There’s something about mini pies that feels extra special, especially when they’re packed with warm, tart cranberries and sweet, spiced apples. These Mini Apple Cranberry Pies with Lattice Crust are the perfect Christmas indulgence—bite-sized, festive, and bursting with comforting holiday flavors. They have just the right mix of old-school charm and modern convenience, making them ideal for holiday baking sessions with family or as a standout among your easy Christmas desserts lineup. If you’re looking for Christmas desserts ideas that are as pretty as they are delicious, this one checks all the boxes.
Mini Apple Cranberry Pies with Lattice Crust
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Muffin tin (standard size) Ideal for shaping the mini pies. A silicone muffin tray works well for easy removal.
Rolling Pin For rolling out your dough evenly.
Pastry cutter or sharp knife To cut the lattice strips.
Small mixing bowls For prepping ingredients individually.
Zester or microplane For zesting the orange.
Pastry Brush To apply the egg wash.
Cooling rack Allows pies to cool evenly and retain their crisp crust.
For the filling
- 2 medium Granny Smith apples peeled, cored, and finely diced
- 1 cup fresh or frozen cranberries
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 orange
For the crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup 2 sticks unsalted butter, cold and cut into cubes
- 6 –8 tablespoons ice water
- Note: You can use pre-made pie dough to simplify things—perfect if you're fitting this into your collection of easy Christmas treats.
For assembling
- 1 egg for egg wash
- 1 tablespoon milk
- Raw or sanding sugar for sprinkling optional
Make the Pie Dough
In a large mixing bowl, combine flour, salt, and sugar. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together when pressed.
Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 30 minutes. If you're using store-bought crust, skip this step and thaw according to package instructions.
Prepare the Filling
In a medium bowl, combine diced apples, cranberries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, cloves, vanilla, lemon juice, and orange zest. Stir well to evenly coat the fruit. Let the mixture sit while you roll out the dough—this helps the flavors meld and the sugars draw out the juices.
Roll and Cut the Dough
On a floured surface, roll out one disc of chilled dough to about 1/8-inch thickness. Using a round cutter (about 4 inches wide), cut circles for the base of the pies. Gently press each circle into a muffin tin cavity, making sure it covers the bottom and sides. Re-roll scraps as needed.
Roll out the second disc of dough and cut it into thin strips (about 1/4 inch wide) for the lattice tops.
Fill the Pies
Spoon the apple-cranberry filling into each prepared crust, filling to the top but not overflowing. The filling will reduce as it bakes, so don’t be shy.
Create the Lattice Crust
Lay 3–4 dough strips over each pie in one direction. Weave 3–4 more strips over the top, lifting and tucking to form a classic lattice. Press the edges gently into the base crust to seal.
Apply Egg Wash and Sugar
Beat the egg with 1 tablespoon of milk to make an egg wash. Brush the tops of the lattice crusts lightly, then sprinkle with raw or sanding sugar for sparkle and crunch.
Bake
Preheat your oven to 375°F (190°C). Bake the mini pies for about 25 minutes or until the crust is golden and the filling is bubbling.
Cool and Serve
Let the pies cool in the tin for 10 minutes, then carefully lift them out and transfer to a wire rack. Serve warm or at room temperature. These also store beautifully and can be made a day ahead—great for planning your Christmas food ideas in advance.
Pairings
These Mini Apple Cranberry Pies are already bursting with holiday flavor, but a few thoughtful pairings can elevate your dessert table.
- Whipped Cream or Vanilla Ice Cream: The cool creaminess pairs beautifully with the warm spiced fruit.
- Mulled Wine or Spiced Cider: Perfect drinks to carry the theme of holiday warmth.
- Cheddar Cheese: A slice of sharp cheddar on the side is a nod to traditional apple pie pairings and adds a savory contrast.
- Dark Chocolate Drizzle: For those who want to bridge the gap between fruit and rich Christmas sweets, a thin drizzle of melted dark chocolate over the cooled pies is a unique twist.
FAQs
1. Can I use canned cranberry sauce instead of fresh cranberries?
It's not recommended for this recipe since fresh or frozen cranberries give that burst of tartness that balances the apples and sugar. Canned sauce is often too sweet and soft.
2. Which type of apple is best for these pies?
Granny Smith apples are ideal because they hold their shape well and add a tart flavor that complements the cranberries. Honeycrisp or Braeburn are good alternatives if you prefer a slightly sweeter pie.
3. Can I make these mini pies ahead of time?
Yes! You can make them up to two days in advance and store them in an airtight container. Reheat in a low oven before serving if you prefer them warm.
4. Do I have to make a lattice crust?
Not at all. You can use a solid top crust with slits cut into it for venting, or use festive cookie cutter shapes to top each mini pie—perfect if you're going for a more decorative holiday treats aesthetic.
5. Can I use store-bought dough?
Absolutely. Using store-bought pie dough makes this one of the more approachable easy Christmas desserts, especially if you're short on time during the holiday rush.
