Cranberry Apple Pie/Cranberry Nut Cake

5 Jan

I love dessert.  Really… really love dessert.  I was given a recipe from my lovely cousin, Adena, when I sent out a Facebook request for how to use up leftover fresh cranberries in my fridge.  She sent a very easy recipe that I proceeded to modify for the sole reason that I do not love cranberries.  They are just too tart for me.  My solution? Add apples and more sugar!  It was a success.  The recipe also called to just put the berries into the pie plate and then top them, but I had a frozen pie crust in the freezer so I decided “why not?”

The fruit concoction was then topped with eggs, sugar, flour, butter, and oil.

We sprinkled the top with cinnamon and it browned up purrrrrfectly.

It was a perfect center too.

I’m pretty sure this was polished off in just a few days.  WHOOPS!



Cranberry Nut Cake/(My comments in parenthesis for how to change it to a Cranberry Apple Pie)


  • 2 cups cranberries- 1 bag (or lessen this to add slices of 1-2 apples)
  • 1/2 cup brown sugar
  • 1/2 cup walnuts or pecans
  • 2 eggs beaten
  • Pinch salt
  • 1 cup sugar (or a bit more if you don’t love cranberries)
  • 1 cup flour
  • 1 stick butter, melted
  • 5 Tbsp Oil
  • (Pie crust)


  1. Wash berries (and peel, core, and slice apples) and put in bottom of 8” or 9” pie plate (or pie crust if you’d rather)
  2. Sprinkle with brown sugar and nuts (or mix it all together in a separate bowl and then pour in. Add extra sugar directly to fruit if you want it sweeter)
  3. In a medium bowl, beat eggs and then slowly add sugar
  4. Stir in flour, butter, and oil
  5. Pour over cranberries (and apples)
  6. (Sprinkle top with cinnamon)
  7. Bake at 325 for 50 minutes

One Response to “Cranberry Apple Pie/Cranberry Nut Cake”


  1. “What do I make for my Cookie Exchange?” (AKA The Big Dessert Post) « - December 8, 2010

    […] Pie Variation #2 (Cranberry Apple Pie- Prepared Crust) […]

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