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Dutch Cranberry-Apple Pie Recipe
Dutch Cranberry-Apple Pie Recipe photo by Taste of Home

Dutch Cranberry-Apple Pie Recipe

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Fresh cranberries bring tongue-tingling tartness and festive Christmas color to classic apple pie. With orange peel, spices and a crumb topping, this is a warm and wintry favorite. —Jerri Gradert, Lincoln, Nebraska
TOTAL TIME: Prep: 35 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 50 min.
MAKES: 8 servings


  • 3 large apples, peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 2 cups fresh cranberries
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts
  • 3/4 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1 tablespoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pastry for single-crust pie (9 inches)
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons cold butter

Nutritional Facts

1 piece equals 427 calories, 17 g fat (8 g saturated fat), 24 mg cholesterol, 163 mg sodium, 69 g carbohydrate, 3 g fiber, 3 g protein.


  1. In a large bowl, toss apples with lemon juice; add the cranberries, raisins and walnuts. Combine the brown sugar, cornstarch, orange peel, cinnamon and nutmeg; add to apple mixture and toss gently to coat.
  2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill with apple mixture and dot with butter.
  3. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 50-60 minutes or until topping is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Yield: 8 servings.
Originally published as Dutch Cranberry-Apple Pie in Taste of Home Christmas Annual Annual 2013, p128

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Reviewed Nov. 23, 2015

"I made this pie for the last Cook's Corner Recipe Challenge this year! I used 4 medium Granny Smith apples, peeled and thinly sliced, 1 Tbsp. lemon juice, 2 cups fresh whole cranberries, 1/2 cup raisins. I omitted the nuts called for in the recipe as there are people who are allergic to nuts. I used 3/4 cup packed brown sugar, 1/4 cup cornstarch, 1 Tbsp. ground Navel orange, 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg. I used two prepared frozen pie shells, 9", which I'd thawed 15 minutes, then mended cracks in the shells and re-built the edging! I found that it was necessary for me to divide the filling between the 2 shells and not allow the filling to overflow when baking! I'd added the brown sugar, cornstarch and Navel orange, spices to the apple mixture and tossed gently to coat. I dotted with 3 Tbsp. butter, since I'd divided filling between the 2 shells! I found that I need to double the topping ingredients in order to have 2 crumb-topped pies! I added a total of 1 tsp. ground cinnamon and 1/2 tsp. ground nutmeg to the flour, brown sugar and cut in 6 Tbsp. butter, which I'd cut in cubes for easier blending with a pastry blender. I'd divided the crumb mixture between the 2 pies before baking them at 350o F. for exactly 50 minutes. I'd lined 2 baking sheets with foil to catch any drips and since my apt. oven is smaller, I baked pies separately so that I wouldn't burn the pastry/pie topping! This recipe made 2 lovely pies! Thank you for sharing this recipe!

It's a real keeper for me! delowenstein"

Reviewed Nov. 22, 2015

"Great flavors!! I added 1 tsp vanilla."

Reviewed Nov. 22, 2015

"Love this pie as written. Even better the next day."

Reviewed Oct. 28, 2015

"I just made this and really love it -- the tart combination of cranberries, lemon, zest and apples. I also liked that the topping was not overly heavy or sweet."

Reviewed Jan. 6, 2015

"Escellent! Made this dessert for Thanksgiving but omitted raisins and it got rave reviews."

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