Cranberry-Apple Pie
Cranberry-Apple Pie is an moderately easy dinner. Made with pie crust for 10-inch double crust pie, 4 c. peeled and sliced apples (mcintosh or cortland), 2 c. fresh cranberries, rinsed well and picked over to remove any spoiled or shriveled berries, 1/4 c. water and 1/4 c. lemon juice, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Preheat
Line 10-inch pie pan with pie crust. Mix apples and cranberries and put half of the fruit in the bottom of the pie crust.
Mix water, apple juice and lemon juice. Drizzle half of the liquids over the mixed fruit in the pie crust.
Mix cornstarch, sugar, nutmeg, cinnamon and apple pie spice.
Sprinkle half of this dry mixture over the fruit in the pie crust.
Repeat layers of mixed fruit, liquid and dry mixtures.
Cube butter and distribute across the top. Put top crust in place; crimp edges and using a fork or knife tip, make multiple punctures the top to allow steam to escape.
Bake in 425° oven for 10 minutes; lower heat to 350° and
50 additional minutes.
Allow to cool before serving.
Makes 1 pie.
🍷 Perfect Pairings
Complete your meal with these
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