Apple and Cranberry Pie

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This simple easy-to-make pie combines my two favorite fall fruits -- cranberries and apples, but don't expect your typical sweet apple pie -- this is more tart than you may expect, but delicious served warm with vanilla ice cream. Recipe source: Bon Appetit (July 1985)

Ingredients Nutrition

  • pastry for double-crust pie (I use Pillsbury pie crusts sold in the dairy section)
  • 2 cups cranberries
  • 3 apples for pies, peeled,cored and sliced,16 slices per apple
  • 1 -1 12 cup sugar (may need up to 1 1/2 cups if you want a sweeter pie)
  • 14 cup flour
  • 1 teaspoon nutmeg


  1. Preheat oven to 450-degrees F.
  2. Roll out two 11-inch rounds and fit one round into 9-inch pie dish.
  3. Combine remaining ingredients (cranberries- nutmeg) in a bowl.
  4. Spoon filling into pie dish.
  5. Cover with second crust and seal and crimp edges. Make slits in top crust. (I always place pies on a baking sheet).
  6. Bake 10 minutes. Reduce oven temperature to 375-degrees F.
  7. Bake another 30-40 minutes or until crust is golden and fruit is bubbling.
Most Helpful

This recipe didn't suit my tastes. The cranberries, when just added into the pie filling, were definitely too bitter. And I like a pie that's a bit more spiced. I am going to post the recipe I came up with. I baked another pie and cooked cranberries with sugar and spices to make them more palatable. I used Gala and Empire apples, upped the spices, added some brown sugar and the cranberry "preserves". It colored the filling nicely and for my taste,was more enjoyable.

DeSouter October 24, 2004

I am so sorry that this pie did not work out for me. I had looked forward to it, and although it smelled wonderful while baking, there were several problems. I didn't find that the filling got cooked through even though the crust was golden, and I think the initial high temp may have had something to do with that. Also, the pie was filled to the brim with liquid when I took a slice out- like it was swimming. I did think the amount of filling was a lot, but I managed to get the pie crust around it- barely (I used Pillsbury ready-crust as suggested, but would rather go with home made as the crust was not very good and part of it fell off the pie while baking). Also, I used the full 1 1/2 cups sugar and found that the pie was excessively tart, probably due to the cranberries. I am sorry to give such a low rating, but I wanted to be honest.

Sue Lau October 23, 2004

Perfect, and very pretty. I ended up using only about 1 C. of sugar. and I used Gala apples as that is what I had around. Thanks for posting this perfect fall holiday pie!

CookbookCarrie October 22, 2004