Friday, November 7, 2014

Cranberry Apple Pie

There's something about pie that just hits the spot.

And luckily, it is totally pie season!  I canned a bunch of apple pie filling back in September, so I pulled out one of my jars, threw it in a saucepan, added some cranberries, and pure deliciousness was born!

The recipe below is a start-from-scratch version of this pie, rather than just saying that I threw in a jar of apple pie filling (though, I'm sure you could even use a pre-made pie filling if you wanted).  This would be a great addition to any Thanksgiving dinner!

Cranberry Apple Pie


4 medium apples
3 Tbs water
2 Tbs butter
1 tsp cinnamon
1/3 c. sugar
1 Tbs plus 1 tsp cornstarch
2 Tbs water
3/4 c. cranberries
Pie crust (for a 2-crust 9-inch pie)


Peel, core and slice apples.

Melt butter and cinnamon over medium heat. Stir in apples, sugar & 3 tablespoons water, stirring occasionally for 4-6 minutes or until slightly softened.

In a small dish combine cornstarch and water. Add to pan while stirring.  Add cranberries and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Remove from heat and pour into the prepared pie crust.  Top with top crust, sprinkle with sugar and cut a slit to vent.

Preheat oven to 350. Bake 25-30 minutes or until lightly golden brown.


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