Cranberry Apple Pie

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Cranberry Apple Pie

  • Total time: 2 Hours
  • Servings: 1 Pie

Ingredients

  • 2 Cups Apples, peeled, cored, and quartered
  • 2 Cups Fresh Cranberries (thawed if frozen)
  • 2/3 Cups Sugar
  • 1 Tbsp Lemon Juice
  • 1 1/2 Tbsp Flour
  • 1 Unbaked Basic Pie Crust

Crumb Topping:

  • 1/2 Cup Flour
  • 1/2 Cup Sugar
  • 1/4 tsp Cinnamon
  • 4 Tbsp Cold Butter, cut into 1/4-inch pieces

Directions

  • 1)

    Heat the oven to 400°F. Line a 9-inch standard (not deep dish) pie pan with the pastry, fluting the edge.

  • 2)

    Thinly slice the apples crosswise and combine them in a large bowl with the cranberries. Add the sugar, lemon juice, and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.

  • 3)

    Meanwhile, in a large bowl, mix the flour, sugar, and cinnamon for the topping. Add the butter, rubbing it into the dry ingredients until the mixture resembles coarse crumbs.

  • 4)

    After 30 minutes, remove the pie from the oven and reduce the temperature to 375°F. Spread the topping over the pie and bake it for another 25 to 30 minutes, until the top is golden and the fruit thickens and bubbles around the edges. Allow the pie to cool for 2 hours before serving.

Notes

Recipe published in Family Fun magazine (unknown issue). Can also find a description of the recipe posted here.