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Nutrition Facts
Serving Size 1 9inch pie 783g Recipe makes 1 9inch pie) The following items or measurements are not included below: 3 apples for pies
Calories 987
Calories from Fat 12		(1%)
Amount Per Serving		%DV
	Total Fat 1.4g	2%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 207mg		5%
Total Carbohydrate 248.1g		82%
	Dietary Fiber 10.1g	40%
	Sugars 208.3g
Protein 4.1g		8%
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Apple and Cranberry Pie

Recipe #102293 | 1¼ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ellie_
Oct 19, 2004

This simple easy-to-make pie combines my two favorite fall fruits — cranberries and apples, but don't expect your typical sweet apple pie — this is more tart than you may expect, but delicious served warm with vanilla ice cream. Recipe source: Bon Appetit (July 1985)

1 9inch pie (change servings and units)

Ingredients

pastry for double-crust pie (I use Pillsbury pie crusts sold in the dairy section)
2 cups cranberries
3 apples for pies, peeled,cored and sliced,16 slices per apple
1-1 1/2 cup sugar (may need up to 1 1/2 cups if you want a sweeter pie)
1/4 cup flour
1 teaspoon nutmeg

Directions

1
Preheat oven to 450-degrees F.
2
Roll out two 11-inch rounds and fit one round into 9-inch pie dish.
3
Combine remaining ingredients (cranberries- nutmeg) in a bowl.
4
Spoon filling into pie dish.
5
Cover with second crust and seal and crimp edges. Make slits in top crust. (I always place pies on a baking sheet).
6
Bake 10 minutes. Reduce oven temperature to 375-degrees F.
7
Bake another 30-40 minutes or until crust is golden and fruit is bubbling.

Questions about this recipe?

Browse similar recipes by category

Course > Desserts > Pies & Tarts > Pies
Main Ingredient > Fruit > Apples
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven
Preparation > Number of Servings
Occasion > Seasonal > Fall
Occasion > Taste/Mood > Comfort Food

Featured Reviews for This Recipe

From: DeSouter

On Oct 24, 2004

This recipe didn't suit my tastes. The cranberries, when just added into the pie filling, were definitely too bitter. And I like a pie that's a bit more spiced. I am going to post the recipe I came up with. I baked another pie and cooked cranberries with sugar and spices to make them more palatable. I used Gala and Empire apples, upped the spices, added some brown sugar and the cranberry "preserves". It colored the filling nicely and for my taste,was more enjoyable.

1 person found this review helpful

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From: Sue L

On Oct 23, 2004

I am so sorry that this pie did not work out for me. I had looked forward to it, and although it smelled wonderful while baking, there were several problems. I didn't find that the filling got cooked through even though the crust was golden, and I think the initial high temp may have had something to do with that. Also, the pie was filled to the brim with liquid when I took a slice out- like it was swimming. I did think the amount of filling was a lot, but I managed to get the pie crust around it- barely (I used Pillsbury ready-crust as suggested, but would rather go with home made as the crust was not very good and part of it fell off the pie while baking). Also, I used the full 1 1/2 cups sugar and found that the pie was excessively tart, probably due to the cranberries. I am sorry to give such a low rating, but I wanted to be honest.

4 people found this review helpful

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From: CookbookCarrie

On Oct 22, 2004

Perfect, and very pretty. I ended up using only about 1 C. of sugar. and I used Gala apples as that is what I had around. Thanks for posting this perfect fall holiday pie!

3 people found this review helpful

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