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Apple Cranberry Pie

Apple Cranberry Pie

Chiquita Bites®: Juicy Red Apples are sliced and ready-to-use in this delicious holiday pie.
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Dessert
Servings 6


  • 2 (14-ounce) packages Chiquita Bites®: Juicy Red Apples
  • 2 cups fresh cranberries
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 (9-inch) refrigerated pie crusts, softened as directed on package
  • 2 tablespoons butter, cold, cubed
  • 1 large egg
  • Coarse sugar


  • Heat oven to 400°F. Place rack on lowest shelf in oven. Heat a pizza stone or baking sheet on the rack.
  • Combine the Chiquita Bites®: Juicy Red Apples, cranberries, sugar, cornstarch, cinnamon, and nutmeg in a large bowl; mix well.
  • Unroll the pie crust and press into a 9-inch pie plate. Add the apple filling, mounding apples toward the center. Top with the butter.
  • Unroll the other pie crust; cut 1-inch-wide strips with a sharp knife or pizza cutter. Carefully thread the pie dough strips over and under one another to create a lattice top. Press the edges of the strips over the bottom pie crust edges to seal, trimming off any excess dough. Crimp the edge of the crust with a fork.
  • Whisk the egg with 1 tablespoon water in a small bowl. Brush the top of the pie crust with the egg mixture. Sprinkle the top with coarse sugar.
  • Place pie plate on heated pizza stone or baking sheet; bake for 20 minutes. Turn the temperature down to 350°F; bake for an additional 30 to 35 minutes or until pie crust is golden brown. Cool on a wire rack.


Tip: Cover edge of crust with strips of foil if it starts to get too brown.