Cranberry Apple Pie


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Cranberry Apple Pie

This pie is such a nice holiday pie. Cooking the berries, sugar and orange peel with the flour before pouring it over the apples gives the pie a better texture and flavor. The chopped pecans add a nice crunch as well.


Pie Filling

1 ½ Cups Chopped Cranberries

1 Cup Sugar

½ Teaspoon Grated Orange Peel

1 Tablespoon Unbleached Flour

1/3 Cup Cranberry Juice

6 Tablespoons Chopped Pecans

3 Peeled & Sliced Tart Apples

½ Teaspoon Cinnamon

1 Tablespoon Butter

Pie Crust

3 Cups Unbleached Flour

1 Teaspoon Salt

2 Teaspoons Sugar

½ Cup Shortening

½ Cup Cold Butter

9 Tablespoons Ice Water

In a large bowl, whisk together the flour, salt and sugar. With a pastry blender (or two knives or fingers) cut the shortening into the flour mixture until it resembles cornmeal. Dice the butter into cubes and cut in until the largest pieces are the size of a dime. Sprinkle the ice water over the flour & fat mixture. Toss with a fork and continue until the dough is moist enough to hold together. Roll into a ball and cut in half. Flatten with halves into two disks. Wrap the pieces of dough in plastic wrap and refrigerate to give them a rest for 30 minutes or more before rolling out.

Preheat your oven to 425° F. Grease a 9 inch pie plate and line with half of the rolled out dough. Put the dough lined pie plate back in the refrigerator while making the filing. In a large saucepan, cook the cranberries with the sugar, orange peel, flour and cranberry juice for 20 minutes until the mixture is slightly thickened. Remove from the heat and cool. Remove pie plate from the fridge and sprinkle half of the pecans in the bottom of the prepared pie plate. Make 2 layers of apples on the top of the nuts. Sprinkle these with cinnamon and dot with butter. Pour the cooled cranberry mixture over the apples and sprinkle on the remaining pecans. Over with the remaining (rolled out) dough and crimp the edges. Bake for 30 minutes until the crust is golden and the berries are bubbly. Remove from the oven and cool before slicing. Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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