Cranberries and apples... what could make a better pie? This is by far my favorite. And while it makes a great summer treat, it also goes well with my Christmas menu. It just seems like a holiday dessert to me... hot from the oven with a scoop of vanilla ice cream on top... amazing. I hope you enjoy it!
Delicious Cran-apple Pie
1 cup fresh or frozen cranberries
3/4 cup sugar
1 tablespoon cornstarch
2 tablespoons apple cider or water
1 (15-oz.) package Pillsbury All Ready Pie Crusts (or homemade)
5 cups (4 large) sliced peeled apples
2/3 cup sugar
2 tablespoons cornstarch
1 teaspoon milk
2 teaspoons sugar
In a small saucepan, combine cranberries, 3/4 cup sugar, 1 tablespoon cornstarch and apple cider. Bring to full boil over medium heat, stirring frequently; boil gently 5 minutes. Cool 15 to 20 minutes.
Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan.
Heat oven to 425 F. In large bowl, combine apples, 2/3 cup sugar and 2 tablespoons cornstarch; toss to coat apples. Stir in cooled cranberry mixture; toss lightly. Spoon into pie crust-lined pan. Top with second crust; seal and flute edges. Cut slits in top crust; brush with milk and sprinkle with 2 teaspoons sugar.
Bake at 425 F. for 45 to 55 minutes or until golden brown and apples are tender. Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. 8 servings.
*This recipe is from and old cookbook that I've had for years...
"Pillsbury Harvest Time Baking & Cooking", Classic Cookbooks #129, November 1991.
Mary Ann :)