Cranberry Apple-Nut Pie

Total Time

Prep: 20 min. Bake: 45 min. + cooling


8 servings

Updated: Nov. 08, 2022
Wedges of this tangy Christmas-red pie are a feast for the eyes and the taste buds.
Cranberry Apple-Nut Pie Recipe photo by Taste of Home


  • 2 cups fresh or frozen cranberries, chopped
  • 1-3/4 cups sliced peeled tart apples
  • 1/2 cup slivered almonds, toasted
  • 1 tablespoon grated orange zest
  • 1-3/4 cups sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter, melted


  1. Preheat oven to 400°. Combine cranberries, apples, almonds and orange zest. In another bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently.
  2. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling. Drizzle with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  3. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack.

Test Kitchen tips
  • If desired, after rolling dough into a circle for top crust, cut into large triangles; arrange over filling, overlapping edges as needed. Trim, seal and flute edge.
  • Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

    Nutrition Facts

    1 piece: 517 calories, 20g fat (8g saturated fat), 18mg cholesterol, 267mg sodium, 81g carbohydrate (50g sugars, 3g fiber), 4g protein.

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