Monica's Apple Cran-nut Pie


  • 5 cups prepared apples (peeled and sliced)
  • 2 cups fresh or frozen cranberries
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • chopped walnuts (optional)
  • Pastry for 2 pie crusts
  • 2 tablespoons butter


Preheat the oven to 400 degrees F.

Combine all the ingredients, except the pastry and butter, in a large mixing bowl; mix well.

Place a pie bird in the center of the pastry-lined Perfect Pie Plate, fill the plate around the bird with the apple-cranberry mixture and dot with the butter. Moisten the edges of the bottom crust and cut a 3-inch slit in the top crust. Lay over the filled pie plate with the slit over the pie bird. Head and beak will be peaking through crust! Seal edges and pinch.

Bake 1 hour, or until golden brown and the apples are done. Cover the edges with foil if they begin to brown too quickly.

Recipe reprinted by permission of Monica Schenk, Naples, NY. All rights reserved.

RecID 8454

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