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Cranberry Apple Pie Recipe

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This recipe for Cranberry Apple Pie, by , is from The Fosnaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Fosnaugh


2 1/2 lb. golden delicious apples, peeled, cored and cut into 1/4 in. slices
1 cup dried cranberries
3/4 c. chopped walnuts
3/4 c. sugar
3 T. flour
1 T. lemon juice
1/2 tsp. ground cinnamon
1/8 tsp. salt
pie dough for top and bottom crusts
2 T. unsalted butter

2 tsp. sugar
1/8 tsp. ground cinnamon

Combine all ingredients except pie dough, butter and toppings, and let stand for 10 minutes, stirring occasionally. Place one pie crust on a 9 inch pie plate, pressing the dough firmly against the sides and bottom. Pour pie filling into the pie plate, and dot with the unsalted butter. Brush edges of the pie dough with water and place on second pie dough over the filling. Trim any excess dough. Crimp or flute the edges of the dough, and cut steam vents in the top.

Combine the toppings and sprinkle the top of the pie. Bake for 30 minutes at 425. Reduce heat to 350 and bake for additional 30 minutes (until fruit is tender when knife is inserted). Refrigerate any leftovers.




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