Cranberry Apple Pie
Ingredients
Instructions
- 1
Preheat oven to 425°F.
- 2
Line 10-inch pie pan with one pie crust.
- 3
Mix apples and cranberries and put half of the fruit in the bottom of pie crust.
- 4
Combine apple and lemon juices and drizzle half over the fruit in the pie crust.
- 5
Combine cornstarch, sugar, and spices and sprinkle half over the fruit in pie crust.
- 6
Repeat layers of fruit, juice, and dry mixtures.
- 7
Cube butter and distribute across top.
- 8
Put top pie crust in place, crimp edges, and make multiple cuts in top for steam vents.
- 9
Place on cookie sheet to catch spillovers.
- 10
Bake at 425°F for 10 minutes, then lower heat to 350°F and bake another 50 minutes.
- 11
Allow to cool before serving.
💡 Cook's Notes
This recipe does not call for precooking the apples in order to make the crust crispier (non-soggy). See "Crispy Crust Apple Pie" for instructions. <!-- TODO: LINK TO 'crispy crust apple pie' --> If pie turns out too watery for your taste, add 1 or 2 tablespoons of flour to the dry mixture for thickening. When preparing cranberries, rinse well and pick over to remove spoiled/shriveled berries. **Optional Icing:** Mix confectioners' sugar with a little milk until it reaches a spreadable consistency. Flavor with a few drops of vanilla and pipe in swirls over cooled pie crust.
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