Apple Cranberry Walnut Pie Recipe first shown on

Apple Walnut Craisin Pie Recipe with Instructional Video

Our Apple Walnut Craisin Pie is loaded with tart apples, dried cranberries and walnuts all baked in a flaky pie crust. A wonderful addition to your holiday dessert table – or anytime!

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Tips for Making the Apple Walnut Craisin Pie:

Ingredients and Tips for the Apple Craisin Walnut Pie:

• Pie Crust: This pie is best baked in a flaky pie crust. When you are pressed for time a store-bought crust is fine to use – there are some great ones on the market. Check out my Flaky Pie Dough recipe if you prefer to make your own (I also have a YouTube video which walks you through the dough recipe step-by-step). This recipe produces a flaky crust yet is tender and sturdy.
• Apples: I prefer a combination of Granny Smith and Honey Crisp apples for this pie. Macerate the apples before baking the pie so you don’t have a goopy mess. Macerating is simply tossing the fruit in sugar and allowing to rest for about an hour. This draws out some of the excess juices. Your apples will still be plenty juicy in the dessert.

• Dried Cranberries: You are probably familiar with Craisins which are a dried cranberry brand created by Ocean Spray. Several other companies make dried cranberries and these will work well in the pie recipe.
• Walnuts: Chop and lightly toast the walnuts for this recipe. To toast the walnuts, place a frying pan on the oven over medium heat. Once the pan heats up add the walnuts and stir for 3 – 5 minutes. You will know the walnuts are done when you begin to smell them (don’t leave unattended for long as walnuts can burn quickly!).
• Sugar: Brown sugar and granulated sugar are both used in this pie recipe. The granulated sugar is used to prepare the apples and the brown sugar is used when assembling the pie.
• Spices: This apple pie is spiced with ground cinnamon, ground nutmeg and salt.
• Cornstarch: The Apple Walnut pie is thickened by using cornstarch.

Baking the Apple Cranberry Pie:

This pie is first put in the oven at a temperature of 425 degrees F. The high temperature will quickly begin baking the crust – this is needed to achieve the perfect flaky texture you want in your crust. After 15 minutes the temperature is lowered to 350 to finish baking the pie. Check your crust occasionally while the pie is baking. If it begins to brown too quickly cover with a pie crust shield or aluminum foil to prevent burning.

FAQs for this Apple Pie Recipe:

How far in advance may I make the Apple Walnut Craisin pie recipe?

Ideally, make the apple pie the day before or the day you will be serving it. If you are pressed for time, you may make the pie up to three days before serving – just wrap in plastic or store in an airtight container and leave at room temperature.

May I freeze an apple pie?

I don’t recommend freezing the pie after it is baked. The process of thawing out the pie will make the crust soggy – an no one wants a soggy crust!

You may assemble the pie and freeze it prior to baking. Place the pie in the fridge the day before you plan to bake it and allow it to fully defrost.

How do I prevent a soggy bottom crust on this apple pie?

You won’t have a soggy apple pie bottom if you macerate the apples prior to assembling the pie. Also, this pie starts by baking at a high temperature (425 F) which will bake the bottom and top crusts well.

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