Apple Cranberry Pie

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Servings: 8
  • About This Recipe

    “This is my adopted recipe Feb 2005. I made this today and love the flavor of apples and cranberries together. I used Granny Smith apples but I think any good cooking apple will do. This makes a lot, it would make 2 smaller pies, like the disposable foil pie plates you buy. I made it in a 9 1/2″ deep dish pie plate and it did boil out a bit into the oven. My DH likes his apples in pies really soft so I put the apples and apple juice mixed with cornstarch and the sugar in a 4 quart Pyrex bowl and microwaved it for about 5 minutes. I thawed out the cranberries and then mixed with the apple mixture along with the corn syrup. Let cool slightly before filling pie.”


  • 1double crust pie crust
  • 3/4 cupsugar
  • 3tablespoonscornstarch
  • 1/2 cupapple juice
  • 4mediumapples for pies, peeled and chopped, about 4 1/2 cups
  • 2cupscranberries( fresh or frozen)
  • 1/3 cupcorn syrup( light or dark)
  • 1tablespoon butter or 1tablespoonmargarine
  • milk
  • sugar
  • Directions

  • Prepare pie crusts for filled two-crust pie using 9 1/2 inch pan, or 2 smaller pie pans
  • Heat oven to 450F.
  • Mix apples with sugar, add cornstarch that has been mixed with apple juice, mix well.
  • Add thawed cranberries and corn syrup, mixing well.
  • Spoon into pie crust-lined pan, dot with butter, top with second crust.
  • Cut slits to let steam escape and brush with milk and sprinkle with sugar.
  • Bake at 450F for 10 minutes, reduce temperature to 400F and continue baking about 30 more minutes until filling is bubbling.
  • Cool on wire rack and store in fridge.
  • Reviews

  • “To be honest, it was good enough, but I just did’nt like the cranberries mixed in.”