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Cranberry Apple Pie with Lattice Crust pinterest

The Perfect Cranberry Apple Pie with Lattice Crust

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.
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Prep Time 45 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 425 kcal

Equipment

  • 9-inch Pie Dish
  • Baking Sheet
  • Pastry Cutter
  • Rolling Pin
  • Wire Rack

Ingredients
  

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup unsalted butter cold, cubed (2 sticks)
  • 6-8 tbsp ice water

Filling

  • 5 cups apples thinly sliced (about 5-6 medium apples, mix of Granny Smith and Honeycrisp)
  • 2 cups cranberries fresh or frozen
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 tsp vanilla extract
  • 2 tbsp butter cut into small pieces

Topping

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

Instructions
 

  • In a large bowl, whisk together flour, sugar, and salt.
  • 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.
  • Gradually add ice water, 1 tablespoon at a time, stirring with a fork until the dough begins to come together.
  • 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.
  • In a large bowl, combine sliced apples and cranberries.
  • In a separate bowl, mix together granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, allspice, and vanilla extract.
  • Pour the sugar mixture over the fruits and toss until evenly coated. Let stand for 15 minutes to allow juices to develop.
  • On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about ⅛-inch thick.
  • Carefully transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim the edges, leaving a 1-inch overhang.
  • 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.
  • Pour the fruit filling into the prepared bottom crust, spreading evenly. Dot the top with small pieces of butter.
  • Arrange half of the dough strips in parallel rows across the pie, spacing them evenly.
  • Fold back every other strip halfway, then place a new strip perpendicular to them. Unfold the folded strips over the new strip.
  • Fold back the alternate strips and place another perpendicular strip. Continue this weaving process until the lattice is complete.
  • 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.
  • Preheat oven to 425°F (220°C) and place a baking sheet on the lower rack.
  • Brush the lattice and edges with beaten egg and sprinkle with turbinado sugar.
  • Place the pie on the preheated baking sheet and bake for 20 minutes.
  • 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.
  • If the edges start to brown too quickly, cover them with aluminum foil or a pie shield.
  • Allow the pie to cool completely on a wire rack for at least 3 hours before slicing to let the filling set.

Notes

For a picture-perfect lattice, chill the assembled pie for 15 minutes before baking. This helps the lattice maintain its shape during baking.
Freeze your butter for 15 minutes before cutting it into the flour for the flakiest crust possible.
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.
Place a sheet of aluminum foil on the rack below the pie to catch any potential drips and save yourself oven cleaning time later!

Nutrition

Calories: 425kcalCarbohydrates: 58gProtein: 4gFat: 21gSaturated Fat: 13gCholesterol: 65mgSodium: 310mgFiber: 4gSugar: 28g
Keyword Apple Pie, Cranberry Pie, Lattice Crust, Holiday Dessert, Thanksgiving
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