Apple-Cranberry Pie


Cut your pie dough into squares for a fun top crust that’s way easier than weaving a lattice.

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8 – 10 serving(s)

Total Time:
2 hrs 15 mins


  • 4 tbsp.

    granulated sugar, divided, plus 1 tbsp. for topping

  • 1 tbsp.

    all-purpose flour, plus more for dusting

  • 1 tbsp.


  • 1 tsp.

    ground cinnamon

  • 1 tsp.

    freshly grated nutmeg

  • 1/3 c.

    packed light brown sugar

  • 1 tbsp.

    lemon juice

  • 1/2 tsp.

    kosher salt

  • 2 3/4 lb.

    apples (we recommend sweeter varieties like Pink Lady, Honeycrisp, and/or Braeburn) 

  • 2 tbsp.

    unsalted butter

  • 1 1/2 c.

    fresh or frozen cranberries

  • 2

    Best Ever Pie Dough 

    batches Best Ever Pie Dough

  • 1

    large egg, beaten


Soggy Bottom Fix: An undercooked pie base is a bane for every baker. Avoid it: Brush beaten egg white on the bottom and sides of the crust during the last few minutes of blind baking. This helps prevent liquidy fillings from soaking into the crust.

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