Prep 30 mins
Cook 45 mins
This is my version of a cranberry-apple pie recipe I found here. The cranberries are much less tart/bitter in my recipe, and since they have been cooked down in a preserve-type recipe, they still impart a very cranberry flavor. My little niece, the family cranberry relish chef, helped with the preserves, which make the pie filling a lovely rosey red...and so this pie is named for her. You can leave out the cranberry preserves all together and you'll still have an apple pie that is to die for.
- 2 double crust pie crusts (2 tops and 2 bottom crusts)
Cranberry Mixture use 1 1/2 cups
- 1 (16 ounce) bag fresh cranberries
- 1 1⁄2 cups white sugar
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon allspice
- 8 large apples (I used Gala and Empire)
- 2 tablespoons flour
- 1⁄4 cup brown sugar
- 1⁄2 cup white sugar
- 1 1⁄2 teaspoons cinnamon
- 1⁄8 teaspoon fresh ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1 lemon, juiced
- 1 tablespoon salted butter
- 1 tablespoon uncooked tapioca (optional)
- In a medium sized pot, combine bag on cranberries, sugar, spices and almost enough water to cover the cranberries (about 1/2 inch from top of berries).
- Cook uncovered for 1 1/2 hours, stirring from time to time.
- Preheat oven to 400 degrees.
- I cheat and use store-bought pie crusts.
- Lay out crusts in two 9" pie pans placed on cookie sheets.
- Peel, core and slice apples, placing them in a very large bowl with lemon juice.
- Toss apples in juice as you slice them.
- Add remaining ingredients except butter and toss till spices and sugars coat each apple slice.
- If you add the uncooked tapioca, this will help the liquids in the filling become much less watery.
- Place butter, cut into two pats, on top of the pie filling.
- Add top crust and cut vents into the top with a sharp knife.
- Bake pies, covered with aluminum foil, for 15 minutes.
- Remove foil and bake uncovered for another 30 minutes.
- Pies should be a deep golden brown.
- Remove from oven immediately and cool on baking racks.
I still have fresh cranberries in the freezer from the holidays and this looked like a yummy way to use some of them. I was right! I made a half amount in a 10" deep dish pie pan and DH and myself wiped out all but two servings last night *blush* . I used Splenda for the sugars (brown and while) and that worked perfectly. Cooking the cranberries first is brilliant and I really think that single step is what really this recipe special. As I do with 99.9% of the pie recipes I make I didn't use the pie crust but made a lower fat crisp topping with quick oats, pecan meal, brown Splenda, a light shake of cinnamon and a 1/4 cup of heart healthy margarine. While in the oven it fills the house with that wonderful aroma that makes everyone coming into the house smile. This recipe alone is worth keeping frozen cranberries in the freezer year round.
This is a wonderful recipe! I baked it for Christmas & before my hubby tasted it he declared he really preferred "traditional apple pie", after he ate it he declared it was a winner!! Am making it again for New Years dinner! GREAT recipe . . . THANKS for sharing this!!