Apple Cranberry Pie Recipe - Allrecipes.com
Apple Cranberry Pie Recipe
  • READY IN ABOUT hrs

Apple Cranberry Pie

Recipe by  

"This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but I usually use a combination of several kinds. Occasionally I add a bit of cinnamon, too!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
  2. In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
  3. Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2004

One pound of apples equals 2 large, 3 medium, or 4 small apples. You need 4.5 large apples, or 6.75 medium, or 9 small apples for this recipe.

 
Most Helpful Critical Review
Jan 25, 2004

I used Fresh Cranberries and a little more spice. The apples were fresh frozen and I left the peel on, my Father-in-law loved this pie. Try putting a little cinn. in the crust too

 

18 Ratings

Dec 09, 2004

This pie was outstanding. I didn't have any brandy (imagine that, I'm from Wisconsin) so I added Kahlua instead. I didn't have allspice so I added cinnamon and nutmeg. I used a combination of Rome and Jonathon apples. I made one with a double crust and another with a crumb topping. Both were delicious. I was afraid the dried cranberries (Craisons) would be too chewy but they were just perfect and a delicious addition.

 
Jan 25, 2004

Yum... this filling was terrific! I've served it at 2 family occasions and it was a huge hit both times. Tasty and not TOO sweet. I changed the cooking directions so that I cooked the pie at 450F for 10 minutes and then turned it down to 360F for another 50 minutes. Perfect!

 
Dec 14, 2005

I love the different ingredients in this pie. I've made it several times and it always comes out great. I use half the cranberries, though. Just enough to get a little kick!

 
Jan 25, 2004

this pie was wonderful, i added cinimon and a cup of water...it was delicious, perfect for fall with all of the fresh apples.....I will make this again......

 
Jan 25, 2004

Great Pie! Tried it for Thanksgiving and it was a champ. I had extra of the filling though, but hey, good for a new half size pie. My apples, they were crunchy ... I cheated by not cooking the filling long enough, and my family loved it that way. My boyfriend can't resist it specially if I serve it hot with Ice Cream on top of it.

 
Jan 25, 2004

This pie is great. Even the kids loved it. I don't have a working scale so the apples measured by number of apples or number of cups of apples would have made this easier for me. I had to guess on the amount. I used a mixture of Harelson and Cortland. Yummy!! I will be making this pie for the holidays.

 

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Nutrition

  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 69.6 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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