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Carmel Apple Cherry Pie


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  • Cranberry Compote:
  • 1 (12 oz.) bag of fresh cranberries
  • 1 cup sugar
  • 1/4 cup orange juice
  • 2 tsp finely shredded orange peel
  • 20 fresh sweet cherries or 1 cup frozen dark cherries (pitted)
  • Caramel Apple Filling:
  • 8 tart baking apples, peeled, cored, and sliced
  • 2 tbsp. lemon juice
  • 1 tsp finely shredded lemon peel
  • 1 cup packed brown sugar
  • 1/4 cup flour
  • 1 tsp cinnamon
  • 2 tbsp. butter
  • 1/4 cup whipping cream
  • 1 tsp vanilla
  • 1 egg
  • 3 tbsp. sugar


Adapted from


Step 1

1. Prepare purchased pie crust and bake alone in oven for 15 minutes or until crust is light brown [use weights]. Allow to cool.
2. For cranberry compote, in a small saucepan combine cranberries, sugar, orange juice & peel, and a pinch of salt. Cook over medium heat until cranberries burst and mixture thickens. Carefully stir in cherries. Remove from heat and let cool.
3. For apple portion, in a large bowl gently toss together apples, lemon juice & peel. In a small bowl, stir together brown sugar, flour, cinnamon, and ½ tsp salt. Sprinkle over apples to coat.
4. In a large pot melt butter; then add apple mixture. Cook about 5 minutes, stirring frequently until apples and juices thicken
5. Spoon one third of the cranberry mixture into the pie crust
6. Then spoon one third of apple mixture
7. Repeat layers until pie is full
8. Brush egg over top layer of crust
9. Cover edged with foil and bake for 40 minutes

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