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Apple Cranberry Pie

 Apple Cranberry Pie
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
8 ServingsPrep: 15 min. + cooling Bake: 45 min.


  • 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


  • 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.
  • 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.
  • 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.

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Apple Cranberry Pie (continued)

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.