Cran-Apple Pie

Makes: 12 servings at 33o each. Prep: 1 hour. Bake: at 425 degrees for 15 minutes; then at 400 degrees for 40 to 45 minutes.

Cran-Apple Pie
Servings: 12 Prep 1 hr Cool 40 mins Bake 425°F 55 mins to 1 hr /400 degrees F


  • 1 cup fresh or frozen cranberries, chopped
  • 1/2 cup apple juice
  • 1/2 teaspoon grated orange rind
  • 3 tablespoons plus 1/4 cup granulated sugar
  • 1 recipe Double-Crust Pastry, prepared with cinnamon (recipe follows)
  • 8 McIntosh apples (about 2-1/2 pounds)
  • 1/2 cup packed light-brown sugar
  • 3 tablespoons cornstarch
  • Pinch ground cinnamon
  • Pinch ground cloves
  • 1 egg yolk
  • 1 tablespoon milk
  • 1 tablespoon granulated sugar, for sprinkling

Make It

1. Simmer cranberries, juice, rind and 3 tablespoons sugar in saucepan 12 minutes, until consistency of cranberry sauce. Let cool.

2. Heat oven to 425 degrees F.

3. On floured surface, roll half of pastry into 13-inch circle; pinch together any cracks around edges. Roll crust onto rolling pin; transfer to 9-inch pie plate. Smooth pastry over bottom and up sides of plate. Trim crust so it covers lip of plate.

4. Peel apples. Core; cut each apple into 8 slices, about 1/2 inch thick. Combine apple slices, remaining 1/4 cup granulated sugar, brown sugar, cornstarch, cinnamon and cloves in large bowl. Add cooled cranberry mixture and egg yolk; stir well to mix. Scrape into pie plate; spread apples, mounding high in center; do not compact them.

5. On floured surface, roll out remaining half of pastry to 13-inch circle. Drape over pie. Trim dough, leaving 3/4-inch overhang. Fold top crust under bottom crust; press to seal. Flute edge. Cut 10 vents in top. Brush crust with milk; sprinkle with sugar. Place on baking sheet.

6. Bake in 425 degrees F oven 15 minutes. Reduce to 400 degrees F. Bake 40 to 45 minutes, until golden brown. Remove to rack; cool at least 40 minutes.

Double-Crust Pastry

Chill 30 mins


  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup solid vegetable shortening
  • 1/3 cup butter, cut into pieces and chilled
  • 1/3 cup plus 2 tablespoons water

Make It

1. Whisk together flour, salt and cinnamon in medium-size bowl.

2. Using medium-size bowl and pastry blender or 2 knives, or in food processor with pulsing action, cut shortening into flour mixture until consistency of small peas. Cut in butter. Add water, a little at a time, tossing with a fork, until dough is moistened and holds together when pinched.

3. Turn dough out onto a sheet of plastic wrap; gently press into a ball. Cut ball in half; flatten each half into a disk. Wrap each disk with plastic wrap. Refrigerate for at least 30 minutes.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 206, Fat, total (g): 14, chol. (mg): 14, sat. fat (g): 5, carb. (g): 18, fiber (g): 1, pro. (g): 3, sodium (mg): 195, Percent Daily Values are based on a 2,000 calorie diet.