What’s For Dessert: Cranberry-Apple Pie

· by delijan · Read in about 2 min · (368 words) ·

Our Thanksgiving dinner included a yummy Cranberry-Apple Pie for dessert.

Cranberry Apple Pie with Cashew Creme

This was fairly easy to make, starting with a frozen pie shell. You could purchase a commercial GF or wheat pie crust at your favorite market, or use one that you’ve made ahead. In any case, the pie crust should be thawed but cold before starting.

The vegan butter we use most often is Earth Balance. Here’s the recipe:


  • Name: What’s For Dessert: Cranberry-Apple Pie
  • Recipe Type: Dessert
  • Cuisine: VG, GF
  • Author: ScrapDeli.com
  • Prep time: 15 mins
  • Cook time: 1 hour
  • Total time: 1 hour 15 mins
  • Yield: 8 slices


  • 1 frozen pie crust, thawed

(For crumble topping)

  • 1 cup GF rolled oats
  • 14 cup packed light brown organic sugar
  • 12 teaspoon cinnamon
  • 18 teaspoon salt
  • 14 cup unsalted vegan butter, cut into 12-inch pieces
  • 12 cup pecans, coarsely chopped

(For fruit filling)

  • 3 Granny Smith apples, peeled, cored, and thinly sliced
  • 8 ounces fresh cranberries
  • 12 cup organic Sucanat
  • 3 tablespoons tapioca starch
  • 1 teaspoon dried orange peel
  • 12 teaspoon cinnamon
  • 18 teaspoon nutmeg
  • 18 teaspoon ginger
  • 14 teaspoon salt
  • 3 tablespoons fresh squeezed orange juice
  • 14 cup unsalted vegan butter, cut into 12-inch pieces


  • Food processor
  • 9 12-inch glass deep-dish pie plate (6-cup capacity)


  1. Put rolled oats in food processor and pulse a few times until they are ground to a coarse flour.
  2. Stir together oats, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
  3. Stir together apples, cranberries, brown sugar, tapioca starch, cinnamon, nutmeg, ginger, salt, and orange juice in a large bowl.
  4. Preheat oven to 425°F with rack in lower third.
  5. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
  6. Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more.
  7. Cool completely, 2 to 3 hours.


We served this with a sweet cashew creme on top. Everyone really liked it, and we’ll definitely make it again.