Cranberry-Apple-Pecan Pie

Cranberry-Apple-Pecan Pie
Servings: 8 Prep 20 mins Bake 350°F 1 hr 15 mins


  • 1 box (11 ounces) pie crust mix
  • 3 tablespoons minute tapioca
  • 3 Granny Smith apples, peeled, cored and thinly sliced
  • 2 1/2 cups fresh or frozen cranberries
  • 1 teaspoon sugar
  • 1/2 cup pecans, coarsely chopped

Make It

1. Preheat oven to 350 degrees F.

2. Prepare pie crust mix for two-crust pie for a 9-inch pie plate, following package directions. Line pie plate with bottom crust. Sprinkle 1 tablespoon of the tapioca over crust.

3. Combine apples, cranberries, 1 cup sugar, pecans and remaining 2 tablespoons tapioca in a bowl. Spoon apple mixture into pie shell; dot filling with butter. Cover filling with top crust; seal edges together; form stand-up edge; flute the edge. Cut slits in top crust; sprinkle the crust with 1 teaspoon sugar.

4. Place pie in oven with sheet of foil underneath to catch drips.

5. Bake in 350 degrees F oven 1 hour 15 minutes until crust is browned and apples are tender. If crust begins to brown, cover loosely with foil. Serve warm or at room temperature.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 416, Fat, total (g): 18, chol. (mg): 4, carb. (g): 62, pro. (g): 4, sodium (mg): 310, Percent Daily Values are based on a 2,000 calorie diet.