Cranberry Apple Pie I Recipe -
Cranberry Apple Pie I Recipe
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Cranberry Apple Pie I

Recipe by  

"Slightly tart, crunchy-textured pie with a divine streusel topping."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Invert pie shell over another pie pan of equal size. This will keep the crust from shrinking down into the pan. Bake in this position for 10 minutes, until partially baked. Turn right side up, and remove the extra pie pan from inside the crust.
  2. In a large bowl, combine apples, cranberries, and sugar. Cover, and set aside for about 20 minutes. Mix in tapioca, and set aside for 15 to 20 minutes, until tapioca has absorbed fruit juice. Spread mixture into the partially baked pie shell.
  3. In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. Work mixture with fingertips until crumbly. Spread mixture over the apple-cranberry filling. Brush exposed pie shell with lightly beaten egg.
  4. Place the pie on a cookie sheet to catch drips. Bake 45 to 60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick.
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  • Editor's Note:
  • Pie tends to drip juice, so protect your oven by baking on a cookie sheet covered with foil.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2005

I left out the pie crust and put this into a square baking dish to make into a cranberry apple crisp instead of a pie and it was fantastic! The topping is really to die for. I liked the tartness of the cranberries, they will certainly make you pucker a little, if you like more sweet than tart add more sugar or a drizzle of maple syrup. I brought this to a family gathering and everyone loved it, lots of people commented that it tasted like a rhubarb recipe.

Most Helpful Critical Review
Nov 25, 2011

I made this for Thanksgiving and it got RAVE reviews-absolutely wonderful. I followed other reviews and baked it at 350 for about an hour, then turned off the oven and left the pie in the oven for about another 30 minutes. Thanks for a great recipe!

Nov 25, 2013

I saved this recipe in 2004 and made it many times. It's this time of the year to dig it out once again. Simply one of my favorites! :)

Dec 12, 2004

My family loved this pie! It had the perfect blend of sweet/tart taste. Based on others reviews, I used only 4 apples & 1/2 pkg (6oz) of cranberries, and it was plenty! It filled one 9" store bought deep-dish pie crust, and had enough filling leftover to fill 6 tart shells. I added chopped walnuts to the streusel topping which tasted great. Before baking, I wrapped foil around the edge of the crust so it wouldn't burn during the baking which allowed the topping to get nice and brown & crisp. Excellent. I will be making another one for Christmas using the other half package of cranberries I have waiting for me in the freezer. Thanks Blythe!

Jan 19, 2006

For Christmas Dinner, I made a chocolate cream pie, pumpkin pie, Grandma Opal's apple pie and this! My family is full of great bakers and we all agreed, this is the best dessert of all! I made it as a crisp, using a 9 x 13 pan, no bottom crust, and reduced the butter by half. No need to chop the cranberries. Great recipe!!!

Jan 22, 2004

This has become my husband's favorite dessert. It was fairly easy to make. I didn't prebake my crust and it came out fine....I just brushed the crust with egg white before I added the filling to get that pretty golden brown and crispy appearence after baking.

Dec 22, 2003

I had a piece of Cranberry Apple pie that I loved from a restaurant and wanted to make one for my family. This recipe was easy and very good, especially the streusel topping--my kids (ages 7 and 4)ate two pieces and wanted more! But something was a little off for me--it was too sweet. I sprinked a tiny bit of salt on my second piece, and it made all the difference. It toned down the sweetness a little and made the taste richer. Next time I make this, I will add 1/4-1/2 tsp. salt to the fruit mix. Thanks for a great recipe, though.

Oct 23, 2003

Oh My! It's just doesn't get any better than this! This is absolutely the BEST apple pie I have ever had. It is such a dense pie and the sweet/tart taste is not only irresistable but downright addicting!!!!


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  • Calories
  • 664 kcal
  • 33%
  • Carbohydrates
  • 111.4 g
  • 36%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 312 mg
  • 12%

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

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