Reviewed: Feb. 9, 2009

This pie is fantastic! I've made it twice now and we gobble it up. :) I definitely need a deep dish crust for the filling and like others subbed oats for the bread crumbs. Thanks for a delicious recipe! I'm sure it would be great with the bread crumbs; we just prefer the oats. :)

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Alison

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Reviewed: Dec. 15, 2008

The flavor was great but mine was unattactive for a holiday pie.

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marknkaye

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Reviewed: Dec. 10, 2008

Honestly, the best pie I have ever made. Everyone was so impressed. I also used oats instead of breadcrumbs and it came out yummy. I will say though, that it is pretty messy to cut and serve but well worth it! Thank you!

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Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

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Reviewed: Dec. 7, 2008

Everyone at my Thanksgiving dinner loved this pie. I only made a couple of minor changes. I added some cinnamon and nutmeg in the filling to make it more similar to a regular apple pie and it was delicious. I also made a lattice-type top crust on top of the crumb topping (using strips of pre-made pie crust) brushed with egg white for shine & sprinkled with white sugar for looks. I thought next time it may be fun to experiment with the maple syrup content and add a little bit more to see how it comes out.

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Carrie

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Living In: Morristown, New Jersey, USA

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Reviewed: Dec. 5, 2008

Perhaps I added too many cranberries -I used the full bag minus a few odd berries...I don't like wasting berries >.>;- but this wasn't what I was expecting...a bit more like cranberry sauce on soft apples than an apple pie with cranberry accents.

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Clara <3

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Oct. 15, 2008

Wow this was good. it was my first pie ever and i made it for thanks giving. at first when i was striring everything in the pan i thought something was wrong and i was scrared that it was gonna be a disaster but i just followed the recipe and it turned out great. everyone at my dinner was impressed which made me feel good because i love cooking but im new at it. thanks for the recipe xoxo

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annie

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Reviewed: Feb. 8, 2008

VERY, very good! I make this at Thanksgivig and everyone LOVES it!

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crunchymama

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2007

Wonderful Pie! I used rolled oats instead of the flour because I like that kind of crunch top...but other than I left as is. Thanks for the recipe.

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madcookinmama

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Reviewed: Nov. 25, 2007

This was the first time I have cooked with whole cranberries and choosing this recipe was perfect. The only change I made was the previously suggested oats instead of bread crumbs and that made it ideal. I did everything else just as the recipe says and we love it!! I will definately be making this pie again very soon. I am on the lookout for cranberries on sale in my local gracery store. Kimm 12/22/07 I just finshed making this pie for the second time and have only adjusted the sugar down to 1 cup from 1.25 cups. I am using this pie to barter for tamales for Christmas dinner.

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KOOLMOM84

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Reviewed: Oct. 14, 2007

This turned out pretty good. I made the filling as indicated, but used frozen piecrusts for the bottom and top crusts. It was slight more tart than I expected (even with all the sugar). I think next time I will replace the maple syrup with Karo syrup, as I think the maple adds a slight odd note to the pie.

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Dr. A

Cooking Level: Intermediate

Home Town: Duncanville, Texas, USA

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Reviewed: Sep. 13, 2007

Recipe was delicious. I also found it made enough filling for two 9" pie crusts. A must have with vanilla icecream!

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Shandy B

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

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Reviewed: Dec. 7, 2006

This was a great recipe. I was looking for something a little different from your traditional cranberry apple pie and this definately fit the bill. I altered the recipe a little bit, these are the things I changed: - I used about 1/2 of the sugar called for (it was sweet enough like that) - I used 1/3 cup maple syrup to give it a little more maple taste - I used pecans instead of walnuts - I didn't use the topping, but topped it with another pie crust. I did not have any problems with it being too much as some of the other reviews, it was just the right size. Even my husband who doesn't like cranberries liked this pie! Thanks for sharing!

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rjlund

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 24, 2006

I liked the filling of this pie, but the breadcrumbs on top was strange and there seemed too be way too much crumb topping. This was very easy to make, but I think I will just put another crust on top next time, or try the oats like other reviewers suggest. I give the filling 5 stars but as written I give the recipe a 3.

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NEEKOPULOS

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Reviewed: Nov. 20, 2006

I make this pie every year for Thanksgiving and its wonderful. I use quick oats instead of breadcrumbs in the topping and less flour. Similar to the topping for an apple crisp. If you like traditional apple pie, you will love this!

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LOVESFOOD80

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Reviewed: Nov. 12, 2006

I baked this as a fruit crumble/cobbler, and it was delicious! To save on calories and time, I topped the fruit with oats, brown sugar, margarine, wheat germ, and a little maple syrup. I made the filling as the recipe said, just adding a little lemon juice to the fruit.

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ann marie

Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 29, 2006

I thought this was pretty good, although I would make a few changes the next time I make it. I used 3 granny smith, 3 golden delicious and 1 gala and I thought that was a perfect amount for the filling. I would halve the amount of topping I made, threw out a lot of it. I would not add much sugar to the cranberry mixture, just my preference but I dont usually put sugar in my apple pies. I would also tweak the topping a bit, make it more interesting. Maybe use oats, not breadcrumbs, and turn it into more of a crumble topping.

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Marissa

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Reviewed: Jan. 27, 2006

This is yummy! It's more like a twist on apple crisp than apple pie, in my opinion. I wasn't sure I was going to like it because I scorched the sugar a bit while cooking it, which gave everything a not-so-appetizing smell. I used 6 2-1/2" Macintosh apples and had just the right amount of filling. I added extra sugar to the crumb topping because I used whole wheat flour and breadcrumbs, and it turned out delicious - I used up the leftovers on oatmeal. The combination of apples, cranberries, and walnuts in this dish is great. It was good warm with vanilla ice cream, but I preferred it cold the next night. Will make this again!

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BabySmiles

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2005

OK, I'm starting the low carb tomorrow, I swear. But I will never start it with this pie in the house! My husband makes pies and his signature pie is his apple pie. However, around the holidays we like to add a little variety and this is just the recipe we're going to use to spice up the pie business! Thank you for the submission.

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S4KELLY

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Reviewed: Oct. 10, 2005

I have been making this pie for quite some time now (don't know why I didn't review it before now!) and it's consistently amazing. In fact, this is my most requested pie, and I make a variety of pies! The balance in this recipe is just perfect - the right amount of tartness, sweetness, crunch - everything. I don't change a thing about it. Thanks so much for sharing this recipe!

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