- 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
- 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.
- 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.
- 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.
Reviews for Dutch Cranberry-Apple Pie
"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"
"Great flavors!! I added 1 tsp vanilla."
"Love this pie as written. Even better the next day."
"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."
"I've made this recipe for several years, and it is as good as you think it would be! This year, I'm using either lemon or tangerine zest, since that's what's in my house. Mwsissie, 'dutch' probably refers to a German (Deutsch) origin for a crumb-top pie."
"Why's it called Dutch? I'm dutch, that's why i ask! Thanks in advance for answering. :-)"