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Dutch Cranberry-Apple Pie

 Dutch Cranberry-Apple Pie
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
8 ServingsPrep: 35 min. Bake: 50 min.

Ingredients

  • 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
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons cold butter

Directions

  • 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

2 of 2

Dutch Cranberry-Apple Pie (continued)

Directions (continued)

  • 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.
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.