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Holiday Fruit Pie

Total Time

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


8 servings

My mom is an excellent pie maker, so I learned from the best. If my pie with cranberries and pineapple seems tart, sprinkle sugar on the lattice. —Courtney Stultz, Columbus, KS
Holiday Fruit Pie Recipe photo by Taste of Home


  • 2 cups fresh or frozen cranberries, thawed
  • 1/2 cup water
  • 1/4 cup honey
  • 1 cup crushed pineapple, drained
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1 medium apple, peeled and thinly sliced
  • Pastry for double-crust pie (9 inches)


  1. Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly.
  2. In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
  3. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
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: 430 calories, 23g fat (14g saturated fat), 60mg cholesterol, 311mg sodium, 53g carbohydrate (16g sugars, 3g fiber), 5g protein.

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