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.

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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.

Adding Crumble to a Fresh French Apple Cranberry Pie Filling.

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.

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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.

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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

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French Apple Cranberry Pie

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
This classic French Apple Cranberry Pie is a homemade pie crust filled with apples and cranberries, topped with a cinnamon sugar crumble topping.

Ingredients

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
  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I have an apple-cranberry-date pie that I make and love. Any real reason to pre-bake the pie crust? If I did this with my own crust, it seems I could just bake it with the filling….

  2. Your pie is beautiful! But I hear you… I struggle with pies. The crusts!! So hard not to burn or undercook and then I have no idea if the fillings are ever done! Haha. This one is gorgeous and I love the flavors. That topping!!! It’s incredible.

  3. The French make everything so darn classy. I am not an expert pie maker either, but this one looks worth a shot!

  4. Wow, we have a lot in common. I love anything French and as much of a good baker as I am, my pies normally have something wrong with them too! I tend to be more hard on myself. This year for Thanksgiving I made this very pie but made it as a tart. I peeled the apples ahead of time and squeezed some lemon juice on them. I put way too much juice on them and the pie turned out sour. I need to make a pie in July to get in more practice for the holidays. We have more in common. I am a home school mom and a Christian! I think you home school. sorry if I am wrong. Have a blessed. day!

    1. Great to ‘meet’ you Cindy!!! So cool that we have some things in common! Any change you live by my and dislike laundry as much as I do but love coffee breaks? 🙂

      1. I live in California where it is illegal to where jean jumpers. Everyone always thinks home school moms wear jean jumpers. 😉 I find folding laundry therapeutic because it is one of very few things I can control and make tidy in my life. I bake as a hobby and it is therapeutic too. My break comes on Fridays when my boys go to a home school co-op. That is when I get my coffee iced and decaf. Not official in the coffee drinkers club I am guessing.~

  5. Oh, boy, do I love apple desserts! And when no top crust is involved, I have a wee bit more confidence that it will look as good as I know this one tastes! That slice packed with apples is calling my name…

  6. I love everything about this! The crust, the filling, even the props in the background! What a gorgeous post 🙂

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