Apple-Cranberry Pie

* Recipe from Ball Blue Book Guide to Preserving. (some modifications made)


* 2 cans of apple pie filling (I used homemade canned apples)

* 1/2 cup of sugar

* 2 tablespoons of flour

* 1/4 teaspoon salt

* 1/4 teaspoon cinnamon

* 1/4 teaspoon allspice

* 3/4 cup dried cranberries

* 3/4 cup chopped walnuts

* 2 tablespoons butter


* Combine sugar, flour salt, cinnamon, and allspice in a medium bowl.

* Add apples (set aside 2 Tablespoons of apple liquid) and stir to coat evenly with sugar mixture.

* Combine cranberries and walnuts in 2 tablespoons of apple liquid that was set aside from jar/can of apple filling. Let stand for 10 minutes.

Assemble the Pie:

 Here is where you can use your own pie crust or use a pre-made frozen one (like I did).  

* Evenly spread cranberry mixture over entire bottom of crust.

* Spoon out apple mixture over cranberries.

* Cut butter into small pieces and place evenly over the apples.

* Center top crust over the pie and trim edge allowing 1/2 inch overhang.

* Fold  edge of top crust under bottom crust; flute the edge to seal.

* Bake pie at 450 degrees for 20 minutes

* Reduce heat to 350 degrees and continue baking for 15 minutes (or until crust is lightly browned and fruit is tender).

End Result:

Warm, yummy, perfect-for-fall goodness

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