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Apple Cranberry Pie Recipe

Updated on November 23, 2012
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I was at the store not that long ago and saw an apple and cranberry pie. It looked interesting, since I never heard of one before.

I was curious if I could make one just as easy as an apple pie. So, instead of buying it, I figured I could just make one at home. So this is my recipe for an Apple-Cranberry pie. It’s sweet and tart and will go well with ice cream and coffee.

This is pie is a great dessert for spring and summertime.

Apples and cranberries
Apples and cranberries | Source


2 cup (16 oz.) fresh cranberries, washed and halved

2 cup (16 oz.) granny smith apples, cored, peeled, and chopped (approx. 4 medium apples)

1 cup white sugar

½ cup brown sugar

2 tablespoons all-purpose flour

2 tablespoons cinnamon

1 tablespoon lemon juice

1/8 teaspoon salt

1/4 teaspoon ground ginger (optional)

2 sheets 9-inch pie dough

1 teaspoon sugar (for topping)

1 teaspoon cinnamon (for topping)

1 tablespoon melted (for topping)


1. In a large mixing bowl combine white sugar, brown sugar, flour, cinnamon, salt, and ginger.

2. Add cranberries, apples and lemon juice and toss in the sugar mixture.

3. Place cranberries and apples in a colander and let sit it strain over the mixing bowl for 30 to 45 minutes (and up to an hour). *

4. Fit 1st pie sheet into a 9 inch pie pan.

5. After straining time, put apples and cranberries into pie pan.

6. Cover with 2nd pie sheet.

7. Crimp ends of each pie crust together with a fork.

8. Mix teaspoons of sugar and cinnamon together.

9. Brush melted butter over pie crust.

10. Sprinkle sugar and cinnamon mixture over butter pie crust.

11. Cut 4 to 8 2-inch long slits into top pie crust for ventilation.

12. Pre-heat oven to 375 degrees F.

13. Bake for 1 ½ hour.

14. Let cool for 2—4 hours before serving.

*NOTE: This allows the juices to drain out of the fruit. This is done because fruit tends to deflate while cooking because the moisture evaporates. If you have a dough top, this can leave an empty dome. If you toss in sugar and let sit the sugar will pull out the moisture and help concentrate the flavor and condense the fruit so the “dome” won’t happen. Plus you can get liquid pooled into bottom of the pie, if this isn’t done. The longer you let it drain the better.


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