The mixture of tart cranberries with sweet raisins and apples make this yummy cranberry apple pie special.

Cranberry Apple Pie Recipe for Thanksgiving or Fall Dessert

 

Tart cranberries balance sweet raisins and apples in this easy cranberry apple pie. It begins with pre-made pie crusts to save time, but feel free to make your own.

I’ve had this recipe for ages in my recipe box, so truthfully, I’m not sure of its origin. I’ve tweaked it just a bit. If you’re looking for something a bit different to contribute to your Thanksgiving dinner or potluck, do try this pie. You won’t be disappointed.

For those who turn up their noses at raisins (who would do that? 🙂 ), you may omit them. It will still be great.

Cranberry Apple Pie Recipe


2 pre-made pie crusts (for bottom and top)
5 large Golden Delicious apples, peeled, cored, and thin-sliced
Juice of 1 large lemon
2 cups cranberries, picked over
3/4 cup granulated white sugar
1/2 cup dark seedless raisins
3 Tablespoons all-purpose flour
2 teaspoons pure vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 large egg white
2 teaspoons water
1 Tablespoon granulated white sugar
Vanilla ice cream, optional

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Preheat oven to 425 degrees F. Place bottom crust in a 10-inch pie pan, and trim edges. Place pie pan on a shallow baking pan to catch any potential drips. Set aside.

Toss apples with lemon juice, then add cranberries, 3/4 cup sugar, raisins, flour, vanilla, cinnamon, and nutmeg. Gently stir to combine. Mound fruit mixture in the prepared pie pan. Cover with top crust (see Notes) and crimp edges.

Whisk egg white and water together. Brush over the top of the pie and sprinkle with 1 tablespoon of sugar. Cover the pie with a loose tent of foil to deter premature browning. Bake for 40 minutes.

Remove foil tent and bake an additional 30 minutes or until apples are tender and pie is browned.

Let the pie cool on a rack for 20 minutes. Cranberry Apple Pie is great served warm with a scoop of vanilla ice cream.

Yield: 8 to 10 servings

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Notes:
• If you are feeling fancy, cut the top crust into 1/2-inch strips and weave them into a lattice pattern. Trim the edges and crimp before sprinkling with sugar and baking.

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