“Leave Room For Dessert !! From Woman's World Magazine 11/23/04. Granny Smith apples, a touch of cinnamon and two kinds of tangy cranberies make this pie better than any you've ever had before.”
2hrs 20mins

Ingredients Nutrition


  1. Place foil-lined baking sheet on middle rack in oven.
  2. Preheat oven to 375 degrees.
  3. Prepare pie crust mix according to package directions for 2-crust pie. Roll out two-thirds of dough into 11-inch circle. Fit into 9-inch pie pan; trim and flute edge. Refrigerate.
  4. In large bowl combine 1-1/2 cups sugar, cornstarch, zest and cinnamon. Add apples, fresh cranberries, and dried cranberries; toss to coat. Spoon into crust. Sprinkle with butter.
  5. Roll out remaining dough to 1/8-inch thickness. Using 2-3/4-inch leaf-shaped cookie cutter, cut out shapes from dough, rerolling as necessary. Place over pie. Brush with egg; sprinkle with remaining sugar.
  6. Bake on hot baking sheet 10 minutes. Reduce oven temperature to 350 degrees. Bake 1 hour, 30 minutes or until crust is golden and filling is bubbly. Cool on rack.

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