Cranberry Apple Pie

Cranberry Apple Pie

Serves 12


  • 8 tart apples, peeled, cored and thinly sliced
  • 1⁄2 cup Paradise Meadow® fresh or frozen cranberries
  • 3⁄4 cup of sugar (may substitute Agave nectar)
  • 3⁄4 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄4 teaspoon ground cloves
  • 1 egg yolk, beaten
  • 1 tablespoon of milk
  • Pastry for a double crust 9 inch pie


Preheat the oven to 425 degree. Place the sliced apples on an unbaked pastry crust in the bottom of a pie plate. Place the cranberries in a food processor or blender and pulse until they are coarsely chopped. Add the remaining ingredients to the cranberries and place this mixture over the apple layer. Place the second pastry crust on top and crimp the edges. Combine the egg yolk and milk and brush this over the top of the pastry crust. With the tines of a fork, prick holes in the crust and bake for approximately 50 minutes, until the top of the crust is golden brown and the apples are tender.

Credit to: Rubies in the Sand by: Bonnie Kavanagh and Fred Bottomley.