Apple Cranberry Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 421.4
  • Total Fat: 24.6 g
  • Cholesterol: 87.9 mg
  • Sodium: 296.6 mg
  • Total Carbs: 49.0 g
  • Dietary Fiber: 5.9 g
  • Protein: 4.8 g

View full nutritional breakdown of Apple Cranberry Pie calories by ingredient
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Submitted by: LLDELMONTE


Use assortment of Granny Smith, Pippin, Golden Delicious. (I used granny smith and honey crisp.) Use assortment of Granny Smith, Pippin, Golden Delicious. (I used granny smith and honey crisp.)
Number of Servings: 8


    Whole Wheat Flour, 1 cup
    *Flour, unbleached white, 1 cup
    Butter, unsalted, 2 sticks, very cold, cut into 1/2 inch cubes
    Salt, 1 tsp
    Brown Sugar, 1 tsp packed
    3-6 tbs ice water

    Cranberries, .5 cup, chopped
    Cranberries, dried, sweetened (craisins), .5 cup
    *Flour, white, 3 tbs.
    Allspice, .25 tsp
    Apples, fresh, 6 medium (2-3/4" dia) , about 2 1/2 lbs.
    *Brandy, 1 1/2 tbs.
    Vanilla Extract, 1 tsp

    Egg wash
    1 large egg yolk
    1 tbs. whipping cream


In food processor, combine flour, salt and brown sugar, pulse to mix. Add butter and poulse 6-8 times until mixture resembles coarse meal with pea size pieces of butter. (Can do by hand, cutting butter in.) Add water 1 tbs at time pulsing until mixture begins to clump. (If you pinch dough and it holds together, it is ready)

Shape into 2 discs, (do not over-knead. Should still be able to see little bits of butter - this is what makes crust flaky) wrap in plastic wrap and chill 1 hour.

Combine cranberries, sugar, flour and allspice in large bowl. Mix apples, then add brandy and vanilla.

Remove one crsut disk from refrigerator. Let stand at room temp 5-10 minutes. Sprinkle with flout. Roll out on lightly floured surface to 12 inches in circle. Gently fold in half and transfer to 9 inch pie plate. Unfold and press down.

Add apple filling, mounding slightly in center.

Roll out second disk as before. Fold, place on pie filling, unfold and press down on edgers. Flute edges.

Stir yolk and cream. Brush over top. Cut slits in top crust. Bake about 50 - 65 minutes, depending on type of apples using. Transfer to rack; let stand 1-3 hours.

Number of Servings: 8

Recipe submitted by SparkPeople user LLDELMONTE.


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