Apple and cranberry pie

    1 hour 25 min

    A delicious change from the classic apple pie. Shortcrust pastry encases a wonderful filling of apples, cranberries, brandy and allspice. Enjoy with cream, custard or ice cream.

    24 people made this

    Serves: 8 

    • 120g dried cranberries
    • 125g caster sugar
    • 3 tablespoons plain flour
    • 1/2 teaspoon ground allspice
    • 1kg Cox apples, peeled, cored and thinly sliced
    • 1 1/2 tablespoons brandy
    • 1 teaspoon vanilla extract
    • 2 sheets ready-made shortcrust pastry

    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Preheat oven to 190 C / Gas 5. Position oven rack in the bottom third of the oven.
    2. In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla.
    3. Line a 23cm pie tin with one sheet of pastry, leaving an overhang of 2.5 around the edges. Pour apple filling into the pastry case and top with the remaining pastry sheet.
    4. Seal and flute the edges. Cut slits in the top using a small knife. Bake in preheated oven for 60 to 65 minutes or until apples are tender and pastry is golden.

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    Reviews in English (18)


    One pound of apples equals 2 large, 3 medium, or 4 small apples. You need 4.5 large apples, or 6.75 medium, or 9 small apples for this recipe.  -  23 Nov 2004  (Review from Allrecipes US | Canada)


    This pie was outstanding. I didn't have any brandy (imagine that, I'm from Wisconsin) so I added Kahlua instead. I didn't have allspice so I added cinnamon and nutmeg. I used a combination of Rome and Jonathon apples. I made one with a double crust and another with a crumb topping. Both were delicious. I was afraid the dried cranberries (Craisons) would be too chewy but they were just perfect and a delicious addition.  -  30 Nov 2004  (Review from Allrecipes US | Canada)


    I used Fresh Cranberries and a little more spice. The apples were fresh frozen and I left the peel on, my Father-in-law loved this pie. Try putting a little cinn. in the crust too  -  24 Nov 2001  (Review from Allrecipes US | Canada)