Cranberry Apple Pie I58 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“Slightly tart, crunchy-textured pie with a divine streusel topping.” - by Blythe
Original recipe yields 1 - 9 inch pie
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 664 cal
- 23.9 g
- 111.4 g
Based on a 2,000 calorie diet
Reviews (58)Rate This Recipe
"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 ..." See morethe 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."
"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 sti..." See morell 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 bough..." See moret 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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