Reviewed: Dec. 21, 2008

Great recipe but used less sugar as my husband is diabetic. Also, used a little more tapioca ... definitely a keeper! Julie

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juhlee

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Reviewed: Jan. 5, 2008

I did not care for this recipe. I took other people's suggestions and it was terrible. It never really came together and was like eating bits and pieces of fruit thrown together with pastry. Will not make this again!

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graceunderfyre

Cooking Level: Expert

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Reviewed: Apr. 23, 2007

Just the way I remember my mother in laws! YUMMY and simple.

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cindy baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Jan. 5, 2007

This recipe is very good and very versatile.

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TGFrost

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Reviewed: Dec. 2, 2006

I made this for thanksgiving and my family loved it. it was a nice change from the plain old apple pie. i did add 1/2 tsp of salt to the mix to make it less sweet. i will definately make this again.

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anna e

Cooking Level: Beginning

Home Town: Johnstown, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Jan. 19, 2006

For Christmas Dinner, I made a chocolate cream pie, pumpkin pie, Grandma Opal's apple pie and this! My family is full of great bakers and we all agreed, this is the best dessert of all! I made it as a crisp, using a 9 x 13 pan, no bottom crust, and reduced the butter by half. No need to chop the cranberries. Great recipe!!!

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Marcia W

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2005

Pretty good recipe. I agreed with a lot of people that it would be easier and just as good to make as a crisp. My only suggestion would be to make the topping sweeter, it was a little bland. And maybe do something to bring down the tartness of the cranberries... maybe if I used a different kind of apple (I used granny smith like suggested). Overall it was pretty good though.

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DIANASUE

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Reviewed: Dec. 2, 2005

This came out very nicely for Thanksgiving - I like the tartness of cranberry and will probably add a little more next time. Topping was yummy, but got a little too hard - maybe I just overcooked it. Anyway - I will make this again! I made this again for A GIRL SCOUT BAKE SALE - KEPT A CLOSER EYE ON THE STRUESEL CRUST THIS TIME AND IT CAME OUT PERFECT. I LOVE THIS PIE!!

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SADIBYRD

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 1, 2005

I was excited about this pie when it was baking the night before Thanksgiving. I typically only use 5 star recipes when I'm trying something new for a public occasion. Unfortunately, my pie turned out VERY watery. I ended up having to stop at a grocery store on the way to dinner to pick up a pie. I have made various pies before and they have turned out well, but since I can admit I'm no Betty Crocker, I tried it again last night, making sure that I followed the recipe exactly. I had the same problem. It does make a great cobbler though! It tastes great, I just couldn't get it to stay as pie slices due to the liquidity of the filling.

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ILove2Cook

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Reviewed: Nov. 25, 2005

This was great. Much more exciting than plain apple pie. I will definitely be making it again. I was also glad this called for fresh cranberries, since most others I found called for canned cranberries. I think I added more apples than the recipe called for (6 apples is not very descriptive as apples come in all different sizes) so it looked like a 50/50 mix of cranberries and apples. After the pie was filled I baked the leftovers as you would an apple crumble and it was also great. This was more than enough strusel topping, and that next time, I will add some chopped walnuts

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BLANKIN

Cooking Level: Professional

Home Town: St.Thomas, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 23, 2005

The pie tastes delicious (I like tart pies, like rhubarb), but I definitely recommend AGAINST inverting the pie shell to bake it, as described in step 1. All this did for me was rip my crust so that I had to start over again. Makes a lot of filling, but that was a good excuse for me to make a second pie. Yum.

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busymama

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Reviewed: Nov. 15, 2005

I used no crust, but a bit of the topping under the filling. WOW! What a combo. Loved the flavor under vanilla ice cream.

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GAYLEMAE

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Reviewed: Jun. 21, 2005

I left out the pie crust and put this into a square baking dish to make into a cranberry apple crisp instead of a pie and it was fantastic! The topping is really to die for. I liked the tartness of the cranberries, they will certainly make you pucker a little, if you like more sweet than tart add more sugar or a drizzle of maple syrup. I brought this to a family gathering and everyone loved it, lots of people commented that it tasted like a rhubarb recipe.

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TSEE

Cooking Level: Expert

Home Town: Middlebury, Vermont, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 24, 2005

I made a version of this for my weddnig reception (made ahead and froze) However I used a can of whole berry cranberry sauce in place of the fresh cranberries.

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MarylandGirl

Cooking Level: Expert

Living In: Joppa, Maryland, USA

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Reviewed: Jan. 17, 2005

I thought this pie was pretty good. It turned out very red due to the cranberries. Mine was also a little dry. I guess I prefer more filling in pies.

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JKKENNEDY1

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Reviewed: Dec. 23, 2004

My husband loved it! I'm not a big fan of cranberries but this pie was great. I followed a different crust recipe that used frozen butter and shortning. What a diffrenece, the crust was so good.

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SARAHGRIJALVA

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Reviewed: Dec. 19, 2004

Very Good. Brought it to work and it was devoured! I thought it had too many cranberries in it which made it tart, but if that is what you like then this is your pie.

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Suzanne

Cooking Level: Expert

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Reviewed: Dec. 12, 2004

My family loved this pie! It had the perfect blend of sweet/tart taste. Based on others reviews, I used only 4 apples & 1/2 pkg (6oz) of cranberries, and it was plenty! It filled one 9" store bought deep-dish pie crust, and had enough filling leftover to fill 6 tart shells. I added chopped walnuts to the streusel topping which tasted great. Before baking, I wrapped foil around the edge of the crust so it wouldn't burn during the baking which allowed the topping to get nice and brown & crisp. Excellent. I will be making another one for Christmas using the other half package of cranberries I have waiting for me in the freezer. Thanks Blythe!

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MSVIC04

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Glendale, California, USA

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Reviewed: Nov. 23, 2004

WOW! This is really yummy. Not sure if I am loving the walnuts though. I think pecans may go better. Also, the filling is enough for almost 2 pies. Next time I will use one 9" "deep dish" pie crust or cut the recipe down if I use a regular 9".

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FRANJELLICCA

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Reviewed: Mar. 12, 2004

Wow! Best pie I've ever made! My pies NEVER come out right. I made about 5 at Christmas and every one of them turned out perfectly.

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Cranberry Apple Pie I

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