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READY IN 1½ hrs

Cranberry Apple Pie II

Read Reviews (41)

"Great dessert for Thanksgiving." — JJOHN32

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Original recipe makes 1 - 9 inch pie Change Servings

6 apples
1 (16 ounce) can whole cranberry sauce
1/2 cup packed brown sugar
1/3 cup all-purpose flour

1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 recipe pastry for a 9 inch double crust pie

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Directions

Preheat oven to 350 degrees F (175 degrees C). Line a pie plate with pastry.
Peel, core, and slice the apples.
Combine apples and cranberry sauce in a medium-sized mixing bowl. Combine brown sugar, flour, cinnamon, and nutmeg; add to the apple mixture. Mix thoroughly. Turn filling into the pastry lined pan. Cover with top crust. Crimp edges. Cut slits in top crust.
Bake for 1 hour, or until the crust is golden brown and the filling bubbly.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Footnotes

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

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I have been making this recipe for years. However, I make mine with 1 tsp of cornstarch instead of flour and omit the cinnamon and nutmeg from the pie and put it in the topping. We really prefer a crumb top on this pie. It really compliments the apple/cranberry filling. Here is my recipe for a crumb top: 1 c all purpose flour, 1/2 c packed brown sugar, 1/3 c old-fashioned oats, 3/4 tsp ground cinnamon, 1/2 c chilled unsalted butter cut into small pieces. Rub in butter with fingertips or process w/food processor until mixture resembles coarse meal.

—MarylandGirl

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Most Helpful Critical Review

Dec 26, 2011

this is a pretty easy pie to make, few ingredients needed. I found it to be too sweet and if I were to make this again I would not add the brown sugar. I also used a crumb topping that contained brown sugar adding to the sweetness. The cranberry sauce had enough sugar and personally I feel that no other sugar is needed in this pie.

—Belinda

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44 Ratings

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Feb 05, 2005

So simple, and turned out very well with great flavor. Added extra spices to taste, ground cloves, and sprinkled a layer of toasted chopped walnuts on the bottom of the pie before filling.

—doestreich

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Nov 06, 2003

this is the easiest Cranberry Apple pie i've ever made. This will be my fourth thanksgiving baking this pie and its a hit every time.

—DAWNPE1

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Oct 17, 2006

I really liked this recipe. I did change from a pastry topping to a crumb topping and added pecans to both the filling and topping, which my family liked.

—YELLOWOAKLEY

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Oct 08, 2007

Thanks for this great recipe. I don't ever make pies, but my church was having an apple pie contest, and I won first prize with this recipe. Again thanks for sharing. We had 3 people get saved that day at church. (not because of the pie)

—Ann

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Nov 21, 2006

Spectacular! I also used a crumb topping. Was a huge hit at both parties.

—babybunnies

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Nov 11, 2009

Great recipe. I thought the first time I made it that it wasn't quite cranberry enough, so I usually add another half can or so and up the spice levels.

—Sara

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Nutrition

Calories
435 kcal
22%

Carbohydrates
73.5 g
24%

Cholesterol
0 mg
0%

Fat
15.2 g
23%

Fiber
5.3 g
21%

Protein
3.6 g
7%

Sodium
251 mg
10%

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

Nutritional Information

Cranberry Apple Pie II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 435
Calories from Fat: 137

% Daily Value *
Total Fat 15.2g 23 %
Saturated Fat 3.8g 19 %
Cholesterol 0mg 0 %
Sodium 251mg 10 %
Potassium 166mg 5 %
Total Carbohydrates 73.5g 24 %
Dietary Fiber 5.3g 21 %
Protein 3.6g 7 %
Sugars 37.8g
Vitamin A 1 %
Vitamin C 8 %
Calcium 3 %
Iron 18 %
** Thiamin 23 %
** Niacin 20 %
** Vitamin B6 4 %
** Magnesium 5 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.