Cranberry Pecan Lattice Pie

Cranberry Pecan Lattice Pie
If you’re looking for a pie recipe that truly celebrates the flavors of the season, this one is it. The combination of cranberries and pecans creates a salty-sweet-tart flavor that’s melt-in-your-mouth delicious. We used fresh cranberries for ours, but if you want to make this during the off-season, feel free to use frozen cranberries instead.
  • Serves: 6–8
  • Prep Time: 20 minutes
  • Cook Time: 45–60 minutes


  • Pie dough for 1 double-crust 9-inch pie (store-bought or homemade)
  • 1 1/3 pounds apples, peeled, cored, and sliced (4 cups)
  • 2 cups cranberries
  • 1 cup pecans
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cut into small pieces


  1. Preheat the oven to 400°F.
  2. Roll out the bottom crust and place it in a 9-inch pie plate; add the apples. Spread the cranberries over the apples and top with the pecans. In a small bowl, whisk together the sugar, cornstarch, and cinnamon and sprinkle the mixture over the fruit and nuts. Distribute the butter pieces over the pie filling.
  3. Roll out the top crust to a 10 x 12-inch rectangle and cut lengthwise into 18 long, narrow strips. Arrange the strips over the filling, seven horizontally and seven vertically in a lattice pattern. Arrange the four remaining strips around the edge of the pie plate. Tuck the ends under the edge of the bottom crust and then crimp the crusts together.
  4. Bake until the pie is browned and the fruit filling is bubbling, 45 minutes to 1 hour. Let cool for 5 minutes on a wire rack before slicing and serving.
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