Spiced Cranberry Apple Pie Filling
This cranberry apple pie filling needs just one bowl and a handful of simple ingredients. Tart, sweet and perfect for Thanksgiving.
Apple pie is a classic for a reason, but sometimes it needs a little shake-up. Enter cranberries, and warm winter spices!
A handful of tart, bright red cranberries tossed in with the apples turns a regular apple pie into something that looks and tastes like it belongs on a holiday table! The cranberries burst as the pie bakes, cutting through the sweetness and turning the whole filling this gorgeous ruby color.
The filling comes together in one bowl with a short list of ingredients you probably already have! Just toss, pile it into a crust, and get it in the oven.
Ingredient Substitutions
The best recipe is one you have the ingredients for! I have several substitution options for this apple cranberry pie filling below:
- Apples: A mix is best. I like something firm and tart, like Granny Smith, with something sweeter like Honeycrisp, Braeburn or Pink Lady. Skip Red Delicious and McIntosh. They are too soft and watery and turn into applesauce!
- Cranberries: Fresh or frozen cranberries work. There’s no need to thaw frozen berries. Dried cranberries are not a great substitution here, because they don’t release any juice.
- Sugar: Light brown sugar gives a deeper, caramel flavor if you want to swap some or all of the granulated sugar. I don’t like subbing maple syrup or honey for this one.
- Thickener: Cornstarch is best, but tapioca starch works as a 1:1 sub. Flour works in a pinch but double the amount, and know that it will make the filling a bit cloudy.
- Citrus: No orange? Lemon juice and zest work fine! And yes, it’s fine to use bottled juice.
- Spices: Pumpkin pie spice or apple pie spice can stand in for individual spices if that’s what’s in your cabinet.
Serving Suggestions
Obviously, this makes a wonderful pie for the fall and winter months! I recommend serving your Cranberry Apple Pie warm, with a scoop of vanilla iced cream or whipped cream. A drizzle of caramel sauce is also welcome!
If you’d rather skip the crust, just pour the filling into a greased baking dish, top with a simple oat crumble like in this Blueberry Crisp recipe, and bake!
Storing and Make-Ahead Tips
Refrigerator: Let the filling cool completely, then store it in an airtight container for up to 4 days.
Freezer: Freeze in a Ziploc bag laid flat, or in a freezer safe container for up to 3 months. Thaw overnight in the fridge before serving.
This pie can be made ahead of time. Make it the weekend before Thanksgiving and store in the fridge!
Spiced Cranberry Apple Pie Filling
Ingredients
- 4 apples, peeled, sliced or cubed (SEE NOTES)
- 2 cups cranberries, frozen or fresh
- 1 cup sugar
- 2.5 tablespoons cornstarch
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 3 tablespoons orange juice
- zest of 1 orange, optional
Instructions
- To a large bowl, add prepared apples and cranberries. Add orange juice to fruit and toss to combine.
- Add sugar and orange zest, toss to coat the fruit.
- In a separate small bowl, add spices and cornstarch. Whisk to combine.
- Add cornstarch mixture to the fruit, gently toss to coat.
- Add pie filling to prepared pie plate with crust. Top with second crust if desired.
- Bake at 325 degrees Fahrenheit for roughly one hour, or until the pie filling is bubbly and thickened, and the crust is browned.
