Apple Cranberry Pie

Apple Cranberry Pie

17

"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

1 h 25 m servings 424 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

17
  1. 18 Ratings

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Most helpful positive review

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

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

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.

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...

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

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!

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 ...

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......

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...

This pie was a hit at our Thanksgiving! I'm not a fan of allspice, so I used cinnamon instead. I also used Granny Smith apples for a little extra tart kick. The filling is a perfect combo of swe...

Good. A little different because of the allspice, but we prefer it with plain cinnamon.