Kick up your Apple pie and make it a Cranberry Apple Pie! A little sweet, a little tart, a little salty. It is even beautiful. It has it all.
I started making these about 20 years ago on one weekend when my husband was away for the weekend with all his friends the weekend before Christmas. I was alone and started making pies. I made about 20 pies that night, homemade crusts and all. I made a handful of these cranberry apple pies and the rest just standard apple pies.
After that weekend of apple pie making, you would think I wouldn’t make apple pies ever again! But, instead the cranberry apple pie is one I try to figure out how to make every year. I don’t always get a chance to make it, mostly because I have some picky family members (one of which who freaked out at my crumble topping on the apple pie).
So, I tend to stick with traditional pies. But this year I put my foot down and made this and my husband’s family loved it.
Cranberry Apple Pie
Serves | 8-12 |
Prep time | 30 minutes |
Cook time | 45 minutes |
Total time | 1 hours, 15 minutes |
By author | Dish Ditty |
Ingredients
Crust
- 1 9 (See notes)
Cranberry Filling
- 8oz Fresh Cranberries
- 1/4 cup Sugar
- 1/2 cup Water
- 1 Cinnamon Stick
Apple Mix
- 3 tablespoons Flour
- 1/2 cup Sugar
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 3lb Granny Smith Apples
Crumble Topping
- 3/4 cups Flour
- 1/4 cup Light brown sugar
- 1/2 teaspoon Cinnamon
- 1/8 teaspoon Salt
- 1/4 cup Butter
Note
Don't want to make the fresh cranberries? You can cheat and add canned cranberry sauce (NOT JELLY!).
Blind baking the pie crust is a method of partially pre-baking the crust. See the instructions following this recipe or look it up on the wonderful world of the internet.
Directions

Cranberry Apple Pie
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