Cran-Apple Pie Recipe
Cran-Apple Pie Recipe photo by Taste of Home
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Cran-Apple Pie Recipe

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Our home economists capture the flavor of fall in this pretty lattice fruit pie.
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES: 6-8 servings


  • 5 cups thinly sliced peeled tart apples
  • 3/4 cup plus 2 tablespoons apple juice, divided
  • 3/4 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cornstarch plus 2 teaspoons cornstarch
  • 2 cups fresh cranberries
  • 2-3/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons shortening
  • 8 to 9 tablespoons cold water
  • 1 egg, lightly beaten
  • Additional sugar

Nutritional Facts

1 piece: 505 calories, 22g fat (6g saturated fat), 27mg cholesterol, 305mg sodium, 71g carbohydrate (32g sugars, 4g fiber), 5g protein.


  1. In a large saucepan, combine the apples, 3/4 cup apple juice, sugar, cinnamon, salt and nutmeg; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining juice until smooth; add to saucepan. Return to a boil, stirring constantly. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in cranberries.
  2. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water; tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate. Transfer to pie plate. Trim pastry to 1 in. beyond edge of plate.
  3. Pour fruit filling into crust. Divide the remaining dough in half. Roll out one portion; cut into six 1/2-in.-wide strips. Place three strips over filling in each direction, forming a lattice crust; trim edges of strips.
  4. For decorative cutouts, roll out remaining dough and cut out with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Lightly brush lattice and edge of crust with egg.
  5. Overlap cutouts on the lattice and along edge of pie. Brush cutouts with egg; sprinkle lightly with sugar.
  6. Cover edges loosely with foil coated with cooking spray. Bake at 400° for 20 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Cran-Apple Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p117

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LauraEggs User ID: 6335872 136195
Reviewed Dec. 3, 2011

"I made this recipe for my husband's marine corps Christmas party last night. It was a big hit! Received many compliments! Thank for sharing the recipe!"

chelle50882 User ID: 5448807 133746
Reviewed Oct. 2, 2010

"This is a great recipe. I did make some changes. I swapped half the sugar for Splenda and I didn't have apple juice so I used cranberry pomegranate juice. Was a hit at my dinner party, would definitely do it again the same way,"

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