Saturday, December 14, 2013

Apple Cranberry Pie

Verne had to be out of town on his birthday, so I wanted to have a little something special to welcome him back home. Pie. Pie is special, right?

The tartness of the cranberries played well with the sweeter apples, and the vanilla ice cream complimented it all. Mmm.

*Apple Cranberry Pie*

one recipe of Never Fail Pie Crust

6 c. peeled and sliced granny smith or golden delicious apples

2 c. washed cranberries dusted with 1 Tbls. flour

3/4 to 1 c. sugar, to preference

1 tsp. cinnamon

3. Tbls. cornstarch

1 Tbls. lemon juice

Preheat oven to 375°.   Prepare pie crust, rolling thin, and placing bottom crust into a deep 9" pie plate.

Combine apples and cranberries, and drizzle with lemon juice, tossing well to coat. Combine sugar, cinnamon, and cornstarch, and toss with apple/cranberry mixture. Pour filling into pie crust.

Roll top crust, and place on top of filling. Crimp the edges, and add fluted edge, if desired. If using a solid top rather than lattice, cut slits to allow steam to escape. Brush top crust very lightly with water, and sprinkle with a thin dusting of cane sugar. Bake for 50 minutes, until crust is lightly browned.


Marilene said...

It's so hard to find cranberries down here. What do you think I could substitute for the tart kick - rhubarb, perhaps?
Th pie looks divine!

Tracy said...

Marilene, I think rhubarb would work just fine!

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