Reviewed: Nov. 19, 2009

The pie has a very good flavor, but it is way too runny. I would cut down on the orange juice and add more corn starch. Other than that, recipe was very easy to follow and pie tasted great.

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Snowyfarmgirl

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Reviewed: Nov. 17, 2009

this was so good! i made the pie the day befour,left out and covered overnight, then just heated the pie up in the oven befour serving. wasn't runny or anything. be sure to use tart apples! otherwise it will be too sweet. would definitely recommend for Thanksgiving.

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ember. dance

Cooking Level: Intermediate

Home Town: Bratislava, Bratislavský Kraj, Slovakia

Living In: Fort Mill, South Carolina, USA

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Reviewed: Nov. 8, 2009

Mmmm! So yummy! I followed another reveiwers suggestion and added more spice. It turned out sooo yummy. I will definately be making this again!

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LoveCookin

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Reviewed: Nov. 6, 2009

This was a hit! I made this for our 2nd Annual "Pie Day" at work, and it was the first to be eaten! I did make changes, because I don't like terribly sweet pies, so I cut the amount of sugar down. I used 1 cup white sugar, and 1/2 cup light brown sugar. I didn't have any apple pie spice so I increased the amount of cinnamon to 1 tsp., nutmeg I added 1/4 tsp., and I also added a couple dashes of ground cloves. I baked my pie how I normally bake an apple pie, oven set at 400 for 50 minutes (30 of that the edges were covered, and 20 minutes fully uncovered). It was delicious! Next time, I may add a little orange zest to pick up the orange flavor, but as is it was perfect.

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JBOWENS22

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Reviewed: Nov. 1, 2009

This was really yummy! One of my favorite pies! However, it is verrrrrry runny. Too runny. I read other reviews warning about how runny it was, so I added more cornstarch--however it was still not enough. Next time I think I'll add some flour to the dry ingredients as well as a little extra cornstarch.

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ashliemarie

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Reviewed: Oct. 27, 2009

Wonderful! I cut back on the sugar to 1-1/2 cups, used unpeeled Granny Smith apples and fresh cranberries, and added a little bit more OJ. It was on the tart-side the way our family likes it! Very easy--so glad to use fresh/frozen cranberries!

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Victoriadelago

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Reviewed: Oct. 25, 2009

This was wonderful! I cut back the sugar a tiny bit. I used 1 cup white sugar and about 3/4 cup brown. It was still plenty sweet. I also used an extra tablespoon of cornstarch as someone recommended, and mixed the dry ingredients with the apples and cranberries before adding the OJ and lemon juice. Oh, and I used Honeycrisp apples which were a great mild compliment to the cranberries. YUM!

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Teri

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Reviewed: Jan. 11, 2009

Made this Christmas day to rave reviews from all who ate it! The only reason I didn't give it 5 stars is that I think it was a bit runny. It needs another heaping teaspoon of cornstarch.

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PAMELA77

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Reviewed: Dec. 13, 2008

man is this recipe great, its simple but yields such an excellent pie its amazing. Two thumbs up

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adi2ude04

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Reviewed: Dec. 1, 2008

The flavor of this pie was top notch. However, don't plan on eating this pie warm....it is extremely runny. You will need to refrigerate it until it sets up, but dont let that deter you...its really excellent.

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lazychef

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2008

Very good-- I substituted a little more cinnamon and apple pie spice. Next time I'll add more cornstarch and less juice- the pie was very runny and didn't set until it had been in the fridge for a day.

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Chandley

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Apr. 28, 2008

I never made a Cranberry Apple Pie and my whole family loved this one. I loved the concept of the flavor and spice combination blended into this recipe. I also made my own whole wheat piecrust and took the concept of the orange juice and added it to the crust instead of all water - talk about bursting with flavor - I did cut back the sugar to 1 1/4 cups instead of using 2 cups. 1/2 cup turbinado, 1/2 white and 1/4 cup light brown sugar. I also brushed the crust with milk before baking and sprinkled additional turbinado sugar on crust. This is definitely a keeper - Thanks :-)

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QUEENSHARON00

Cooking Level: Expert

Home Town: Fairview, New Jersey, USA

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Reviewed: Nov. 24, 2007

My daughter asked me if this pie sounded good for her first Thanksgiving Dinner . . . (anything with cranberries I would crinch) . . . however, it was delicious, not tardy, not sweet and a "for sure" pie for future dinners.

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Kealalio1

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Reviewed: Nov. 5, 2007

Finally! A recipe that doesn't use pre-made canned cranberry sauce, but rather whole berries! I would toss the apples and berrries with the fruit juices first, then toss that mixture with the dry ingredients.

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Heidi T.

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Reviewed: Dec. 26, 2006

Very very sweet...too sweet for my family. Probably won't make again.

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MOMZRIGHT

Cooking Level: Intermediate

Living In: Prairie Village, Kansas, USA

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Reviewed: Dec. 14, 2006

Outstanding! Made it for Thanksgiving and everyone loved it. I'm making it again for a work Christmas party tomorrow.

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PiperMatt

Cooking Level: Expert

Home Town: Natick, Massachusetts, USA

Living In: Maumelle, Arkansas, USA

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Reviewed: Nov. 13, 2006

This pie was a hit! The most labor intensive part is the peeling and cutting of the apples. I washed with soap, used a cutter/corer, then peeled each piece by hand, then sliced in a food processor. I would change one thing - The first line of the directions states to “combine the first seven ingredients” then put in the apples and toss. The first seven ingredients include OJ and lemon juice. Once these hit the dry ingredients, it makes a paste and makes it very difficult to coat the apples. I broke up a bunch of apple slices by trying to get them to coat too vigorously. I would toss the apples with the dry, then add the wet to the whole shebang.

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