Caramel Apple Cranberry Pie Recipe - Allrecipes.com
Caramel Apple Cranberry Pie Recipe
  • READY IN 1¼ hrs

Caramel Apple Cranberry Pie

Read Reviews (26)

"I wanted a pie that combined the best-loved flavors of the season: apples; cranberries; cinnamon; and nutmeg! We had 5 different types of pie this Thanksgiving, and this pie received the most compliments. It was so good, I'm actually seriously thinking about entering it in our county fair this summer!" —  

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Original recipe makes 1 9-inch pie Change Servings
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Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
  2. Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.
  3. Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
  4. Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
  5. Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Dec 14, 2009

OMG! The title of this pie was intriguing. The taste... sublime! My DH says he's never had better. The instructions were very clear and easy to follow.

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Jan 05, 2010

This was the very first 2-crust (covered) pie I ever made (please don't laugh!), and so I forgot to vent the top... Naturally, it blew-up while baking and looked like it was mailed from Beirut when it came out of the oven! Even with my mid-oven pyrotechnics, it was absolutely delicious! I'll try again in a few weeks with my new-found respect for venting and see what happens! The flavor was just awesome, and it wasn't difficult to make the caramel portion at all. Thanks for a fab recipe!

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Nov 15, 2010

WOW! I really enjoyed this pie. I have made at least 10 apple pie recipes from this site and my husband said it's the best pie I ever made. I skipped the lemon juice soak and just added my bare sliced apples. I also added pecans. Great! Thanks a lot!

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Dec 03, 2010

My family adored this pie -I made it with a crust from this site as well; pie crust IV, with half whole wheat flour. I tripled the recipe and made it in a 9 x 13 pan, turned out wonderful! Sweet caramel with tart apples and buttery crust, throw in the cranberries for extra flavor. Excellent!

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Dec 04, 2009

Okay so I didn't use this recipe but threw one together myself when I ended up with leftover apple pie and cranberry sauce from Thanksgiving. The result was delicious and I recommend this recipe as had I had this to follow I am for sure it would have been an even bigger hit. Great way to "recycle" holiday left overs.

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Jan 06, 2010

I made the apple pie for the first time in my life, and it turned out to be so delicious! I would love to make it again with less cranberries. I had one problem, which the pie baked too much though I set the time less for the first and second temparature. My oven is quite strong, so I reduce some minutes when I bake anything. I would appreciate if anybody could give the advice for this.

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Jan 14, 2011

Don't change a thing! Follow this recipe exactly as written and you will end up with a delicious, caramel apple cranberry confection! YUM!

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Nov 24, 2010

Very good pie and it is festive-looking when you cut into it. My co-workers gobbled it up!

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Nutrition

  • Calories
  • 530 kcal
  • 27%
  • Carbohydrates
  • 72.5 g
  • 23%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 321 mg
  • 13%

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

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