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Cranberry Apple Pie


Time: 85 minutes


  • heat oven to 425
  • prepare pastry
  • mix sugar and flour
  • arrange half of the apples in pastry-lined pie plate
  • top with cranberries
  • sprinkle sugar mixture over cranberries
  • top with remaining apples
  • dot with margarine
  • cover with top crust that has slits cut in it
  • seal and flute
  • cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning
  • remove foil during last 15 minutes of baking
  • bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust
  • serve warm with ice cream if desired

cranberry apple pie image

Number Of Ingredients: 6


  1. 9-inch double-crust pie shells
  2. sugar
  3. all-purpose flour
  4. tart apples
  5. fresh cranberries
  6. margarine


This is a modified apple pie recipe my mother has had for years. I prefer a combination of Braeburn, Fuji, and McIntosh apples.

Recipe From

Provided by SaraSunshine

Time 1h5m

Yield 8


  • Preheat oven to 400 degrees F (200 degrees C).
  • Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
  • Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.

Mom's Cranberry Apple Pie image

Number Of Ingredients: 7


  • 2 prepared pie crusts
  • 4 cups peeled and sliced apples
  • 2 cups cranberries
  • ¾ cup white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, cut into small pieces


New England is one of the prime apple- and cranberry-growing regions of the country. This is my all-time favorite cranberry apple pie recipe.

Recipe From

Provided by Taste of Home

Time 1h15m

Yield 8 servings.


  • Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.

Cranberry Apple Pie image

Number Of Ingredients: 11


  • Dough for double-crust pie (9 inches)
  • 2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 cup orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon lemon juice
  • 4 cups sliced peeled tart apples
  • 2 cups fresh or frozen cranberries
  • 2 tablespoons butter


Although it's my husband who's the cook at our house, I enjoy baking. A good friend passed along this cranberry apple pie recipe to me. The pie was an instant hit with my family, and I've been giving the recipe to other friends ever since. -Janet Morgan-Cavallaro, Pincourt, Quebec

Recipe From

Provided by Taste of Home

Time 1h

Yield 8 servings.


  • In a large saucepan, combine the cranberries, sugar, tapioca, water and orange zest; let stand for 15 minutes. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally. , Meanwhile, line a 9-in. pie plate with bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it. , Beat egg white and water until foamy; brush over top pastry. Sprinkle with sugar. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely.

Apple Cranberry Pie image

Number Of Ingredients: 10


  • 2 cups fresh or frozen cranberries
  • 1-3/4 cups sugar
  • 1/3 cup quick-cooking tapioca
  • 1/4 cup water
  • 2 teaspoons grated orange zest
  • 3 cups sliced peeled tart apples
  • Pastry for double-crust pie (9 inches)
  • 1 large egg white, beaten
  • 1 tablespoon water
  • Additional sugar


Great dessert for Thanksgiving.

Recipe From

Provided by JJOHN32

Time 1h30m

Yield 8


  • Preheat oven to 350 degrees F (175 degrees C). Line a pie plate with pastry.
  • Peel, core, and slice the apples.
  • Combine apples and cranberry sauce in a medium-sized mixing bowl. Combine brown sugar, flour, cinnamon, and nutmeg; add to the apple mixture. Mix thoroughly. Turn filling into the pastry lined pan. Cover with top crust. Crimp edges. Cut slits in top crust.
  • Bake for 1 hour, or until the crust is golden brown and the filling bubbly.

Cranberry Apple Pie II image

Number Of Ingredients: 7


  • 6 apples
  • 1 (16 ounce) can whole cranberry sauce
  • ½ cup packed brown sugar
  • ⅓ cup all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 recipe pastry for a 9 inch double crust pie


Make and share this The Simplest Cranberry-Apple Crumb Pie recipe from

Recipe From

Provided by ratherbeswimmin

Time 1h30m

Yield 6 serving(s)


  • Put the cranberries and apples in a large mixing bowl; stir to combine.
  • Stir in the sugar, lemon juice, and flour; set aside for 10 minutes.
  • Scrape the filling into the chilled pie crust; smooth the top with your hands.
  • Place pie on the center rack of a 400° oven; bake for 30 minutes.
  • While the pie is baking, make the topping--in a bowl, combine the flour, sugar, and cinnamon; add in the butter and rub it into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
  • Take the pie out of the oven and lower oven temperature to 375°.
  • Sprinkle the crumb topping over the filling and press gently to compact.
  • Return pie to oven--rotate pie so that the part that faced the back of the oven now faces the front (put a foil-lined baking sheet onto the rack below to catch any spills).
  • Bake for 25-30 minutes or until the topping is golden brown and the juices bubble thickly aroung the edge.
  • Put pie on a wire rack to cool for at least 1 hour before serving.

The Simplest Cranberry-Apple Crumb Pie image

Number Of Ingredients: 10


  • 1 (9 inch) unbaked pie shells, refrigerated
  • 2 cups fresh cranberries (picked over for stems)
  • 2 large apples, peeled, quartered, cored, and thinly sliced crosswise
  • 2/3 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into 1/4-inch pieces


Recipe From

Provided by Gina Marie Miraglia Eriquez

Yield Makes 8 servings


  • Make pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  • Make crumble topping:
  • Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
  • Make fruit filling:
  • Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
  • Assemble pie:
  • Preheat oven to 425°F with rack in lower third.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
  • Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.

Cranberry-Apple Crumble Pie image

Number Of Ingredients: 23


  • For pastry dough:
  • 1 1/2 cups all-purpose flour
  • 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons cold vegetable shortening (trans-fat-free)
  • Rounded 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water
  • For crumble topping:
  • 3/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 stick unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup pecans, coarsely chopped
  • For fruit filling:
  • 2 pounds Gala apples (about 5), peeled, cored, and thinly sliced
  • 8 ounces fresh or frozen (not thawed) cranberries
  • 1/2 cup packed light brown sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons fresh lemon juice
  • 1/2 stick unsalted butter, cut into 1/2-inch pieces
  • Equipment: a 9 1/2-inch glass deep-dish pie plate (6-cup capacity)

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