New This Month

Apple-Cranberry Pie

102

The two types of cranberries in this recipe create a sweet and tart pie.

  • Prep:
  • Total Time:
  • Yield: Makes 8 servings

Photography: Kirsten Strecker

Source: Body+Soul, November/December 2005

Ingredients

For the Crust

  • Pumpkin Pie Crust

For the Filling

  • Juice of 1 orange
  • Zest of 1 orange
  • 5 cups of peeled, sliced apples (approximately 5 medium apples)
  • 1/2 cup sugar
  • 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
  • 1/2 cup dried cranberries
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon

For the Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons oats
  • 2 tablespoons butter, melted
  • 1/2 teaspoon cinnamon

Directions

  1. To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400 degrees. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in a 9-inch pie pan and refrigerate while you make the filling and topping.

  2. To make filling, mix all filling ingredients together in a medium bowl.

  3. To make topping, mix all topping ingredients together in a small bowl. The topping mixture should clump when pressed together.

  4. Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.

  5. Transfer to a wire rack; cool completely before serving.

Cook's Notes

Gravenstein apples work best because they hold their shape and have a delicious tart flavor. If you cannot find Gravenstein, try Pink Lady, McIntosh, or Braeburn.

Reviews Add a comment

  • lauren01
    1 DEC, 2013
    Delicious - a keeper! Used a Pillsbury pre-made crust. Last 5 ingredients (flour, sugar, oats, butter, cinnamon) are for the Topping.
    Reply
  • Lauren P
    1 DEC, 2013
    It's a simple recipe (yes, just mix in two bowls) - which is what makes it so great! You can spend more time on a good crust and slicing the apples. After reading the other reviews that said the filling was too runny, I opted to just squeeze maybe 1 Tbsp of fresh orange juice. Although it came out well, next time I will use more juice if, like this time, my apples seemed a bit dry.
    Reply
  • mttwinmom
    27 NOV, 2013
    The ingredient list is not split out correctly into "Topping" and "Filling" ingredients. Pretty poor instructions. "For filling, combine all ingredients in bowl. For topping, combine all ingredients in bowl." OH? that's helpful.
    Reply
  • LaNieves
    12 OCT, 2008
    This recipe is just great! but I made it into a Tort sort of German/Austrian, ab-fab nevadita
    Reply
  • Frita
    26 NOV, 2007
    I made my own homemade piecrust and added this filling and it was such a hit with everyone. Sweet enough, tart enough. Great with Vanilla and Orange Breyers ice cream.
    Reply
  • hollyholocaust
    19 NOV, 2007
    I'm pretty sure it means butter. You can't melt lettuce and the butter is needed to make the crumbles stick together.
    Reply
  • hollyholocaust
    19 NOV, 2007
    I'm pretty sure it means butter. You can't melt lettuce and the butter is needed to make the crumbles stick together.
    Reply
  • hollyholocaust
    19 NOV, 2007
    I'm pretty sure it means butter. You can't melt lettuce and the butter is needed to make the crumbles stick together.
    Reply
  • hollyholocaust
    19 NOV, 2007
    I'm pretty sure it means butter. You can't melt lettuce and the butter is needed to make the crumbles stick together.
    Reply
  • hollyholocaust
    19 NOV, 2007
    I'm pretty sure it means butter. You can't melt lettuce and the butter is needed to make the crumbles stick together.
    Reply