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Cranberry Apple Pie

Linda Egeto | September 7, 2016

Adding cranberries to this apple pie transforms a classic fall dessert into a special Thanksgiving treat.

Prep Time
2 hours
Cook Time
45 minutes
Cranberry Apple Pie


  • 1 tablespoon butter
  • ½ teaspoon grated orange zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 pounds Granny Smith or other tart apples, peeled, cored, and thinly sliced
  • 1 ½ cups frozen cranberries
  • 1 cup sugar (more or less, depending on the apple sweetness)
  • 5-6 tablespoons coarsely chopped pecans
  • 3-4 tablespoons all-purpose flour
Pie Crust (makes one double pie crust)
  • 4 cups all-purpose flour
  • 2 cups cake flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup cold lard or vegetable shortening
  • 1 cup (2 sticks) cold, unsalted butter, cut in ½ inch pieces
  • 2 teaspoons white vinegar
  • 1 cup ice water


Pie Crust
  1. Process both flours, sugar, and salt in a food processor until combined. Add lard or vegetable shortening and pulse until mixture resembles coarse cornmeal, 5-6 times. Add butter and pulse 5-6 times, until lumps are pea-sized. Place in a bowl, cover with plastic wrap, and chill 1-2 hours.
  2. Remove mixture from refrigerator. Gently toss mixture with a fork. Add the vinegar, then the water, one tablespoon at a time; mix just until dry ingredients are moistened and the dough comes together and forms a ball. Gently gather dough into 2 disks and wrap in plastic wrap. Chill 1-2 hours.
  3. On a floured surface, using a floured rolling pin, roll 1 dough disk to ⅛ inch thickness, about 11 inches wide. Gently press dough into a 10.25 Inch Skillet, allowing excess pastry to hang over edges. (Do not stretch dough or it will shrink during baking.)
Pie Filling
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Melt the butter in a 10.25 Inch Skillet over medium heat. Add the orange zest, cinnamon, and nutmeg; mix well with a wooden spoon. Add the apples and cranberries, stirring to combine. 
  3. Combine sugar, pecans, and flour; add to apple mixture, stirring to combine. Spoon apple mixture in pie crust, packing tightly and mounding to center. Roll out remaining disk to ⅛-inch thickness and gently place over filling; fold edges under and crisp, sealing to bottom of crust. Place pie on a jelly-roll pan. Cut 4 or 5 slits in top of pie for steam to escape.
  4. Bake at 425 degrees Fahrenheit for 15  minutes; reduce oven temperature to 350 degrees Fahrenheit and bake until crust is golden, 45-55 minutes. Transfer to a wire rack and cool ½ to 2 hours before serving. 
Cranberry Apple Pie
dutch oven sketch
dutch oven sketch
Contributed By: Linda Egeto
Linda Egeto is a Registered Nurse in Murfreesboro, Tennessee and a contributor to The Lodge Cast Iron Cookbook


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