Cranberry AppleĀ Pie

September 11, 2010
2 Ratings
  • Serves 8
Author Notes

I learned to cook from my grandmother. We would spend hours in the kitchen and everything was done by hand; even the butter we ate came straight from the cow. I still have a lot of those same cooking values today...without the lard. This is one of the recipes we made together that I loved. - cauner —CRussell

Test Kitchen Notes

Cauner's pie is perfect for the holiday season. The filling contrasts sweet and tart cranberries and apples with warm accents of citrus, spice and vanilla. You may want to add a touch of flour to help thicken the juices. When you make the crust, divide the dough in two rather than five. - Stephanie —The Editors

What You'll Need
  • Grandma Brady's Pie Crust
  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup shortening or lard
  • 5 tablespoons water
  • 1 teaspoon vinegar
  • 1 egg
  • Pie Filling
  • 3 cups tart cooking apples, peeled and sliced
  • 2 cups fresh cranberries
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 tablespoons orange zest
  • 2 tablespoons butter
  1. Grandma Brady's Pie Crust
  2. Cut shortening into salt and flour. Beat egg and mix in vinegar, then stir in water. Mix into flour mixture. Chill 20 minutes.
  3. Divide dough into 5 balls. Roll each out into the shape of a circle, dusting with just enough flour to keep from sticking to rolling pin. Check the size of your dough against your pie pan as you go.
  4. To transfer dough, fold the circle in half and place in center of bottom of pie pan. Unfold so it covers bottom and sides of pan and gently push down so it molds to pan.
  1. Pie Filling
  2. Combine all ingredients except butter and put in pie crust. Dot with butter.
  3. Cut second crust into strips and arrange in lattice over top, or simply place a second full crust over top of pie. Trim excess dough. 3 Piece together at seams using thumbs to flute the edges. If you use a full crust be sure to put slits in top to allow ventilation for steam.
  4. Bake at 375 degrees for 55 minutes or until crust a golden brown. If edges begin to get too brown mid-way, cover with strips of aluminum foil.
Contest Entries

See what other Food52ers are saying.

  • luvcookbooks
  • CRussell
  • mrslarkin
  • TheWimpyVegetarian
  • drbabs

6 Reviews

luvcookbooks September 24, 2010
lard is healthier than butter and definitely healthier than shortening with trans fats or hydrogenated oil
i'm always one to root for the underdog
great recipe
CRussell September 14, 2010
Thanks! I think I might make it this weekend, so I can post a pic to go with the recipe. My 95 year old granny is now in a nursing home...I bet she'd love it if I brought her some too!
mrslarkin September 14, 2010
Love this flavor combination!
TheWimpyVegetarian September 12, 2010
This looks delicious!
drbabs September 12, 2010
So so so good.
lapadia September 11, 2010
Tart apples and cranberries...Lovely! Thanks for sharing your recipe and story!