reserve two-thirds for the base and one-third for the lattice topping. Roll out the larger portion on a floured surface until it’s a bit larger than your 9-inch pie pan. Carefully transfer it to the pan and press it gently into the edges. Poke the bottom all over with a fork to prevent soggy bubbles during baking.
Make the filling: Preheat your oven to 350°F. Peel, core, and slice your apples thinly—about 1/6 inch thick works best to cook through evenly. In a large bowl, toss sliced apples with fresh cranberries, sugar, flour, cornstarch, cinnamon, vanilla extract, sea salt, and cubed butter. Mix well until all the fruit is coated and glistening.
Assemble the filling: Pile the apple and cranberry mixture into the prepared pie crust, mounding slightly in the center. The fruit will settle as the pie bakes, so don’t worry about making it flat.
Roll and cut lattice strips: Roll out the remaining dough into a long rectangle on your floured surface. Use a sharp knife to cut 6 to 7 strips about 1 inch wide. Lay half the strips lengthwise across the pie, spaced evenly.
Weave the lattice top: Pull back alternating strips halfway and lay one strip of dough perpendicular to them. Fold the strips back over the new strip. Repeat this pattern with all strips to create the classic woven lattice. This technique not only looks beautiful but allows steam to escape for an even bake.
Seal and crimp edges: Press the strips and bottom crust together around the rim to seal. Then crimp with a fork, pie crimper, or your fingers for a neat finish that stops juices from leaking out during baking.
Egg wash and sugar sprinkle: Beat the large egg and gently brush it over the lattice crust. Sprinkle large granulated sugar on top for sparkle and a slight crunch.
Bake your pie: Place the pie in the preheated oven. After 25 minutes, add a pie crust shield or aluminum foil around the edges to prevent them from burning. Continue baking for a total of 1 hour and 15 minutes. The crust should be golden brown and the filling bubbling.
Cool before serving: Let the pie cool on a wire rack for 1 to 2 hours. This resting time helps the filling set perfectly so your slices hold firm and the flavors meld beautifully.

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Kitchen Wisdom

Tip 1: Keep your pie dough chilled until you’re ready to roll, especially when working in warm kitchens—it makes handling so much easier.
Tip 2: Use a mandoline slicer if you have one for perfectly thin, uniform apple slices that bake evenly every time.
Tip 3: Don’t skip the lattice topping—it not only looks stunning but helps the filling evaporate excess moisture while baking.
Tip 4: Let the pie cool fully before slicing to avoid a runny filling that doesn’t hold shape.

How to Serve

A round white pie dish holds a golden brown lattice apple pie with crimped edges. The pie has a visible slice removed, showing about seven layers of thinly sliced apples with a soft, light brown texture mixed with bright red cranberries. The top crust is shiny with sugar crystals, and pieces of red cranberries peek through the lattice. A white plate with a gold rim sits behind the pie, holding the removed slice with the same layered apple and cranberry filling, and a gold fork rests on the plate. In the background, three red apples and loose cranberries are placed around a white bowl filled with more cranberries. The scene is set on a white marbled surface with a blue and white checkered cloth under the pie, and a small knife is placed near the pie dish. Photo taken with an iphone --ar 1:1 --v 7

Flavor Boosters

Want to elevate the flavor once your pie is ready to serve? Warm slices drizzled with a homemade caramel sauce or a scoop of creamy vanilla ice cream instantly transform this pie into an indulgent treat. A dollop of lightly whipped cinnamon-spiked cream works wonders too. For a festive touch, sprinkle a little grated nutmeg or a dash of ground clove over the top just before serving.

Perfect Pairings

This Easy Cranberry Apple Pie with All-Butter Crust and Lattice Topping Recipe pairs beautifully with spiced cider or a warm cup of chai tea, enhancing the autumnal spice notes. For a more decadent pairing, a glass of ice-cold cream or dessert wine like a sweet Riesling complements the tart-sweet filling perfectly.

Presentation Touches

Serve slices on pretty dessert plates with a small garnish of fresh cranberries or a sprig of mint for color contrast. If serving at a gathering, consider cutting pie slices slightly smaller to let guests try more than one dessert. You can also wrap a leftover slice in parchment and twine as a thoughtful homemade gift.

Variations & Easy Swaps

Use gluten-free flour blends for the crust and thickener if gluten sensitivity is a concern.
Swap cranberries for tart cherries or dried cranberries rehydrated for a different fruit profile.
Add a tablespoon of fresh orange zest to the filling for a bright citrus lift.
Use coconut oil in the crust instead of butter for a subtle coconut flavor and dairy-free option.
Sprinkle chopped toasted pecans or walnuts over the filling before adding the lattice for a nutty crunch.

Make-Ahead, Storage & Reheating

Make the pie crust dough ahead and keep tightly wrapped in the fridge for up to 3 days or freeze for 2 months.
Assemble the pie and cover it with plastic wrap; refrigerate for up to 24 hours before baking.
Store leftover pie covered loosely at room temperature for 1–2 days; transfer to the fridge if longer.
Reheat slices gently in a 350°F oven for 10–15 minutes to refresh the crust and warm the filling.

FAQs

Can I use frozen cranberries? Yes! Thaw and drain them well before mixing into the filling to avoid extra moisture.
How do I prevent a soggy bottom crust? Poking holes in the bottom crust and pre-chilling the dough helps; baking at the right temperature also ensures crispness.
What if my lattice strips break while weaving? Use a little water or egg wash as “glue” to gently press and patch broken edges together.
How thin should I slice the apples? About 1/6 of an inch thick for even baking without mushiness.
Can I make this pie gluten-free? Absolutely; just substitute a gluten-free all-purpose flour blend for the crust and filling thickener.