Cranberry Apple Pie with Leaf Crust

It’s been too long! So much radio silence! Where have I been? What on earth have I been doing? Baking is a safe assumption here, but I’ve been up to something even more exciting (well…you know) than baking and I’ve got some big news to share.

I’m moving! That’s right, it’s time for me to get my very own first big girl apartment. As of Thursday I will officially be a resident of St. Paul, MN. Hello urban wonderland! So stick with me, my posts might be a bit on the sparse side as I navigate moving into a new place, buying everything from furniture to glasses to toilet paper, and getting internet in my apartment.

So, as a peace offering, I present to you the most delicious and decorative pie I could muster! Cranberry is a must-have for me this time of year, so wonderfully tart and perfect to mix with sweeter fruits. I’ll even include a how-to so you can master the leaf crust on your own! Far easier than it seems, it will blow your guests away if you’re looking for a show stopping exclamation point to a family gathering.


  • 4 medium apples, peeled, cored and chopped into 1/2 inch pieces
  • 12 oz. cranberries
  • Two 9 inch pie crusts
  • 3/4 cup sugar
  • 1/2 tsp. cinnamon
  • 1 tsp. cornstarch
  • 1tsp. butter, melted

For the Pie:

1. Mix together the sugar, cinnamon and cornstarch in a small bowl and set aside.

2. Peel and chop your apples. Toss the apple slices and cranberries together, then sprinkle with sugar, cinnamon and cornstarch mixture and toss again to combine. Let sit for 10 minutes or so while you handle the dough.

3. Place one of your 9 inch pie crusts into a pie dish, trimming any over hanging dough, but leaving enough dough around the edges to cover the rim of the dish.

4. Pour the apple cranberry mixture into the pie crust, top with your pie crust leaves. Wrap the edges of the crust in tin foil to prevent burning and bake at 375° F for 30 minutes. Remove the tin foil and bake for another 10-15 minutes, or until the crust around the edges is golden brown and the filling bubbles.

For the Leaves:

1. Take your second 9 inch pie crust and divide it into four equal parts. Using a leaf-shaped cookie cutter, or a sharp paring knife, cut out four large leaves (any shape you wish!) and use the back of the knife to score them with the veins.

2. Gather your pie dough scraps and cut out smaller, similarly shaped leaves to decorate the edges of the pie. Score these with the back of the knife as well.

3. Place the four big leaves on your pie with the tips in the center and the stems to the outside edge. Use the smaller leaves to line the edge of the pie, then brush the whole top with melted butter for a nice flaky crust.


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