Cranberry and Apple Pie

Makes: 8-10 servings
Free of: top allergens, except wheat.
For the gluten-free version of this Cranberry and Apple Pie recipe, click here.

Photo: Chris Gonzaga



  • 3 cups (725 mL) apples, peeled, diced
  • 1 cup (250 mL) fresh cranberries
  • 1 cup (250 mL) brown sugar
  • 2 tbsp minute tapioca


  • 1/3 cup (85 mL) cold dairy-free margarine (e.g. Earth Balance) or butter, diced
  • 1/4 cup (60 mL) sugar
  • 1 cup (250 mL) rice flour
  • 1 tbsp zest of one orange

Pie Crust (makes 2 crusts)

  • 3 cups (725 mL) all-purpose flour
  • 1/4 cup (60 mL) sugar
  • 2 tbsp egg replacer or 2 egg yolks
  • 1 cup (250 mL) allergy-friendly shortening
  • pinch of salt
  • Ice water


  1. For crust, place sugar and salt in a food processor and pulse until combined. Add shortening and pulse mixture until it resembles coarse bread crumbs.
  2. Continue to pulse adding 1 tablespoon of ice water at a time, until smooth dough forms.
  3. Remove dough from processor. Divide in half and form each half into a disk. Wrap disks in plastic wrap and refrigerate for one hour.
  4. Once chilled, roll dough out to 1/4-inch thickness and lay into pie plate, trim edges.
  5. Pre-heat oven to 375° F.
  6. For the filling, combine all ingredients in a large bowl, then pour into pie shell.
  7. To make the topping, place all ingredients in a bowl and mix with fingertips until mixture resembles bread crumbs.
  8. Spread topping over fruit filling and bake 35-40 minutes, until topping and crust are golden.

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