Christina's Rosey Red Apple-Cranberry Pie

“This is my version of a cranberry-apple pie recipe I found here. The cranberries are much less tart/bitter in my recipe, and since they have been cooked down in a preserve-type recipe, they still impart a very cranberry flavor. My little niece, the family cranberry relish chef, helped with the preserves, which make the pie filling a lovely rosey red...and so this pie is named for her. You can leave out the cranberry preserves all together and you'll still have an apple pie that is to die for.”
1hr 15mins

Ingredients Nutrition


  1. Cranberry"preserves":.
  2. In a medium sized pot, combine bag on cranberries, sugar, spices and almost enough water to cover the cranberries (about 1/2 inch from top of berries).
  3. Cook uncovered for 1 1/2 hours, stirring from time to time.
  4. Preheat oven to 400 degrees.
  5. I cheat and use store-bought pie crusts.
  6. Lay out crusts in two 9" pie pans placed on cookie sheets.
  7. Peel, core and slice apples, placing them in a very large bowl with lemon juice.
  8. Toss apples in juice as you slice them.
  9. Add remaining ingredients except butter and toss till spices and sugars coat each apple slice.
  10. If you add the uncooked tapioca, this will help the liquids in the filling become much less watery.
  11. Place butter, cut into two pats, on top of the pie filling.
  12. Add top crust and cut vents into the top with a sharp knife.
  13. Bake pies, covered with aluminum foil, for 15 minutes.
  14. Remove foil and bake uncovered for another 30 minutes.
  15. Pies should be a deep golden brown.
  16. Remove from oven immediately and cool on baking racks.

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