Cranberry Apple Pie Recipe

There’s nothing better than a piece of warm apple pie during the Fall! We are celebrating all week long with yummy recipes for our Apple Daze. Even though I have shared a couple Apple Pies with you before, Upside Down Apple Pie, Apple Crumble Pie and even Apple Pie Cupcakes, you can never have enough Apple Pie Recipes. And this Cranberry Apple Pie is a delicious twist on the original!

A little while back, while chatting with my husband’s Aunt Mary, an amazing cook, she shared a little book with me that she received from my husband’s Grandmother, The Easy Spry Way Cookbook, and that she always uses the pie crust recipe from the book for a perfect pie crust. Well, I went on the search, found and bought one. But, unfortunately, now I can’t find Spry. I will keep hunting and let you know how the next pie turns out.

Oh and by the way, in case you are wondering…the drink in the picture is Hot Spiced Cranberry Drink and we will share the recipe for Tailgate Friday tomorrow on Pocket Change Gourmet!

So this time I used Butter Flavor Crisco, I know…I know…sounds gross, but the pie crust was rich and flaky and probably the best crust I’ve made in a long time. I was originally thinking I would use a mixture of Crisco and Butter, so I decided to give the Butter Flavor Crisco a try.

Now, I’ll have to admit that I’m not the best pie baker around, far from it, probably because I’m always baking other goodies, like cupcakes. But, no matter how they look…they always taste great. The filling seemed to be a little runny when I put it in the crust, but it baked up just fine. And the addition of the cranberries gave the flavor that little added zip that was perfect.

The recipe, which I found in the Pillsbury Harvest Time Baking & Cooking Booklet from 1991, called for milk to be brushed on the crust and a sprinkle of sugar {I added cinnamon too}. I had never tried it that way, and Doug even thought it was a little strange. But I gave it a try and it turned out beautifully.

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Cranberry Apple Pie Recipe

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

A delicious Fall pie with apples and cranberries. Recipe from HoosierHomemade.com

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Ingredients

• 1 cup cranberries, fresh or frozen
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons apple cider or apple juice
• 5 cups peeled and finely chopped apples
• 2/3 cup sugar
• 2 tablespoon cornstarch
• Milk {for brushing on crust}
• Cinnamon and Sugar mixture {for sprinkling on crust}

Pie Crust for double crust

• 2 cups flour
• 3/4 teaspoon salt
• 2/3 cup Butter Flavor Crisco, Shortening, Butter or a combination
• 6-7 tablespoons ice cold water

Instructions

Pie Crust

1. In a large bowl, whisk together the flour and salt
2. Cut in shortening with a pastry cutter or use your fingers
3. Work just until combined, don't overwork the dough or it will be tough
4. Wrap in plastic and chill for at least 30 minutes

Pie Filling

1. In a small saucepan, combine cranberries, 3/4 cup sugar, 1 tablespoon cornstarch and apple cider
2. Bring to boil, stirring frequently
3. Boil gently for 5 minutes
4. Cool for 15 -20 minutes
5. In a large bowl, combine apples, 2/3 cup sugar, and 2 tablespoons cornstarch, toss to coat
6. Stir in cooled cranberry mixture
7. Divide dough in half, roll out 1 piece and place in a pie plate
8. Fill with apple mixture
9. Roll out the other crust and place on top of filling
10. Seal and flute the edges, cut a few slits in the middle of the pie
11. Add foil around the edges of pie to prevent over browning
12. Bake at 425 degrees for about 45-55 minutes

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Check out the other Apple Daze Recipes!

• Pumpkin Whoopie Pies with apples and Cream Cheese Caramel Filling
• Apple Cupcakes
• Caramel Dipped Apples
• Apple Dumplings – coming tomorrow

What is your favorite pie? 

Linking to…Gooseberry Patch