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Cranberry Apple Pie I

Cranberry Apple Pie I

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Blythe

Blythe

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 664 kcal
  • 33%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 111.4g
  • 36%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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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Reviews

TSEE
50

TSEE

6/21/2005

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.

Patricia
47

Patricia

11/25/2013

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! :)

MSVIC04
33

MSVIC04

12/12/2004

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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