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Apple-Cranberry Pie (D, TNT)
Source: Adapted recipe from Washington Apple Commission. Published in The Plain Dealer 01/11/02.
Yield: 1 10" pie

For Pastry:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
5 tablespoons chilled butter or margarine
3 to 4 tablespoons cold water

For Sugar Topping:
1/4 cup plus 1 tablespoon sugar
3 tablespoons all-purpose flour
3 tablespoons chilled butter, cut into small pieces
1/2 teaspoon cinnamon

For Filling:
4 Jonagold or Golden Delicious apples, peeled, cored, quartered, then each quarter cut crosswise into 4 pieces
2/3 cup fresh or thawed frozen cranberries (or 1/2 cup dried cranberries soaked in boiling water for 5 minutes and drained)

Combine flour and salt in a bowl. Cut in butter until crumbly. Gradually add water, tossing to mix. Gather into disk, wrap in waxed paper; chill 1 hour. [or use ready made pie crust]

Heat oven to 450°F. Set aside a baking sheet.

Combine sugar, flour, butter and cinnamon with fingertips or 2 knives until crumbly; set aside.

Roll out pie pastry on lightly floured surface to a 15" circle. Fold it gently into quarters and transfer to a large baking sheet. Unfold and arrange apples in center 10" of dough; sprinkle with cranberries. Sprinkle with sugar topping. Bring outer edge of dough 2-1/2" over apples, pleating as needed. Gently press the outside edge of dough to the pan.

Bake 30 minutes or until apples are tender. If necessary, cover with foil to prevent crust from be coming too brown.

Cool on rack 10 minutes; serve warm.

Posted by Susan Greene

Nutritional Info Per Serving: N/A