Cranberry Apple Pie

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whole grain
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Yield: 1 pie, 8 slices

Recipe photo

This is the pie we featured in our fall 2011 advertising. We've paired a tangy cranberry and apple filling with a hearty whole grain pie crust to create a pie that will make your autumn occasion special. Cooking the cranberries with sugar and orange peel before combining them with the apples gives the pie better texture and flavor, while the chopped pecans add nice crunch.

Cranberry Apple Pie

star rating (5) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 pie, 8 slices
Published: 09/06/2011


Pie Crust

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Unbleached White Whole Wheat Flour
  • 1 teaspoon salt
  • 2 teaspoons sugar (optional)
  • 1/2 cup vegetable shortening
  • 1/2 cup cold butter
  • 6 to 9 tablespoons ice water

Pie Filling

  • 1 1/2 cups chopped cranberries, fresh or frozen
  • 1 cup sugar
  • 1/2 teaspoon grated orange peel (zest)
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/3 cup orange or cranberry juice
  • 6 tablespoons chopped pecans
  • 3 large, firm, tart apples, peeled, cored and sliced
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter


1) For the crust: In a large bowl whisk together the flours, salt, and sugar if using. With a pastry blender, two knives, or your fingertips, cut the shortening into the flour mixture until it resembles cornmeal.

2) Dice the butter into 1/2" cubes, toss them in the flour mixture to coat, and cut them in until the largest pieces are the size of a dime.

3) Sprinkle the ice water over the flour/fat mixture, tossing with a fork, using 2 tablespoons at a time. Continue until the dough is just moist enough to hold together. Gather it into a ball, cut it in half and flatten the halves into two disks. Wrap the pieces of dough and refrigerate to give them a rest for 30 minutes or more before rolling them out.

4) For the filling: In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice over medium heat until the mixture simmers and is slightly thickened. Remove from the heat and cool.

5) To assemble the pie: Lightly grease a 9" pie plate, and preheat the oven to 425°F. Roll out half the pie dough and fit it into the prepared plate. Sprinkle half the pecans over the dough. Place the apples on top of the nuts, then dot with butter and sprinkle with cinnamon.

6) Pour the cooled cranberry mixture over the apples and sprinkle on the remaining pecans. Use the other half of the dough to make a lattice crust, and place it on top of the filling. Seal and crimp the edges.

7) Bake the pie for 30 minutes (check after 20 and cover the edges with a pie shield or foil if necessary), until the crust is golden and the filling is bubbling in the center. Remove from the oven and cool before slicing.


  • star rating 12/30/2014
  • RobinGordon from KAF Community
  • Excellent crust that was easy to roll out. The filling required more thickener.
  • star rating 01/16/2012
  • hank264 from KAF Community
  • I am a novice baker and I got a LOT of great comments about this crust. I am saving this crust recipe for use in other pies. My mother has been baking for 60 years and likes this better than her mother's crust recipe. I made it a LOT easier by using the pie crust bag (online KA)... just roll to the end of the bag and you have a perfect 14" round pie blank. I cut out hearts from the top crust with KA heart mold. The pie was very good. I added KA pie thickening agent and guessed at 1/4 cup, which seemed to work. I make a lot of apple pies and pecan pies so I was looking for a change to enjoy a little variety. Added this to my favorite recipes and will come back to this many times! THANKS for all you folks do.
  • star rating 12/17/2011
  • connie_sheldon from KAF Community
  • I have had good luck with this crust and I am not great with crust. I used half white and half whole wheat pastry crust. Nice and flaky.
  • star rating 12/03/2011
  • trustlaw from KAF Community
  • The pie was attractive and delicious. It was the dessert for our Thanksgiving meal, and a big hit.
  • 09/28/2011
  • TanyaDehmer from KAF Community
  • We are a 90% whole wheat flour house and don't purchase any bread products from stores. We're used to hearty breads, cookies, etc... My question is: Can I use all whole wheat flour in a crust? Either white or dark whole wheat.....we love your website and products. Thank you for being you!
    You can certainly use the whole wheat flour, but the taste and texture will differ from a crust that has all or partial white flour. If you are adding a whole grain flour to a recipe, you will need to add about 1 extra tablespoon of liquid per cup of whole grain flour. ~Amy

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