Dutch Cranberry-Apple Pie Recipe
Dutch Cranberry-Apple Pie Recipe photo by Taste of Home
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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: 427 calories, 17g fat (8g saturated fat), 24mg cholesterol, 163mg sodium, 69g carbohydrate (41g sugars, 3g fiber), 3g 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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delowenstein User ID: 3766053 237977
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"

LauraManning User ID: 968398 237909
Reviewed Nov. 22, 2015

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

Ilovematty User ID: 8607813 237847
Reviewed Nov. 22, 2015

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

cestmoivraiment User ID: 5274861 235810
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."

bplowman User ID: 6015366 217062
Reviewed Jan. 6, 2015

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

DrWMG User ID: 8121010 178714
Reviewed Nov. 24, 2014

"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."

mwsissie User ID: 7295431 197255
Reviewed Nov. 14, 2014

"Why's it called Dutch? I'm dutch, that's why i ask! Thanks in advance for answering. :-)"

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