This was very good and everybody liked it. One thing I would do differently next time is to toss the apples and cranberries together with the sugar etc. I usually pile my apples really high because they shrink when cooking - I couldn't do that and put the cranberries on top because the cranberries would roll off. So my pie ended up very thin. Delicious but more the thickness of a tart. With that one change this would be 5 stars. I do believe this will be making an appearance at the Thanksgiving dessert table.
This pie has a refreshing tartness that is usually absent from the Thanksgiving table. It's not fussy and very versatile. Last night instead of apples I thawed some peaches that we froze last August. I also added 1/4 tsp. of cloves. Like another reviewer I mixed the fruit sugar cornstarch and spices before adding to the pie. On a scale of 1 to 5 my husband gave it a 10.
My DH and I loved this pie and I don't even like apple pie! The combination of the sweet and tart was spot on for us. I did make a change in the mixing of the ingredients. I folded the apples cranberries sugar cornstarch and cinnamon together before adding it to the crust. I also zested the peel from an orange that I had in the mix. Dotted the filling and added the top crust. I had Honey Crisp and Granny Smith apples so I used a mixture of both kinds. Wonderful served with a small scoop of vanilla ice cream. SaraSunshine you have a winner on your hands - thanks for sharing.
Delicious! I added about 1/4 cup of coarsely chopped walnuts and about 1/2 tsp of orange zest. Even my picky mother liked it.
Started with this basic recipe and after reading comments about tartness I decided to combine the cranberries with 1/2 cup of sweetener (I used Splenda for baking) and 1/2 cup liquid I used cranberry diet juice but I believe water would be fine. let this cook about 10-15 min. Berries will pop and will have a consistency of soft jam as they cool. I added the cinnamon to the cooling cranberries and also used 1/2 cup brown sugar 1/4 tsp nutmeg apples were then mixed in. I also added 1/4 cup of finely chopped pecans. I substituted 2 tbsp minute tapioca for the cornstarch. I used Gala apples. great flavors tangy without bitterness or overwhelming sweetness and most important these changes worked for my family.
Great recipe however my cranberries were super tart so I ended up picking around most of them while eating this. Don't know if this is normal for cranberries. I know they're relatively tart anyways but mine just seemed way too sour. Some of them unbearably so. That said... I like the other reviewers mixed the apples sugar cornstarch and cranberries together. Just makes more sense to do it that way. Next time I make this I'll be changing the amount of cranberries to only a cup or maybe even just half a cup. Overall really good and everyone that tried it liked it. A nice variation on apple pie. And for those curious I used gala apples.
Made a variation of this pie recipe based on some of the suggestions in the posted reviews. The result was a delicious pie with the perfect balance of tartness and sweetness. I used granny smith apples and increased the number of apples to eight. Decreased the amount of fresh cranberries to 1 1/4 cups. Used 1/2 cup granulated sugar and a 1/4 cup dark brown sugar. Added 1/4 teaspoon freshly grated nutmeg and 1/4 teaspoon salt. Substituted two tablespoons of all purpose flour for the cornstarch. Cooked the flour in the two tablespoons of melted butter over low heat for about 30 seconds. Removed from the heat and stirred in the sugar, salt and spices Tossed the apples and cranberries with the sugar-spice mixture in large bowl before adding the filling into the prepared pie pan. Baked for 50 minutes. It was a hit at this year's Thanksgiving feast. Will definitely be making this one again.
I was worried about the cranberries but they baked just fine and their tartness combined with the sugar and apples in a delightful way. There were no leftovers!
As someone else suggested I tossed the berries and apples with the sugar spice and cornstarch. I also added some extra cinnamon a bit of nutmeg and a dash of clove to jazz it up. I also used only 2 medium Granny Smiths which would be about half the apples called for but the sugar was just right. I don't like my sweets as sweet as some people do and cranberries should be tart! Fabulous! Definitely a keeper!
The cranberries were WAY too tart. They were completely inedible. I don't know if adding more sugar would help? I took the advice of one of the reviewers and mixed the apples and cranberries with the sugar mixture in a bowl first before putting it into the pie. So maybe that was where I went wrong. Maybe if you place the apples then cranberries then the sugar mixture on top the cranberries get most of the sugar? I don't know. But I probably will not make this again.
