Reviewed: Dec. 19, 2004

Very Good. Brought it to work and it was devoured! I thought it had too many cranberries in it which made it tart, but if that is what you like then this is your pie.

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3 users found this review helpful

Reviewer:

Suzanne

Cooking Level: Expert

Reviewed: 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!

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31 users found this review helpful

Reviewer:

MSVIC04

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Glendale, California, USA

Reviewed: Nov. 23, 2004

WOW! This is really yummy. Not sure if I am loving the walnuts though. I think pecans may go better. Also, the filling is enough for almost 2 pies. Next time I will use one 9" "deep dish" pie crust or cut the recipe down if I use a regular 9".

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4 users found this review helpful

Reviewer:

FRANJELLICCA

Reviewed: Mar. 12, 2004

Wow! Best pie I've ever made! My pies NEVER come out right. I made about 5 at Christmas and every one of them turned out perfectly.

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3 users found this review helpful

Reviewer:

CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

Reviewed: Dec. 1, 2003

Like others, I found that this recipe made a ridiculous amount of filling. I made one deep dish pie, and just threw the rest of the filling into a casserole dish to make a very large crisp. I only ended up using 5 apples and still had this much filling. Way too much topping too. Another thing...chopping the cranberries was an unneccessary pain, and I think it would have turned out nicer if I'd left them whole. But, complaints aside, it did taste really great. I have to say though that the crisp tasted better than the pie. The pie crust almost seemed to get in the way. Will make again as a crisp.

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Reviewer:

SALLYCAT

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Nov. 28, 2003

The cranberries turned the filling pink and made for a pretty presentation. Served it to relatives at Thanksgiving, and they loved it!

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Reviewer:

Galax

Reviewed: Oct. 25, 2003

I thought it was a very good pie, we enjoyed it. Thank you for sharing.

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Reviewer:

betsy36

Reviewed: Sep. 29, 2003

Very tasty! I would recommend either having two pie shells ready or making the remainder of the filling into a cobbler. I just put the remainder of the filling in a cake pan and used the topping and popped it into the oven with the pie and it was just delicious! I'd make this recipe again in a heartbeat!

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Reviewer:

Erika

Cooking Level: Expert

Reviewed: Sep. 11, 2003

This is the best apple pie I've ever had. I normally don't like tapioca, but this is great.

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Reviewer:

Reviewed: Feb. 28, 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.

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16 users found this review helpful