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Category: Berry & Fruit Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 deep dish pie shell (9-inch), unbaked
6 apples, peeled and cored, coarsely chopped
12 oz. fresh or frozen cranberries, chopped
1 1/2 c. granulated sugar
1/3 c. quick-cooking tapioca
1 1/2 c. all-purpose flour
3/4 c. packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
2/3 c. unsalted butter
1 egg, lightly beaten
Preheat oven to 325F.
Invert pie shell over another pie pan of equal size (this will keep the pastry from shrinking down into the pan).
Bake in this position for 10 minutes, until partially baked.
Turn right side up, and remove the extra pie pan from inside the pastry.
In a large bowl, combine apples, cranberries, and sugar. Cover, and set aside for about 20 minutes.
Mix in tapioca, and set aside for 15 to 20 minutes, until tapioca has absorbed fruit juice.
Spread mixture into the partially baked pie shell.
In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter; work with fingertips until crumbly.
Sprinkle crumbs over the apple-cranberry filling. Brush exposed pastry with lightly beaten egg.
Place the pie on a cookie sheet to catch drips.
Bake at 325F for 45 to 60 minutes, or until golden brown.
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FRUIT PIE - APPLE CRANBERRY
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Category: Berry & Fruit Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 deep dish pie shell (9-inch), unbaked
6 apples, peeled and cored, coarsely chopped
12 oz. fresh or frozen cranberries, chopped
1 1/2 c. granulated sugar
1/3 c. quick-cooking tapioca
1 1/2 c. all-purpose flour
3/4 c. packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
2/3 c. unsalted butter
1 egg, lightly beaten
Preheat oven to 325F.
Invert pie shell over another pie pan of equal size (this will keep the pastry from shrinking down into the pan).
Bake in this position for 10 minutes, until partially baked.
Turn right side up, and remove the extra pie pan from inside the pastry.
In a large bowl, combine apples, cranberries, and sugar. Cover, and set aside for about 20 minutes.
Mix in tapioca, and set aside for 15 to 20 minutes, until tapioca has absorbed fruit juice.
Spread mixture into the partially baked pie shell.
In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter; work with fingertips until crumbly.
Sprinkle crumbs over the apple-cranberry filling. Brush exposed pastry with lightly beaten egg.
Place the pie on a cookie sheet to catch drips.
Bake at 325F for 45 to 60 minutes, or until golden brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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