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Apple Cranberry Pie with lattice crust and snowflake pastry cutouts.

Apple Cranberry Pie

Apple Cranberry Pie with flaky lattice crust and filling drenched in caramel-like sauce. Perfect for the weekends or holidays.
Prep Time: 30 minutes
Cook Time: 1 hour
Resting Time: 30 minutes
Total Time: 2 hours
Course: Dessert
Cuisine: American, Western
Keyword: apple cranberry pie, apple pie, cranberry pie
Servings: 8
Calories: 562kcal
Author: Linda Ooi



  • cups all-purpose flour (375g)
  • 2 sticks unsalted butter (1 cup/226g)
  • 1 tsp salt
  • 1 tsp sugar
  • 8 to 10 tbsp cold water




  • In a large bowl, combine all-purpose flour and salt. With a pastry blender or two butter knives, cut in butter/shortening until flour resembles coarse breadcrumbs.
  • Stir in cold water 1 tablespoon at a time and knead lightly until dough comes together. It is okay if there is still some loose flour. Do not overwork dough.
  • Divide dough into 2, one about 5/8 and the other 3/8 of the total amount of dough. Form each portion into a ball. Wrap in plastic and allow dough to rest in the fridge for 30 minutes.


  • Peel, core, and thinly slice all apples. Place sliced apples in a large bowl. Sprinkle dried cranberries on the top. Set aside.
  • Melt butter in a large saucepan. Stir in all-purpose flour and cook for 2 minutes.
  • Add ground cinnamon, ground nutmeg, ground cloves, brown sugar, and apple juice. Bring to a boil. Reduce heat and allow it to simmer until mixture is thick and bubbly, about 4 to 5 minutes.
  • Remove and pour over sliced apples and dried cranberries. Mix with a spatula until apples and cranberries are evenly coated with the sauce.

Putting it together

  • Roll out the larger dough ball on a lightly floured surface into a circle about 12 inches in diameter.
  • Gently transfer dough by wrapping it round the rolling pin and unrolling it onto an 8-inch (20cm) pie plate. Line pie plate with the dough and trim pastry to ½ inch beyond pie plate.
  • Spoon prepared filling on the pastry lined pie plate.
  • Roll out the remaining dough ball. Cut pastry into ¾-inch (2 cm) strips.
  • Weave strips over filling to form the lattice crust. Press end of strips onto the edge of pie plate. Trim off excess pastry and crimp the edge with a fork.
  • If desired, cut out snowflakes from the dough trimmings using a cookie cutter.
  • Brush lattice crust with egg wash. Arrange snowflake cutouts on lattice crust decoratively. Brush egg wash on each of the snowflake cutouts.
  • Bake in a 350˚F (180°C) oven for 60 minutes or until crust is golden brown and filling is bubbly. Remove from oven and allow pie to cool slightly before serving.


Calories: 562kcal
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