caramel apple cranberry pie

★★★★★ 1 Review
LadyK1964 avatar
By Karen Spencer
from Greenville, MI

Some years ago, I lost all of my favorite recipes in a house fire. They were still in my grandma's recipe box at the home I grew up in. I found this recipe, a little scorched, in the rubble of my childhood home. I made it last year for Thanksgiving. It was a HIT!! Thanks Grandma ... I miss you. I dedicate this recipe to my grandma, Iva Spencer, who left us in 2001. Love you Grandma!!

★★★★★ 1 Review
serves 8-10
prep time 25 Min
cook time 1 Hr

Ingredients For caramel apple cranberry pie

  • 2
    pie crusts ... 9 inch deep dish
  • 2 Tbsp
    lemon juice
  • 4
    granny smith apples
  • 1/2 c
    butter
  • 1 Tbsp
    all purpose flour
  • 2 Tbsp
    cornstarch
  • 2 Tbsp
    water
  • 1 Tbsp
    vanilla extract
  • 1/2 c
    white sugar
  • 1/2 c
    brown sugar
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1 c
    dried cranberries
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How To Make caramel apple cranberry pie

  • 1
    Preheat oven to 425 degrees Farenheit. Press one of the pie crusts into a 9 inch pie plate. Reserve the remaining crust.
  • 2
    Pour lemon juice into a container large enough for the apples and fill halfway with cold water. Peel and slice apples into lemon water and set aside.
  • 3
    Melt butter in large saucepan over medium heat. Stir in flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with vanilla extract, 1/2 Cup white sugar, brown sugar, 1 teaspoon cinnamon and nutmeg; bring to a simmer.
  • 4
    Drain the apples and add them to sugar mixture along with cranberries. Cook and stir for 5 minutes. Remove from heat and allow to cool slightly.
  • 5
    Pour fruit mixture into pie plate and press on top crust. Stir together 1 Tablespoon white sugar and 1/2 teaspoon cinnamon. Sprinkle over pie.
  • 6
    Bake 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-40 minutes, or until top crust is golden brown.

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