Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living


Recipe Summary

35 mins
2 hrs
1 hr 30 mins
4 hrs 5 mins


Ingredient Checklist


Instructions Checklist
  • Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.

  • In a small bowl, stir together 1 cup sugar, 1/3 cup flour and 1/2 teaspoon cinnamon. In a large bowl combine the apples, cranberries (reserving 1 cranberry for the garnish) and 1/2 cup walnuts. Sprinkle sugar mixture over the fruit. Toss to combine. Spoon mixture into pastry-lined pie plate. Dot with butter.

  • Cut slits in remaining pastry to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. Lightly brush pastry with a little milk and sprinkle with additional sugar. Cut a slit in center of pastry; place the 1 reserved cranberry in slit. Sprinkle the 1 tablespoon walnuts around the cranberry. To prevent overbrowning, cover edge of pie with foil.

  • Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 325 degrees F. oven for 1 hour. Remove foil. Bake 30 to 45 minutes more or until fruit is tender, filling is bubbly and crust is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.

Nutrition Facts

683 calories; fat 33g; cholesterol 80mg; saturated fat 15g; carbohydrates 91g; mono fat 9g; poly fat 7g; insoluble fiber 4g; sugars 36g; protein 8g; vitamin a 680.3IU; vitamin c 7.1mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 4.3mg; vitamin b6 0.1mg; folate 133.1mcg; vitamin b12 0.1mcg; sodium 591mg; potassium 216mg; calcium 40.4mg; iron 4.9mg.