Apple Cranberry Pie15 Reviews
- Prep: 20 min
- Cook: 1 hr 5 min
- Ready In: 1 hr 25 min
“This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but I usually use a combination of several kinds. Occasionally I add a bit of cinnamon, too!” - by Kristin
Original recipe yields 1 - 9 inch pie
- Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
- In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
- Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
Amount Per Serving (8 total)
- 424 cal
- 15.2 g
- 69.6 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"One pound of apples equals 2 large, 3 medium, or 4 small apples. You need 4.5 large apples, or 6.75 medium, or 9 small apples for this recipe...." See more"
"This pie was outstanding. I didn't have any brandy (imagine that, I'm from Wisconsin) so I added Kahlua instead. I didn't have allspice so I added cinnamon and nutmeg. I used a combination of Rome ..." See moreand Jonathon apples. I made one with a double crust and another with a crumb topping. Both were delicious. I was afraid the dried cranberries (Craisons) would be too chewy but they were just perfect and a delicious addition."
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