Recipe By Debra Lundquist
Rating
Published Jun 19th
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 1 9-inch pie Calories 530.1

I wanted a pie that combined the best-loved flavors of the season: apples, cranberries, cinnamon, and nutmeg! We had 5 different types of pie this Thanksgiving, and this pie received the most compliments. It was so good, I’m seriously thinking about entering it in our county fair this summer!

Recipe Ingredients

  • 1 pastry for a 9-inch double crust pie
  • 2 tablespoons lemon juice
  • 4 Granny Smith apples
  • ½ cup butter
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon vanilla extract
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup dried cranberries
  • 1 tablespoon white sugar
  • ½ teaspoon ground cinnamon

Cooking Directions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
  2. 2 Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.
  3. 3 Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
  4. 4 Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
  5. 5 Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.

Nutrition Facts

  • Calories 530.1
  • Carbohydrate 72.5 g
  • Cholesterol 30.5 mg
  • Fat 26.5 g
  • Fiber 4 g
  • Protein 3.3 g
  • Saturated Fat 11.1 g
  • Sodium 320.5 mg
  • Sugar 44.7 g

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Reviews

  1. I made this pie for dessert tonight with a couple of changes. I decreased the amount of butter to 6 tablespoons and used 1 1/2 cups of fresh cranberries. Because I did not use dried cranberries I did not introduce additional source of sugar to the filling and the sweetness turned out to be just - Read more ...
  2. Made this for our church Thanksgiving pie social. It was not a hit. Even though it was labeled Caramel Cranberry Apple Pie the cranberries looked like raisins which does not look appetizing in an apple pie. (All the pies were cut up and served on plates). Also because I sprinkled the cinnamon and sugar on - Read more ...
  3. I baked this pie last night as our "test" pie to bring to Thanksgiving dinner next week and OMG it's SOOO GOOD! In reading other reviews I prepped myself to be prepared for it to be a little overly sweet but it wasn't. Perfect to my sweetness liking! I used Craisins and Granny Smith and - Read more ...
  4. crazy great pie! wife and i made this for bird day. i wanted something different from a plain apple pie. yep this was the choice. caramel granny smith apples and cranberries. can you go wrong? NO. try it seriously great stuff. serve left-overs (if any) with whipped cream or vanilla ice-cream. don't overlook this one.
  5. Absolutely outstanding! I discovered I was out of dried cranberries so used 1-1/4 c. chopped frozen cranberries. I increased the brown sugar by an extra 2 tablespoons to compensate for the extra tartness. Other than that no changes. This recipe is a real keeper!
  6. My family adored this pie -I made it with a crust from this site as well; pie crust IV with half whole wheat flour. I tripled the recipe and made it in a 9 x 13 pan turned out wonderful! Sweet caramel with tart apples and buttery crust throw in the cranberries for extra flavor. - Read more ...
  7. WOW! I really enjoyed this pie. I have made at least 10 apple pie recipes from this site and my husband said it's the best pie I ever made. I skipped the lemon juice soak and just added my bare sliced apples. I also added pecans. Great! Thanks a lot!
  8. This was the very first 2-crust (covered) pie I ever made (please don't laugh!), and so I forgot to vent the top... Naturally, it blew-up while baking and looked like it was mailed from Beirut when it came out of the oven! Even with my mid-oven pyrotechnics, it was absolutely delicious! I'll try again in - Read more ...
  9. OMG! The title of this pie was intriguing. The taste... sublime! My DH says he's never had better. The instructions were very clear and easy to follow.
  10. Okay so I didn't use this recipe but threw one together myself when I ended up with leftover apple pie and cranberry sauce from Thanksgiving. The result was delicious and I recommend this recipe as had I had this to follow I am for sure it would have been an even bigger hit. Great way - Read more ...
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