Cranberry Apple Pie Recipe – With Homemade Crust!

Cranberry Apple Pie Recipe- a new pie recipe for the Holidays that everyone will love! Sweet with a hint of tart, find the full recipe at

Cranberry Apple Pie Recipe- a new pie recipe for the Holidays that everyone will love! Sweet with a hint of tart, find the full recipe at

When you think of a Pie Recipe for the Holidays you tend to lean towards Apple, Pumpkin, Pecan and maybe Lemon Meringue…but today I have for you a NEW favorite that will make an appearance at your table year after year. This Cranberry Apple Pie recipe combines the traditional flavors of an Apple Pie but adds in the tart Cranberries to make a statement that your taste buds won’t soon forget. I was trying to think of other uses for cranberries besides sauce or using it in the stuffing for my Pork Tenderloin I prepared for you guys the other week, and I thought why not use them in a dessert?


Just look at that delicious filling guys! It really takes little time to make the filling and if you have one of these funky Apple Peeling Gadgets it really saves you a ton of time and headaches (I have had mine for YEARS and it is just as good as the day I got it). The pie filling uses a handful ingredients and can be whipped up quickly, and it doesn’t require ANY cooking prior to going in the oven to bake…SWEET!

Now, for this pie I DID make my own crust…a nice Fall pie like this deserved its own homemade crust, however you CAN use store bought if you want it to be quicker! You can find my Homemade Pie Crust Recipe here, along with my tips and tricks for the perfect crust every time!  Check below for the full recipe and remember to save a slice for me!

Cranberry Apple Pie Recipe – With Homemade Crust!

A NEW pie recipe for the Holidays- This Cranberry Apple pie mixes the right amount of sweet and tart making it a new favorite for your Holiday meals!
Prep Time20 mins
Cook Time40 mins
Resting Time10 mins
Total Time1 hr
Course: Dessert
Cuisine: English-American, Holiday
Keyword: Apple Cranberry Pie, Best Pie Recipes, Fruit Pie Recipes
Servings: 8 Slices
Calories: 266kcal
Author: Melissa ~ The Olive Blogger


  • 3-4 medium Apples peeled and sliced (I used 3 Cortland and 1 Gala)
  • 1 1/2 c Cranberries chopped (you can use frozen or fresh)
  • 1 c Brown Sugar
  • 2 tsp cornstarch
  • 1 tsp vanilla
  • 1 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1 Pie Crust see pg for my homemade crust!
  • 1 egg yolk
  • pinch of Salt


  • Preheat oven to 375 degrees Fahrenheit.
  • If using frozen cranberries remove them from the freezer and allow to thaw for 1-2 hours.
  • Prepare pie crust and leave in fridge while you mix the pie filling.
  • Sift together your brown sugar, cornstarch, cinnamon, ginger and salt. Add vanilla and mix.
  • Add apples and cranberries to sugar mixture and combine thoroughly.
  • Add pie filling to your prepared crust and push down gently. If using my homemade crust you can add your top piece as a circle or cut into strips and weave like a lattice pattern (see photos).
  • Whisk egg yolk and using a pastry brush gently brush the entire outer pie shell (this will give it a nice golden crust as it bakes)
  • Bake pie on cookie sheet at 375 for about 20 minutes and then reduce heat to 350, bake until the apples are tender and crust is lightly brown (filling should be bubbling).

Here is one more just so you can see the full pie in all its delicious glory!


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Oatmeal Peanut Butter Cookies

There is nothing better than a classic Oatmeal Peanut Butter Cookie, especially when it is easy to make. Our cookie is perfectly chewy in the center with nice crisp edges, which is perfect for dunking in a cuppa tea or milk.

If you are like me you are ALWAYS looking for a new cookie recipe to add to your collection…I mean can you ever really have enough? Now, this is an update on your classic Peanut Butter Cookie Recipe, mixed with the flavors of a tasty Oatmeal Cookie, it is one to please people on both sides of the cookie “fence”!

This was another one of those “I don’t have what I need!!!” recipes, but like my Peach Crisp, they turned out even better than my original!! And do you know what I was missing?? Brown sugar!! That is a STAPLE when making a traditional peanut butter cookie…but not with my new discovery!

For this recipe you will need: peanut butter, white sugar, egg, margarine, vanilla, oats, flour and baking powder. 

Recipe and photos updated January 11, 2020

Oatmeal Peanut Butter Cookies on baking sheet

i love cookies

I mean guys, just look at those cookies!!! I have to tell you, they have a nice chewy center, and the peanut butter flavor just POPS (secret tip: use Crunchy Peanut Butter to add a whole other level of texture and flavor to your cookies!).

They are also perfect for dipping in a nice cup of tea! These Oatmeal Peanut Butter Cookies are a staple for us, especially on a grey day, in fact I just remade them today for my hubby and I to enjoy so I could update my photos for you guys to drool over. I can remember when we first started dating I used to make cookies all the time for him to test out, my own little guinea pig, before sharing with family and friends…maybe that’s why he stuck around?!

Now, if you have followed me for long you know that I LOVE cookies and am constantly sharing a new recipe with you! Take for instance my Classic Oatmeal Cookie  or even my Chocolate Crinkle Cookies , both are great examples of a versatile cookie you can adjust to your preferences, and this one is no different guys! If you prefer to use creamy peanut butter…go for it! Wanna add in some chopped nuts or chocolate chunks..yep you can do that too! Have fun and make em your own! Now, let’s get baking!

Plate of Oatmeal Peanut Butter Cookies

Tips for the perfect oatmeal peanut butter cookie

  • Use chunky peanut butter – it adds to the texture and gives you a fuller cookie
  • Do not over-mix your batter! Once you have added in the oats you want to do a quick mix and leave it alone
  • You don’t want to cook them until they are brown on top (unless you prefer a very crunchy cookie) you only want the edges to be golden to keep the center chewy
  • Always use quick cooking oats in your cookies, this way you won’t be biting into hard pieces of oats
  • Let them cool for at lest 10 minutes before eating one – I know, I know, it’s so hard to just let them be but trust me it’s worth it!

Be sure to PIN THIS COOKIE RECIPE so you have it for later!

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Peanut Butter Oatmeal Cookie Recipe

BEST Oatmeal Peanut Butter Cookie

Perfectly chewy center and crisp around the edges, this Oatmeal Peanut Butter Cookie is a classic recipe that everyone needs! 
Prep Time5 mins
Cook Time10 mins
Cool10 mins
Total Time15 mins
Course: Christmas Cookies, Dessert, Snack
Cuisine: American, English-American
Keyword: Best Italian Cookie Recipes, Chewy Oatmeal Cookies, Oatmeal Peanut Butter Cookie
Servings: 24 Cookies
Author: Melissa


  • 1 1/4 cup Chunky Peanut Butter
  • 1 cup White Sugar
  • 1 lg Egg
  • 1/4 cup Margarine or butter
  • 1 tsp Vanilla
  • 3/4 cup Quick Cooking Oats you may need more to thicken your batter depending on the size of your egg and if you choose to use creamy peanut butter instead
  • 1/4 cup Flour
  • 1/2 tsp Baking Powder


  • Preheat oven to 350 degrees Fahrenheit
  • In mixer, beat together your peanut butter with egg, vanilla and butter until creamy.
  • Add in sugar and mix well until the sugar is dissolved (about 3-5 minutes on medium speed). In the meantime sift together flour and baking powder.
  • Add in your flour mixture as well as the oats and (on low speed) mix until just combined.
  • Using a teaspoon (or cookie scoop) drop by spoonful onto your baking sheet.
  • Bake on middle rack for 10-11 minutes (until they are JUST browning around the edge, this keeps them chewy!)
  • Remove from oven, allow to cool and enjoy!

Step-by-step photos for oatmeal peanut butter cookies

Cookie Batter step one

Once your  peanut butter, egg and vanilla have mixed you will be left with a batter that is shiny and thick. You want to make sure that the egg is mixed throughout the peanut butter before moving on to the next step.

Cookie dough step 2 with sugar

Once you add in the sugar and mix to fully dissolve you will have a batter that is more fluffy and pale in color, it almost resembles a whipped peanut butter at this point. Be sure to scrape down the sides of your bowl before adding in the flour mixture with oats in your next step.

Oatmeal Peanut Butter Dough in Kitchen Aid bowl

Your final mix in of flour and oats will leave you with a wonderfully thick cookie dough that is easily held together with a gentle pres. The thick consistency is key to having a  cookie that rises and stays chewy in the center.

Cookie Dough Balls on cookie tray before baking

Using a teaspoon you want to gently shape the dough into small rounds and place about 1.5″ apart on your cookie tray to ensure they don’t touch when baking.

Easy Zucchini Fritter Recipe – Foodie Friday


Here is a recipe for a Zucchini Fritter that takes no time at all to make and serves a crowd! It is a good way to use up all those fresh zucchinis from your garden (or the local market!) and is something you can feel good about eating! We do ours fried in a small amount of oil, but you can bake them as well if you are looking to keep it a little bit healthier. They are also super easy to whip up, with just a few ingredients you are ready to go!


Here are a couple of things to keep in mind when mixing them up. The key to getting a good consistency for your batter is by grating the zucchini (and using the smallest side of the grater) so that you still get the texture and color from the zucchini but it melts into the batter when you cook it! Look at the photo above, perfect consistent pieces of zucchini for our batter. There is nothing worse than a chunky zucchini fritter! Also, do not overcook these! Only fry them until your dough is cooked through (about 2 mins per side) so that they don’t try out. Lastly, they are best served warm (in my personal opinion) but are still quite tasty the next day…if they last!


You could even pair these up with the Sweet Potato Fritters we made a couple months ago to add variety to your next get together..Mmm just think of how happy everyone’s tummies will be! Now, on to the recipe! It makes about 12 3″ patties, which you can always make smaller to feed a larger crowd. The smaller ones are also nice for an appetizer, a one-bite Zucchini Fritter if you will!

Zucchini Fritters


  • 3 Cups Grated Zucchini
  • 1/2 Milk we used 1%
  • 2/3 Cup Flour
  • 1 Lg Egg
  • 1 Tsp Paprika
  • 1/2 Tsp Salt
  • 1/3 Cup Cornmeal
  • 3 Tbsp Oil


  • Heat oil in a medium pan over medium-high heat.
  • Whisk together your egg and milk in a medium bowl.
  • Add in the Zucchini
  • In a small bowl, sift together flour, paprika, and salt. Add in cornmeal and mix with fork.
  • Add your dry ingredients into the wet and mix well until a thick batter forms.
  • Using a ladle, add to your hot pan and cook about 2 mins per side. When slightly golden remove from pan and put on paper towel to remove excess oil.

So are you hungry!? Do you have a favorite Zucchini Recipe you always make? Share it below and get cooking <3

Savory Herbed Potatoes with Parmesan Flakes – Foodie Friday


This is honestly my favorite time of year with the fresh local produce starting to come in, and one thing I absolutely MUST have are the little new potatoes. Although they are delicious on their own just boiled and slopped with butter, they are even better when you make them my way; Savory and Herbed with Parmesan Flakes!

This potato recipe is so simple and the addition of the herbs and cheese really turn this into an all-star side! You could even substitute these for your boring Thanksgiving mashed potatoes…GULP! Did I seriously just suggest that (I mean mashed potatoes are my second favorite side at a holiday meal!). Yup, these are that good (and that easy) that I am sure everyone will love them! And if we are being honest here, we get too used to tradition, lets change it up a bit! I introduced our families to some new sides last year, including my Kale with Cranberries and Toasted Pecans , and everyone loved it! I can’t wait to do the same this year with these potatoes.

Herbed New Potatoes

As you guessed from the name, you need to use parmesan flakes, not the fake processed white dust you get off the shelf at your local grocery store…just trust me on this, it makes a difference! Also, the key to making this dish successful is how long you actually cook the potatoes for. Be sure to put them whole in the boiling water and cook until a fork goes through easily but doesn’t split them. You want them to have some texture still! Once you have drained them you will cut them into halves or quarters (this depends on the size potato) and gently mash a few partially through. Doing this is what helps to mix the herbs, butter and parmesan together to make a delicious side dish!

Now that you know my tips you are ready for the recipe! Enjoy <3

Savory Herbed Potatoes with Parmesan Flakes


  • 10-12 New Potatoes washed
  • 1/4 c Butter
  • 1/4 c Fresh chopped or 3 tbsp dried Parsley
  • 1/2 tsp Granulated Garlic
  • 1 c Parmesan Flakes
  • Salt and Pepper to taste


  • Place potatoes (whole) into a boiling pot of water and allow to cook until a fork goes through (but not too easily).
  • Gently cut the potatoes into quarters (or halves depending on the size, you want them to be bite sized). Place them into a medium bowl and gently mash some, not all, to give you a slightly creamy mix of potatoes.
  • Mix butter, garlic and parsley together in a small bowl until creamy and smooth, add to potatoes and stir gently to coat. Mix in half of the Parmesan flakes and sprinkle the rest on top.
  • Serve with your favorite main!

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“Cookie Dough” Bars (with Candy)- Foodie Friday

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Friends this is it…THE ONE dessert you need for any event, gathering or late night sweet craving you get…a super yummy Cookie Dough Bar (yes you’ve read that right)! A safe-to-eat cookie dough filled with chocolate chunks and M&M’s and topped with peanut buttery chocolate…O-M-G! Now, if you are like me, when you make regular cookies you lick the bowl, spatula and beater…I mean we ALL do it right!? With this Cookie Dough Bar you are not running the risk of that icky tummy ache you get from the raw eggs in regular batter, and are rewarded with the most incredible treat that has ever hit your mouth. Add to that a nice little shot glass of milk and you are in for a real treat! 

Cookie Dough Bites

This recipe was adapted from the version I saw on Coupon Cravings and after a couple of small adjustments I am telling you that you will keep this recipe for years to come. I brought it to my brother-in-laws 40th birthday party the other week and the entire tray was devoured! I am not kidding you guys, there were 20 squares (plus more at home for when hubby and I got a craving a day or two later) and they were gulped down like they were a piece of candy. That is how you know you have a real winner! We cut ours into about 24 bars, but you can get up to 40 if you want a smaller bite-sized piece (recommended if you are serving to little ones as they are quite a sweet and decadent treat). I have already added this to my Christmas Baking List (check out last years 13 different cookies, bars and more) and will use the lovely red and green M&M’s you can find around the holidays to make them festive. They are going to be a huge hit on my cookie trays I give away…if they make it there! 

I mean guys seriously, looooook at these beauties: 

Cookie Dough Bites 2

Okay, okay, what am I waiting for right? You guys just want me to get to the recipe! The only thing I will mention ahead of time here is that you NEED to make these in advance…they are not like a traditional cookie that is baked and ready in 30 minutes. Also, you will need to make sure you have a few good pieces of equipment to get the best turnout (and not have them stick to the pan). You will need:

    • Parchment Paper (this is always good to have on hand for any baking you do, leaving your pans clean and your cookies will never stick)
    • 8×8 Baking Pan  (you can use a glass one or your traditional baking pan as you will be lining it with the parchment paper)
    • Offset Spatula (this is a MUST HAVE to make this square, you need it for the chocolate on top to ensure it spreads nicely over the base, and quickly!)
    • Stand Mixer (another must have, for any kind of baking really, but it works wonders with this one as you need a nice creamy texture for the batter. You do not want any lumps or granulated sugar left as it doesn’t get cooked away like a traditional cookie)

“Cookie Dough” Bars (with Candy)



  • ½ c 1 stick butter, softened
  • ¾ c packed light brown sugar
  • 2 c all purpose flour
  • 1 tsp vanilla extract
  • 1 14 oz. can sweetened condensed milk
  • 1 c chocolate chips
  • 3/4 cup m&m’s


  • ½ cup crunchy peanut butter
  • ½ cup milk chocolate chips



  • Line an 8×8 inch pan with your parchment paper and set aside.
  • In stand mixer (or lg bowl), mix together softened butter and brown sugar until fluffy for (2-3 minutes)
  • Add in vanilla until combined. Alternate adding flour and sweetened condensed milk until well combined (will become creamy and smooth).
  • Mix in the chocolate chips and M&M’s.
  • Press the cookie dough into the bottom of a parchment paper lined 8×8 pan and cover. Refrigerate for at least 3 hours, overnight is fine.
  • Flip the cookie dough out onto a cutting board or plate and carefully peel back the parchment paper. Place back in the fridge while you make the “icing”.


  • Combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Microwave on medium-high and be sure to stir every 30 seconds until melted. Pour and spread using your offset spatula over the top of the chilled dough. Chill until topping has hardened. Cut into pieces and serve!
  • *we cut ours into about 24 squares but you can make them more “bite-sized” and get even more out of this recipe!

Cookie Dough Bars with M&M's