
Cranberry Apple Pie
Total Time
Prep: 15 min. Bake: 55 minutes
Yield
8 servings
Skip the expected apple pie and make this sweet-yet-tart cranberry apple pie for your holiday feasts instead. You and your guests will love the refreshing spin on the classic with cranberry's bright flavor and festive red hue.
Ingredients
- 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
Directions
- Preheat oven to 425°. On a lightly floured surface, roll out 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 out 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.
Nutrition Facts
1 piece: 521 calories, 17g fat (8g saturated fat), 18mg cholesterol, 230mg sodium, 92g carbohydrate (60g sugars, 2g fiber), 2g protein.
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 Creator
© 2025 RDA Enthusiast Brands, LLC