Recipes and Tips for making Pie.
Apple Cranberry Pie
This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but you can use a combination of several kinds, or whatever your preference is. Add a bit of cinnamon, for a wonderful flavor to this pie.
- 2 cups fresh or frozen cranberries
- 1 ½ cups sugar
- 4 tablespoons cornstarch
- 2 tablespoons water
- 1 (15-oz.) box Pillsbury Refrigerated Pie Crusts, softened as directed on box
- 5 to 6 cups sliced peeled apples (5 to 6 medium)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon allspice
- In 1-quart saucepan, mix cranberries, 1 cup of the sugar, 1 tablespoon of the cornstarch and the water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
3. In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, the cinnamon, allspice and nutmeg until apples are coated. Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute.
4. Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
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