Apple-Cranberry Pie

by Marsie

My mom whipped up an apple-cranberry pie for Thanksgiving dessert. The crust requires only a few ingredients; though a store brought crust will provide an even quicker recipe. Below is the recipe. I am excited to try it later!

Apple-Cranberry Pie

Yields 1 pie

Crust: one 8-, 9-, 10-inch double-crust or lattice-top pie
From Better Homes and Gardens New Cook Book (1979)
  • 2 cups sifted all-purpose flour
  • 1 tsp salt
  • 2/3 cups shortening
  • 5 to 7 Tbsp cold water

Sift flour and salt together. Cut in shortening with pastry blender till pieces are the size of small peas. Sprinkle 1 Tbsp water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Divide into two and form two balls. Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge till 1/8 inch thick.

  • 1/c cup granulated sugar
  • 1/3 cup packaged brown sugar
  • 2 Tbsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 Tbsp butter
  • 3 lb sliced peeled apples
  • handful of fresh cranberries

Preheat oven to 375°F.

Take half of 2 crust pie and line pan with half.

Mix sugars, flour, cinnamon, nutmeg, and salt. Cut in butter to form pea size pieces.

Place apples and cranberries in large bowl and coat with sugar mixture. Place apples in pie shell, cover with top crust, slit in several places and pinch edged of top and bottom crust to seal.

Bake for 50 minutes, until crust turns golden brown.