• Ingredients
  • 1 pastry for a 9-inch double crust pie
  • 2 tablespoons lemon juice
  • 4 Granny Smith apples
  • 1/2 cup butter
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon vanilla extract
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup dried cranberries
  •  
  • 1 tablespoon white sugar (optional)
  • 1/2 teaspoon ground cinnamon (optional)

Directions

  • Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
  • Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.
  • Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
  • Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
  • Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.

Nutritional Information

Amount Per Serving  Calories: 485 | Total Fat: 26.5g | Cholesterol: 31mg Powered by ESHA Nutrient Database Nutritional Information Caramel Apple Cranberry Pie Servings Per Recipe: 8 Amount Per Serving Calories: 485

  • Total Fat: 26.5g
  • Cholesterol: 31mg
  • Sodium: 321mg
  • Total Carbs: 60.2g
  •     Dietary Fiber: 3.3g
  • Protein: 3.3g