Prep 15 mins
Cook 40 mins
My love of cranberries led to me to adopted this recipe. I think that it is the perfect fall pie with the crisp tartness of the berries shining about the sweetness of the apples. Original poster's comments: "Found this in the Sunday paper in the coupon section and it's become a huge hit. I'm not usually a fan of cranberries, but I like the flavor of this pie! I hope you like it, too!"
- 9 inch pie crusts, unbaked
- 177.44 ml sugar
- 29.58 ml all-purpose flour
- 4.92 ml cinnamon
- 1.23 ml salt
- 1182.95-1419.54 ml apples, thinly sliced peeled (about 4 medium)
- 354.88 ml cranberries (fresh or frozen)
- 118.29 ml old fashioned oats
- 78.07 ml brown sugar
- 78.07 ml all-purpose flour
- 59.14 ml margarine or 59.14 ml butter, softened
- Heat oven to 425°F.
- Prepare pie crust in 9" pie pan.
- In large bowl, combine all filling ingredients but the fruit and mix well.
- Add fruit, mix, and spoon into crust.
- In small bowl, combine all topping ingredients and mix with fork or pastry blender until crumbly.
- Sprinkle over filling.
- Bake at 425F for 35-45 minutes or until apples are tender and topping is golden brown.
- Cover edge of crust with foil after 15 minutes of baking to prevent excessive browning.
This pie was a smash hit! It was the perfect consistency, and looked beautiful. However, I had to make a few modifications, according to Kittencalskitchen and Holiday Apple Cranberry Layer Pie: 1. I defrosted and slightly cooked the cranberries in the microwave, and added 2 tbsp of the cinnamon/flour/sugar/salt mixture to them. 2. I added 1 tbsp of lemon to the apple slices (I used granny smith). 3. I brushed the top of the bottom crust with one egg white to prevent it from getting soggy. 4. I dotted the pie with 1 tbsp of butter before adding the top crust. 5. I brushed the top crust with milk, and sprinkled it with 1 tbsp sugar, 1/2 tsp cinnamon. 6. I baked it at 425 for 15 min., then added a crust protector, and baked at 375 for 30 min. Hope this helps!
This pie rates a four-star average. I would give it a 5 for flavor (superb!) but only a 3 for appearance. Like another of the reviewers, I cut the beautiful pie and it was apple cranberry soup inside. As a result, it served poorly. It looked more like apple cranberry crisp without the pie and should have probably been served in a bowl. I'm not sure if adding more flour would help as there isn't really much fat in the pie itself to help with the thickening process. We served this warm (30 seconds in the microwave) with vanilla bean ice cream and the flavor was wonderful, but it was quite messy. Not sure I will try this again... might just go for the "crisp" and forget about the "pie".
This is the second time I made this pie and both times we have loved it! Like some other reviewers commented, it is a little "soupy" and runny when you serve it, so it isn't very pretty, but for my family it's all about the taste and this pie is amazing! We used sweet apples (Gala) to contrast with the tart cranberries and it was perfect. I would maybe try adding some cornstarch to the flour/cinnamon mixture and maybe dot the pie with butter before I top with the crisp, but you can't beat the flavor, so that's 5 stars in my household!!