Five Spice Cranberry Apple Pie
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This Five Spice Cranberry Apple Pie will take your holiday apple pie to the next level. Filled with apples, cranberries, comforting spices, and topped with a crumb topping and a sweet glaze. This pie will be the talk of the table!
If you're looking for more apple pie recipes, check out some of my faves like my Vanilla Bean Apple Pie, Apple Berry Pie, or my Caramel Apple Pie.
Table of Contents
Why You'll Love This Recipe
Holiday Pie: Thanksgiving is upon us, and Christmas is right afterwards. So I’m sharing an easy holiday apple pie recipe that you can make for Thanksgiving or Christmas! This Five Spice Cranberry Apple Pie has all the holiday vibes.
Perfectly Spiced: This is the best spiced apple pie recipe that I’ve made, and I have quite a few on my site already including my Cardamom Apple Pie which is one of my faves. But this Five Spice Cranberry Apple Pie really takes the cake! I use Chinese Five Spice in this pie, and I love baking with Chinese Five Spice around the holidays. It really just makes baked goods taste like the holidays, that’s the best way to describe it! And it makes the best spiced apple pie recipe! I have so many other recipes using this spice, such as my Spiced Cranberry Snack Cake and Blueberry Babka Coffee Cake if you are a fan of this spice!
Easy AF: This easy holiday apple pie recipe starts out with my flaky all butter pie crust. The filling is made up of Braeburn Apples, cranberries, cane sugar, light brown sugar, cinnamon, and Chinese five spice (which is my secret ingredient!). It has a crumb topping, making this a really easy pie as you don't have to get a perfect looking crust or lattice. This easy holiday apple pie will be a hit at your table!
So, spice up your Thanksgiving pie this year and make the best spiced apple pie recipe. And if you don’t make it for Thanksgiving then this Five Spice Cranberry Apple Pie is also perfect for Christmas.
Ingredients
Costco Kirkland Organic Cane Sugar
Homemade Organic Light Brown Sugar
Cairnspring Mills Organic All Purpose Flour
Organic Braeburn Apples
O Organics Cranberries
Frontier Co-Op Organic Chinese Five Spice
Frontier Co-Op Organic Korintje Cinnamon
Wholesome Organic Powdered Sugar
Tools Needed
9-inch Pie Pan
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
Step 2
Preheat the oven to 350°F.
Step 3
To make the filling: In a medium bowl, add the cane sugar, light brown sugar, flour, cornstarch, Chinese Five Spice, and cinnamon. Mix together to combine completely.
Slice the apples, leaving the skins on, add to the sugar and flour mixture and coat completely. Add the cranberries and mix together. Set aside.
To make the topping: In a medium bowl, add the flour, sugar, cinnamon, and Chinese Five Spice and swirl together. Add the melted butter and stir with a spatula until combined. Set aside.
Step 4
Grease a 9-inch pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
Step 5
Add the filling into the pie pan and spread evenly. Crumble the topping on top of the pie.
Step 6
Bake for 1 hour and 15 minutes, or until golden brown. Allow to cool completely. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 7
To make the glaze: In a small bowl, add the powdered sugar and water and whisk together. Drizzle over the top of the pie.
FAQ's
Yes, if you can’t find Braeburn Apples you can use something else. I chose this apple because it is both sweet and tart. Try using a Pink Lady or Pink Cripps Apple if you can find them. You can also use Gala, Fuji, and even Granny Smith if you prefer a more tart apple.
Yes, you can make this pie up to one day in advance. I will usually make this the evening before I plan to serve it. So, that means make the pie crust two days in advance. Then roll out and bake the pie one day in advance. Just leave the baked pie out on the counter. Do not put it in the fridge or cover it as it can become soggy.
Then go out and get some! This is a spice that may seem fancy or difficult to find, but you can really find this at any grocery store! My favorite is Frontier Co-Op and that’s what I used in this recipe. If you just can’t get Chinese Five Spice, you can make the pie without it, but it won’t be as good! This is a crucial ingredient for this pie. You can substitute it with Allspice if you have that, but the flavor is definitely different.
Craving More?
Five Spice Cranberry Apple Pie
Ingredients
Crust
- 113 grams salted butter (cold)
- 127 grams all purpose flour (plus more for rolling)
- ½ teaspoon cane sugar
- ¼ cup cold water
Filling
- 57 grams cane sugar
- 57 grams light brown sugar (packed)
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon Chinese Five Spice
- ¼ teaspoon ground cinnamon
- 2 Braeburn Apples
- 142 grams cranberries
Topping
- 95 grams all purpose flour
- 113 grams cane sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon Chinese Five Spice
- 85 grams salted butter (melted)
Glaze
- 71 grams powdered sugar (sifted)
- 1 tablespoon water
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
- Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
- Preheat the oven to 350°F.
- To make the filling: In a medium bowl, add the cane sugar, light brown sugar, flour, cornstarch, Chinese Five Spice, and cinnamon. Mix together to combine completely.
- Slice the apples, leaving the skins on, add to the sugar and flour mixture and coat completely. Add the cranberries and mix together. Set aside.
- To make the topping: In a medium bowl, add the flour, sugar, cinnamon, and Chinese Five Spice and swirl together. Add the melted butter and stir with a spatula until combined. Set aside.
- Grease a 9-inch pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
- Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Add the filling into the pie pan and spread evenly. Crumble the topping on top of the pie.
- Bake for 1 hour and 15 minutes, or until golden brown. Allow to cool completely.
- To make the glaze: In a small bowl, add the powdered sugar and water and whisk together. Drizzle over the top of the pie.
- Store at room temperature for up to 3 days.
Video
Notes
Nutrition
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