Cranberry Apple Pie

Oxmoor House
Cranberry Apple PieRecipe
Oxmoor House
Bri Malaspino, Creative Manager at Lodge, submitted this recipe on behalf of her mother, Linda Egeto. Linda, an RN from Murfreesboro, Tennessee, created this recipe to avert a Thanksgiving-near-tragedy.
Serves 8


+ Add To Shopping List
1 tablespoon butter
1/2 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 pounds Granny Smith or other tart apples, peeled, cored, and thinly sliced
1 1/2 cups frozen cranberries
1 cup sugar (more or less, depending on apple sweetness)
5 to 6 tablespoons coarsely chopped pecans
3 to 4 tablespoons all-purpose flour


1. Preheat the oven to 425°.

2. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the orange zest, cinnamon, and nutmeg; mix well with a wooden spoon. Add the apples and cranberries, stirring to combine.

3. Combine sugar, pecans, and flour; add to apple mixture, stirring to combine. Spoon apple mixture into Nana Hirl's pie crust (in a 10-inch cast iron skillet), packing tightly and mounding in center. Roll out remaining disk to 1/8-inch thickness and gently place over filling; fold edges under and crimp, sealing to bottom crust. Place pie on a jelly-roll pan. Cut 4 or 5 slits in top of pie for steam to escape.

4. Bake at 425° for 15 minutes; reduce oven temperature to 350° and bake until crust is golden, 45 to 55 minutes.Transfer to a wire rack and cool 11/2 to 2 hours before serving.

Created date

February 2012