french apple pie

This past weekend we went to a cranberry farm north of us, and I bought 4 pounds of fresh cranberries, 2 bottles of cranberry wine, cranberry/maple syrup, 12 bottles of concentrated cranberry juice and a cranberry candy apple for the way home. I like the tart burst of flavour when biting into a cranberry. I like to add them to my tea biscuits or any other treat that has fruit in it. They’re also good added to boxed turkey stuffing.

We picked the apples from a local orchard; they gave us a plastic bag that we had to pay for ahead of time, which holds 10 pounds for 10 dollars. I think I managed to shove a couple more pounds into that bag.
When I was making my apple pie, I threw in a couple handfuls of fresh cranberries. The cranberries not only added colour, but also a burst of extra flavour to my pie.

This is an amazing apple pie!

French Apple Cranberry Pie

Course: Dessert
Cuisine: French
Keyword: apple, cranberries, pie
Servings: 8 slices



  • 2 ½ cups flour
  • ½ cup butter
  • cup shortening or lard
  • 1 teaspoon salt
  • 4-8 tablespoons Ice cold water


  • ¾ cup sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • Dash of salt
  • 6 cups thinly sliced pared tart apples about 6
  • 2 handfuls fresh or frozen and thawed cranberries

Crumble Topping

  • 1 cup all-purpose flour
  • ½ cup butter or margarine
  • ½ cup brown sugar


  • This is enough pastry for 2 deep dish pies. Save ½ of the pastry for another day or make 2 pies or use the extra for a top crust instead of the crumble.
  • Using a pastry cutter; mix together flour, butter, shortening and salt into pea sized pieces. Sprinkle in enough ice cold water to form a ball. Work together by hand into 2 evenly sized disks, wrap in plastic wrap.
  • Refrigerate 30 minutes, or until needed.
  • Preheat oven to 425°F.
  • Prepare the pie crust and line pie plate with prepared crust, refrigerate crust until filling is mixed.
  • Mix all ingredients for the crumb topping by rubbing the butter, flour and sugar into small chunks between fingers. Set aside.
  • Mix sugar, flour, nutmeg, cinnamon and salt, mix in apple pieces.
  • Fill pastry lined pie plate with half the apple mixture, toss in 2 handfuls cranberries, top with rest of apple mixture.
  • Sprinkle the apple/cranberry filling with crumb Topping.
  • Bake at 425°F for 50 minutes, until crust is brown and juices begin to bubble.
  • Cover pie with aluminum foil during last 15 minutes of baking.

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