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Fresh Apple Cranberry Pie

A Bountiful Kitchen


  • 6-7 apples any type peeled, cored and sliced ( I like Granny Smith)
  • 1 1/2 cups fresh cranberries washed
  • 1 1/4 cups sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1-2 teaspoons almond extract
  • juice from 1/2 of a lemon (about 2 tablespoons -not necessary if using Granny Smith Apples
  • dash salt


  1. Preheat oven to 375 degrees. Place rack on bottom third of oven.
  2. Prepare crust. Roll out bottom crust, place in pie plate.
  3. Place apples in large bowl and mix with cranberries. Add rest of filling ingredients.
  4. Fill bottom crust with apple cranberry mixture. Place other half of rolled out dough on top of filling in pie plate. Crimp edges. Make slits on top of pie for steam to escape. Brush with egg wash if desired, sprinkle with 2 tablespoons sugar.
  5. Place pie onto foil lined cookie sheet or sheet of foil (important, this usually bubbles over a bit).
  6. Bake for about 60 minutes. Cover loosely with foil if pie is getting too brown.
  7. Continue baking for about 10-15 minutes or until pie is bubbly and golden. Total baking time is usually 1 hour and 10 minutes, but may vary in your oven.