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Cran-Apple Pie

 Cran-Apple Pie
Our home economists capture the flavor of fall in this pretty lattice fruit pie.
6-8 ServingsPrep: 40 min. Bake: 35 min. + cooling


  • 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


  • 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.
  • In a large bowl, combine flour and salt; cut in shortening until
  • crumbly. Gradually add cold water; tossing with a fork until dough

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Cran-Apple Pie (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • Overlap cutouts on the lattice and along edge of pie. Brush cutouts
  • with egg; sprinkle lightly with sugar.
  • 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.
Nutritional Facts: 1 piece (calculated without additional sugar) equals 505 calories, 22 g fat (6 g saturated fat), 27 mg cholesterol, 305 mg sodium, 71 g carbohydrate, 4 g fiber, 5 g protein.