Cranberry-Almond Apple Pie is a festive twist on the classic apple pie, filled with tart cranberries, sweet apples, and a hint of almond flavor. The result is a pie that’s both fragrant and full of texture — the perfect dessert for holiday gatherings or cozy winter nights. The buttery crust and nutty almond topping make each bite warm, crisp, and satisfying.
Ingredients
For the Filling:
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5 large apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp)
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1 cup fresh or frozen cranberries
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¾ cup granulated sugar
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2 tablespoons all-purpose flour
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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1 tablespoon lemon juice
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1 teaspoon almond extract
For the Crust:
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1 package (2 sheets) refrigerated pie crusts, or homemade equivalent
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1 egg, lightly beaten (for egg wash)
For the Almond Topping:
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¼ cup sliced almonds
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2 tablespoons brown sugar
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1 tablespoon melted butter
Cooking Time
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Prep time: 25 minutes
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Bake time: 50 minutes
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Total time: 1 hour 15 minutes
Serving
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Serves 8
Instructions
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Preheat the Oven:
Set oven to 375°F (190°C). -
Prepare the Filling:
In a large bowl, combine sliced apples, cranberries, sugar, flour, cinnamon, nutmeg, lemon juice, and almond extract. Toss until the fruit is evenly coated. -
Prepare the Crust:
Roll out one pie crust and fit it into a 9-inch pie dish. Trim excess edges. -
Add the Filling:
Spoon the apple-cranberry mixture into the crust, mounding slightly in the center. -
Top and Seal:
Place the second crust over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape. Brush with the beaten egg. -
Add Almond Topping:
In a small bowl, mix sliced almonds, brown sugar, and melted butter. Sprinkle over the top crust for a nutty crunch. -
Bake:
Bake for 45–50 minutes until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil. -
Cool and Serve:
Let the pie cool for at least 30 minutes before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Nutrition (per slice)
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Calories: 340
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Fat: 15g
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Carbohydrates: 49g
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Protein: 4g
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Sugar: 30g
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Fiber: 4g
Tips
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Use a mix of tart and sweet apples for a balanced flavor.
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To prevent a soggy bottom, you can blind-bake the bottom crust for 10 minutes before adding the filling.
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For extra shine, sprinkle the crust with coarse sugar before baking.
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The pie keeps well in the fridge for up to 3 days — reheat slices in the oven for a freshly baked texture.
Sweet, tart, and nutty, Cranberry-Almond Apple Pie brings together comforting holiday flavors in a dessert that’s both rustic and elegant.
