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

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4.8 from 99 reviews

This Easy Cranberry Apple Pie is a perfect Thanksgiving dessert featuring a homemade all-butter pie crust filled with thinly sliced sweet apples, fresh cranberries, cinnamon, and vanilla. The pie is topped with a beautiful lattice crust and baked to golden perfection, offering a delightful balance of tart and sweet flavors with a buttery flaky crust.

Ingredients

Pie Crust

  • 1 recipe Homemade All-Butter Pie Crust (chilled)

Filling

  • 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

Topping

  • 1 large egg (for egg wash)
  • 2 tbsp large granulated sugar (for garnish)

Instructions

  1. Preparing the Pie Crust: Divide the cold pie dough into thirds—reserve two-thirds for the bottom crust and one-third for the lattice top. Roll out the larger portion into a circle slightly larger than your 9-inch pie pan. Carefully transfer it and fit into the pan, then prick the bottom with a fork to prevent bubbling during baking.
  2. Making the Pie Filling: Preheat oven to 350°F. Peel, core, and thinly slice the apples about 1/6-inch thick. In a large bowl, combine the sliced apples with fresh cranberries, sugar, flour, cornstarch, sea salt, cinnamon, vanilla extract, and cubed butter. Toss gently until all fruit is coated and no dry flour remains.
  3. Assembling the Pie Filling: Transfer the apple-cranberry mixture into the prepared pie crust, mounding the filling high as it will settle while baking.
  4. Creating the Lattice Top: Roll out the reserved dough portion into a long rectangle, then cut into 6 to 7 long strips. Lay half the strips lengthwise over the filling spaced about an inch apart. Fold back every other strip and place a perpendicular strip, then unfold strips over the new one to weave a lattice pattern. Press edges of the strips together with the bottom crust to form a thick rim and crimp edges with a fork, pie press, or fingers for a decorative finish.
  5. Applying Egg Wash and Sugar: Beat the egg and gently brush it over the lattice top with a pastry brush. Sprinkle the large granulated sugar evenly over the crust for added sweetness and crunch.
  6. Baking the Pie: Bake in the preheated 350°F oven for 1 hour and 15 minutes. After 25 minutes, place a pie crust protector around the edges to prevent over-browning. Once baking is complete, remove from oven and cool on a wire rack for 1 to 2 hours to allow the filling to thicken.
  7. Serving: Slice the pie using a sharp serrated knife to preserve the crust integrity. Serve warm, optionally paired with vanilla ice cream or whipped cream for the perfect holiday dessert.

Notes

  • Use firm and sweet apples like Honeycrisp or Fuji for best texture and flavor.
  • Thin apple slices ensure even cooking and soft filling.
  • Chill the pie crust dough well before rolling to prevent shrinkage.
  • Using a pie crust protector helps avoid burnt edges during long baking.
  • The lattice top allows steam to escape and gives an appealing look.
  • Let the pie cool sufficiently to ensure the filling sets well before slicing.

Find it online: https://recipepact.com/easy-cranberry-apple-pie-with-all-butter-crust-and-lattice-topping-recipe/