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Cranberry Apple Pie

  • Intermediate
  • 1 pie
  • 35 min
Baking Success Or Baking Mess


1-1/2 cups peeled, chopped cooking apples
1/4 cup Fleischmann's® Corn Starch
1-1/2 cups fresh OR frozen cranberries
3/4 cup sugar
1/4 teaspoon salt
3/4 cup Crown® Lily White® Corn Syrup
1/4 cup water
1-1/2 teaspoons grated orange peel
2 tablespoons butter OR margarine
2 (9-inch) unbaked pie crusts


Preheat oven to 400°F.

Mix apples and corn starch in a small bowl; set aside. Combine cranberries, sugar, salt, corn syrup and water in a medium saucepan.

Cook over medium heat 5 minutes or until cranberry skins pop, stirring frequently. Remove from heat; add orange peel, butter and apple mixture.

Assemble pie by placing one crust in pie pan. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust.

Bake for 10 minutes; reduce heat to 350°F and bake 40 minutes longer or until lightly browned.

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