Cranberry Apple Nut Pie

Wedges of this tangy Christmas-red pie are a feast for the eyes and the taste buds.


6 servings


2 cups fresh or frozen cranberries, chopped
1 3/4 cups sliced peeled tart apples
1/2 cup slivered almonds, toasted
1 tablespoon grated orange peel
1 3/4 cups granulated (white) sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1 pastry for double crust pie (9 inches)
2 tablespoons butter or margarine, melted


Preheat oven to 400°F (204°C). Prepare your pastry for a two crust pie.

In a large bowl, combine cranberries, apple, almonds and orange peel. In another bowl, combine sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently.

Line a 9-inch pie plate with the bottom crust; add filling. Drizzle with butter. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top crust. Seal and flute edges.

Bake in the preheated oven for 45 minutes or until golden brown. Cool before serving.

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