"Slightly tart, crunchy-textured pie with a divine streusel topping." — Blythe
Watch video tips and tricks
1 (9 inch)
deep dish pie crust
apples - peeled, cored and chopped
1 (12 ounce) package
fresh cranberries, roughly chopped
1 1/2 cups
1 1/2 cups
packed brown sugar
egg, lightly beaten
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.
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!
A new favorite of mine. Always a great combination of flavors, apple and cranberries. The only thing I will change next time is the temperature. It took much longer than one hour and the crust was still doughy. 325 F was simply to low, at least for my oven. I will turn it up to 350F next time. Other than that just perfect. Not to sweet at all and not to tart. Oct.'04 Update: I made it once again yesterday after a long time with a few changes. First I used brown sugar instead of white, I added some orange zest and the juice of the orange as well and I left the cranberries whole (just realized it calls for chopped cranberries...oh well...). The filling amount works perfect for a 9" pie form. I did not increase the temperature as stated last time (different stove) but it still took longer and I turned off the oven after 90 minutes and left it in there overnight. I also used a different pie crust recipe this time. It's called "Grandma's Secret Pie Crust" and listed here as well. Excellent recipe. One change I made there was using 1 C. butter instead of 1 1/4 C. shortening, because that's all I had on hand and I did not prebake it. The recipe makes two pie crusts, so I decided to top the pie with dough instead of crumbs this time. The cake didn't drip or splatter at all, maybe in part of the cranberries not being chopped and using a pie crust top instead of crumbs. Hope that helps. I'm going to have a piece of pie now. :)
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!
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!!!
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.
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!!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Apple Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 215
See how to make a simple apple pie with a flaky, golden-brown crust.
See how to make a simple, 5-star apple pie.
Learn how to make Chef John’s favorite apple pie recipe.