Monday, November 26, 2012

Apple Cranberry Pie

The only acceptable conclusion to a Thanksgiving dinner is a homemade pie.  I've always been partial to apple pie, and I decided to mix it up this time with some cranberries.  The tart flavor of the berries makes this pie delicious.

Yield: 8 servings


  • One pie crust
  • Fruit Filling
    • 2 cups fresh cranberries
    • 1 3/4 cups sugar
    • 1/3 cup tapioca
    • 1/4 cup water
    • Juice of one large orange
    • 5 large tart apples, peeled and thinly sliced
  • Topping
    • 3/4 cup flour
    • 1/4 cup brown sugar
    • 1/2 tsp cinnamon
    • 1/8 tsp salt
    • 1/2 stick butter, cut into small pieces
    • 1/2 cup finely chopped walnuts


  1. Place the pie crust in a 9" round pie plate.  Bake at 425°F for 10 minutes.
  2. In a saucepan, combine the cranberries, sugar, tapioca, water, and orange juice.  Bring to a boil, stirring occasionally.
  3. Remove from the heat and stir in the apples.  Place the pan in a cold water bath and let stand for 10 minutes.
  4. For the topping, combine the flour, brown sugar, cinnamon, salt, butter, and walnuts.  Cut together using a pastry cutter.
  5. Pour the fruit filling into the partially baked pie shell.  Top with the crumble topping.  Line the edge of the pie crust with aluminum foil to prevent excessive browning.
  6. Bake at 375°F for 45-55 minutes.  Cool completely on a wire rack.

Adapted from Taste of Home and Epicurious.

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