This classic French Apple-Cranberry Pie is a homemade pie crust filled with apples and cranberries, topped with a cinnamon sugar crumble topping. It is definitely a pie you will want to show off! My Cranberry Pie is another favorite served during the holidays.
French Apple Cranberry Pie
This pie is the perfect combination of tart and sweet, made with both cranberries and apples. It’s not too tart from the cranberries meaning the apples get to shine in flavor as well! It is the perfect blend of a Fall Apple Pie merging into the holiday season that is loaded with Cranberry pies and desserts.
Crust: You only need one pie crust for this recipe. You could use a store-bought crust or make my no-fail homemade pie crust. If you make my homemade pie crust, you will have two pie crusts. Since this recipe only uses the bottom crust, save the other half for another delicious dessert like my Perfect Pumpkin Pie.
Apples: I love to use Granny Smith apples in baked goods because they hold their shape well. You could also try Braeburn or Honeycrisp apples as well.
Cranberries: Go ahead and use fresh or frozen cranberries in this pie.
Topping: The topping is a simple crumble topping that is made with just four ingredients.
Why Blind Bake the Crust?
You may have noticed in the recipe that the crust needs to be partially baked before adding the filling. This is blind baking. Be sure to dock the crust (poke holes in it) before blind baking it for 6-7 minutes. The reason behind this is to prevent the bottom crust from getting soggy and for more even baking. Don’t forget to reduce the oven temperature after removing the crust (and before baking the pie).
How to Serve French Apple Cranberry Pie
A piece of this pie is delicious on its own. However, you can never go wrong with adding toppings. Try a piece with a dollop of whipped cream or a scoop of my homemade no-churn vanilla ice cream.
How to Store
This pie is delicious when served warm, but also yummy after it has cooled a bit. If you have any leftover pie, store it in the refrigerator, covered, for up to 5 days.
Can I Freeze Apple Cranberry Pie?
Sure! After baking the pie, let it cool completely. Then, wrap the pie tightly with plastic wrap, and place in a large freezer bag or air-tight container. If stored properly, the pie will last up to 6 months in the freezer.
More Holiday Pies
French Apple Cranberry Pie
- 1 9-inch unbaked pie crust, store-bought or homemade
- 4 medium Granny Smith apples, peeled, cored, and sliced to ¼-inch thickness
- 2 cups cranberries, fresh or frozen
- 1 teaspoon vanilla
- ½ cup (100 g) granulated sugar
- ¼ cup (31 g) all-purpose flour
- ¼ cup (50 g) brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) brown sugar, packed
- ¼ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and cubed
- Preheat the oven to 450°F. Place the pie crust in a 9-inch glass pie pan. Cinch the edge of your pie crust with a fork or create your desired shape.
- Dock the crust (poke holes in the crust with a fork). Bake for 6-7 minutes, or until the crust is just starting to turn golden.
- Remove the partially baked crust from the oven and set aside as you make the filling and topping.
- Reduce the oven temperature to 350°F.
- In a large bowl, gently mix apples, cranberries, and vanilla. Set aside.
- In a separate bowl, whisk together the sugar, flour, brown sugar, cinnamon, and nutmeg.
- Add the dry ingredients to the fruit mixture, tossing to gently coat.
- Pour the filling mixture onto the partially baked crust. Set aside to make the crumble topping.
- In a small bowl, whisk together the flour, brown sugar, and cinnamon until combined.
- Add the cubed butter to the flour mixture. Using your hands or a fork, mix the butter into the flour mixture until the butter pieces are pea-sized or smaller.
- Sprinkle the crumble topping evenly over the filling.
- Bake for 50-55 minutes, or until the apples are tender, and the crust and topping are golden brown. If the edges of the pie crust are browning too quickly, cover it with aluminum foil. (I had to cover the crust in the final five minutes of baking time.)
- Serve warm with whipped cream or ice cream.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I have this dream that one day I’ll move to Paris, eat croissants and drink coffee at a café every day, and learn how to bake macarons. And speak French like a true Parisian. But first… I need to save up money for a plane ticket. 😉 In the meantime, I’d love a slice of your pie! I’m not too big on pie baking either (for the same crust reasons, so most of mine are crustless), but I can never resist apple pie. Pinned!
Do you blind bake the pie crust before adding the filling to it? Looks delicious! I have never baked the crust before adding the filling and then baking again for 45 minutes.
Love to see your recipes
I’m in North Wales, don’t understand what the c means as in4 c peeled apple . Thanks