Apple Cinnamon Cranberry Pie

This pie brings together two of the great American baking flavors (apple and cranberry) in a single double-crust beauty, the kind of holiday-table pie that earns its place between the turkey and the pumpkin. The cranberries balance the sweet apples with their characteristic tartness, and a teaspoon of cinnamon ties everything together without overpowering the fruit.

The criss-cross petal design on top is the hidden showstopper. Cutting four 4-inch slashes in a criss-cross pattern, then peeling back the center points to create 8 rough petals, gives the pie a more decorative finish than a basic vented top crust without requiring lattice-weaving skills. The slashes also provide proper steam escape, preventing the bottom from going soggy.

The two-temperature bake is the secret to a properly done two-crust pie. The blast of high heat sets the crust quickly and starts the bottom browning, then the lower heat cooks the fruit fully without burning the edges.

Pro Tips

• Use firm baking apples like Granny Smith, Honeycrisp, or Braeburn, soft apples turn to mush during the long bake
• Frozen cranberries work as well as fresh, no need to thaw before adding to the filling
• The corn syrup is the binding agent, it gives the filling its glossy, jammy quality once cooled
• Brush the milk-and-sugar wash on AFTER cutting the petal design, the wash gives the petals their golden brown contrast
• Cool completely (3 to 4 hours minimum) before slicing, warm pie cuts into a gloppy mess

Variations

• Add ½ teaspoon of cardamom or ¼ teaspoon of nutmeg alongside the cinnamon for a more complex spice profile
• Stir 1 tablespoon of orange zest into the filling for a citrus brightness against the cranberry tartness
• Top the unbaked pie with a sprinkling of coarse sparkling sugar for extra sparkle and crunch