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.
Ingredients
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
Ingredients
- 1 9-inch unbaked pie crust, store-bought or homemade
Filling
- 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
Topping
- 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
Instructions
Crust
- 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.
Filling
- 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.
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.
Amanda, I don’t think this pie is overly browned at all!!! It looks perfect! and those apple layers in the pie. . oh my gawd!!! delicious. . and yes, I will happily take a slice and be transported to Paris with you. . we can eat pie and baguettes all afternoon! 😛
Now THAT would be amazing!!!
I just threw a pie in the garbage last week, and it didn’t even require any baking and I still messed it up!! I’d still eat yours for sure!!
1. I am SO sorry!!! 2. It is terrible that not I don’t feel so bad that I am the only one??? 🙂
Oooh la la! (That’s about all the French I know.) 😉
This looks beautiful, Amanda! And I would totally eat a slice even if it’s a little toastier than you intended. Looks great to me!
You are too kind! 🙂
This is a very sophisticated pie 🙂
Ha ha, thanks. 😉
I like for my edges to be a little crunchy. So naturally your pie looks amazing to me!
Then we would be a match made in heaven. 🙂
Holy moly this is one gorgeous pie!!! Say what? I need this!!
You make me smile. 🙂
I have never had apple-cranberry pie before, but the combination sounds amazing!
I was in the same boat… now that I have tried it I love it! 🙂
Apples and cranberries sound so good together. I think your pie looks amazing, and I’m so glad you didn’t trash it! Unfortunately I had to throw a whole pie out last week…my own stupid mistake though! LOL!
Ugh… isn’t that the worst?!?
What beautiful photos and what a beautiful pie! Yum!
I make a french coconut pie and have no idea why there’s french in the title. I just eat it and love it and don’t analyze. PIE is my life – love this one!!