Apple Pie with Cranberries

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Apple Pie with Cranberries

star rating (9) rate this recipe »
Published prior to 2008

This delicious combination comes from Dorothea Douple. After some experimenting, she found that cooking the berries, sugar and orange peel with flour to thicken it before pouring it over the apple gave the pie a better texture and flavor. We're happy to share her tasty discovery with you.

1 double crust ( King Arthur's Pie Crust )
1 1/2 cups (5 1/4 ounces) chopped cranberries
1 cup (7 ounces) sugar
1/2 teaspoon grated orange peel (zest)
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/3 cup (2 5/8 ounces) orange or cranberry juice
6 tablespoons (1 1/2 ounces) chopped pecans
3 firm, tart apples sliced 1/4 inch thick
1/2 teaspoon cinnamon
1 tablespoon butter

Preheat your oven to 425°F.

In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice until the mixture is slightly thickened.

Sprinkle half the pecans on the bottom crust of an unbaked pie shell. Make 2 layers of apples on top of the nuts. Sprinkle these with cinnamon and dot with butter. Pour the cranberry mixture over the apples and sprinkle on the remaining pecans. Cover with a latticed top.

Bake for 30 minutes or until the crust is golden and the berries are bubbly. Remove from the oven and allow to cool before slicing. Yield: 1 pie, 8 slices

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.

Reviews

1
  • 11/26/2014
  • from
  • star rating 11/26/2014
  • DL from Souther NJ
  • star rating 11/24/2011
  • nhbakers from KAF Community
  • I have made a version of this pie for many years. In fact, ever since I made it in a KAF pie class! In that class, we did not cook the fruit and it turned out just great. So, I do skip that step. If you have trouble with pie crust and are in the area, I highly recommend this 3-hour weeknight class. I could not make crust to save my life but am the queen of pies in my family since the KAF class. This is my go-to apple pie recipe and I always receive compliments on its taste and appearance. Happy baking!
  • star rating 11/11/2011
  • rbrock@prosaix.com from KAF Community
  • I've made this pie with two changes. First, I don't like nuts when they've become soggy -- so I didn't add the nuts. There's enough liquid in the pie filling to affect the nuts. Secondly, and this is a big improvement, I add finely chopped candied ginger. It's a great improvement to the pie. Of course, candied ginger is usually an improvement to most desserts.
  • star rating 12/24/2010
  • rebekahmalchow from KAF Community
  • The reason I chose this recipe was because I thought the combination of apples and cranberry would be delicious, and it sure was! The pie was relatively easy to make and it turned out great. I used KAF pie crust mix for the crust and it was delicious. Highly recommended!
  • star rating 12/01/2010
  • Sarah d from KAF Community
  • my husband called this pie "refreshingly different" and went back for seconds (and thirds). i love the cranberries and pecans, as they give both the flavor and texture an overhaul on your normal apple pie! the only problem i had was with the crust recipe, which did not give me enough for the top crust, and was difficult to work with.
  • star rating 10/08/2010
  • rachele from KAF Community
  • A delicious pie! We used four gala apples because that's what we had on hand. The pie was so easy to put together; the flavor combination and texture perfect! Excellent recipe.
  • star rating 11/18/2009
  • terri sue from north richland hills, TX
  • my husband enjoyed this one. since apple season is upon us and i found a good deal on fresh cranberries i was looking for a recipe to combine them. this one fit the bill. i am needing to make another pie this year for thanksgiving besides my usual pumpkin and pecan. this is the one my husband has requested. the sweetness, tartness is just right, plus it is so pretty.
  • star rating 11/16/2009
  • Donna Ellen J from Escondido, CA
  • Delicious pie. I made it last Thanksgiving and I plan to make it again. It is relativey simple - it looks beautiful and tastes wonderful. Likely this will become a Thanksgiving tradition.
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