I love a good apple pie, it is quintessential American, but how about mixing it up by making this Apple Cranberry Pie with Walnuts? It is sweet, tart, and a little crunchy with the walnuts. It is also topped with a walnut crumb topping for ease and deliciousness!
What Makes This Apple Pie So Good?
Well, it's apple and it's a classic. But this pie is made even better with the addition of seasonal fresh cranberries. The walnuts are added as they are the best nut that goes with apples!
Pies can feel intimidating, especially a pie like an apple pie that shrinks so much during baking. I like to use a crumb topping that will fall with the apples as they bake. The pie looks perfect no matter what!
It is a crowd-pleaser. Everyone loves a good apple pie! This is a pie that is always a hit when I serve it. I know it will be in your house as well.
How To Make
Start with the pie crust. I like to use a homemade partial wheat crust that is flaky and delicious. I have a post written all about this amazing crust. It will need to be made ahead of time and chilled, so keep that in mind. If you don't want to make it, buy one! No judgement here.
Once it is chilled and ready to go, roll it out to fit your pie pan. Then crimp the edges. Move this to the fridge to chill while you work on the rest.
Next, start on the apple filling. Combine the ingredients for the filling in a large bowl and mix to combine. Transfer to the pie shell. Just know I like to fill my pies, so be ready for that!
Top with your butter pats and move it to the fridge while we prep the topping.
Next up is that delicious buttery crumb topping. Mix all ingredients together then spread over the pie filling.
Move to the oven and bake until it is a golden brown on top and the apples are tender.
That is it and the pie is done! Take a well-deserved break. We serve our pie just like it is, or topped with vanilla ice cream or whipped cream. The hubs insist vanilla ice cream is the only way to eat apple pie.
Make sure, as noted above, that if you made homemade pie dough that you give it time to chill before using. This helps prevent shrinkage, which you do not want!
There is always so much debate about the best apples for apple pie. I like to use a blend of granny smith and fuji for mine. It is a blend I have used for so long and it has worked, so I am sticking with it.
When you are baking your pie if the top starts to brown too much, create a tinfoil tent and cover the pie gently. Cut a piece of tinfoil that is about 12 inches by 24 inches. Crease it in the middle to form a tent, and gently set it over the pie.
To check the apples for doneness I poke the middle gently with a fork. You do not want to bake until the apples are mushy, just tender. Otherwise, it is more like applesauce cake!
I recommend using fresh cranberries instead of frozen as they bake better.
Cornstarch is what I used to thicken my pie, but you can also use tapioca pearls if you like as well. You can also use flour too, but I like cornstarch the best out of those 3.
It is best to let the pie cool before cutting it. I mean, if you can't resist, then go for it, but if you can, let it cool.
FAQ Apple Cranberry Pie
You can and I recommend it! I like to use a blend of granny smith and gala. The only apples I do not recommend are red delicious and golden delicious I know some people love these, but I don't think they do well for pie.
This pie holds well in the fridge for at least 7 days! You can leave it at room temp the first day or 2, but I like my pie chilled.
You can! I love the crumb topping which is why I recommend it.
More Pie Recipes
Apple Cranberry Pie With Walnuts
- Pie pan
- Rolling Pin
- 1 recipe pie dough I included my recipe in the post, or you can buy one.
- 8 cups apples, peeled, cored and sliced I like a mix of granny smith and gala
- 1 cup cranberries
- ½ cup granulated
- ⅓ cup cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅔ cup walnuts
- 3 tablespoons butter, chilled cut in chunks
- ½ cup whole wheat pastry flour
- ½ cup oats
- 6 tablespoons melted butter
- ½ cup brown sugar I prefer a dark brown here.
- ½ cup walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch ground cloves
- Start by rolling our pie dough out on a lightly floured surface. You will want to roll it several inches bigger than your pie pan, this will give you the overhang you need to crimp the edges.
- Place the pie dough in the pan, gently pressing to get it in. Then curl the edges under and crimp the edges, you can see in my video how I do this.
- Move the prepared pie crust to the fridge to chill while you are making the filling and crumb topping. Preheat the oven to 350 degrees.
- Combine all ingredients in a bowl for the crumb topping. Mix well to combine. Set this aside.
- Add your apples, cranberries, walnuts, sugar, cornstarch, cinnamon, and salt to a large bowl, With a rubber spatula, gently mix to combine.
- Add the apple mixture to your prepared pie crust. This will be full, so stack it on. Next cover the top with the crumb topping. Yes, I know, it is full! Press the crumb topping to hold it in place.
- Move to the oven. Bake for 35 minutes. If the top is getting too dark, you can make a tin foil tent to prevent too much browning. Place carefully on top.
- After 45 minutes, insert a fork into the apples in the middle of the pie. They should be tender, but not mushy. The pie should take anywhere from 50 minutes to an hour and 10 minutes to bake.
- When it is finished baking, remove it from the oven and allow it to cool slightly before cutting. I like to let mine cool all the way before serving, but that is up to you!
- Now, sit back and enjoy. You deserve it!