Dutch Cranberry-Apple Pie
Dutch Cranberry-Apple Pie

Dutch Cranberry-Apple Pie

  • 8 Servings
  • Prep: 35 min.
  • Bake: 50 min.

“Fresh cranberries bring tongue-tingling tartness and festive Christmas color to classic apple pie. With orange peel, spices and a crumb topping, this is a warm and wintry favorite.”
—Jerri G., Lincoln, NE


  • 3 large Apples, peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 2 cups fresh cranberries
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts
  • 3/4 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1 tablespoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pastry for single-crust pie (9 inches)
  • 2 tablespoons butter

  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons cold butter


  1. In a large bowl, toss apples with lemon juice; add the cranberries, raisins and walnuts. Combine the brown sugar, cornstarch, orange peel, cinnamon and nutmeg; add to apple mixture and toss gently to coat.
  2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill with apple mixture and dot with butter.
  3. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 50-60 minutes or until topping is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
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