Apple and Dried Cranberry Pie

This is awesome. I can’t bake but followed recipe exactly and it came out really good!

• lisovska_ol

• NYC

• 10/25/2020

This made a great pie, though I must admit I had dried cherries, not cranberries, and I followed the tip to soak them in the brandy first. I also added some walnuts for crunch, and will keep that in. Making it again tomorrow.

• JeffatSRF

• New York

• 11/2/2012

这一个难忘的,是复杂的enough for the adults and also sweet and simple enough to please the kids. I left out the brandy (we don't use alcohol) and the vanilla (none on hand), and added a generous pinch of cinnamon for good measure. The one question mark in my mind about this pie concerns the egg yolk glaze. For me, the top of the pie seemed to brown too quickly -- I ended up turning the oven down a little bit because I was afraid of it burning.

• Um_Isra

• Dubai, UAE

• 5/24/2012

This pie has been met with rave reviews the past several times I've made it. I use the "Best Ever Pie Crust" recipe for the crust as it's my go-to recipe and I can make a nice lattice top with it. I also soak the cranberries in the Brandy as I prepare the rest of the ingredients. Also, I'm a HUGE cinnamon fan - so I add in a dash of cinnamon to the recipe as well.

• Anonymous

• Glasgow, UK

• 3/24/2010

I am afraid I was dissapointed with this recipe. I substituted whole dates and marshmallows (my husbands favorites)for the cranberries. The pie came out too gummy and sweet. My guests barely touhed it.

• ovenwiz

• Craversville MS

• 2/13/2010

I've made this pie many times and never had an unpleasant result. I always follow the recipe exactly. I think it's perfect, just the way it is, and the pie crust recipe makes the lightest, flakiest crust I've ever made. Just an FYI; the dough for the crust should look like marble, with visible tiny chunks of butter showing. The melting butter bits create the flaky texture.

• Anonymous

• New Hope, PA

• 10/20/2009

我昨天只是做了这个蛋糕。但它没有病重n out to be the old- fashioned dessert I had hoped for. I skipped the cranberries because my children vetoed them as I was getting ready to add them. Though I proceeded with every other ingredient and step according to the recipe. The egg yolk/cream glaze adds a beatiful golden shine to the crust, but it was still unimpressive, more on the thick side, not light and flaky. Finally the brandy in the filling was a bit overwhelming for my kids' taste. I don't think I had ever added any liqueur to an apple pie filling before. It's quite a flavor twist and in my opinion makes it appropriate mostly for very sophisticated palates.

• marimaldon

• Santiago, Chile

• 6/14/2009

Excellent. The pie looked pretty not only from the oven with the golden crust, but when served on the plate with the red cranberries and "yellow" apples (and the filling stayed put when sliced). I did use only 1/2 cup of sugar and Calvados for the brandy. There is another Bon Appetit recipe for the same pie on this site with outstanding reviews. This other must be tarter because it uses much less sugar and fewer cranberries. I may try it next time although I am glad I made this one (from Oct. '98) first.

• Anonymous

• Winnetka, IL

• 12/13/2008

I use epicurious all the time and haven't had a mind to review a recipe even though I've found many very agreeable. THIS pie is a hit! so simple, so satisfying, everyone thinks I'm a whiz baker when it's presented at dinner parties... 'tis perfection... perfect for the holidays

• lbgodbol

• SLC, UT

• 11/27/2008

I guess I'm the only one who didn't like this pie. I couldn't find Pippin apples and used Granny Smith instead...perhaps this was the problem. The crust was quite good and I'll use that part of the recipe again.

• Anonymous

• 10/2/2007

Amazing!

• awaigand

• Vancouver, Canada

• 1/11/2007

Good if you want something different than regular apple pie. The second time I made it I used dried cherries instead of cranberries and it was much better.

• adriennead

• Connecticut

• 12/7/2005

Best pie I've ever made. The crust was spot on. Lots of raves.

• sixelagogo

• New Jersey

• 12/6/2005

You betcha, this is a keeper. As the others have said, the crust is wonderful -- "short" and flaky, and there's plenty of it for a 2-crust pie. I used craisins and cut the sugar in half. The brandy gives it a nice deep flavor. Usually the Thanksgiving cranberry-apple pie is the last of the desserts to disapper; this year it was the first! Wonderful warm with vanilla ice cream.

• Anonymous

• Middleburg, MD

• 11/27/2005

This pie was delicious. The crust was wonderful. I have been experimenting with different crusts, and this is the best one I have ever made. Light, flaky and buttery. I did find that it flaked quite a bit at the edges and I had a hard time serving the pie but I'm sure there's a way to remedy that - just don't know what it is. The filling is also wonderful. I really liked the allspice flavor. I added a little cinnamon as well. Served with homemade vanilla ice cream.

• Anonymous

• NY

• 3/21/2005