Food Desserts Pies Fruit Pies Apple-Cranberry Walnut Pie 5.0 (1) Sweet apples balance the tang of cranberries in this favorite fall pie. The recipe comes from Sweetie Pies in Fish Creek, Wisconsin. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Updated on October 14, 2024 Rate PRINT Share Apple-Cranberry Walnut Pie. Photo: Pete Krumhardt Prep Time: 35 mins Cool Time: 2 hrs Bake Time: 1 hr 30 mins Total Time: 4 hrs 5 mins Servings: 8 Jump to Nutrition Facts We like this pie warmed and served with a vanilla chai tea or a cinnamon-infused coffee. Ingredients Two Crust Pie Shell (Helen's Two-Crust Pie Pastry) 1 cup sugar ⅓ cup all-purpose flour ½ teaspoon ground cinnamon 2 pounds tart cooking apples, peeled, cored and cut into 1/4-inch slices (5- 1/2 cups) 2 cups cranberries ½ cup chopped walnuts 2 tablespoons butter, cut into small pieces Milk Sugar or coarse sugar 1 tablespoon chopped walnuts Directions 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°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. Rate It PRINT Nutrition Facts (per serving) 683 Calories 33g Fat 91g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 683 % Daily Value * Total Fat 33g 42% Saturated Fat 15g 75% Cholesterol 80mg 27% Sodium 591mg 26% Total Carbohydrate 91g 33% Total Sugars 36g Protein 8g 16% Vitamin C 7mg 8% Calcium 40mg 3% Iron 5mg 27% Potassium 216mg 5%