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This apple cranberry pie is easy enough for a beginner! Canned apple pie filling and whole cranberry sauce make this festive pie remarkably easy to prepare and bake. Refrigerated pie pastry sheets are another great convenience, but feel free to make a homemade crust for the pie.
It’s the perfect option for busy holiday prep or last-minute gatherings. The cranberries add a tart contrast to the sweet apples, and a sprinkle of sparkling sugar on top makes it look bakery-worthy.
What You’ll Like About This Dish
Quick and easy. Made with pantry staples and premade crust—no peeling apples or mixing dough!
Festive flavor. The combination of sweet apples and tart cranberries is perfect for fall and winter.
Beginner-friendly. No special tools or techniques required—great for novice bakers or kids.
Ingredient Notes
- Refrigerated pie crusts: Easy and convenient. Or use your favorite homemade crust if you prefer.
- Apple pie filling: Use canned filling for speed and consistency.
- Cranberry sauce: Whole berry cranberry sauce adds tartness and texture.
- Brown sugar: Enhances the depth of flavor in the filling.
- Cinnamon: Adds warm spice—perfect with apples and cranberries.
- Vanilla: Rounds out the sweetness with a mellow note.
- Cornstarch: Thickens the filling slightly to prevent sogginess.
- Egg wash: A mix of egg and milk creates a shiny, golden crust.
- Sparkling sugar (optional): For a decorative and lightly crunchy topping.
Steps to Make Semi-Homemade Apple Cranberry Pie
- Preheat oven and fit one sheet of pie pastry into a 9-inch pie plate.
- In a bowl, mix apple pie filling, cranberry sauce, brown sugar, cinnamon, vanilla, and cornstarch.
- Pour the mixture into the prepared crust and smooth the top.
- Add the top crust, crimp the edges, and cut vents to release steam.
- Brush with egg wash and sprinkle with sparkling sugar, if using.
- Bake at 425°F for 20 minutes. Shield the edge and continue baking 15 to 25 minutes more, until golden.
- Cool at room temperature for at least 2 hours before slicing.
Tips for a Better Pie
- Use a pie shield or foil to prevent overbrowning the crust edges after the first 20 minutes.
- Don’t skip the cooling time—it allows the filling to set for clean slices.
- Add 1/4 teaspoon of orange zest to the filling for a citrusy touch.
- Serve with whipped cream, ice cream, or warm caramel sauce for extra indulgence.
Recipe Variations
- From-scratch crust. Use your favorite homemade pie crust instead of store-bought.
- Lattice top. Cut the top crust into strips for a woven lattice finish.
- Nutty topping. Sprinkle chopped walnuts or pecans over the filling before adding the top crust.
- Spiced twist. Add 1/4 teaspoon ground cloves or allspice for a holiday feel.
- Extra tart. Stir in a few fresh cranberries with the filling for more punch.
Serving Suggestions
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
- Add caramel drizzle or cinnamon-spiced whipped cream for extra flair.
- Pair with hot cider or coffee for a cozy dessert.
- Include on your Thanksgiving or Christmas dessert table.
- Pack leftovers for a sweet next-day treat.
How to Store
Room temperature: Store a cooled pie, covered, at room temperature for up to 2 days.
Refrigerate: For longer storage, cover tightly or place in a pie keeper and refrigerate for up to 5 days.
To Reheat: Warm individual slices in the microwave or reheat the whole pie in a 300°F oven until heated through.
Semi-Homemade Apple Cranberry Pie
Ingredients
- 1 package refrigerated pie pastry, (2 crusts)
- 2 (21-ounce) cans apple pie filling
- ¼ cup packed brown sugar
- ½ tsp ground cinnamon
- 1 tsp vanilla
- 1 tsp cornstarch
- 1 cup whole cranberry sauce
Egg Wash and Optional Topping
- 1 large egg
- 1 tablespoon milk
- Sparkling or demerara sugar (optional)
Recommended Equipment
Instructions
- Heat the oven to 425°F.
- Fit one sheet of pie pastry into a 9-inch pie plate.½ package refrigerated pie pastry
- In a bowl, combine the pie filling, brown sugar, cinnamon, vanilla, cornstarch, and cranberry sauce until well blended.2 (21-ounce) cans apple pie filling | 1/4 cup packed brown sugar | 1/2 tsp ground cinnamon | 1 tsp vanilla | 1 tsp cornstarch | 1 cup whole cranberry sauce
- Pour the filling into the crust.
- Fit the second crust over the filling, crimp the edge, and cut a few vents in the top.½ package refrigerated pie pastry
- Whisk the egg with 1 tablespoon of milk until well blended and brush lightly over the top crust.1 large egg | 1 tablespoon milk
- If desired, sprinkle with demerara or sparkling sugar.Sparkling or demerara sugar (optional)
- Bake for 20 minutes, then protect the edge with a pie shield or foil. Continue baking for 15 to 25 minutes longer, or until the crust is golden brown and the filling is bubbling through the vents.
- Let the pie cool at room temperature for at least 2 hours before slicing and serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
