Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

Ingredients Nutrition


  1. Heat oven to 425º.
  2. Prepare pastry.
  3. Mix sugar and flour.
  4. Arrange half of the apples in pastry-lined pie plate.
  5. Top with cranberries.
  6. Sprinkle sugar mixture over cranberries.
  7. Top with remaining apples.
  8. Dot with margarine.
  9. Cover with top crust that has slits cut in it; seal and flute.
  10. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  11. Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust.
  12. Serve warm with ice cream if desired.
Most Helpful

This has a great taste, but my filling didn't thicken very much. I think next time I'll add a TBS tapioca to see if this solves the problem. Thanks for posting !

FlemishMinx October 20, 2004

DELICIOUS! We are usually pumpkin pie eaters, but I made this one for a little variety and everyone loved it! Thanks for a great recipe!

Daisie November 28, 2003

Made for Holiday Tag 2007. This is a nice variation on the apple pie. I used driec cranberries because I didn't have any fresh cranberries on hand. Since I used dried cranberries, I only used one cup in the middle layer and then sprinkled a small handful on the top layer apples. The slight tartness of the cranberries was a nice change from the usual apple pie. Thanks for sharing such a great recipe and a sure to be holiday favorite.

Crafty Lady 13 December 17, 2007