Apple Cranberry Pie recipe

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Ingredients

1 cup dried cranberries
⅔ cup white sugar
3 tablespoons all-purpose flour
½ teaspoon ground allspice
2 ¼ pounds Pippin apples - peeled, cored and thinly sliced
1 ½ tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie

Nutrition Info

424.1 calories
carbohydrate: 69.6 g
cholesterol: : -
fat: 15.2 g
fiber: 5.6 g
protein: 3.4 g
saturatedFat: 3.8 g
servingSize: -
sodium: 235.3 mg
sugar: 39.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.

  2. In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.

  3. Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.

Recipe Yield

1 - 9 inch pie

Recipe Note

This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but I usually use a combination of several kinds. Occasionally I add a bit of cinnamon, too!

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