Friday, February 18, 2011

Apple-Cranberry Pie

Apple-(Cran)berry Pie
adapted from a family recipe
Makes 1 9-inch pie                                                                                                                                
Preheat oven to 450 degrees, or 425 if using a glass pie plate                                                                        
6 - 8 tart apples, pared, cored, and thinly sliced to make 6 cups (I peel the apples if pie is for special occasion/guests, but leave the peel on if making it just for casual family dessert for ease and added nutrition.)
1 cup fresh or frozen whole cranberries or other choice of berries
3/4 cup sugar
2 Tbsp flour, very slightly rounded
3/4 teaspoon cinnamon                                                                                                                                      
Pour into prepared (unbaked) Pie Crust in a 9-inch pie plate                                                                                                                                          
For topping, place the following in a bowl and stir together with a fork
1 cup flour
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup canola oil
1 1/2 Tablespoons milk
Crumble over the top of the pie filling, distributing evenly and all the way to the edges.                                                                                                                                                            

Bake for 10 minutes at 450/425 degrees, then reduce heat to 350 degrees (325 for glass pan) and bake an additional 50 - 60 minutes, until filling is bubbling. If possible, turn off oven, and leave pie in while it cools.                                                                                                                                                                               

Serve warm or at room temperature.  This is a great pie to serve with ice cream because the tartness of the cranberries keeps the dessert, as a whole, from being overly sweet. --It can also be quite the yummy breakfast.  ;-)

Note: This recipe works great for Apple Pie, just leave out the cranberries and put on regular top crust.                                                                                                                                                     
A previous post that may be of interest:
Pie Crust


  1. Yum! Apple & Cranberry is one of my favorite flavor combinations. Thanks for sharing.

  2. I get bored with just apple and try to find ways to zing it up. Also, one time we wanted blackberry pie and didn't have enough, so supplemented with apple. We found that the berry flavor dominated, so it was almost as good as a fully blackberry pie...which is my favorite. We tried it with huckleberries, too, with the same success, which was a particularly good discovery, because no one likes to pick enough of those tiny berries to make 2 pies.

  3. Funny you mention the blackberry-apple combo. I had some fresh blackberries and threw them into by basic apple and it was an amazing pie. And I agree on the blackberries as a favorite. They are so underrated! Thanks for stopping by. Wondering how the outlaws house reno is going?

  4. In-laws' house (Thanks for asking!): House is cleaned out, popcorn ceiling is out, drywall is textured and we're awaiting the paint. Then things start going in and it should start to transform into a lovely place. The calm before the storm?


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