Cherry Cranberry Pie

Dessert

Dec 16

This cheerful holiday pie brings together crisp apples and bright, tangy cranberries for a flavor combo that feels instantly festive. With a sparkling lattice top and a cozy, just-baked aroma, it’s the kind of dessert that makes the whole kitchen feel lively. And with our special guest chef from Pampered Chef in the mix, we’ll have even more fun bringing it to life together.

Cranberry Apple Pie

Servings: 8

Prep Time: 40 minutes (plus chill time)

Cook Time: 55–60 minutes

Total Time: About 4.5 hours including cooling

Print the Recipe

Ingredients:

For the Dough:
- Pie Crust Mix
- 1 cup cold unsalted butter (2 sticks), cubed
- 1⁄4 cup ice cold water
For the Filling:
- 1 1/4 cups (300 mL) sugar
- 3 tbsp (45 mL) cornstarch
- 1 tsp Korintje Cinnamon
- 3 lbs red baking apples, such as Braeburn (4–5 apples), peeled and cored
- 1 pkg (12 oz) fresh or frozen whole cranberries
For Assembly:
- 1 egg, beaten
- Whipped cream for topping

Instructions:

Make the Dough: Add pie crust mix and cubed butter to the Deluxe Stand Mixer. Mix 2½ minutes, add ice water, and mix another 2½ minutes until dough resembles cookie dough. Divide into 2 discs, wrap, and chill at least 30 minutes or overnight.
Prepare the Filling: In a Small Batter Bowl, combine sugar, cornstarch, and cinnamon. Slice apples using the Rapid-Prep Mandoline; coarsely chop cranberries with the Food Chopper.
Cook the Filling: In a 10" Stainless Steel Skillet, combine cranberries and sugar mixture. Bring to a boil over medium-high heat, stirring often. Stir in apples, return to boil, reduce heat, and cook 5 minutes, stirring frequently.
Prepare the Bottom Crust: On a floured surface, roll out one dough disc into a 12" circle. Transfer to a Stone Pie Plate and trim the edges. Add the filling.
Make the Lattice Crust: Roll remaining dough into logs and press into a Silicone Pie Crust Mold. Trim, flip, and release to make 13 strips.
Weave the Lattice: Lay 5 strips vertically over the pie. Weave horizontal strips to create a lattice pattern. Add 3 more strips around the edge. Chill the pie for 15–30 minutes. Preheat oven to 400°F (200°C).
Bake: Brush crust with beaten egg. Bake 55–60 minutes, tenting edges halfway through. Cool for at least 3 hours. Serve with whipped cream.