Apple Cranberry Pie in a Pecan Crust


This easy to assemble filling can also use fresh apple slices.

  • Serving Size
  • Yields
    8 Servings
  • Prep Time
    45 mins
  • Cook Time
    1 hours


  • 1 can (21 oz.) apple pie filling
  • 1 can (16 oz.) whole berry cranberry sauce
  • 1 3/4 cups flour
  • 1/2 cup crushed pecans
  • 1/2 teaspoon(s) salt
  • 6 tablespoon(s) butter, softened
  • 3 tablespoon(s) vegetable shortening
  • 1/2 cup ice water
  • 1/8 teaspoon(s) ground nutmeg
  • 1/8 teaspoon(s) ground cardamom
  • 1 teaspoon(s) lemon zest
  • 1 tablespoon(s) cornstarch
  • 1 tablespoon(s) Amaretto liqueur


  1. In a medium mixing bowl, stir together flour, pecans, and salt. Cut in butter and shortening till pieces are the size of small peas. Add water; toss with a fork until dough forms a ball. Set aside 1 cup dough for lattice top.
  2. On a lightly floured surface, flatten dough and roll out from center to edges forming a 12-inch circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate.
  3. In a medium mixing bowl, combine nutmeg, cardamom, apple fruit filling, cranberry sauce, amaretto, cornstarch and lemon zest. Pour into pastry shell.
  4. On a lightly floured surface, flatten reserved dough and roll out from center to edges forming an 8-inch circle.
  5. Cut 1/2-inch strips for latticing. Weave the dough strips in a crosswise pattern on top of pie. Cut off excess dough around edges of pie. For a fluted edge, press with thumb from outside the pie against other thumb and forefinger.
  6. Bake in preheated 375°F oven 55 to 60 minutes or until crust is golden brown and filling is bubbling. Serve warm.