Cranapple Pie...The Perfect Ending

This cranapple pie is so delicious and refreshing your guest will want more than one piece, so you should bake two pies, the pies are easy to assemble and bake, you can even make them the day before, and refrigerate, then on the day of your dinner just make the meringue for the topping and bake 10-12 minutes.


  • 1 Baked Pie Crust


  • 1 cup (250 ml) granulated sugar
  • 1/2 cup (125 ml) corn syrup
  • 1/2 cup water
  • 1/2 tsp (2 ml) cinnamon
  • 3 apples peeled, cut in 1/2" (1 cm) cubes (about 3 cups (750 ml)
  • 2 cups (500 ml) frozen or fresh cranberries
  • 1/4 cup (50 ml) corn starch
  • 3 tbsp (45 ml) water


  • 4 egg whites
  • 1/2 cup sugar


  • 1. Filling: Combine first 4 ingredients in large saucepan. Add apples. Cook over medium-high heat for 10 minutes. Add cranberries and cook 10 minutes longer or until cranberry skins pop open.

  • 2. In a small bowl, mix cornstarch and 3 tbsp (45ml) water until smooth. Add to cranberry mixture. Bring to a boil for 1 minute, stirring constantly. Cool to room temperature. Spoon into pie crust.

  • Preheat oven to 400 degrees

  • Topping: Beat egg whites at high speed until soft peaks form. Gradually beat in sugar 1 tbsp at a time. Spoon meringue over the filling, mounding it in the centre and spreading it all the way to the outer edge, so it touches the crust.
  • Bake for 10-12 minutes or until meringue is lightly browned.

  • Cranberries--- 12 oz bag = 3 cups



    easy cooking for a crowd home

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