Rose Mary Mogan


This is one of the desserts I had planned to make on Thanksgiving, but being under the weather, I didn't get to it until now. The dried cranberries were given to me, so I decided to add them with the apples. I had enough to make both lattice Apple Slices and a pie, I shared some of both with my neighbor.

We all loved the flavors of the cranberries mixed with the apples and a hint of lemon. Absolutely delicious. My husband couldn't decide which to try first, so he tried them both. Quite a twist from the traditional but was really delicious and impressive when it came out of the oven.


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1 Hr
1 Hr


  • 3 lb
    granny smith apples
  • 3 lb
    golden delicious apples
  • 2 lb
    gala apples
  • 3/4 c
    brown sugar firmly packed
  • 1 c
    granulated sugar
  • 1 Tbsp
    ground nutmeg
  • 1 1/2 Tbsp
    apple spice or cinnamon
  • 1/3 c
    lemon juice
  • 2 c
    dried cranberries
  • 6
    rolled refrigerated pie crust
  • 1/2 stick
    butter cubed
  • 1/3 c
    evaporated milk
  • 1/4 c
    decorators sugar, or more as needed
  • 1 tsp



  1. Wash peel, core and slice apples thinly into a large bowl. Toss with lemon juice in layers to assure all apples are saturated with the lemon juice. I used the 8 pack refrigerated Rolled Pie Crust, but only needed 6.
  2. Combine both sugars with the salt and spices, & flour and blend together. Then using a shallow platter sprinkle one third of the sugar mixture over about one third of the apples , then repeat 2 additional times, and toss to coat apples evenly. Then pour apples back into large bowl and allow to sit about 30 minutes to 45 minutes. The SUGAR WILL EXTRACT SOME OF THE JUICE FROM THE APPLES.
  3. Remove the apples with a slotted spoon and add in the dried cranberries & toss together, reserving the juice.
  4. Piece together 3 of the rolled pie crust to fit the contour of the shallow baking pan. Press seams together then place in preheated oven for about 6-7 minutes. This prevents the crust from becoming too soggy once the apples are added. Then remove crust from oven and set aside till needed.
  5. Now cover the pie crust with the cranberry apple mixture spreading evenly over the surface of the pan. NOTE: ALL OF THE APPLES WILL FIT INTO THIS PAN BUT I WANTED TO MAKE A SMALL PIE ALSO.
  6. Top apples with cubes of butter over the surface of the apples.
  7. Add the reserved liquid from the apples into a medium sauce pan. Then place over medium high heat, and cook until mixture begins to thicken and coats the spoon slightly about 5-6 minutes. Remove from heat and pour the thickened juice over the sliced apples.
  8. Now using a pastry cutter cut strips of dough from the unrolled pastry and place on top of the apples, interlocking the strips as you go. I did one half of the slices, then turned the pan around to do the remaining other half. THIS DOES REQUIRE A LOT OF TIME, BUT YOU MAY OPT TO USE THE ENTIRE CRUST OVER THE TOP IF DESIRED & not do a lattice top, I MERELY WANTED IT TO BE DIFFERENT. If you use the whole crust over the top, REMEMBER TO CUT SLITS IN TH CRUST TO VENT SO THE STEAM ESCAPES DURING COOKING.
  9. Now brush the evaporated milk over the top of the crust, and sprinkle the entire surface with decorator sugar. Then place in preheated 425 degree F. oven and bake for 55 minutes to an hour or until top is golden brown.
  10. Remove from oven allow to cool and serve with whipped topping or ice cream as desired.
  11. This was the pie that I made by reserving some of the apples.

Printable Recipe Card


Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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