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Apple Pie with Cranberries

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Apple Pie with Cranberries Recipe

While apple and cranberries complement each other in taste, season and glowing colors, sometimes the consistency isn't quite right. Cooking the berries, sugar and orange peel with flour to thicken before pouring over the apples gives the pie a better texture and flavor.

At a glance

Prep
Bake
Total
Yield
1 pie, 8 slices

Ingredients

Choose your measure:

Instructions

  1. Preheat your oven to 425°F.
  2. In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice until the mixture is slightly thickened.
  3. Sprinkle half the pecans on the bottom crust of an unbaked pie shell.
  4. Make 2 layers of apples on top of the nuts.
  5. Sprinkle these with cinnamon and dot with butter.
  6. Pour the cranberry mixture over the apples and sprinkle on the remaining pecans.
  7. Cover with a lattice pie crust top.
  8. Bake for 30 minutes or until the crust is golden and the berries are bubbly.
  9. Remove from the oven and allow to cool before slicing.
  10. Store, loosely covered, at room temperature for a day, or refrigerate for up to 5 days. Freeze for up to three months.