Cranberry Apple Pie with Lattice Crust

The Perfect Cranberry Apple Pie with Lattice Crust

Did you know that apple pie has been an American favorite since the 1700s, but only 17% of home bakers attempt the stunning lattice crust design? This Cranberry Apple Pie with Lattice Crust combines the classic comfort of traditional apple pie with the bright, tangy pop of cranberries for a show-stopping holiday dessert. The beautiful woven lattice top isn’t just for looks—it allows the perfect amount of steam to escape while baking, creating that ideal balance of juicy filling and flaky crust that makes this Cranberry Apple Pie with Lattice Crust truly exceptional.

Ingredients for Cranberry Apple Pie with Lattice Crust

For the Pie Crust:

• 2½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed (2 sticks)
• 6-8 tablespoons ice water

For the Filling:

• 5 cups thinly sliced apples (about 5-6 medium apples, preferably a mix of Granny Smith and Honeycrisp)
• 2 cups fresh or frozen cranberries
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 1 teaspoon vanilla extract
• 2 tablespoons butter, cut into small pieces

For the Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (or additional granulated sugar)

Substitution Options:

• For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour
• Frozen cranberries work just as well as fresh when they’re not in season
• For a vegan option, use plant-based butter and brush with plant milk instead of egg wash
• If you prefer less tartness, reduce cranberries to 1 cup and add an extra cup of apples

Timing for Cranberry Apple Pie with Lattice Crust

• Prep Time: 45 minutes (includes making and chilling dough)
• Cook Time: 55-60 minutes
• Total Time: 1 hour 45 minutes (30% of which is hands-off chilling and baking time)

Step-by-Step Instructions for Cranberry Apple Pie with Lattice Crust

Step 1: Prepare the Pie Dough

1. In a large bowl, whisk together flour, sugar, and salt.
2. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
3. Gradually add ice water, 1 tablespoon at a time, stirring with a fork until the dough begins to come together.
4. Divide the dough into two equal portions, shape into disks, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.

Pro Tip: Freeze your butter for 15 minutes before cutting it into the flour for the flakiest crust possible. The cold butter creates steam pockets while baking, resulting in those beautiful, crisp layers.

Step 2: Prepare the Filling

1. In a large bowl, combine sliced apples and cranberries.
2. In a separate bowl, mix together granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, allspice, and vanilla extract.
3. Pour the sugar mixture over the fruits and toss until evenly coated. Let stand for 15 minutes to allow juices to develop.

Pro Tip: Slice your apples to a uniform thickness (about ¼ inch) to ensure they cook evenly. If using frozen cranberries, do not thaw them first—add them frozen to prevent excess moisture.

Step 3: Roll Out the Crust and Prepare Lattice

1. On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about ⅛-inch thick.
2. Carefully transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim the edges, leaving a 1-inch overhang.
3. Roll out the second disk to the same thickness and use a pizza cutter or knife to cut into 10-12 strips of even width (about ¾-inch wide) for the lattice.

Pro Tip: Keep the dough you’re not working with in the refrigerator until needed. Working with cold dough prevents stretching and shrinking during baking.

Step 4: Assemble the Pie

1. Pour the fruit filling into the prepared bottom crust, spreading evenly. Dot the top with small pieces of butter.
2. Arrange half of the dough strips in parallel rows across the pie, spacing them evenly.
3. Fold back every other strip halfway, then place a new strip perpendicular to them. Unfold the folded strips over the new strip.
4. Fold back the alternate strips and place another perpendicular strip. Continue this weaving process until the lattice is complete.
5. Trim excess dough from the strips and fold the overhang from the bottom crust over the edges of the lattice strips. Crimp or flute the edges as desired.

Pro Tip: For a picture-perfect lattice, chill the assembled pie for 15 minutes before baking. This helps the lattice maintain its shape during baking.

Step 5: Bake the Pie

1. Preheat oven to 425°F (220°C) and place a baking sheet on the lower rack.
2. Brush the lattice and edges with beaten egg and sprinkle with turbinado sugar.
3. Place the pie on the preheated baking sheet and bake for 20 minutes.
4. Reduce the oven temperature to 375°F (190°C) and continue baking for 35-40 minutes more, until the crust is golden brown and the filling is bubbling through the lattice.
5. If the edges start to brown too quickly, cover them with aluminum foil or a pie shield.
6. Allow the pie to cool completely on a wire rack for at least 3 hours before slicing to let the filling set.

Pro Tip: Place a sheet of aluminum foil on the rack below the pie to catch any potential drips and save yourself oven cleaning time later!

Nutritional Information for Cranberry Apple Pie with Lattice Crust

Per Slice (1/8 of pie):

• Calories: 425
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 65mg
• Sodium: 310mg
• Total Carbohydrates: 58g
• Dietary Fiber: 4g
• Sugars: 28g
• Protein: 4g

Healthier Alternatives for Cranberry Apple Pie with Lattice Crust

• Reduce the sugar to ½ cup and add 2 tablespoons of maple syrup for natural sweetness
• Use whole wheat pastry flour for half of the all-purpose flour to increase fiber content
• Replace half the butter with cold coconut oil for a different fat profile
• For a lower-carb option, create a top crust using a granola crumble instead of the lattice
• Increase the ratio of apples to cranberries if you’re looking to reduce the overall sugar content

Serving Suggestions for Cranberry Apple Pie with Lattice Crust

• Serve warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream
• Pair with a slice of sharp cheddar cheese for a traditional New England-style serving
• Drizzle with homemade caramel sauce for an extra decadent dessert
• For breakfast (we won’t tell!), warm a slice and serve with Greek yogurt
• Create a dessert board with small slices of pie, cheese, nuts, and fruit for an elegant holiday presentation

Common Mistakes to Avoid for Cranberry Apple Pie with Lattice Crust

1. Overworking the dough: According to pastry experts, overworking pie dough can increase gluten development by up to 30%, resulting in a tough crust. Handle the dough just enough to bring it together.

2. Using warm ingredients: Butter should be cold—room temperature butter creates a greasy, not flaky, crust.

3. Skipping the rest time: Studies show that allowing the filled pie to rest for 15-20 minutes before baking helps prevent a soggy bottom crust.

4. Cutting the pie too soon: Waiting at least 3 hours before cutting allows the filling to properly set. Otherwise, you’ll have a runny filling that doesn’t hold its shape.

5. Uneven lattice strips: Take time to measure your strips for the most professional-looking presentation.

Storing Tips for Cranberry Apple Pie with Lattice Crust

• Counter Storage: The pie can be stored at room temperature for up to 2 days, loosely covered with foil.
• Refrigeration: For longer storage (up to 5 days), refrigerate the pie. Allow it to come to room temperature before serving, or warm individual slices in a 300°F oven for 10 minutes.
• Freezing: This pie freezes beautifully! Wrap the completely cooled pie tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Make-Ahead Options: The pie dough can be made up to 3 days in advance and kept refrigerated, or frozen for up to a month.

Conclusion for Cranberry Apple Pie with Lattice Crust

This Cranberry Apple Pie with Lattice Crust is more than just a dessert—it’s a centerpiece that brings together the comforting warmth of apple pie with the festive zing of cranberries. The beautiful lattice top elevates it from everyday to extraordinary, making it perfect for holidays or special gatherings. Whether you’re an experienced baker or trying a lattice for the first time, this recipe offers clear guidance for creating a pie that’s sure to impress. The combination of sweet apples and tart cranberries creates a perfectly balanced flavor profile that keeps people coming back for seconds. Why not make this your signature holiday dessert this year?

FAQs for Cranberry Apple Pie with Lattice Crust

Q: What are the best apple varieties to use in this pie?
A: A mix of firm, tart apples (like Granny Smith) and sweeter varieties (like Honeycrisp or Gala) creates the best flavor balance. Avoid softer varieties like McIntosh which break down too much during baking.

Q: Can I use dried cranberries instead of fresh?
A: Yes, but you’ll need to rehydrate them first. Soak 1½ cups of dried cranberries in hot water for 15 minutes, then drain well before using. The flavor will be slightly different but still delicious.

Q: How do I prevent a soggy bottom crust?
A: Bake your pie on a preheated baking sheet or pizza stone, which helps conduct heat to the bottom crust. Additionally, the cornstarch in the filling helps thicken the juices from the fruits.

Q: Can I make this pie without a lattice top?
A: Absolutely! You can use a full top crust with decorative vents, a crumble topping, or even cookie cutter shapes arranged on top for a different decorative effect.

Q: How do I know when my pie is done baking?
A: Look for these three signs: the crust should be golden brown, the filling should be visibly bubbling through the lattice (especially in the center), and if you insert a knife into the center, the apples should feel tender.