Cranberry-Apple Pie with a Rye Crust
Prep time
Cook time
Total time
A wonderfully seasonal pie with fresh cranberries and juicy apples, all wrapped up in a beautiful rye crust.
Serves: 10-12 slices
For the Crust:
  • 1⅓ cups rye flour
  • 1⅓ cups all purpose flour
  • ½ teaspoon salt
  • 1 cup unsalted butter, cold and cut into cubes
  • 8 tablespoons ice water
  • 1 teaspoon apple cider vinegar
  • 1 egg, lightly beaten
  • raw sugar, for sprinkling
For the Filling:
  • 2 apples, cored, sliced, and cubed
  • 2 cups cranberries
  • ½ cup white granulated sugar
  • ½ cup brown sugar
  • 1 tablespoon vanilla powder or extract
  • ¾ teaspoon ground cinnamon
  • zest of ½ an orange zest
  • ½ teaspoon kosher salt
  • 5 tablespoons tapioca flour (you can sub out cornstarch if you don't have tapioca flour)
  1. First, make your crust. Note that it is best to let your pie crust rest for at least one hour before you bake with it (you can also let it rest for as long as overnight). You have been warned. Anyway, whisk together your flours and salt, then use your fingers or a pastry cutter to cut the butter into the flour until pea-sized crumbs form and the dough will clump together when pressed. Add in your ice water and cider vinegar and mix with a wooden spoon until a dough forms.
  2. Gather the dough into a large ball, divide it in half, and wrap each half in plastic wrap, pressing each ball into a flat disc. Place in the fridge and let chill for at least an hour, or as long as overnight.
  3. When you're nearly ready to bake, in a medium-sized pot, combine your cubed apples, cranberries, sugars, vanilla, cinnamon, orange zest, and salt. Whisk and cook over medium-high heat, until the sugars have dissolved. Add in the tapioca flour and whisk to combine, then lower the heat to medium and cook until thickened and bubbling, about 5 minutes. Set aside to cool for 15 minutes or so.
  4. Preheat your oven to 400 degrees F. When ready, roll out one disc of pie dough on a lightly floured surface. When the dough has been rolled out to at least a bit larger than your pie dish, gently fold it in half and lift it up and into your dish, then unfold it. Do not crimp the edges yet, but instead, gently pat the dough down around the insides of the dish so that it's flush with the sides.
  5. Scoop your filling into your dish and set aside. Roll out your other half of dough, and either place it directly on top, or cut the dough into 2-inch strips for a lattice top. Whichever you decide to do, crimp the bottom and top layer of pie crust together by folding the dough under, towards the pie dish (this will hide any jagged edges). Brush the crust with your beaten egg and sprinkle with raw sugar.
  6. Place the pie on a baking sheet lined with parchment paper (to protect against any drips) and bake for 45-55 minutes, until the pie is golden brown and bubbling. Let cool completely, for at least two hours, before slicing and serving. This will keep well, at room temperature and covered, for up to 3 days (I made this pie a day ahead and kept it covered at room temp before it was sliced, but you should refrigerate it after it's been sliced).
Adapted From
Recipe by The Crepes of Wrath at