Apple and Dried Cranberry Pie

"I was playing around with MEAN CHEF's pie dough recipe, trying to get it down pat, and this was one of the recipes I put together in the process. Prep time does not include any cooling or setting times."
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Ready In:
1 pie




  • *MEAN CHEF's pie crust recipe is one of the best I've ever run across, or use your favorite.
  • Prepare pie dough and refrigerate at least 2 hours, while preparing and cooling filling; better yet, refrigerate dough overnight.
  • To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch.
  • Drizzle with brandy, and toss again.
  • Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes.
  • Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9" glass pie plate that has been lightly greased or coated with nonstick spray.
  • Press crust gently into bottom of pie pan, and trim about 1" larger than pan.
  • Brush edge of crust with water, stir and add filling, and top with small pieces of butter.
  • Lay on top crust, trim to same size as the bottom crust, and gently press the edges together.
  • Fold edge under, and crimp decoratively as desired.
  • Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar.
  • Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven.
  • Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes.
  • Check pie, and if browning too fast, cover loosely with aluminum foil.
  • Continue to bake for another 20 minutes or until crust is crisp and nicely browned.
  • Remove from oven, and place pie pan on a wire rack to cool.
  • Serve warm or at room temperature, with a big chunk of sharp cheddar cheese or a scoop of vanilla ice cream if desired.

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  1. Can't wait for Thanksgiving... Recipe looks great can't wait to taste!


I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
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