Saturday, December 14, 2013

Apple Cranberry Pie

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. 

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