Baking · Cooking

Sky-High Cranberry Apple Pie

How was everyone’s Thanksgiving?

Chris and I spent Thanksgiving day at my grandma’s house, and we had quite the feast! All of us brought various dishes, and ended up with tons of leftovers. We had so much fun with my family!!

Stay tuned for more of our Thanksgiving recipes! 

My little sister begged me to bring my apple/cranberry pie, and, of course, I baked one and brought it over. I first made this recipe a handful of years back, and it’s been a family favorite ever since.

With the added cranberries, this pie has a tartness that is unique to apple pie, and is a wonderful addition to the traditional, all-American taste.

What made this pie better than normal, however, was the crust! Instead of following the original recipe for the pie crust, I used my grandma’s pie crust recipe, which is the flakiest and tastiest crust I’ve ever had!

Perfect Pie Crust

Makes enough dough for two pies. 


  • 4 cups flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 3/4 cup Crisco
  • 1 tablespoon vinegar
  • 1 egg
  • 1/2 cup cold water


    1. Mix flour, sugar, salt, and Crisco in a large mixing bowl with a pastry blender.
    2. In a smaller bowl, mix vinegar, the egg, and water. Add to the dry ingredients.
    3. Continue mixing with the pastry blender, being careful not to overmix.
    4. Form into a ball and refrigerate for 15 minutes.
    5. Roll out dough and place into a pie dish.

Sky-High Cranberry Apple Pie

Recipe from Martha Stewart.


  • 5 pounds heirloom baking apples
  • 3/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • Salt
  • 1 1/2 cups fresh or thawed cranberries
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 2 tablespoons cold, unsalted butter, cut into pieces

For the egg wash:

  • 1 large egg yolk, lightly beaten
  • 2 tablespoons heavy cream


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Peel and core apples. Cut each into 1/2- to 1-inch-thick wedges, and transfer to a bowl. Toss in cranberries, granulated sugar, flour, lemon juice, cinnamon, and 1/2 teaspoon salt.
  3. Transfer filling to bottom crust; dot with butter. Cover with top crust. Fold edges under; crimp. Cut eight 2 1/2-inch vents into dough to let steam escape. Freeze until firm, about 30 minutes.
  4. Gently brush top crust with egg wash; sprinkle with sanding sugar. Bake pie set on a rimmed baking sheet for 15 minutes. Reduce oven temperature to 375 degrees. Bake until crust is golden and juices are bubbling, 1 hour 20 minutes more. (Tent with foil if crust is browning too quickly.) Let pie cool completely in plate set on a wire rack. Pie can be stored at room temperature for up to 3 days.

It will seem like you have WAY too many apples, but keep going! That’s what gives this pie the “sky-high” proportions. 

I wanted to try a more fun, fancy crust for our Thanksgiving pie this year. I decided to braid the top crust. Before you think I’m crazy, let me tell you how easy this was! I rolled out three ropes with the dough, pushing the ends together to make them stick. I was then able to braid the dough exactly like braiding hair, as long as I sprinkled flour on the ropes every now and then to prevent them from sticking together too much.

Here was the pie before it went into the oven:



This pie turned out so pretty, and I really impressed myself! I’m planning on trying out more complex pie crusts in the future!

*If you’re curious about my adorable pie dish, it’s Pioneer Woman! You can find it here.

2 thoughts on “Sky-High Cranberry Apple Pie

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