Best French Cranberry Apple Pie Recipes

FRENCH CRANBERRY-APPLE PIE

French Cranberry-Apple Pie image

Make and share this French Cranberry-Apple Pie recipe from Food.com.

Provided by sourdough

Categories Dessert

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 pie crust, 9 in pie
4 cups sliced peeled apples
2 cups fresh cranberries or 2 cups frozen cranberries
1/2 cup sugar
1/4 cup flour
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup flour
1/3 cup backed brown sugar
1/4 teaspoon cinnamon
1 dash nutmeg
1/4 cup butter
1/3 cup chopped pecans

Steps:

IN large bowl, combine apples and cranberries.
In a small bowl combine all remaining filling ingredients and mex well.
Add dry ingredients to fruit: toss to coat.
Pour filling it pie crust.
Lightly spoon flour into measuring cup and level off.
In small bowl, combine flour and all topping ingredients except margarine and pecans.
With pastry blender, cut in butter until crumbly Stir in pecans.
Sprinkle over filling.
Bake at 375°F for 45-55 minutes or until the apples are tender and the crust and topping are golden brown.
Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

FRENCH CRANBERRY-APPLE PIE

French Cranberry-Apple Pie image

Tart cranberries add a delicious twist to traditional apple pie. Servings # 8

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
4 cups sliced peeled cooking apples (4 medium)
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
Dash nutmeg
1/4 cup butter or margarine
1/3 cup chopped pecans

Steps:

Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.
In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.
Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.

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