The day before Thanksgiving, you’ll find me in the kitchen making apple and pumpkin pies for family and friends. But there’s only one kind that’s been an annual Thanksgiving gift to my neighbors for nearly 25 years – cranberry apple pie. And it’s fair to say that this recipe was created by accident: I had leftover cranberries one year and decided to just throw them in an apple pie that I was making. The rest is delicious history.

Gathered ingredients

Gather everything you need before you start.

Photo Credit: Donna W. Moramarco

Cranberries and sliced apples

Cranberries and apples make a nice pairing for pie!

Photo Credit: Donna W. Moramarco

Cranberry apple pie

A cranberry apple pie smells as delicious as it tastes!

Photo Credit: Donna W. Moramarco

Here’s what you’ll need:

Ingredients

  • 9-inch pie plate (I prefer glass)
  • Double pie crust (your own or frozen)
  • Aluminum foil
  • 5 cups pared and sliced apples – any that are suitable for pies, like Romes or Cortlands
  • 1½ cups fresh or frozen whole cranberries – rinsed and drained
  • ¾ cup sugar
  • ¼ teaspoon flour
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon fresh ground nutmeg
  • 4 tablespoons unsalted butter
  • 2 teaspoons milk (any kind – fat free, 1 percent, 2 percent or whole)

Directions

Prepare and roll your pie crusts and refrigerate until ready to use.

In a large bowl, combine sliced apples and cranberries, then add the sugar, flour and cinnamon and mix well. Line your 9-inch pie plate with one crust. Empty the mixture onto the crusted plate. Cut the butter into 16 pieces and scatter over the mixture. Lightly dust the top of the mixture with nutmeg. Cover with the second crust.

Trim off any excess crust, then flute or crimp the edges. Brush the top and edges of the pie with milk. With a knife, cut a few steam vents on the top of the pie. Cover the edges with aluminum foil.

Bake at 400 degrees F for 45 minutes or until the apples are tender. (After the first 20 minutes of baking, remove the aluminum foil.)

Remove from the oven and let the pie cool for 20-30 minutes. Then enjoy warm or cold – and maybe even a new holiday tradition with your friends and family.