"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cranberry Apple Pie with Sweet Walnut Topping Recipe

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This recipe for Cranberry Apple Pie with Sweet Walnut Topping, by , is from The Elgin Womens Service Club 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!

Jan Hallgarth for Marguerite Rysdam


Basic Pie Dough

2 1/4 cups flour
2/3 cup shortening or cold butter
4 1/2 Tbsp water
1 tsp salt

Pie Filling

1 3/4 cup light brown sugar
5 Tbsp cornstarch
1 Tbsp cinnamon
1 tsp ground nutmeg
1 tsp salt
1 lb granny smith apples peeled, cored and cut
2 cups fresh cranberries
2 Tbsp lemon juice
2 Tbsp butter


8 Tbsp butter
3/4 cup sugar
2 Tbsp heavy cream
1 tsp vanilla
1 cup chopped walnuts

Preheat oven to 350 degrees.

Prepare basic pie dough and refrigerate until ready to fill (at least one hour).


In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, and salt - mix well. In another bowl combine the apples, cranberries, and lemon juice; - toss well so the lemon juice is on all of the apples. Pour the dry mixture over the fruit mixture. Melt 2 Tbsp of butter and pour it over all ingredients and mix thoroughly. Turn the mixture into the pie shell and bake the pie until the fruit is tender (about 1 hour). Set pie on rack to cool.


In a large skillet on medium heat, melt the 8 Tbsp of butter and add the sugar. Cook, stirring until the mixture is bubbling and it's the consistency of thick roux (about 5-6 minutes). Stir in the cream, vanilla, and walnuts and stir constantly for about 4 minutes. Remove from the heat and cool for 20 minutes. Spoon the topping over the cooled pie.




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