- 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
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"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. :-)"