Apple Nut Cranberry Pie--Easy as Pie

Trust me--it really is easy to make an apple pie and you definitely have time this Thanksgiving! Bake the day before and reheat in a 200°F oven just before serving if you like. This recipe is quick, simple, and delicious. It looks beautiful and your home will smell amazing! What more could you want during the busy holidays?

My original typed recipe to share with friends--I tried to add a little artwork :)

If you're looking for an apple pie recipe for your Thanksgiving dessert table this is my gift to you. Easy as pie as fellow bakers like to say! A friend gave me this recipe years ago after she saw it prepared on one of her favorite morning talk shows. She raved about how good it was and she was definitely right--so good, so easy, and full of holiday flavor. I made it that Thanksgiving and shared the recipe with everyone who attended the following week. Long before blogs and e-mails and how-to photos, I simply typed it, photocopied it and passed along the goodness. Hope you do the same. Sadly, that's all I know about the origins, but I just had to share this treat with YOU before the holidays.

A sweet spiced mixture of apples, pecans, and cranberries for a Thanksgiving apple pie your guest will remember.

I brush lightly with egg wash and sprinkle with golden Turbinado sugar crystals,
but regular sugar works just fine.

Decorate fancy or plain--it will still taste delicious!

To dress up the pie I sometimes fold the pastry inward and pinch together.
My mother always used the tines of a fork to press the doughs together.

If you're afraid of baking an apple pie please try this recipe! It is truly a no-fail and delicious dessert. Your family will be impressed that you baked, and you'll be thrilled at how easy it actually is to make pie. The best part is that you use store-bought frozen double pie crust--see--I told you it was easy. No more excuses.

Apple Nut Cranberry Pie
makes 1 9-inch double crust pie

Printable Recipe

4 Granny Smith apples, peeled and sliced thin
1 cup fresh cranberries
1/2 cup golden raisins
1/2 cup chopped walnuts (use pecans if you prefer)
1 cup sugar
2/3 cup brown sugar
4 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons butter

1 unbaked 9-inch double pie crust thawed (frozen works perfect!)
1 egg, mixed with 1 tablespoon water for egg wash
Additional sugar (Turbinado if you like) for dusting top of pie

Preheat oven to 400°F.

In large bowl toss apples, cranberries, raisins, walnuts, sugar, brown sugar, flour, cinnamon, and nutmeg.

Pour filling gently into unbaked crust. Dot with 3 tablespoons butter, cut into small pieces.

Cover with top pie crust. Crimp edges as desired. You can use a fork tine to press the two crusts together or pinch decoratively. Brush top crust lightly with egg wash and dust with sugar. Make 3 slits in the top crust so pie can vent while cooking. To protect your oven floor, place a cookie sheet or piece of foil on the rack below your pie to catch any drips.

Bake for 45 minutes or until golden. Let cool completely before serving.

It'll be gone before you realize it, so be sure and save a slice for the cook!

Enjoy!