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Old-Fashioned Cran-Apple Pie

Here's a delicious idea from Janet Morgan-Cavallaro of Pincourt, Quebec—an old-fashioned apple dessert she enhanced with cranberries. "After I went apple picking with our daughter," she recalls. "I took a look at the bushels of fruit we brought home—then raced into our kitchen to try out new ideas, including my pie."—Janet Morgan-Cavallaro, Pincourt, Quebec
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    6-8 servings


  • 2-1/2 pounds tart apples, peeled and sliced
  • 1 cup fresh or frozen cranberries
  • 3/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon aniseed, crushed
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1 egg white
  • 1 tablespoon water
  • 1/4 teaspoon sugar


  • In a large bowl, combine the first seven ingredients; toss well. Line a deep 9-in. pie plate with the bottom pastry. Add filling. Top with a lattice crust, flute edges. Lightly beat egg white and water; brush over crust. Sprinkle with sugar.
  • Bake at 375° for 50-55 minutes or until apples are tender. Cool on a wire rack.

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