Cranberry Apple Pie

This pie was a hit! The most labor intensive part is the peeling and cutting of the apples. I washed with soap, used a cutter/corer, then peeled each piece by hand, then sliced in a food processor. I would change one thing - The first line of the directions states to “combine the first seven ingredients” then put in the apples and toss. The first seven ingredients include OJ and lemon juice. Once these hit the dry ingredients, it makes a paste and makes it very difficult to coat the apples. I broke up a bunch of apple slices by trying to get them to coat too vigorously. I would toss the apples with the dry, then add the wet to the whole shebang.

Very good-- I substituted a little more cinnamon and apple pie spice. Next time I'll add more cornstarch and less juice- the pie was very runny and didn't set until it had been in the fridge for a day.

I never made a Cranberry Apple Pie and my whole family loved this one. I loved the concept of the flavor and spice combination blended into this recipe. I also made my own whole wheat piecrust and took the concept of the orange juice and added it to the crust instead of all water - talk about bursting with flavor - I did cut back the sugar to 1 1/4 cups instead of using 2 cups. 1/2 cup turbinado, 1/2 white and 1/4 cup light brown sugar. I also brushed the crust with milk before baking and sprinkled additional turbinado sugar on crust. This is definitely a keeper - Thanks :-)

Finally! A recipe that doesn't use pre-made canned cranberry sauce, but rather whole berries! I would toss the apples and berrries with the fruit juices first, then toss that mixture with the dry ingredients.

This was a hit! I made this for our 2nd Annual "Pie Day" at work, and it was the first to be eaten! I did make changes, because I don't like terribly sweet pies, so I cut the amount of sugar down. I used 1 cup white sugar, and 1/2 cup light brown sugar. I didn't have any apple pie spice so I increased the amount of cinnamon to 1 tsp., nutmeg I added 1/4 tsp., and I also added a couple dashes of ground cloves. I baked my pie how I normally bake an apple pie, oven set at 400 for 50 minutes (30 of that the edges were covered, and 20 minutes fully uncovered). It was delicious! Next time, I may add a little orange zest to pick up the orange flavor, but as is it was perfect.

The flavor of this pie was top notch. However, don't plan on eating this pie warm....it is extremely runny. You will need to refrigerate it until it sets up, but dont let that deter you...its really excellent.

this was so good! i made the pie the day befour,left out and covered overnight, then just heated the pie up in the oven befour serving. wasn't runny or anything. be sure to use tart apples! otherwise it will be too sweet. would definitely recommend for Thanksgiving.

Very very sweet...too sweet for my family. Probably won't make again.

My daughter asked me if this pie sounded good for her first Thanksgiving Dinner . . . (anything with cranberries I would crinch) . . . however, it was delicious, not tardy, not sweet and a "for sure" pie for future dinners.

The pie has a very good flavor, but it is way too runny. I would cut down on the orange juice and add more corn starch. Other than that, recipe was very easy to follow and pie tasted great.

This pie is delicious! To avoid the paste talked about in other reviews:1. Mix the apples and cranberries 2. Add the orange juice and lemon to the fruit 3. Mix the dry ingredients and add to fruit. I added less orange juice than called for (probably about 1 tbsp; just poured in enough to barely coat the fruit) and had no problems with excess moisture. I only used 1 and 1/4 cups of sugar. Delicious.

I made this pie, cut into it and it was absolute soup. I put it back in the oven (with one piece missing) cooked it another 30 minutes and it was wonderful. SO PLEASE CUT LARGE VENTS IN THIS PIE TO MAKE SURE IT SETS UP (sorry about the caps, but I don't want anyone to miss this). If you want extra insurance, you can add an additional 2-4 Tbs of cornstarch. Once I cooked it the second time, it was the perfect consistency and quite delicious.

Delicious pie with a bit of personal tweaking :) I halved the sugar to 1 cup total (I used white, but a combo of white/brown would have been fine too); I prefer my fruit pies to be more fresh, natural tasting with less sugar. I added only 2 tbsp of orange juice and a dash of lemon juice. I omitted the cornstarch and used 1/3 cup of flour plus additional spices (to taste) to mix in with the cranberries and apple slices. Baked according to directions and my pie came out delicious and thick on the inside. Thank you for a great pie recipe :)

I used four Jonagolds, one bag (3 cups) cranberries, 1.5 cups sugar, and didn't really measure the spices (cinnamon, nutmeg, ginger, cloves). And I didn't refrigerate it before slicing to set the filling. But even with all these changes, it was still delicious! It tastes like a Christmas pie, but it made a delicious Easter breakfast anyway. The cranberries burst in your mouth and are quite a treat.

o be fair, it looked pretty out of the oven, smelled great, and eventually, tasted pretty darned good, too. BUT.......it was a VERY RUNNY pie, even after 1 day of refrigeration to "set it" as suggested by another reviewer. I ALSO followed the suggestions to eliminate the juices! It was VERY embarrassing to serve this beautiful looking pie on Christmas Eve, only to see the inside look like soup.

I make Apple pie about once a week in my house and for Thanksgiving I wanted something different so I tried this and it was fabulous. I will deffinately be making this pie again

Made this for Thanksgiving and it was delicious. The tartness of the berries goes so well with the sweet apples. I'll prob. make this a Thanksgiving tradition in our family (oh, I can just imagine my future grandkids going: 'Oh, I can't wait to have grandmas cranberry apple pie' :) My kids are 1 and 3 right now, but still!).

Wonderful! I cut back on the sugar to 1-1/2 cups, used unpeeled Granny Smith apples and fresh cranberries, and added a little bit more OJ. It was on the tart-side the way our family likes it! Very easy--so glad to use fresh/frozen cranberries!

Very tasty. I edited the recipe a bit based on other reviews to avoid runny filling. Instead of OJ, I used half as much Grand Marnier and zested 1/2 a navel orange. Also upped the cinnamon and corn starch. Next time may try brown sugar and use a little more corn starch. Brush the top with egg wash for a pretty golden crust!

I made the recipe as is. It tasted amazing, but mine never set up like other reviewers stated, even after refrigeration for a day. If I make this again I would make the following changes: omit orange juice and add orange peel instead, and use flour instead of cornstarch (adjusting the amount).

I couldn't find fresh cranberries, so I did all apple. Doubled the cinnamon and nutmeg- yum! Based on other reviews, I did a little less OJ and a little more cornstarch. It was still very runny, and so much juice erupted out of the pie while cooking, but it didn't matter because it was SO GOOD!

I made some changes... I used Pears instead of apples, and I used Brown Sugar instead of the apple pie spice and nutmeg. I also made my pie crust with White Rice Flour instead regular flour. The pie crust was as buttery and flaky as normal pie crust. The pears and cranberries was a hit at the family party.

I made this for Thanksgiving to have something different from Pumpkin Pie. Best pieI have ever made! Went fast and was all the rave! I was out of apple pie spice so I added a few extra spices like Cinnamon and Orange Peel. I also added 1/3 cup extra sugar because I was scared it would be to tart from the other reviews. Turned out GREAT! Will make again!

This was really yummy! One of my favorite pies! However, it is verrrrrry runny. Too runny. I read other reviews warning about how runny it was, so I added more cornstarch--however it was still not enough. Next time I think I'll add some flour to the dry ingredients as well as a little extra cornstarch.

Great recipe.... LOVE that it wasn't running at all, like the other reviewers said. I think it was to make sure the first seven ingredients were mixed together. I might try a bit more cinnamon next time. It was great, perhaps a wee bit tart for some people... I ended up using 3 granny smith apples. Also might try 2 granny and 1 gala instead. The gala apple might offset the smidge of tartness. Thanks for the recipe! This will be my Thanksgiving pie to impress the family! =)

This pir is the perfect mixture of sweet and tart. I followed the recipe using granny smith apples and fresh cranberries. I would have given it a five star rating if it were not too juicy. I did cook the bottom crust for 10 minutes, so the crist was not soggy. A keeper!

This is the first time I made a Cran. Apple pie with fresh cranberries,( I make one with craisins).This was very good,although,I will add more cornstarch next time.The pie was very runny, even after sitting for 5 hr.I didn't see the need for the lemon juice since the cranberries are very tart anyway, so I didn't use it.I used Baldwin apples .They are a very good,medium sweet, pie apple that hold their shape. They went really well with the tartness of the cranberries. I will definitely make it again.

I use this pie every year. It has a very tasty filling. Easy to make and goes fast.

when i originally made this pie i didn't have any cornstarch which created quite a runny pie however, 15 minutes before the cooking time was up i was able to drain some of the liquid off the pie, add some cornstarch and then put it back in the oven. it was a big hit at the party i went to and was completely gone within a few minutes.

This was wonderful! I cut back the sugar a tiny bit. I used 1 cup white sugar and about 3/4 cup brown. It was still plenty sweet. I also used an extra tablespoon of cornstarch as someone recommended, and mixed the dry ingredients with the apples and cranberries before adding the OJ and lemon juice. Oh, and I used Honeycrisp apples which were a great mild compliment to the cranberries. YUM!

After having made six of these wonderful pies, my girlfriend and I have come to a few conclusions. first, we have to agree with other reviewers on the sweetness of the pie; we pared down the amount of sugar used in the recipe and added brown sugar to the mix. We had no trouble in getting the pie to set without the pie being runny. It seems maybe people are overfilling the single pie causing an overabundance of fluids within the crust. We found that the recipe can easily accommodate 2 pies filled moderately. We found that adding raw washed sugar/sliced almonds/extra cranberries to the crust top makes a pleasing looking pie. Yummy

Very yummy pie! We used sweet apples (Gala, I believe) instead of tart (simply because we had them on hand). The sweet of the apples and tart of the cranberries was a lovely combination! Looking forward to making this again.

man is this recipe great, its simple but yields such an excellent pie its amazing. Two thumbs up

Outstanding! Made it for Thanksgiving and everyone loved it. I'm making it again for a work Christmas party tomorrow.

Made this Christmas day to rave reviews from all who ate it! The only reason I didn't give it 5 stars is that I think it was a bit runny. It needs another heaping teaspoon of cornstarch.

Mmmm! So yummy! I followed another reveiwers suggestion and added more spice. It turned out sooo yummy. I will definately be making this again!

It was very runny and the apples were not done. I followed the recipe exatly. Won't make this again.

This pie was extremely runny!! I made it the day before and it never set up as others suggested! I am searching for another recipe as this was embarrasing to serve! The only thing that saved it was the taste was just right! Too bad it turned out like soup in a pie shell!

I agree with earlier posts (should have read before preparing the pie). Anyway, the pie was most excellent, went over very well, BUT was very runny. Will definitely prepare again, with several tweaks of less juice.

I have made this twice and have figured out a way to be successful. The first pie was runny and soupy and I had to pour out the liquid after the first piece was cut (it was still good though). My second attempt was much better although I'm still perfecting it. Here is my suggestion. Prepare as directed. Let fruit mixture soak in bowl overnight (you will get a lot of liquid). Use a slotted spoon to spoon out fruit and put liquid in a saucepan and heat (you can't cook the cranberries as they will burst on the stove). If it doesn't thicken to your liking, add more cornstarch until your reach desired thickness. Then, pour over fruit and proceed with recipe. Before deciding to do that, I also subsituted orange zest for the juice (not sure it's necessary if I'm going to cook the juice anyway). The pie has a great flavor and really looks pretty with a lattice crust. I plan on making it again.

I made this pie for Christmas dinner. It was delicious and just right. The cranberries make it special.