11 Responses to “Apple Cranberry Cake-Pie”

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   nutmegnanny — November 16, 2009 at 4:02 pm

   This looks so homey and delicious!

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   lilybeth12 — November 16, 2009 at 9:39 pm

   RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?

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   Jen — November 17, 2009 at 12:04 am

   Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.

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   Jane — November 22, 2009 at 12:29 am

   Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.

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   Lisa — November 22, 2009 at 3:09 am

   I also wonder if you can use fresh cranberries since they are in season!

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   Jen — November 22, 2009 at 4:57 pm

   You could definitely make this with fresh cranberries if you wanted.

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   Lisa — November 22, 2009 at 6:15 pm

   How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂

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   Jen — November 22, 2009 at 7:43 pm

   I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.

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   Lucy — November 22, 2009 at 11:03 pm

   I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂

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    Lisa — November 23, 2009 at 2:19 am

    Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

    Thanks so much!

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    Jen — November 23, 2009 at 2:26 am

    Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.

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