Apple Cranberry Pie Recipe
Apple Cranberry Pie Recipe photo by Taste of Home

Apple Cranberry Pie Recipe

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Although it's my husband who's the cook at our house, I enjoy baking. A good friend passed along this recipe to me. The pie was an instant hit with my family, and I've been giving the recipe to other friends ever since. —Janet Morgan-Cavallaro, Pincourt, Quebec
TOTAL TIME: Prep: 15 min. + cooling Bake: 45 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + cooling Bake: 45 min.
MAKES: 8 servings


  • 2 cups fresh or frozen cranberries
  • 1-3/4 cups sugar
  • 1/3 cup quick-cooking tapioca
  • 1/4 cup water
  • 2 teaspoons grated orange peel
  • 3 cups sliced peeled tart apples
  • Pastry for double-crust pie (9 inches)
  • 1 egg white, beaten
  • 1 tablespoon water
  • Additional sugar

Nutritional Facts

1 serving (1 piece) equals 474 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 208 mg sodium, 86 g carbohydrate, 2 g fiber, 3 g protein.


  1. In a large saucepan, combine the cranberries, sugar, tapioca, water and orange peel; let stand for 15 minutes. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally.
  2. Meanwhile, line a 9-in. pie plate with bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it.
  3. Beat egg white and water until foamy; brush over top pastry. Sprinkle with sugar. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely. Yield: 8 servings.
Originally published as Apple Cranberry Pie in Country Woman May/June 1994, p29

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Reviewed Nov. 27, 2014

"I think I did something wrong. The middle never set, so I had more of a cobbler. It was to tart for me, but everyone really liked it. We made it at Thanksgiving and I had some vanilla ice cream on top to cut the tartness. Not sure if I will make this again."

Reviewed Dec. 1, 2013

"Loved the blend of the apples and cranberries. One of my guests who likes to make pies asked for the recipe. Good holiday pie, provided a little something different from the usual pumpkin (although that was enjoyed too!) Recipe is a keeper."

Reviewed Oct. 28, 2012

"I've made this a few times and everyone loves it! I substitute the juice of an orange for the water and omit the tapioca, comes out wonderful!"

Reviewed Nov. 20, 2011

"[quote user="jackofalltrades"] What is quick-cooking tapioca?[/quote]

You'll find this in the pudding section of your store
These small, starchy granules are used to make tapioca pudding and to thicken pie fillings.  The grains don't dissolve completely when cooked, so puddings and pies thickened with them end up studded with tiny gelatinous balls.  If you don't mind the balls, you can also use instant tapioca to thicken soups, gravies, and stews.  If the balls are a problem, just pulverize the instant tapioca in a coffee grinder or blender, or buy tapioca starch, which is already finely ground.  Instant tapioca tolerates prolonged cooking and freezing, and gives the fillings an attractive glossy sheen.   To use it in a pie filling, mix it with the other ingredients, then let it sit for at least five minutes so that the tapioca can absorb some of the liquid.  Don't confuse instant tapioca with regular tapioca, which has larger beads, or with the even larger tapioca pearls sold in Asian markets.  Minute® tapioca is a well-known brand

Reviewed Nov. 20, 2011

"I did not know how to ask a question without doing a 'review'. What is quick-cooking tapioca? pudding? This sounds delish, just want to do it right."

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