Cranberry Apple Pie II

Cranberry Apple Pie II

JJOHN32 14

"Great dessert for Thanksgiving."

Ingredients 1 h 30 m {{adjustedServings}} servings 435 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 73.5g
  • 24%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a pie plate with pastry.
  2. Peel, core, and slice the apples.
  3. Combine apples and cranberry sauce in a medium-sized mixing bowl. Combine brown sugar, flour, cinnamon, and nutmeg; add to the apple mixture. Mix thoroughly. Turn filling into the pastry lined pan. Cover with top crust. Crimp edges. Cut slits in top crust.
  4. Bake for 1 hour, or until the crust is golden brown and the filling bubbly.
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Reviews 43

  1. 47 Ratings

Cindy Bachmann Chaney

I have been making this recipe for years. However, I make mine with 1 tsp of cornstarch instead of flour and omit the cinnamon and nutmeg from the pie and put it in the topping. We really prefer a crumb top on this pie. It really compliments the apple/cranberry filling. Here is my recipe for a crumb top: 1 c all purpose flour, 1/2 c packed brown sugar, 1/3 c old-fashioned oats, 3/4 tsp ground cinnamon, 1/2 c chilled unsalted butter cut into small pieces. Rub in butter with fingertips or process w/food processor until mixture resembles coarse meal.


this is the easiest Cranberry Apple pie i've ever made. This will be my fourth thanksgiving baking this pie and its a hit every time.


So simple, and turned out very well with great flavor. Added extra spices to taste, ground cloves, and sprinkled a layer of toasted chopped walnuts on the bottom of the pie before filling.