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Cranberry Apple-Nut Pie Recipe

Wedges of this tangy Christmas-red pie are a feast for the eyes and the taste buds.
TOTAL TIME: Prep: 20 min. Bake: 45 min. YIELD:6-8 servings


  • 2 cups fresh or frozen cranberries, chopped
  • 1-3/4 cups sliced peeled tart apple
  • 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. In a large bowl, combine cranberries, apple, almonds and orange peel. In another bowl, combine sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently. Line a 9-in. pie plate with the bottom crust; add filling. Drizzle with butter. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top crust. Seal and flute edges. Bake at 400° for 45 minutes or until golden brown. Cool before serving. Yield: 6-8 servings.

Nutritional Facts

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

Reviews for Cranberry Apple-Nut Pie

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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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