Cranberry-Apple Pie

  • Prep Time: 20 mins
  • Total Time: 1 hrs 25 mins
  • Servings: 8
  • Ingredients

  • 19-inch double-crust pie shells
  • 1 3/4 cupssugar( 1 3/4 to 2 cups)
  • 1/4 cupall-purpose flour
  • 3cupssliced, peeled tart apples( , , about 3 medium)
  • 2cups fresh cranberries or 2cupsfrozen cranberries, thawed
  • 2tablespoons margarine or 2tablespoonsbutter
  • Directions

  • Heat oven to 425ยบ.
  • 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.
  • Reviews

  • “DELICIOUS!We are usually pumpkin pie eaters, but I made this one for a little variety and everyone loved it!Thanks for a great recipe!”

  • “Made for Holiday Tag 2007.This is a nice variation on the apple pie.I used driec cranberries because I didn’t have any fresh cranberries on hand.Since I used dried cranberries, I only used one cup in the middle layer and then sprinkled a small handful on the top layer apples.The slight tartness of the cranberries was a nice change from the usual apple pie.Thanks for sharing such a great recipe and a sure to be holiday favorite.”

  • “This has a great taste, but my filling didn’t thicken very much. I think next time I’ll add a TBS tapioca to see if this solves the problem. Thanks for posting !”

  •