Cranberry Apple-Nut Pie Recipe

5 2 3
Cranberry Apple-Nut Pie Recipe
Cranberry Apple-Nut Pie Recipe photo by Taste of Home
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Cranberry Apple-Nut Pie Recipe

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5 2 3
Publisher Photo
Wedges of this tangy Christmas-red pie are a feast for the eyes and the taste buds.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 2 cups fresh or frozen cranberries, chopped
  • 1-3/4 cups sliced peeled tart apples
  • 1/2 cup slivered almonds, toasted
  • 1 tablespoon grated orange peel
  • 1-3/4 cups sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter, melted

Directions

Preheat oven to 400°. Combine cranberries, apples, almonds and orange peel. In another bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling. Drizzle with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Yield: 8 servings.
Originally published as Cranberry Apple-Nut Pie in Country Woman Christmas Annual 1998, p43

Nutritional Facts

1 piece: 517 calories, 20g fat (8g saturated fat), 18mg cholesterol, 267mg sodium, 81g carbohydrate (50g sugars, 3g fiber), 4g protein.

  • 2 cups fresh or frozen cranberries, chopped
  • 1-3/4 cups sliced peeled tart apples
  • 1/2 cup slivered almonds, toasted
  • 1 tablespoon grated orange peel
  • 1-3/4 cups sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter, melted
  1. Preheat oven to 400°. Combine cranberries, apples, almonds and orange peel. In another bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently.
  2. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling. Drizzle with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  3. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Yield: 8 servings.
Originally published as Cranberry Apple-Nut Pie in Country Woman Christmas Annual 1998, p43

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MY REVIEW
KristineChayes User ID: 1441542 261426
Reviewed Feb. 16, 2017

"Excellent pie, it has a nice tartness from the cranberries. I didn't add the almonds. Will definitely be making this again!"

MY REVIEW
lagavin User ID: 6133067 32154
Reviewed Dec. 28, 2013

"Delicious! I made a butter crust for it, and used orange marmalade instead of orange zest. Cut back on the sugar to 1 2/3 cup because of the marmalade. Looks awesome and tastes awesome!"

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