Cranberry and Apple Pie


Cranberry and Apple Pie

Primary Media

User Rating

4.56 out of 5 stars
Rate it:
9 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    The perfect combination of sweet, spicy, and sour. Adding cranberries and orange zest add a zippy kick to a traditional apple pie.

    Recipe Tags

    Servings and Ingredients

    Serves 8
    ¾ c. Hy-Vee granulated sugar
    2 tbsp. Hy-Vee cornstarch
    2 tsp. orange zest
    1 tsp. Hy-Vee ground cinnamon
    ½ tsp. Hy-Vee ground ginger
    ⅛ tsp. Hy-Vee ground cloves
    3 medium apples, such as: Braeburn or other baking apples, peeled, cored, and sliced
    1 c. frozen cranberries, thawed
    1 recipe Double-Crust Pie Pastry
    1 Hy-Vee large egg, beaten
    Coarse sugar, for garnish

    Things To Grab

    • Large bowl
    • Rolling pin
    • Ruler
    • 9-inch pie plate
    • Kitchen shears or sharp knife
    • 1-inch cookie cutter
    • Silicone pastry brush
    • Aluminum foil
    • Baking sheet
    • Wire cooling rack


    1. Place oven rack in bottom third of oven. Preheat oven to 375 degrees.

    2. Combine granulated sugar, cornstarch, orange zest, cinnamon, ginger, and cloves in a large bowl. Toss together with apple slices and cranberries; set aside. 

    3. Prepare Duble-Crust Pie Pastry. Roll out one pastry ball into a 23-inch circle on a lightly floured surface. Fold pastry circle into fourths; transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching.

    4. Transfer the fruit mixture to the pastry-lined pie plate. Using kitchen shears or a sharp knife, trim bottom pastry to edge of pie plate.

    5. Roll out remaining pastry ball. Use a 1-inch cutter to cut vents in the pastry. Gently fold the pastry in half and carefully place on half of the filling. Unfold the pastry to completely cover. 

    6. Trim top pastry 1/2-inch beyond the edge of the plate. Fold the top pastry under the bottom pastry edge. To crimp edge, place an index finger against the inside edge of the pastry. Using the thumb and index finger of opposite hand, press the pastry from the outside onto your finger.

    7. Brush top pastry with beaten egg and sprinkle with coarse sugar.

    8. Place pie on a foil-lined baking sheet and place on the lowest oven rack. Bake 50 to 60 minutes or until fruit is bubbly in the center of the pie. If necessary, cover pie with aluminum foil to prevent over-browning. Cool on a wire rack. 

    Nutrition facts


    390 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 5mg
    • Sodium: 220mg
    • Total Carbohydrates: 57g
    • Protein: 4g

    Daily Values

    Iron 10%
    Calcium 2%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Seasons November 2020