Easy Cranberry Apple Pie

Tart, jammy, and glowing red, this cranberry apple pie is built for the holiday table. Fresh cranberries bring a bracing tartness that plays against sweet, tender apples, with orange juice and warm pumpkin pie spice tying the two together.

The smart move here is cooking the filling on the stovetop before it ever sees the oven. As the cranberries simmer with sugar and cornstarch, they pop and break down into a thick, glossy compote that’s already set.

That means no soupy slices and no guessing whether the middle thickened, the usual gamble with a raw fruit pie.

Spoon the cooled filling into your pie crust and bake until golden. It comes together quickly, and the tart-sweet balance makes a refreshing change from all the all-apple and pumpkin pies crowding the dessert table.

Pro Tips

• Cook the filling until the cranberries burst and it thickens visibly. That’s what keeps the pie from running.
• Let the cooked filling cool a bit before filling the crust so it doesn’t sog out the pastry.
• Taste and adjust the sugar, since cranberries vary in tartness and some batches need a touch more.
• Use a firm, tart apple like Granny Smith so it holds up against the cranberries.

Variations

• Add a handful of chopped walnuts or pecans to the filling for crunch.
• Stir in orange zest along with the juice for a stronger citrus note.
• Top with a lattice crust or a streusel instead of a full top crust.