December 6, 2011

Cranberry Apple Pie

     Hello!  It's Recipe Tuesday and this recipe for Cranberry Apple Pie comes from the October 2009 Redbook Magazine.  This pie is the perfect way to capture fall flavors.   The sweetness of the apples with the slight tartness of cranberries make this a delicious dessert for a fall get together or holiday celebration.  And if you use refridgerated pie crusts this is quick and easy to put together!

Cranberry Apple Pie
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 3 tbsp flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3lbs apples, peeled, cored, and cut into 1/2" slices
  • 1/4 cup dried cranberries
  • 2 tbsp cold butter, cut into small pieces

1. Preheat oven to 425.  Unroll 1 pie crust into bottom of pan.

2. In large bowl, mix sugars, flour, cinnamon, nutmeg and salt.  Add sliced apples and cranberries; toss well to coat with sugar mixture.

3. Turn filling into pie crust, arranging apples to minimize spaces between the slices and dot with butter.

4.  Cut second pie crust into 1" strips with pizza slicer.  Arrange strips on top of pie in a lattice design.  Cover edges of pie with foil to avoid buring.  Bake for 15 minutes.

5.  Bake for 15 minutes.  Reduce heat to 375 and bake 25 minutes.  Check pie and slide a sheet of foil onto the rack under pie to catch any drips (at this time you may need to cover entire pie with foil to avoid buring the top crust).  Bake an additional 25-30 minutes or until crust is lightly browned and juices bubble at edge.

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